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Creamy, Cheesy Chicken Broccoli Rice Casserole: The Ultimate Comfort Food for Busy Weeknights

A close-up serving of creamy chicken broccoli rice casserole topped with bubbly, melted cheddar cheese.
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Make this easy, one-dish Creamy Chicken Broccoli Rice Casserole for a satisfying family dinner. It combines tender chicken, fresh broccoli, and fluffy rice in a rich, cheesy sauce, minimizing cleanup for your busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 2 cups fresh broccoli florets
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (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. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, and black pepper. Mix until smooth.
  3. Stir in the uncooked rice, cooked chicken, broccoli florets, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix everything well to coat.
  4. Pour the entire mixture into your prepared baking dish, spreading it evenly.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If using the cracker topping, mix the crushed crackers with the melted butter and sprinkle evenly over the cheese.
  8. Return the casserole to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the casserole is bubbly throughout.
  9. Let the Cheesy Chicken Broccoli Rice Casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • You can substitute the fresh broccoli with 10 ounces of frozen broccoli florets, thawed and drained.
  • If you prefer a richer flavor, use cooked rotisserie chicken.

Nutrition

Find it online: https://cravybite.link/chicken-broccoli-rice-casserole-recipe/