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The Ultimate Creamy, Cheesy Chicken Broccoli Rice Casserole

A generous serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese and crunchy breadcrumbs.
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Make this easy, one-dish Chicken Broccoli Rice Casserole for a satisfying, comforting family dinner with minimal cleanup. It is creamy, cheesy, and perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 cups cooked, shredded chicken breast
  • 2 cups fresh broccoli florets
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. If your broccoli is raw, steam the florets for about 3 minutes until slightly tender-crisp. Drain well.
  3. In a large bowl, combine the cooked rice, cooked chicken, and steamed broccoli florets.
  4. In a separate medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, pepper, and salt until smooth. This is your creamy base.
  5. Pour the creamy soup mixture over the chicken, rice, and broccoli mixture. Gently fold everything together until all ingredients are evenly coated.
  6. Stir in 1 1/2 cups of the shredded cheddar cheese into the mixture.
  7. Spread the entire mixture evenly into your prepared baking dish.
  8. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the panko breadcrumbs and melted butter, if using. Sprinkle this topping evenly over the casserole.
  9. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  10. Let the casserole rest for 5 minutes before you serve it. This helps the texture set.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • Ethan suggests adding a small pinch of ground nutmeg to the soup mixture; it deepens the savory flavor of the cheese sauce.
  • If you prefer a sharper flavor, substitute the cream of mushroom soup with cream of celery soup.

Nutrition

Find it online: https://tastytipster.com/chicken-broccoli-rice-casserole/