This Broccoli Rice Chicken and Cheese Casserole is a classic, comforting one-dish meal featuring tender cooked chicken, fluffy rice, and vibrant broccoli florets all bound together in a rich, creamy, cheesy sauce. Each spoonful delivers a satisfying combination of textures: the soft, fully cooked rice; the tender, slightly crisp broccoli; and the succulent chicken enveloped in a velvety blend of sour cream and melted cheddar. It’s an incredibly versatile dish that works beautifully for a cozy weeknight dinner, a potluck gathering, or meal prepping for the week ahead. The aroma of cheddar baking until golden and bubbling wraps the whole kitchen in warmth long before the timer signals completion.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
You’ll need the following to prepare this casserole:
- 2 cups cooked chicken, shredded or diced — you can use leftover roasted chicken or pre-cooked chicken pieces for convenience.
- 2 cups cooked rice, prepared ahead of time and fluffed with a fork to prevent clumping.
- 2 cups broccoli florets, fresh or frozen — if using fresh, trim and cut into bite-sized pieces.
- 1 can (10.5 ounces) cream of chicken soup, which forms the creamy base of the casserole.
- 1 cup sour cream, which adds tanginess and moisture to the sauce.
- 1½ cups shredded cheddar cheese, divided — reserve some for topping so the casserole gets beautifully cheesy on the surface.
- ½ teaspoon garlic powder to enhance savory depth.
- ½ teaspoon onion powder for subtle aromatic flavor.
- Salt and pepper to taste, to season and balance the dish.
Instructions
The following step-by-step instructions will walk you through assembling and baking this delicious casserole:
1. Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C) so it reaches the correct temperature by the time the casserole is assembled. As the oven warms, take a rectangular baking dish (approximately 9 x 13 inches) and brush or spray the interior lightly with oil or non-stick spray. This ensures your casserole lifts easily after baking.
2. Combine the Base Ingredients
In a large mixing bowl, add the cooked chicken and use two forks to shred or break it into smaller pieces. Shredding helps the chicken integrate evenly throughout the casserole so every serving gets bites of protein.
Next, spoon in the cooked rice. The rice should be tender and separated — if it’s clumped together, break up the grains with a fork so the casserole maintains a pleasing texture.
Add the broccoli florets to the bowl. If you’re using frozen broccoli, there is no need to thaw it beforehand; it will cook through in the casserole. If using fresh broccoli that hasn’t been cooked, you can quickly blanch it in boiling water for 2–3 minutes until bright green and slightly tender, then drain before adding.
3. Make the Creamy Sauce
To the bowl, pour in the entire can of cream of chicken soup followed by the sour cream. The soup brings creaminess and flavor while the sour cream adds tang and richness.
Sprinkle in the garlic powder and onion powder, then season with a pinch of salt and black pepper. These seasonings are subtle but important, as they round out the savory notes of the casserole.
Using a large spoon or rubber spatula, stir all of these components gently but thoroughly. You want each grain of rice and every piece of chicken and broccoli coated in the creamy mixture so the finished casserole is cohesive and flavorful rather than dry or uneven.
4. Add Most of the Cheese
Measure out 1½ cups of shredded cheddar cheese and pour most of it into the bowl with the rice and chicken mixture, keeping about ½ cup aside for the top. Mix well so the cheese is distributed evenly throughout the casserole. As the dish bakes, the cheese will melt and bind the ingredients together.
5. Transfer to the Prepared Dish
Scrape the entire mixture from the bowl into your greased baking dish. Use a spatula to smooth the surface so the casserole sits evenly, ensuring consistent baking.
6. Top With More Cheese
Sprinkle the reserved ½ cup of shredded cheddar cheese evenly over the surface. This extra layer of cheese will melt and form a golden, bubbling crust during baking, adding both visual appeal and rich, melty flavor.
7. Bake to Perfection
Place the dish in the preheated oven and bake uncovered for about 30 minutes. During this time, the sauce will bubble up around the rice and broccoli, melding all the flavors. The cheese on top should melt completely and begin to show hints of golden brown. If you prefer a more browned and slightly crisp top, bake for a few extra minutes, watching carefully to prevent burning.
8. Rest Before Serving
Once the casserole is finished baking, remove it from the oven and let it rest for 5–10 minutes. Allowing it to cool slightly makes it easier to cut and serve, and gives the sauce a chance to thicken just a little more.
Serving Suggestions
This Broccoli Rice Chicken and Cheese Casserole is comforting on its own, but it pairs wonderfully with a simple green salad or warm crusty bread to balance the creamy, cheesy richness. Leftovers keep well in an airtight container in the refrigerator for up to three days and can be reheated in the oven or microwave.
Enjoy a hearty, satisfying meal that brings together wholesome ingredients into one beautifully baked dish.