Broccoli Rice Chicken and Cheese Casserole Recipe

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Description

This Broccoli Rice Chicken and Cheese Casserole is the ultimate comfort food classic—creamy, cheesy, and loaded with tender chicken, fluffy rice, and fresh broccoli. Perfect for family dinners, potlucks, or meal prep, this hearty casserole combines wholesome ingredients into one deliciously satisfying dish. With its golden cheesy topping and creamy center, it’s sure to become a family favorite.

 Ingredients For Broccoli Rice Chicken and Cheese Casserole Recipe

  • 2 cups cooked chicken, shredded or diced (rotisserie works well)

  • 2 cups cooked rice (white or brown)

  • 2 cups broccoli florets, steamed until tender

  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

  • 1 cup sour cream (or Greek yogurt for lighter option)

  • 1 ½ cups shredded cheddar cheese, divided

  • ½ cup milk

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp paprika (optional)

  • Salt & black pepper to taste

  • ½ cup breadcrumbs or crushed Ritz crackers (for topping, optional)

  • 2 tbsp butter, melted (for topping if using crumbs)

 Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. In a large mixing bowl, combine cooked chicken, rice, broccoli, cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.

  3. Stir in 1 cup of shredded cheddar cheese until evenly combined.

  4. Transfer mixture to the prepared baking dish and spread evenly.

  5. Sprinkle the remaining ½ cup cheddar cheese on top.

  6. (Optional) Mix breadcrumbs or crushed Ritz crackers with melted butter and sprinkle over the casserole for a crunchy topping.

  7. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.

  8. Let rest for 5 minutes before serving.

 Servings

  • Makes 6 servings

Nutritional Info (per serving, approx.)

  • Calories: 370 kcal

  • Protein: 22g

  • Carbohydrates: 28g

  • Fat: 18g

  • Fiber: 3g

  • Sodium: 640mg

(Values may vary depending on ingredient brands and substitutions.)

 Notes

  • You can use rotisserie chicken for convenience.

  • Fresh or frozen broccoli both work—just cook slightly before adding.

  • Swap cream of chicken soup with homemade béchamel for a fresher taste.

  • Can be made ahead: assemble, cover, and refrigerate up to 24 hours before baking.

Tips

  • Add a pinch of red pepper flakes or a splash of hot sauce for extra flavor.

  • For a lighter version, use low-fat cheese, Greek yogurt, and brown rice.

  • Leftovers can be refrigerated for up to 4 days or frozen up to 2 months.

  • If using frozen broccoli, thaw and drain well to avoid excess water.

Benefits

  • High in protein from chicken and cheese.

  • Rich in fiber and vitamins from broccoli.

  • Balanced meal: carbs (rice), protein (chicken), veggies (broccoli), and healthy fats (cheese).

  • Kid-friendly—a great way to sneak veggies into dinner.

 Q&A

Q1: Can I make this without canned soup?
👉 Yes! Replace canned soup with a quick homemade white sauce (butter, flour, chicken broth, and milk).

Q2: Can I use cauliflower rice instead of rice?
👉 Absolutely! It will make the dish lower-carb and lighter.

Q3: Can this casserole be made vegetarian?
👉 Yes, skip the chicken and use extra broccoli, mushrooms, or chickpeas.

Q4: How do I reheat leftovers?
👉 Reheat in the oven at 325°F covered with foil for 15 minutes, or microwave individual portions.

Q5: What goes well with this dish?
👉 A fresh green salad, garlic bread, or roasted veggies make great sides.

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