Creamy Ranch Chicken Broccoli Casserole
The ultimate comfort food, this casserole combines tender chicken, fresh broccoli, and a creamy ranch sauce, topped with crispy cheese and breadcrumbs for a delightful one-dish wonder.
Ingredients
For the Casserole
- 2 cups cooked chicken, diced Use rotisserie chicken for convenience.
- 2 cups fresh broccoli florets (or frozen, thawed) Steam fresh broccoli for 3 minutes.
- 1 cup cooked rice (white or brown) Use pre-cooked or leftover rice for convenience.
- 1 can cream of chicken soup
- 1 cup ranch dressing Use a lighter version if desired.
- 1 cup shredded cheddar cheese (plus extra for topping)
For the Crunchy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook chicken, chop into bite-sized pieces, and steam fresh broccoli for about 3 minutes until just tender.
- If making rice from scratch, cook according to package instructions.
- In a large mixing bowl, combine cooked chicken, broccoli florets, cooked rice, cream of chicken soup, and ranch dressing. Stir until fully mixed.
- Fold in shredded cheddar cheese.
- Grease a 9x13 inch casserole dish and pour the mixture in.
Topping and Baking
- In a small bowl, mix panko breadcrumbs, olive oil, garlic powder, onion powder, salt, and pepper.
- Sprinkle breadcrumb mixture evenly over the chicken mixture and add extra cheese on top.
- Bake for about 30 minutes, until the top is golden brown and the casserole is bubbly.
Serving
- Let cool for a few minutes, then serve warm.
Notes
For extra creaminess, add sour cream or cream cheese. Casserole can be prepared ahead of time and refrigerated.