Chicken Broccoli and Rice Casserole
Creamy, comforting, and brimming with flavor, this Chicken Broccoli and Rice Casserole is the ultimate one-dish dinner that’s perfect for busy weeknights or family gatherings. Tender bite-sized chicken pieces, vibrant broccoli florets, and fluffy rice are all enveloped in a luscious mixture of cream of chicken soup, sour cream, and melted cheddar cheese. Seasoned with garlic and onion for an extra layer of savory goodness, this recipe is topped with an optional golden breadcrumb layer for added crunch. Cooked in just under an hour, this easy-to-make casserole is a hearty, crowd-pleasing meal that pairs perfectly with a side salad or crusty bread. Whether you’re using fresh or frozen broccoli, this cheesy casserole is endlessly adaptable and sure to become a go-to comfort food classic.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Broccoli florets (fresh or frozen)
- 1 cup White or brown rice (uncooked)
- 2 cups Chicken broth
- 1 can Cream of chicken soup (condensed)
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Butter (melted, optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the rice according to the package instructions using the chicken broth instead of water for extra flavor. Once cooked, set it aside.
In a large skillet over medium heat, heat the olive oil and sauté the chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Cut the chicken breasts into bite-sized pieces. Add the chicken to the skillet and cook until no longer pink, about 5-7 minutes. Season with salt and black pepper. Remove from heat.
If using fresh broccoli, steam it for 2-3 minutes until tender-crisp. If using frozen broccoli, thaw it completely and drain any excess moisture.
In a large mixing bowl, combine the cooked rice, cooked chicken, broccoli, cream of chicken soup, sour cream, and 1 cup of the shredded cheddar cheese. Mix well to combine.
Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining shredded cheddar cheese.
If you're using breadcrumbs, mix them with the melted butter and sprinkle over the top of the casserole for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 7983 mg | 347% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 34.4 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 2425 mg | 187% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3586 mg | 76% | |
*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.
