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Creamy Cheesy Chicken Broccoli Rice Casserole: Easy One-Dish Dinner

A serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese on a white plate.
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Make this classic, comforting Chicken Broccoli Rice Casserole for a simple, satisfying weeknight meal. It combines tender chicken, fresh broccoli, and rice in a rich, cheesy sauce, requiring minimal cleanup.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 2 cups fresh or frozen broccoli florets
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (optional, for topping)
  • 2 tablespoons melted butter (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper until smooth. This forms your creamy sauce base.
  3. Stir in the uncooked rice, cooked chicken, broccoli florets, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix until all ingredients are evenly coated.
  4. Pour the mixture into the prepared baking dish. Spread it out evenly.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes.
  7. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If using, mix the crushed crackers with the melted butter and sprinkle over the cheese.
  8. Return the casserole to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving. This is the ultimate comfort food dinner.

Notes

  • For a make-ahead option, assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • You can substitute canned chicken for cooked chicken to save time on busy nights.
  • If you prefer a lower-fat version, use low-sodium soups and reduced-fat cheese.

Nutrition

Find it online: https://cookingbycarla.com/chicken-broccoli-rice-casserole/