Go Back
Cheesy Broccoli Chicken Rice Casserole

Cheesy Broccoli Chicken Rice Casserole

Your go-to solution for a quick, comforting, and incredibly satisfying weeknight meal, packed with wholesome ingredients and minimal fuss. This recipe simplifies a classic favorite, making a delicious and hearty family dinner accessible for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced (rotisserie chicken is a great shortcut!)
  • 3 cups cooked white rice (about 1 cup uncooked)
  • 2 cups broccoli florets fresh or frozen and thawed
  • 1 can condensed cream of mushroom soup (10.5 ounces)
  • 1 can condensed cream of chicken soup (10.5 ounces)
  • 1 cup milk (or half-and-half for extra richness)
  • 1.5 cups shredded cheddar cheese divided
  • 1/4 cup onion finely diced (optional, for added flavor)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup butter crackers or breadcrumbs (for topping, optional)
  • 2 tablespoons melted butter (if using crackers/breadcrumbs)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Small Bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter.
  2. In a large mixing bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and milk until smooth and well combined. This forms the luscious base for your casserole.
    1 can condensed cream of mushroom soup, 1 can condensed cream of chicken soup, 1 cup milk
  3. Stir in the diced onion (if using), black pepper, and garlic powder into the soup mixture. Mix thoroughly to ensure the seasonings are evenly distributed.
    1/4 cup onion, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
  4. Add the cooked chicken, cooked rice, and broccoli florets to the bowl. Gently fold everything together until all the ingredients are coated in the creamy soup mixture. Be careful not to overmix, which can make the rice mushy.
    2 cups cooked chicken, 3 cups cooked white rice, 2 cups broccoli florets
  5. Sprinkle in 1 cup of the shredded cheddar cheese and fold it into the casserole mixture. This ensures cheesy goodness is distributed throughout the dish.
    1.5 cups shredded cheddar cheese
  6. Pour the entire mixture into the prepared baking dish and spread it out evenly.
  7. If you're using crackers or breadcrumbs for a crispy topping, place them in a small bowl. Pour the melted butter over them and toss to coat evenly.
    1/2 cup butter crackers or breadcrumbs, 2 tablespoons melted butter
  8. Sprinkle the buttered crackers or breadcrumbs evenly over the top of the casserole. Then, scatter the remaining 1/2 cup of shredded cheddar cheese over everything.
    1/2 cup butter crackers or breadcrumbs, 1.5 cups shredded cheddar cheese
  9. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the topping is golden brown and toasted.
  11. Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
QR Code linking back to recipe