Here’s a classic, creamy Broccoli Rice Chicken & Cheese Casserole—comfort food at its best and super easy to make.
🥘 Broccoli Rice Chicken & Cheese Casserole
Creamy, cheesy, and hearty. Serves 4–6.
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 2 cups broccoli florets (fresh or frozen)
- 2 cups cooked rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk or half-and-half
- 2 cups shredded cheddar cheese (divided)
- 1/2 small onion, finely diced (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter or olive oil
- Optional topping: crushed Ritz crackers or breadcrumbs mixed with 1–2 tbsp melted butter
Instructions
1. Preheat & prep
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13 baking dish.
2. Cook the broccoli
- Fresh broccoli: Steam or microwave 3–4 minutes until just tender.
- Frozen broccoli: Thaw and squeeze out excess water.
3. Sauté onion (optional but adds flavor)
In a pan, heat butter/oil and cook onion 3–4 minutes until soft.
4. Make the creamy base
In a large bowl combine:
- Cream of chicken soup
- Milk
- 1½ cups cheddar cheese
- Garlic powder, onion powder, salt, pepper
- Cooked onion (if using)
Mix until smooth.
5. Add the main ingredients
Stir into the bowl:
- Cooked chicken
- Cooked rice
- Broccoli
Mix well and transfer to the baking dish.
6. Top and bake
- Sprinkle remaining ½ cup cheddar on top.
- Add cracker/breadcrumb topping if using.
Bake 25–30 minutes, until hot, bubbly, and lightly golden.
Serving Tips
- Great with a simple side salad.
- Tastes even better the next day.
- Freezes well—freeze before baking or after cooling.
Want variations?
I can give you:
- No-canned-soup version (homemade sauce)
- Instant Pot version
- Healthier / lower-calorie version
- Spicy version with jalapeños
Which one would you like?
