Broccoli Chicken Rice Casserole
Golden, cheesy, and perfectly creamy, this casserole combines tender chicken, fluffy rice, and fresh broccoli under a blanket of melted cheddar, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked rice (white or brown)
- 2 cups fresh broccoli florets, lightly steamed
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- ¼ cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon butter or olive oil
- Salt and black pepper to taste
- ½ teaspoon paprika (optional)
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large skillet, melt butter over medium heat. Add chopped onion and garlic, cooking for 2 to 3 minutes until fragrant and softened.
- Stir in the cream of chicken soup, sour cream, milk, and 1 cup of shredded cheddar. Mix until smooth and creamy.
- Add cooked rice, shredded chicken, and steamed broccoli. Season with salt, pepper, and paprika. Stir until everything is evenly coated.
- Spread the mixture evenly in the prepared baking dish. Sprinkle extra cheddar cheese on top for a golden finish.
- Bake uncovered for 25 to 30 minutes until the cheese is bubbly and slightly browned.
- Let the casserole rest for about 5 minutes before serving. This helps it set slightly and makes it easier to scoop.
Notes
Prep Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next day for an easy dinner. Freezer Friendly: Freeze before baking for up to 3 months. Thaw overnight in the refrigerator before reheating. Extra Veggies: Add sautéed mushrooms or diced carrots for more texture and nutrition. Cheese Options: Try Colby Jack, Monterey Jack, or a mix of mozzarella and cheddar for a creamier, milder taste.