Description
You need a reliable, satisfying dinner for busy weeknights. This easy, one-dish Chicken Broccoli Rice Casserole delivers that classic comfort food flavor with tender chicken, fresh broccoli, and a rich, cheesy sauce. Minimal cleanup means more time enjoying your family meal.
Ingredients
Scale
- 2 cups cooked white rice (about 1 cup uncooked)
- 2 cups cooked, shredded chicken breast
- 2 cups fresh 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
- 1/2 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup crushed butter crackers (like Ritz) for topping
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked rice, cooked chicken, and lightly steamed broccoli florets.
- In a separate medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, pepper, and salt until smooth.
- Pour the creamy soup mixture over the chicken, rice, and broccoli mixture. Stir gently until everything is evenly coated.
- Stir in 1.5 cups of the shredded cheddar cheese into the mixture.
- Spread the entire mixture evenly into your prepared baking dish.
- In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Let the casserole rest for 5 minutes before you serve it. This is the best chicken casserole recipe for a quick family dinner.
Notes
- For an even easier weeknight meal, you can use 1.5 cups of canned, drained chicken in place of cooked fresh chicken.
- To make this a make ahead casserole, assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. Add about 10-15 minutes to the bake time if baking directly from the refrigerator.
- If you prefer a lighter version, substitute one can of soup with plain Greek yogurt and use low-fat cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 850
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95