Broccoli Cheddar Chicken Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Cheddar Chicken Casserole is the ultimate one-dish dinner your family will crave. Packed with tender chicken, vibrant broccoli florets, fluffy rice, and a luscious cheddar cheese sauce, this hearty casserole ticks all the boxes for a satisfying weeknight meal. A buttery panko breadcrumb topping adds the perfect crunch, while simple pantry staples like cream of chicken soup, sour cream, and milk ensure a rich, velvety texture. With just 20 minutes of prep and 35 minutes in the oven, this easy-to-make recipe is an ideal option for busy nights. Perfect for feeding a crowd or indulging in leftovers, this dish delivers flavor, convenience, and a burst of classic comfort food goodness in every bite.
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Recipe Information
Ingredients
- 2 large (about 1 lb total) Chicken breasts
- 3 cups Broccoli florets
- 2 cups Cheddar cheese, shredded
- 2 cups Cooked white or brown rice
- 1 can (10.5 oz) Cream of chicken soup
- 0.5 cups Sour cream
- 0.5 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Panko breadcrumbs
- 2 tablespoons Butter, melted
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with olive oil or non-stick cooking spray.
Bring a medium-sized pot of water to a boil. Blanch the broccoli florets for 2-3 minutes until they are bright green and tender-crisp. Drain them and set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Season the chicken breasts with a pinch of salt and pepper, then cook for 4-5 minutes per side until golden and fully cooked. Remove from the skillet, let them cool for a few minutes, then shred or dice the chicken into bite-sized pieces.
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
To the soup mixture, add the cooked rice, shredded chicken, blanched broccoli, and 1 1/2 cups of shredded cheddar cheese. Combine everything thoroughly.
Spoon the mixture evenly into the prepared casserole dish, spreading it out into an even layer.
In a separate small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining 1/2 cup of shredded cheddar cheese.
Transfer the casserole dish to the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 407 mg | 31% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 553 mg | 12% | |
*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.
