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Chicken Broccoli Rice Casserole

Creamy, cheesy chicken and broccoli baked with rice in a comforting one-dish meal perfect for busy weeknights and family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked long-grain white rice
  • 2 cups cooked chicken breast shredded or cubed
  • 3 cups fresh broccoli florets bite-sized pieces
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese divided
  • 1 cup chicken broth
  • 2 cloves garlic minced
Seasonings
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.25 tsp paprika

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Steamer or pot for blanching
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
  2. Steam or blanch the broccoli florets for 3-4 minutes until slightly tender but still bright green and crisp, then drain thoroughly and set aside.
  3. In a large mixing bowl, combine the cooked rice, shredded chicken, prepared broccoli florets, condensed soup, sour cream, 1.5 cups of shredded cheddar cheese, chicken broth, minced garlic, onion powder, black pepper, salt, and paprika.
  4. Stir all ingredients together thoroughly until the sauce coats everything evenly and the mixture appears uniform.
  5. Transfer the mixture to your prepared baking dish, spreading it evenly across the bottom and smoothing the top surface.
  6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top surface.
  7. Cover the baking dish tightly with aluminum foil and place in the preheated oven, baking for 30 minutes.
  8. Remove the foil carefully and continue baking uncovered for an additional 15-20 minutes until the cheese topping turns golden brown and bubbly, then let rest for 5 minutes before serving.

Notes

Can be prepared up to 24 hours in advance and refrigerated before baking. Freezes well for up to 3 months. Use rotisserie chicken to save time. Can substitute cream of mushroom soup for different flavor profile.