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Creamy, Cheesy Chicken Broccoli Rice Casserole: The Ultimate One-Dish Family Dinner

A close-up serving of creamy chicken broccoli rice casserole topped with bubbly, melted cheddar cheese.
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Make this easy, creamy, and cheesy Chicken Broccoli Rice Casserole for a satisfying, one-dish family dinner. It is perfect for busy weeknights and delivers classic comfort food flavor with minimal cleanup.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 cups cooked, shredded chicken breast
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) package frozen broccoli florets, thawed and drained
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (optional, for topping)
  • 2 tablespoons melted butter (optional, for topping)

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, mayonnaise, sour cream, onion powder, garlic powder, salt, and pepper. Mix until the sauce is smooth.
  3. Gently fold in the cooked rice, shredded chicken, thawed broccoli florets, and 1 1/2 cups of the shredded cheddar cheese into the sauce mixture. Stir until all ingredients are evenly coated.
  4. Spread the mixture evenly into your prepared baking dish.
  5. In a small bowl, combine the remaining 1/2 cup of cheddar cheese with the crushed butter crackers and melted butter, if using. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 30 to 35 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown.
  7. Let the casserole rest for 5 minutes before serving. This simple chicken rice bake is ready to enjoy!

Notes

  • For make-ahead convenience, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if baking directly from the refrigerator.
  • You can use leftover cooked chicken or quickly cook and shred raw chicken breast for this recipe.
  • For a richer flavor, substitute the cream of mushroom soup with cream of celery soup.

Nutrition

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