Description
Chicken broccoli rice casserole brings together tender chicken, fresh broccoli, and creamy rice in one comforting dish that your family can enjoy straight from the oven. Just mix everything with a simple sauce, bake until golden, and you have a satisfying meal ready to serve.
Ingredients
Scale
Protein and Vegetables:
- 2 cups cooked chicken breast, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
Base Ingredients:
- 2 cups cooked rice (white or brown)
- 1 can (10.5 ounces) cream of chicken soup
- 0.5 cup milk
Cheese and Seasonings:
- 1 cup cheddar cheese, shredded (plus extra for topping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for greasing the baking dish)
Instructions
- Heat your oven to 350°F and lightly coat a 9×13 inch baking dish with 1 tablespoon of olive oil or butter.
- In a large mixing bowl, combine 2 cups of shredded chicken, 2 cups of broccoli florets, 2 cups of cooked rice, one 10.5 oz can of cream of chicken soup, 1 cup of shredded cheddar cheese, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
- Season your mixture with salt and pepper to taste, then fold everything together until the ingredients are evenly distributed.
- If you prefer a creamier casserole, stir in 1/2 cup of milk at this point.
- Transfer the combined mixture into your prepared baking dish and spread it in an even layer.
- Top the casserole with additional cheddar cheese across the surface.
- Bake at 350°F for 25 to 30 minutes until the dish is heated through and your cheese becomes melted and bubbly.
- For a crispier top layer, switch your oven to broil and cook for 2 to 3 minutes while keeping a close eye on it so the cheese browns without burning.
- Remove the casserole from the oven and let it rest for a few minutes before you serve it.
Notes
- Cook your rice and chicken ahead of time so assembly goes quickly and the casserole bakes evenly without waiting for ingredients to cool.
- Squeeze excess moisture from your broccoli florets with paper towels before mixing, or the casserole becomes watery and soggy.
- For a gluten-free version, swap the cream of chicken soup for a gluten-free cream soup or make your own sauce with butter, flour blend, and broth.
- If the cheese on top browns too fast before the inside heats through, tent the dish loosely with foil for the first 15 minutes, then uncover to finish baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2.5 g
- Protein: 34 g
- Cholesterol: 85 mg