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Broccoli, Rice, Cheese, and Chicken Casserole

A comforting dish that combines tender chicken, vibrant broccoli, cheesy goodness, and fluffy rice. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cups cooked chicken, shredded You can use leftover chicken or rotisserie chicken.
  • 2 cups broccoli florets (fresh or frozen)
  • 2 cups cooked rice (any variety) Feel free to use leftover rice or microwaveable rice packs.
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese Reserve 1 ½ cups for mixing, and keep ½ cup for topping.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Optional: breadcrumbs for topping Adds a crunchy texture on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, broccoli florets, cooked rice, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Fold in 1 ½ cups of the shredded cheddar cheese.
  4. Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. Optionally, sprinkle breadcrumbs on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until hot and bubbling.
  2. A few minutes before it's done, sprinkle the remaining cheese on top and let it melt.
  3. Remove from oven and let sit for a few minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for later. Reheat in the oven for the best flavor.