Cheesy Chicken Broccoli Rice Casserole
This cheesy chicken broccoli rice casserole wraps you in comfort with every creamy, golden bite. Tender chicken meets fluffy rice and vibrant broccoli under a blanket of melted cheddar and buttery crunch. It's the kind of dish that fills your kitchen with warmth and brings everyone to the table without hesitation. Easy enough for busy weeknights, impressive enough for potlucks, and forgiving enough that even your worst cooking day can't ruin it.
Print Pin Servings: 8 scoop
Calories: 425kcal
Cost: $12.50
Equipment
- 1 9×13 inch casserole dish To assemble and bake the casserole layers
- 1 Large mixing bowl To combine the creamy rice base mixture
- 1 Whisk To blend the cream mixture smoothly without lumps
- 1 Small bowl To mix butter with cracker topping
- 1 Aluminum foil Essential for covering casserole during first bake
- 1 Oven thermometer Optional but recommended to verify actual oven temperature
Ingredients
- 3 cups cooked shredded chicken rotisserie chicken works great
- 2 cups uncooked white rice
- 3 cups chicken broth
- 3 cups shredded cheddar cheese divided
- 1 can cream of chicken soup 10.5 oz
- 1 cup sour cream
- ½ cup whole milk
- 4 cups broccoli florets fresh or frozen, no need to thaw
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup crushed cornflakes or Ritz crackers
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or cooking spray. If using fresh broccoli, cut into bite-sized florets. Shred your rotisserie chicken or use leftover cooked chicken.
- In a large mixing bowl, combine the uncooked white rice, chicken broth, cream of chicken soup, sour cream, and milk. Add 2 cups of the shredded cheddar cheese. Add garlic powder, onion powder, salt, black pepper, and paprika. Whisk everything together until you have a smooth, creamy mixture with no lumps.
- Add the shredded chicken and broccoli florets to the bowl with your creamy rice mixture. Stir gently but thoroughly until every piece is coated in the sauce. Pour the entire mixture into your prepared 9x13-inch casserole dish. Spread it out evenly. Cover the dish tightly with aluminum foil.
- Place the covered casserole in your preheated 350°F oven. Bake for 45 minutes without opening the oven. The foil traps steam which cooks the rice perfectly. After 45 minutes, carefully remove the foil and check that the rice is tender.
- Once the rice is tender, sprinkle the remaining 1 cup of cheddar cheese evenly over the top. In a small bowl, mix the crushed cornflakes or Ritz crackers with the melted butter. Sprinkle this mixture over the cheese layer. Return the uncovered casserole to the oven. Bake for an additional 10-15 minutes until the cheese is melted and bubbly and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This helps everything set so it doesn't fall apart when you scoop it. Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
The secret is the foil cover it traps steam that cooks the rice perfectly. Don't peek for 45 minutes. Use an oven thermometer if yours runs hot (mine did for years). Let it rest 5 minutes before serving so it holds together. This dish taught me that proper technique beats expensive ingredients every time.
Nutrition
Serving: 1scoop | Calories: 425kcal | Carbohydrates: 42g | Protein: 28g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 680mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 45mg | Calcium: 320mg | Iron: 2mg