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Chicken Broccoli Rice Casserole

Creamy one-dish casserole combining tender chicken, fresh broccoli, and rice in a rich cheddar cheese sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken diced (rotisserie works great)
  • 2 cups broccoli florets fresh or thawed frozen
  • 2 cups cooked rice white or brown
  • 2 cups shredded cheddar cheese divided
  • 1 can cream of chicken soup 10.5 oz
  • 0.5 cup milk
  • 0.25 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup crispy fried onions optional topping

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the diced cooked chicken, broccoli florets, and cooked rice. Toss gently to distribute evenly.
  3. In a separate medium bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
  4. Pour the sauce over the chicken mixture. Add 1.5 cups of the shredded cheddar cheese and fold everything together gently until well coated.
  5. Transfer the mixture to the prepared baking dish and spread evenly. Press down gently to eliminate air pockets. Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
  6. Bake for 25-30 minutes until the cheese is melted and bubbling around the edges.
  7. If using fried onions, remove the casserole from the oven after the initial baking time, sprinkle them evenly over the top, and return to the oven for 5 more minutes until golden.
  8. Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly.

Notes

Storage: Cover and refrigerate for up to 4 days. Reheat covered at 350°F for 20-25 minutes or microwave individual portions. Freezing: Freezes well for up to 3 months. Assemble in freezer-safe dish, cover tightly, and freeze. Thaw overnight and bake as directed, adding 10-15 minutes. Substitutions: Use cream of mushroom soup instead of chicken. Greek yogurt can replace sour cream. Any cooked protein works—turkey, ham, or ground beef. Variations: Add bell peppers, mushrooms, or peas. Use brown rice for more fiber. Make a homemade white sauce instead of canned soup. Try different cheese blends like cheddar-mozzarella or pepper jack. Make-Ahead: Assemble up to 24 hours in advance and refrigerate. Add 10 minutes to baking time if cooking from cold. Prevent Watery Casserole: Pat frozen broccoli dry, use day-old rice, and let rest after baking. Optional Toppings: Use crushed crackers, panko breadcrumbs, or potato chips instead of fried onions.