Description
A heartwarming and creamy casserole that combines chicken, broccoli, and rice, topped with melted cheddar cheese for a comforting family meal.
Ingredients
Scale
- 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) 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)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the rice according to package directions. If using fresh broccoli, lightly steam it until just tender. For frozen broccoli, thaw it and drain well.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Stir in the cooked chicken, rice, broccoli, and 1 cup of the shredded cheddar cheese until everything is evenly coated.
- Spread the mixture into the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese.
- For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, until heated through and the cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
Feel free to customize this dish with your favorite mix-ins or toppings. Great make-ahead option!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg