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Cheesy Chicken Broccoli Rice Casserole Recipe

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4.7 from 129 reviews

This Ultimate Chicken Broccoli Rice Casserole is a comforting and hearty weeknight meal, combining tender chicken, nutritious broccoli, fluffy rice, and a creamy cheesy sauce baked to golden perfection. Easy to prepare with pantry staples and fresh or frozen vegetables, this casserole is perfect for a family-friendly dinner or meal prepping.

Ingredients

Protein & Vegetables

  • 3 cups cooked chicken, shredded or diced
  • 4-5 cups fresh broccoli florets, chopped (or frozen, undrained)

Base & Dairy

  • 3 cups cooked rice (long-grain white or brown)
  • 1 (10.5 oz) can cream of mushroom soup, undiluted
  • 1 (10.5 oz) can cream of celery soup, undiluted
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup milk (whole, 2%, or skim)
  • 1 ½ cups shredded cheddar cheese, divided
  • Olive oil or butter, for greasing

Seasonings

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper

Optional Topping

  • ½ cup crushed buttery crackers or panko breadcrumbs
  • 2 tbsp melted butter

Instructions

  1. Prepare Chicken and Broccoli: If using raw chicken breasts (1.5-2 lbs), cook them by boiling or baking until internal temperature reaches 165°F. Once cooled, shred or dice to yield 3 cups. For fresh broccoli, blanch 4-5 cups of florets for 2-3 minutes until tender-crisp; then drain well. If using frozen broccoli, make sure it is fully thawed and thoroughly drained.
  2. Cook Rice: If you do not have leftover rice, cook 1½ cups uncooked long-grain rice with 3 cups water or broth according to package instructions to produce 3 cups cooked rice. Fluff rice with a fork and set aside.
  3. Make Creamy Sauce: In a large mixing bowl, whisk together the undiluted cans of cream of mushroom and cream of celery soups, sour cream or Greek yogurt, and milk until smooth. Stir in onion powder, garlic powder, salt, and black pepper until evenly combined.
  4. Combine Cheese with Sauce: Fold 1 cup of shredded cheddar cheese into the creamy mixture until just incorporated. Reserve the remaining ½ cup cheese for topping later.
  5. Preheat and Grease Baking Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter to prevent sticking.
  6. Layer Ingredients in Dish: Spread the cooked rice evenly across the bottom of the prepared baking dish. Layer the shredded cooked chicken over the rice, then scatter the blanched or drained broccoli florets evenly on top of the chicken.
  7. Add Sauce: Pour the creamy soup and cheese sauce evenly over the chicken and broccoli layers, coating all ingredients thoroughly.
  8. Top with Cheese and Optional Crunch: Sprinkle the reserved ½ cup shredded cheddar cheese evenly on top. For extra texture, mix ½ cup crushed buttery crackers or panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese layer.
  9. Bake the Casserole: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes until the sauce bubbles and the cheese on top is melted and golden brown. If the topping browns too quickly, cover loosely with foil.
  10. Rest and Serve: Remove casserole from oven and let it rest for 5-10 minutes to set. Serve warm with a side salad or crusty bread for a complete meal.

Notes

  • Leftover cooked chicken and rice can be used to save prep time.
  • Blanching broccoli ensures that it remains crisp-tender and retains bright color.
  • For a dairy-free version, substitute soups and cheese with suitable alternatives and use plant-based yogurt and milk.
  • Adjust salt and seasoning to personal taste as soups can contain sodium.
  • This casserole freezes well; to reheat, thaw overnight and bake until hot and bubbly.

Find it online: https://forkvista.com/cheesy-chicken-broccoli-rice-casserole-recipe/