Cheesy Chicken Broccoli Rice Casserole
This easy and comforting casserole is loaded with tender chicken, fresh broccoli, fluffy rice, and a creamy cheese sauce. It’s a one-pan wonder perfect for weeknight dinners or potlucks.
Ingredients
For the casserole:
- 2 cups 400 g cooked white or brown rice
- 2 cups 300 g cooked shredded chicken (rotisserie chicken works great)
- 2 cups 200 g broccoli florets, steamed or blanched
- 1 can 10.5 oz / 298 g condensed cream of chicken soup
- 1/2 cup 120 ml milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 1/2 cups 150 g shredded cheddar cheese, divided
Instructions
Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
Mix the casserole ingredients:
- In a large bowl, combine the cooked rice, shredded chicken, steamed broccoli, cream of chicken soup, milk, garlic powder, onion powder, and 1 cup of cheddar cheese. Mix well to combine. Season with salt and pepper to taste.
Assemble the casserole:
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake the casserole:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve:
- Allow the casserole to cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For extra flavor, add 1/4 teaspoon of smoked paprika or red pepper flakes.
- Use frozen broccoli if fresh isn’t available—just thaw and drain before using.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.