Broccoli Cheddar Cheese with Chicken Casserole
Indulge in the ultimate comfort food with this Broccoli Cheddar Cheese with Chicken Casserole—a hearty dish that’s brimming with creamy, cheesy goodness and packed with wholesome ingredients. Tender chicken breast, vibrant broccoli florets, and fluffy white rice are enveloped in a rich blend of cream of chicken soup, sour cream, and gooey cheddar cheese, then topped with golden, buttery panko breadcrumbs for a satisfying crunch. Quick to prepare with a total cook time of under an hour, this casserole is the perfect solution for a cozy weeknight dinner or an impressive crowd-pleaser. Bursting with flavor from garlic, onion, and a touch of paprika, this dish brings a warm, homestyle feel to your table. Ideal for meal prep or feeding a family of six, this cheesy broccoli and chicken casserole is sure to become a treasured staple in your recipe collection!
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs) Chicken breasts
- 4 cups Broccoli florets
- 2 cups (shredded) Cheddar cheese
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 2 cups (cooked) White rice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 0.5 cup Panko breadcrumbs
- 0.5 teaspoon Paprika
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the white rice according to package instructions, ensuring you have 2 cups of cooked rice. Set aside.
In a medium pot, bring water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. In a large skillet, heat 1 tablespoon of butter over medium heat. Cook the chicken for about 5-6 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and shred or chop into bite-sized pieces.
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, and 1 1/2 cups of shredded cheddar cheese. Mix well until smooth.
Add the cooked chicken, blanched broccoli, and cooked rice to the mixture. Stir everything together until evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out into an even layer.
In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the panko breadcrumbs and paprika, toasting gently for 1-2 minutes until golden brown.
Sprinkle the toasted breadcrumbs over the top of the casserole, followed by the remaining 1/2 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and allow to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 437 mg | 34% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
