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Cheesy broccoli chicken and rice casserole with tender chicken, fluffy rice, broccoli, and golden cheddar cheese

Cheesy Broccoli Chicken and Rice Casserole

A creamy, family-friendly casserole with chicken, broccoli, fluffy rice, and golden cheddar cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Casserole
  • 2 cups cooked chicken shredded or cubed
  • 3 cups cooked rice white or brown
  • 2 cups broccoli florets fresh or frozen, lightly steamed
  • 1 can (10.5 ounces) cream of chicken soup or homemade white sauce
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup milk or chicken broth
  • 1 ½ cups sharp cheddar cheese shredded and divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ½ cup breadcrumbs optional topping
  • 2 tablespoons butter melted, optional topping

Method
 

Method
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Steam fresh broccoli for 2–3 minutes, or thaw frozen broccoli and drain it well.
  3. Whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
  4. Fold the cooked chicken, rice, broccoli, and 1 cup of cheddar into the sauce until evenly coated.
  5. Spread the mixture in the baking dish. Top with the remaining cheddar. If using, mix breadcrumbs with melted butter and sprinkle over the cheese.
  6. Bake uncovered for 25–30 minutes, until hot, bubbling, and golden on top.
  7. Rest for 5 minutes, then serve warm with a salad, green beans, or garlic bread.

Notes

Use cooked rice and drain broccoli thoroughly. Refrigerate leftovers up to four days or freeze for up to two months.