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Chicken Broccoli Rice Casserole

TahiraJaved
Chicken Broccoli Rice Casserole
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Close up scoop of chicken broccoli rice casserole showing cheese pull
TahiraJaved

Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole bakes tender chicken, bright broccoli, and fluffy rice together in one creamy, cheesy dish that comes together with minimal prep. Using rotisserie chicken and pre-cooked rice keeps the active cooking time short, while the oven does the work of melding everything into one comforting bake. It is just as satisfying reheated the next day, making it a reliable option for both dinner and leftovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 3 cups broccoli florets
  • 3 cups cooked white rice
  • 1 can 10.5oz cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded cheddar cheese divided

Equipment

  • 1 9x13 inch baking dish holds the casserole for even baking
  • 1 Large mixing bowl for combining the chicken, rice, broccoli, and sauce
  • 1 Saucepan for quickly blanching the broccoli before baking
  • 1 Box grater for shredding cheese fresh, if using a block
  • 1 Aluminum foil covers the dish for the first part of baking

Method
 

  1. Blanch broccoli 2 minutes, drain, and combine with cooked chicken and rice.
  2. Stir in soup, sour cream, milk, and seasonings.
  3. Fold in half the cheddar cheese.
  4. Pour into a greased baking dish and top with remaining cheese.
  5. Bake covered at 350°F for 20 minutes, then uncovered for 10 to 15 minutes.
  6. Rest 5 to 10 minutes before serving.
    7. STORAGE: Refrigerate up to 4 days or freeze baked or unbaked up to 3 months.

Notes

  • Blanch broccoli briefly, no more than 2 minutes, to keep it from turning mushy in the oven.
  • Let the casserole rest before serving so it holds together better when scooped.
  • Shred your own cheese for a smoother, creamier melt.
  • Use a 9x13 inch baking dish so the casserole bakes evenly without being too shallow or too deep.

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