Chicken Broccoli Casserole
Creamy, comforting, and packed with flavor, this Chicken Broccoli Casserole is the ultimate dish for busy weeknights or potluck gatherings. Tender chicken breast, steamed broccoli florets, and fluffy white rice are enveloped in a rich, cheesy sauce made with cream of chicken soup, sour cream, and a hint of garlic and onion. Topped with a golden layer of buttery panko breadcrumbs and melted cheddar cheese, this baked casserole delivers the perfect balance of creamy and crispy textures in every bite. Ready in under an hour, this hearty recipe serves six and is ideal for meal prep or feeding a hungry family. It's a one-dish wonder that will quickly become a household favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 cups Broccoli florets
- 2 cups Shredded cheddar cheese
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cooked white rice
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter, melted
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
Bring a large pot of water to boil and steam or blanch the broccoli florets for 2-3 minutes until just tender. Drain and set aside.
Season the chicken breasts on both sides with a pinch of salt, pepper, garlic powder, and onion powder. Cook the chicken in a large skillet over medium heat until fully cooked (about 6-7 minutes per side). Let the chicken rest for 5 minutes before shredding or chopping into bite-sized pieces.
In a large mixing bowl, combine the cream of chicken soup, sour cream, 1 1/2 cups of cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well to create a creamy sauce.
Add the cooked white rice, shredded chicken, and steamed broccoli to the mixing bowl with the sauce. Gently fold the ingredients together until everything is well-coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture over 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 breadcrumbs are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy this hearty and flavorful dish!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 411 mg | 32% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 247 mg | 5% | |
*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.
