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Creamy Cheesy Chicken Broccoli Rice Casserole

A hearty serving of chicken broccoli rice casserole topped with melted cheddar cheese on a white plate.
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Make this simple, one-dish chicken broccoli rice casserole for a satisfying weeknight dinner. It is creamy, cheesy, and requires minimal cleanup.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 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
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 2 cups frozen broccoli florets, thawed
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, and pepper. Mix until smooth.
  3. Stir in the cooked chicken, cooked rice, thawed broccoli, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix everything well to coat.
  4. Pour the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the casserole is hot throughout and the cheese on top is melted and lightly bubbly.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute the broccoli with frozen mixed vegetables if you prefer.
  • Use leftover rotisserie chicken to save time on cooking the chicken.

Nutrition

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