Print

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

A serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic comfort food tonight. This recipe delivers a rich, cheesy, and creamy Chicken Broccoli Rice Casserole that is simple to prepare, perfect for busy weeknights, and requires minimal cleanup.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water or chicken broth
  • 1 (10 ounce) package frozen broccoli florets, thawed and drained
  • 2 cups cooked white rice
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (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, mayonnaise, onion powder, garlic powder, salt, and pepper. Whisk until smooth.
  3. Stir in the water or chicken broth until the sauce is uniform.
  4. Gently fold in the cooked chicken, thawed broccoli, cooked rice, and 1 1/2 cups of the shredded cheddar cheese. Mix until all ingredients are evenly coated in the creamy sauce.
  5. Pour the mixture into the prepared baking dish and spread it into an even layer.
  6. In a small bowl, combine the remaining 1/2 cup of cheddar cheese with the crushed butter crackers and melted butter, if using. Sprinkle this topping evenly over the casserole mixture.
  7. Bake for 30 to 35 minutes, or until the casserole is hot throughout and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it. This is the ultimate comfort food dinner.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute canned chicken for cooked chicken if you need a quicker preparation time.
  • To make this a one-pot meal, cook your rice and steam your broccoli while you prepare the sauce ingredients.

Nutrition

Find it online: https://frostedfancies.com/chicken-broccoli-rice-casserole/