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The Best Creamy, Cheesy Chicken Broccoli Rice Casserole for Busy Weeknights

A close-up serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese and crispy breadcrumbs.
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This recipe delivers the ultimate comfort food: a creamy, cheesy Chicken Broccoli Rice Casserole that is simple to assemble and perfect for your family dinner rotation. It uses accessible ingredients for a satisfying one-dish meal.

Ingredients

Scale
  • 2 cups cooked white rice (about 1 cup uncooked)
  • 2 cups cooked, shredded chicken breast
  • 2 cups fresh or frozen broccoli florets, lightly steamed
  • 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 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup milk
  • 1/2 cup crushed butter crackers (like Ritz)
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked rice, cooked chicken, and steamed broccoli florets.
  3. In a separate medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, onion powder, garlic powder, salt, pepper, and milk until smooth.
  4. Pour the creamy soup mixture over the chicken, rice, and broccoli mixture. Stir gently until all ingredients are evenly coated.
  5. Stir in 3/4 cup of the shredded cheddar cheese into the casserole mixture.
  6. Spread the mixture evenly into your prepared baking dish.
  7. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole.
  8. Bake for 25 minutes.
  9. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and the edges are lightly browned.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the initial covered baking time.
  • You can substitute the canned soups with a homemade white sauce base for a less processed version.
  • If you use frozen broccoli, do not thaw it first; just steam it until tender-crisp.

Nutrition

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