Print

Creamy Cheesy Chicken Broccoli Rice Casserole

A close-up of a serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, one-dish chicken broccoli rice casserole for a satisfying and easy weeknight dinner. It features a creamy, cheesy sauce that the whole family will enjoy.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cups cooked white rice
  • 2 cups frozen broccoli florets, thawed
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, and black pepper. Mix until smooth.
  3. Stir in the cooked chicken, cooked rice, thawed broccoli, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix everything well to coat.
  4. Pour the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the cheese on top is melted and lightly golden.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a lighter version, substitute one can of soup with plain Greek yogurt mixed with a little chicken broth for creaminess.
  • Use leftover rotisserie chicken to save time on cooking the chicken.

Nutrition

Find it online: https://spoonsprout.com/chicken-broccoli-rice-casserole/