Broccoli, Rice, Cheese & Chicken Casserole

Broccoli, Rice, Cheese & Chicken Casserole is classic comfort food: tender chicken, fluffy rice, and bright broccoli baked in a creamy, cheesy sauce. It’s an easy, all‑in‑one dinner that uses simple ingredients and bakes up into hearty squares that slice and reheat beautifully.​

The combination of cooked rice and chicken with broccoli and cheddar means you get protein, veggies, and carbs in every bite. Using a quick cream‑style base (often cream of chicken soup plus a little dairy) keeps prep minimal while still giving that rich, “from‑scratch” flavor once it’s baked and bubbling under a layer of melted cheese.​

Ingredients

• 2 cups cooked rice (white or brown)
• 2 cups cooked diced or shredded chicken
• 2 cups broccoli florets, lightly steamed or blanched
• 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
• 1/2 cup milk or half‑and‑half
• 1/2 cup sour cream or mayonnaise (for extra creaminess)
• 1 cup shredded cheddar cheese, plus extra for topping (about 1/2–1 cup more)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• Optional crunchy topping: 1/2–3/4 cup crushed cornflakes, Ritz crackers, or panko + 2 tablespoons melted butter​

Step‑by‑Step Instructions

1. Prep oven and pan

1. Heat oven to 350°F (175°C).
2. Grease a 9×13‑inch baking dish with butter or nonstick spray.​

2. Make the creamy base

1. In a large bowl, whisk together the condensed cream of chicken soup, milk, and sour cream or mayonnaise until smooth.
2. Stir in garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning—the soups and cheese already add some salt.​

3. Combine casserole ingredients

1. Add the cooked rice, diced chicken, and lightly steamed broccoli florets to the bowl.
2. Stir in 1 cup shredded cheddar cheese until everything is evenly coated in the creamy mixture.
3. Transfer to the prepared baking dish and spread into an even layer.​

4. Add cheese and optional crunchy topping

1. Sprinkle another 1/2–1 cup shredded cheddar cheese evenly over the top.
2. If using a crunchy topping, toss crushed cornflakes/Ritz/panko with melted butter and scatter over the cheese.​

5. Bake until bubbly

1. Bake uncovered for 25–35 minutes, until the casserole is hot all the way through and the top is melted and lightly golden.
2. If the topping browns too quickly, tent loosely with foil for the last few minutes.
3. Let the casserole rest 5–10 minutes before serving so it sets slightly and slices cleanly.​

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