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Creamy Cheesy Chicken Broccoli Rice Casserole

A close-up serving of creamy chicken broccoli rice casserole topped with melted golden cheese.
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This is a simple, one-dish recipe for a creamy and cheesy chicken broccoli rice casserole, perfect for a quick weeknight family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 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
  • 2 cups cooked white rice
  • 2 cups frozen broccoli florets, thawed
  • 2 cups shredded sharp cheddar cheese, divided

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 cooked chicken, cooked rice, thawed broccoli, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix everything well.
  4. Pour the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the casserole is hot throughout and the cheese on top is melted and lightly bubbly.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a lighter version, substitute one can of condensed soup with plain Greek yogurt mixed with a little broth.
  • Use leftover cooked chicken or rotisserie chicken to save time.

Nutrition

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