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Creamy, Cheesy Chicken Broccoli Rice Casserole: Easy One-Dish Dinner

A spoonful of creamy chicken broccoli rice casserole with a golden, cheesy baked top being lifted from a white bowl.
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Make this classic Chicken Broccoli Rice Casserole for a satisfying, simple weeknight meal. It features tender chicken, fresh broccoli, and rice baked in a rich, cheesy sauce for ultimate comfort food flavor with minimal cleanup.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 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
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 2 cups fresh broccoli florets
  • 1 tablespoon butter

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, pepper, and salt. Mix until smooth.
  3. Stir in the cooked chicken, 3/4 cup of the shredded cheddar cheese, and the uncooked rice into the soup mixture. Mix well to coat everything.
  4. In a small saucepan, bring the chicken broth to a boil. Stir in the broccoli florets and cook for 2 minutes until slightly tender-crisp. Drain any excess liquid.
  5. Add the cooked broccoli to the chicken and rice mixture. Stir gently to combine.
  6. Spread the entire mixture evenly into the prepared baking dish.
  7. Top the casserole evenly with the remaining 1/4 cup of shredded cheddar cheese. Dot the top with small pieces of butter.
  8. Bake for 45 to 50 minutes, or until the rice is tender and the top is golden brown and bubbly.
  9. Let the casserole rest for 5 minutes before serving. This is the ultimate comfort food dinner.

Notes

  • For a make ahead casserole, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • You can substitute canned chicken for cooked chicken to make this recipe even quicker for busy nights.
  • If you prefer a less rich version, substitute half of the mayonnaise with plain Greek yogurt for a healthier chicken broccoli casserole variation.

Nutrition

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