Cheesy Broccoli Chicken and Rice Casserole
A comforting one-dish meal that combines chicken, broccoli, and rice in a creamy, cheesy sauce, perfect for weeknight dinners and family gatherings.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Using leftover rotisserie chicken is a great shortcut.
- 2 cups cooked rice
- 2 cups fresh broccoli florets Can substitute with frozen broccoli; just thaw and drain.
- 1 can (10.5 oz) condensed cream of chicken soup Can replace with cream of mushroom soup or a homemade base.
- 1 cup milk Use vegetable broth for a vegetarian option.
- 2 cups shredded cheddar cheese Adjust according to taste; feel free to mix cheeses.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1/2 cup shredded cheese for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, cooked rice, broccoli, cream of chicken soup, milk, garlic powder, onion powder, and 2 cups of cheddar cheese. Mix until well combined.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Sprinkle the top with the additional 1/2 cup of shredded cheese.
Baking
- Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.
Serving
- Serve hot and enjoy! This casserole is delicious on its own, but can also be paired with a side salad or crusty bread.
Notes
For a crispy topping, broil the casserole for the last few minutes of baking. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.