Description
This comforting Broccoli, Rice, Cheese, and Chicken Casserole combines tender chicken, fluffy rice, and crisp broccoli with creamy cheese sauce for a hearty and satisfying meal perfect for family dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 2 cups fresh or frozen broccoli florets, steamed until tender-crisp
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Optional Topping
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Combine Ingredients: In a large mixing bowl, combine the shredded cooked chicken, cooked white rice, steamed broccoli, cream of chicken soup, sour cream, milk, 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish, smoothing the top for even baking.
- Add Cheese and Optional Topping: Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the mixture. If desired, combine crushed Ritz crackers with melted butter and sprinkle this mixture on top to create a crunchy, golden crust.
- Bake the Casserole: Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until it is hot, bubbly, and the topping is golden brown.
- Serve Warm: Remove from the oven and let it cool slightly before serving warm for a comforting meal.
Notes
- You can substitute cream of mushroom soup or cream of celery soup for a different flavor profile.
- Use brown rice or quinoa instead of white rice for a healthier variation with more fiber and nutrients.
- This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking to save time on busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
