Print

Easy Creamy & Cheesy Chicken Broccoli Rice Casserole (15-Minute Prep)

A close-up of a square serving of chicken broccoli rice casserole topped with melted cheddar cheese and visible broccoli florets.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this comforting Chicken Broccoli Rice Casserole for your next busy weeknight! This recipe delivers a creamy, cheesy bake packed with tender chicken, fluffy rice, and bright broccoli. It is simple to assemble and makes fantastic leftovers. Follow these steps for a family-friendly meal that tastes like homemade soul food.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup uncooked long-grain white rice
  • 2 cups fresh or frozen broccoli florets
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup milk
  • 1/2 cup crushed butter crackers or breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional 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 cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, pepper, and salt. Whisk until smooth.
  3. Stir in the uncooked rice, cooked chicken, broccoli florets, milk, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix everything well to coat.
  4. Pour the entire mixture into your prepared baking dish and spread it evenly.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If you are using a topping, mix the crushed crackers or breadcrumbs with the melted butter and sprinkle evenly over the cheese.
  8. Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a quicker cook time, use 3 cups of cooked rice instead of uncooked rice. If you use cooked rice, reduce the initial covered baking time to 30 minutes.
  • You can substitute ground chicken for shredded chicken; cook it separately before mixing it into the casserole base.
  • This recipe freezes well. Assemble the casserole completely, cover tightly with plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered bake time.
  • Find more easy weeknight dinner ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/chicken-broccoli-rice-casserole-recipe/