Cheesy Broccoli Chicken Rice Casserole
A creamy, cheesy casserole with tender chicken, rice, and broccoli, baked with cheddar and optional breadcrumb topping.
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 3 cups cooked rice (white or brown)
- 2 cups broccoli florets (fresh or frozen, lightly steamed)
- 1 can cream of chicken soup 10.5 oz / ~300 g
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (melted (optional, for topping))
Instructions
Preheat and Grease Dish:
Set oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly.Cook Rice and Broccoli:
Prepare rice per package instructions. Steam broccoli until just tender; if using frozen, thaw and drain thoroughly.Whisk Sauce Ingredients:
In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper; whisk until smooth.Fold in Chicken and Cheese:
Fold in chicken, rice, broccoli, and 1 cup of cheddar cheese until evenly mixed.Transfer to Baking Dish:
Transfer mixture to the prepared dish, spreading evenly. Sprinkle remaining 1/2 cup cheddar cheese on top.Add Buttered Breadcrumbs:
If using breadcrumbs, toss them with melted butter and scatter over the casserole.Bake Until Golden:
Bake uncovered for 25–30 minutes, until hot and cheese is bubbly and golden.Rest and Serve:
Allow to rest 5 minutes before serving. Serve warm.