Chicken Broccoli Rice Casserole
This creamy chicken broccoli rice casserole is easy, cheesy, and baked all in one dish. A classic comfort meal with minimal prep.
Equipment
- 9x13 Baking Dish Used to bake the casserole
- Mixing bowl For combining all ingredients before baking
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets fresh or frozen
- 1 can cream of chicken soup 10.5 ounces
- 1 cup milk
- 1 ½ cups chicken broth
- 1 ½ cups shredded cheddar cheese divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
- In a large mixing bowl, whisk together chicken broth, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir in uncooked rice, cooked chicken, and broccoli florets. Mix until evenly combined.
- Pour mixture into prepared baking dish. Top with 1 cup of shredded cheddar cheese. Cover tightly with foil.
- Bake for 35–40 minutes, or until rice is tender and liquid is absorbed. Remove foil and sprinkle remaining cheese on top.
- Broil for 2–3 minutes if desired to brown the top. Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken or leftover roast chicken to save time.
- Add crushed crackers or breadcrumbs for a crispy topping.
- Substitute cream of mushroom or cream of celery soup if preferred.
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