Description
A creamy, cheesy casserole loaded with chicken, broccoli, and rice, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced (Rotisserie chicken or leftover baked chicken works best.)
- 2 cups cooked rice (White or brown rice can be used.)
- 2 cups broccoli, florets (Can be fresh or frozen.)
- 1 can cream of chicken soup (Can substitute with cream of mushroom soup.)
- 1 cup sour cream (Can substitute plain Greek yogurt.)
- 2 cups cheese, shredded (Sharp cheddar preferred; mozzarella can be mixed.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup crushed crackers or breadcrumbs (Optional topping for a crunchy texture.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- In a large bowl, mix together cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the cooked rice, cooked chicken, broccoli, and most of the shredded cheese. Save a small amount of cheese for the topping.
Assembling
- Spread the mixture evenly into the greased baking dish.
- Sprinkle the remaining cheese on top, and if desired, add the crushed crackers or breadcrumbs mixed with melted butter.
Baking
- Bake in the preheated oven for 25 to 35 minutes until hot and bubbly. Broil for an additional 1 to 2 minutes to brown the top if desired.
- Let it rest for 5 to 10 minutes before serving for better scooping.
Notes
Use enough sauce to prevent the dish from drying out. Shred your own cheese for smoother melting. Allow freezing in an airtight container for simplicity during meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American