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Creamy, Cheesy Chicken Broccoli Rice Casserole: Easy One-Dish Dinner

A spoonful of creamy chicken broccoli rice casserole being lifted, showing melted cheddar cheese.
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Make this classic Chicken Broccoli Rice Casserole for a satisfying, one-dish family dinner. This recipe focuses on a creamy, cheesy sauce and simple steps perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked white rice (about 1 cup uncooked)
  • 2 cups cooked, shredded chicken breast
  • 2 cups fresh or frozen broccoli florets, lightly steamed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (optional, for topping)
  • 2 tablespoons melted butter (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked rice, cooked chicken, and lightly steamed broccoli florets.
  3. In a separate medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, and black pepper until smooth.
  4. Pour the soup mixture over the chicken, rice, and broccoli mixture. Stir gently until everything is evenly coated.
  5. Stir in 1.5 cups of the shredded cheddar cheese into the mixture.
  6. Transfer the entire mixture into the prepared baking dish.
  7. If using a topping, mix the crushed butter crackers with the melted butter and sprinkle evenly over the casserole. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can use canned chicken if you need to speed up prep time, but ensure it is well-drained.
  • To make this a make-ahead meal, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For a lighter version, substitute one can of soup with plain Greek yogurt or low-fat sour cream.

Nutrition

Find it online: https://littlekitchendiary.com/chickenbroccoli-rice-casserole/