Chicken Broccoli Rice Cheese Casserole

Chicken broccoli rice cheese casserole is a creamy, cheesy baked dinner made with tender chicken, fluffy rice, broccoli, and melted cheddar cheese. This family-friendly casserole is perfect for weeknight dinners, meal prep, and freezer meals because everything comes together in one comforting dish.

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Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 485kcal

Author: Abby Pinkmann

Cost: $14

Equipment

9x13-inch casserole dish
Large mixing bowl
Measuring cups
mixing spoon
steamer or saucepan

Ingredients

3 cups cooked chicken, shredded or diced
3 cups cooked rice
3 cups broccoli florets
1 can cream of chicken soup (10.5 ounces)
1 cup milk
2 cups shredded sharp cheddar cheese, divided
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp kosher salt
2 tbsp melted butter

Instructions

Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish.
If using fresh broccoli, steam it for about 3 minutes until bright green and slightly tender. Drain well.
In a large mixing bowl, combine cooked chicken, cooked rice, broccoli, cream of chicken soup, milk, garlic powder, onion powder, salt, pepper, and 1½ cups shredded cheddar cheese. Stir until evenly combined.
Spread the mixture into the prepared baking dish. Top with the remaining ½ cup cheddar cheese and drizzle melted butter over the top.
Bake uncovered for 35 to 40 minutes until golden around the edges and the cheese is melted and bubbly.
Allow the casserole to rest for 5 to 10 minutes before serving. This helps the filling settle and makes serving easier.

Notes

Use rotisserie chicken to save time. Freshly shredded cheddar melts more smoothly than pre-shredded cheese. Slightly undercook broccoli before baking to prevent it from becoming mushy. Let the casserole rest for 5 to 10 minutes before serving for the best texture. Frozen broccoli can be used if thawed and drained thoroughly.

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