Broccoli Cheddar Chicken and Rice Casserole
A creamy, cheesy casserole bursting with flavors of chicken, broccoli, and cheddar, perfect for weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup cooked rice Any type of cooked rice works.
- 2 cups broccoli florets, steamed Fresh or frozen broccoli can be used.
- 1 cup cheddar cheese, shredded Feel free to use a mix of cheeses.
- 1 can cream of chicken soup Substitute with cream of mushroom for variation.
- 1/2 cup milk Add more for a creamier consistency.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
- 1/2 cup breadcrumbs (optional, for topping) Skip for a gluten-free version.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cooked rice, steamed broccoli, shredded cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- If using, sprinkle breadcrumbs on top.
Baking
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until bubbling and golden.
Serving
- Serve warm, garnished with fresh parsley and pair with a salad or crusty bread.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat in the oven or microwave, adding milk if needed to prevent drying out.