why make this recipe
Cheesy Broccoli Chicken and Rice Casserole is a perfect dish for families looking for a hearty meal. It’s easy to make, packed with flavor, and combines some of the best ingredients you can find. This casserole is comforting and delicious, making it a great option for dinner any night of the week. It’s also a fantastic way to use leftover chicken and is versatile enough that you can modify it to suit your taste. Plus, it’s a complete meal in one dish, which means less cleanup!
how to make Cheesy Broccoli Chicken and Rice Casserole
Ingredients :
- 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 oz / ~300 g) cream of chicken soup
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (melted, optional, for topping)
Directions :
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare your ingredients: Cook rice according to package directions. Lightly steam the broccoli until just tender. If using frozen, make sure to thaw and drain well.
- Mix the sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper.
- Combine the casserole: Stir in the cooked chicken, rice, broccoli, and 1 cup of the cheddar cheese. Mix everything until well combined.
- Assemble the dish: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- Optional topping: If you want, mix the breadcrumbs with melted butter and sprinkle them over the casserole.
- Bake: Place the dish in the oven and bake uncovered for 25–30 minutes, until it’s heated through and the cheese is bubbly and golden.
- Serve: Let it rest for 5 minutes before serving. Enjoy it warm!
how to serve Cheesy Broccoli Chicken and Rice Casserole
Serve the casserole warm right out of the oven. It pairs well with a simple side salad or steamed vegetables for a balanced meal. You can also serve it with bread or rolls to soak up any extra cheese or sauce.
how to store Cheesy Broccoli Chicken and Rice Casserole
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. Just reheat it in the microwave or oven until warmed through. You can freeze the casserole before baking it or after it has cooled completely. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It’s best used within three months.
tips to make Cheesy Broccoli Chicken and Rice Casserole
- For a creamier texture, you can add more sour cream or use a combination of sour cream and cheese.
- Feel free to mix in other vegetables like bell peppers or corn for added flavor.
- Adjust the seasonings according to your taste; you might like more garlic or spice it up with some red pepper flakes.
- If you want a crunchier topping, broil the casserole for a few minutes after baking.
variation
You can easily make this recipe gluten-free by using gluten-free cream of chicken soup or homemade sauce. Vegetarian options are also possible by replacing the chicken with chickpeas or more veggies.
FAQs
Can I use leftover rice?
Yes, using leftover rice works perfectly. Just make sure it’s cooked and cooled before mixing it into the casserole.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare everything up to the baking step, cover it, and store it in the fridge for about a day. Just bake it when you’re ready to eat.
What should I do if I don’t have cream of chicken soup?
You can substitute it with homemade creamy sauce using a mix of chicken broth, milk, and a thickener like flour or cornstarch, or use a different cream soup like cream of mushroom.
Cheesy Broccoli Chicken and Rice Casserole
Ingredients
Main ingredients
- 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 cream of chicken soup (10.5 oz / ~300 g)
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (melted, optional, for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook rice according to package directions. Lightly steam the broccoli until just tender. If using frozen, make sure to thaw and drain well.
Mixing the sauce
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper.
Combining the casserole
- Stir in the cooked chicken, rice, broccoli, and 1 cup of the cheddar cheese. Mix everything until well combined.
Assembling the dish
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- If desired, mix the breadcrumbs with melted butter and sprinkle them over the casserole.
Baking
- Place the dish in the oven and bake uncovered for 25–30 minutes, until it's heated through and the cheese is bubbly and golden.
Serving
- Let it rest for 5 minutes before serving. Enjoy it warm!