Too Easy Cheesy Chicken Broccoli and Rice Casserole
Dive into total comfort with the irresistibly simple **Too Easy Cheesy Chicken Broccoli and Rice Casserole**, a one-pan meal that’s perfect for busy weeknights or crowd-pleasing dinners. Packed with tender chunks of seasoned chicken, vibrant broccoli florets, fluffy rice, and smothered in a creamy, cheesy sauce, this casserole is a flavor-packed masterpiece. The rich combination of cream of chicken soup, sour cream, and melted cheddar cheese delivers a creamy decadence, while optional buttery breadcrumbs add a satisfyingly crispy topping. Ready in just under an hour, this hearty recipe features minimal prep while still delivering big on flavor, making it an easy go-to for families everywhere. Perfectly balanced with protein, veggies, and grains, this dish is sure to become a treasured favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets (fresh or frozen)
- 3 cups cooked white or brown rice
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 0.5 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until fully cooked (internal temperature of 165°F), about 4-5 minutes per side. Let the chicken rest for 5 minutes, then dice or shred it.
If using fresh broccoli, steam it for 5 minutes until vibrant green and slightly tender. If using frozen broccoli, thaw and drain it well.
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Fold the cooked rice, chicken, broccoli, and 1 1/2 cups of shredded cheddar cheese into the soup mixture until evenly coated.
Pour the mixture into the greased casserole dish and spread it into an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. If using breadcrumbs, melt 2 tablespoons of butter and mix it with the breadcrumbs, then sprinkle it over the cheese layer.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling around the edges and the cheese is melted and golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 448 mg | 34% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 577 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.
