Broccoli Chicken and Rice Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Chicken and Rice Casserole is a delicious all-in-one meal the whole family will love. Packed with tender shredded chicken, fluffy rice, and nutrient-rich broccoli, this hearty dish is tied together with a luscious blend of sharp cheddar cheese, sour cream, and creamy soup for maximum flavor. A golden, buttery panko breadcrumb topping adds the perfect crunch, making every bite satisfying and indulgent. Ready in just 50 minutes, including prep, this easy casserole recipe is ideal for busy weeknights or cozy family dinners. Whether you use fresh or frozen broccoli, this versatile dish is as convenient as it is comforting. Serve it as a standalone meal or pair it with a crisp side salad for a wholesome, balanced dinner.
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Recipe Information
Ingredients
- 3 cups cooked chicken (shredded or diced)
- 3 cups broccoli florets (fresh or frozen)
- 3 cups cooked white or brown rice
- 2 cups sharp cheddar cheese (shredded)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Blanch the broccoli florets in boiling water for 2-3 minutes until they are bright green and tender-crisp. If using frozen broccoli, make sure it is thawed and drained well.
In a large mixing bowl, combine the cooked chicken, broccoli, cooked rice, 1 1/2 cups of shredded cheddar cheese, cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly coated.
Transfer the mixture into the prepared baking dish and spread it out into an even layer.
In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Enjoy your hearty Broccoli Chicken and Rice Casserole!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 448 mg | 34% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 784 mg | 17% | |
*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.
