Chicken Broccoli Rice Casserole

This comforting chicken broccoli rice casserole combines tender chicken, fluffy rice, broccoli florets, cheddar cheese, and a creamy sauce in one satisfying baked dish. Perfect for busy weeknights, meal prep, potlucks, and family dinners, it delivers protein, vegetables, and grains in every bite.

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Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 485kcal

Author: Abby Pinkmann

Cost: $9

Equipment

9x13-inch baking dish
Large mixing bowl
mixing spoon
Measuring cups
pot
colander
Oven

Ingredients

3 cups cooked chicken, shredded or diced
4 cups cooked rice
4 cups broccoli florets
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 cup grated Parmesan cheese
1 cup crushed crackers or breadcrumbs

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Bring a pot of water to a boil. Cook the broccoli florets for 2 to 3 minutes, then drain and set aside.
In a large mixing bowl, combine the cooked chicken, cooked rice, broccoli, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, black pepper, and paprika. Stir until evenly combined.
Fold in 1½ cups of the shredded cheddar cheese, reserving the remaining cheese for the topping.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining cheddar cheese, Parmesan cheese, and crushed crackers or breadcrumbs evenly over the top.
Bake uncovered for 30 to 35 minutes until the casserole is hot, bubbly, and golden brown on top.
Allow the casserole to rest for 10 minutes before serving.

Notes

Rotisserie chicken works wonderfully and saves preparation time. Fresh broccoli provides the best texture, but frozen broccoli may be used if thawed and drained well. Avoid overbaking to keep the casserole creamy. Let the casserole rest for 10 minutes before serving. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Nutrition