cheesy chicken broccoli rice casserole

Cheesy Chicken Broccoli Rice Casserole

Leave a Comment / Mains / By

Cheesy Chicken Broccoli Rice Casserole

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6–8 servings
Print Recipe
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Base:
  • 2 cups 300 g cooked shredded chicken (rotisserie works great)
  • 2 cups 400 g cooked rice (white, brown, or jasmine)
  • 2 cups 200 g fresh or frozen broccoli florets (lightly steamed)
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 can 10.5 oz / 300 g condensed cream of chicken or mushroom soup*
  • 1 cup 240 ml sour cream
  • 1 cup 240 ml milk or half-and-half
  • 2 cups 200 g shredded cheddar cheese (divided)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt to taste
  • Optional Topping:
  • ½ cup 50 g crushed Ritz crackers or breadcrumbs
  • 2 tablespoons melted butter

Method
 

  1. Directions
  2. Preheat the Oven
  3. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  4. Prepare the Filling
  5. In a large bowl, combine shredded chicken, cooked rice, broccoli, onion, and garlic.
  6. Make the Sauce
  7. In a separate bowl, whisk together condensed soup, sour cream, milk, 1 ½ cups cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  8. Combine Everything
  9. Pour the sauce over the chicken mixture and stir until everything is evenly coated.
  10. Assemble the Casserole
  11. Spread mixture evenly into the prepared baking dish. Sprinkle with the remaining ½ cup of cheddar cheese.
  12. Add the Optional Topping
  13. In a small bowl, mix crushed crackers with melted butter and sprinkle over the top.
  14. Bake
  15. Bake uncovered for 30–35 minutes, until hot, bubbly, and golden on top.
  16. Serve
  17. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Chef’s Tip
• To make your own cream soup substitute: whisk together 1 tablespoon butter, 1 tablespoon flour, ½ cup chicken broth, and ½ cup milk until thickened.
• For added flavor, stir in a dash of Dijon mustard or a sprinkle of paprika before baking.
• Add cauliflower rice for a lower-carb version, or swap chicken for turkey after the holidays.
• Freezes beautifully — assemble, cover tightly, and freeze for up to 2 months.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top