Description
A creamy, cheesy, and hearty casserole packed with juicy chicken, tender broccoli, and fluffy rice—all brought together with a rich cheddar topping. Perfect for weeknight dinners, potlucks, or make-ahead freezer meals.
Ingredients
2 cups cooked chicken, shredded or diced
3 cups cooked rice
2 cups broccoli florets (fresh or frozen), blanched
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream or Greek yogurt
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons butter or olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. If using fresh broccoli, blanch in boiling water for 2 minutes, then transfer to an ice bath.
3. In a skillet over medium heat, melt butter or oil. Sauté onion and garlic until soft and fragrant.
4. Stir in the cream of chicken soup and sour cream. Mix well until warm and smooth. Add salt, pepper, and paprika.
5. In a large bowl, combine cooked rice, chicken, broccoli, and the creamy mixture. Stir until evenly coated.
6. Spread mixture into prepared casserole dish and top with shredded cheddar cheese.
7. Bake uncovered for 25–30 minutes or until the cheese is bubbly and lightly golden.
8. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for faster prep and extra flavor.
Don’t overcook the broccoli before baking or it’ll become mushy in the casserole.
You can make this ahead and refrigerate unbaked—just add 10 extra minutes to the bake time if cooking from cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 460
- Sugar: 3g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: broccoli chicken cheese rice casserole