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chicken broccoli rice casserole baked with cheddar cheese
Abigail Morgan

Chicken Broccoli Rice Casserole

Chicken broccoli rice casserole is a creamy baked comfort food dish made with tender chicken, fluffy rice, broccoli florets, melted cheddar cheese, and a savory creamy sauce. This easy casserole works perfectly for busy weeknights, family dinners, meal prep, and make-ahead meals because everything bakes together in one dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 3 cups cooked white rice
  • 3 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp melted butter
  • 1/2 cup breadcrumbs for topping

Equipment

  • large mixing bowl
  • 9x13-inch casserole dish
  • mixing spoon
  • saucepan or rice cooker for cooking rice
  • steamer basket for broccoli
  • oven

Method
 

  1. Preheat the oven to 375°F.
  2. Cook the rice until fluffy and tender if not already prepared.
  3. Steam the broccoli florets for about 3 minutes until bright green but still slightly firm.
  4. Shred the cooked chicken into bite-sized pieces.
  5. In a large mixing bowl, combine the cooked rice, chicken, broccoli, cream of chicken soup, sour cream, garlic powder, onion powder, salt, black pepper, and half of the shredded cheddar cheese.
  6. Stir until the creamy sauce coats every ingredient evenly.
  7. Grease a 9x13-inch casserole dish and spread the mixture evenly into the dish.
  8. Sprinkle the remaining cheddar cheese evenly across the top.
  9. Mix the breadcrumbs with melted butter and sprinkle over the casserole if using.
  10. Cover the casserole with foil and bake for 20 minutes.
  11. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted and golden brown around the edges.
  12. Allow the casserole to rest for 5 minutes before serving.

Nutrition

Calories: 460kcalCarbohydrates: 28gProtein: 29gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 860mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 780IUVitamin C: 42mgCalcium: 340mgIron: 2mg

Notes

Use fully cooked rice before baking to keep the casserole creamy instead of dry. Lightly steam the broccoli so it stays tender without becoming mushy. Freshly shredded cheddar melts more smoothly than pre-shredded cheese. You can assemble the casserole ahead and refrigerate for up to 24 hours before baking.

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