Easy Chicken Broccoli Rice Casserole
A creamy and comforting casserole filled with tender chicken, vibrant broccoli, and fluffy rice, topped with cheese and breadcrumbs.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups fresh or frozen broccoli florets
- 1 cup shredded cheddar cheese (plus more for topping, if desired)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1/2 cup milk (whole or low-fat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1/4 cup breadcrumbs (for topping, optional)
- 2 tablespoons olive oil or melted butter (for breadcrumbs, if using)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or oil.
- Cook the rice according to package directions if you haven't prepared it yet. Set aside.
- If using fresh broccoli, steam the florets for about 3-5 minutes until vibrant green and crisp. If frozen, thaw and drain.
- In a large bowl, combine the cooked rice, shredded chicken, steamed broccoli, 1 cup of cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, pepper, and paprika. Stir well to coat.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs with olive oil or melted butter and sprinkle over the casserole.
Baking
- Bake in the preheated oven for 25-30 minutes until cheese is bubbly and the top is golden brown.
- For extra cheesiness, remove from the oven 5 minutes before it's done, sprinkle more cheese, and return until melted.
- Let the casserole cool for about 5 minutes before serving. Enjoy!
Notes
For variations, use rotisserie chicken, add more veggies, try different cheese mixtures, or prepare ahead of time. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.