Broccoli Rice Cheese Chicken Casserole (Printable Version)
Hearty casserole with chicken, rice, cheddar and broccoli, baked to golden, creamy perfection for satisfying dinners.
# What You'll Need:
→ Main Ingredients
01 - 2 cups cooked chicken (shredded or diced)
02 - 2 cups cooked rice (white or brown)
03 - 2 cups broccoli florets (fresh or frozen, blanched if fresh)
04 - 1 can (10.5 oz) cream of chicken soup
05 - ½ cup milk
06 - 2 cups shredded cheddar cheese (divided)
→ Seasonings
07 - ½ tsp onion powder
08 - ½ tsp garlic powder
09 - Salt and pepper to taste
→ Optional Toppings
10 - ½ cup breadcrumbs
# Steps to Follow:
01 - Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
02 - If using fresh broccoli, blanch the florets in boiling water for 2-3 minutes and drain. If using frozen broccoli, thaw and pat dry.
03 - In a large mixing bowl, combine the cooked chicken, rice, broccoli, 1 ½ cups of cheddar cheese, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mix until evenly combined.
04 - Spread the mixture evenly into the prepared baking dish. Top with the remaining ½ cup of cheddar cheese. Sprinkle breadcrumbs on top, if desired.
05 - Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden.
06 - Let the casserole rest for 5-10 minutes before serving.
# Additional Tips::
01 -
- Uses leftover or rotisserie chicken to save prep time
- Crowd pleaser at gatherings and potlucks
- Comforting flavors that even picky eaters love
- Perfect vehicle for sneaking more vegetables into dinner
02 -
- Feeds a crowd with little effort
- Freezes well for make ahead meals
- Sneak in extra vegetables with ease
03 -
- Let the casserole sit before serving so it does not fall apart
- Shred your own cheese for the best melt store bought pre shredded can be drier
- If you love crispy topping toast the breadcrumbs in a skillet with a bit of butter before sprinkling on your casserole