Print

Creamy Cheesy Chicken Broccoli Rice Casserole

A spoonful of creamy chicken broccoli rice casserole topped with melted, browned cheddar cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, one-dish chicken broccoli rice casserole for a satisfying, cheesy weeknight dinner that requires minimal cleanup.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, mayonnaise, thawed broccoli, uncooked rice, chicken broth, 1 cup of cheddar cheese, onion powder, and garlic powder. Mix until all ingredients are evenly coated.
  3. Season the mixture with salt and pepper.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil, sprinkle extra cheddar cheese over the top, and bake uncovered for another 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a lighter version, substitute half the mayonnaise with plain Greek yogurt.
  • Use leftover rotisserie chicken to save time on cooking the chicken.

Nutrition

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