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Cheesy Chicken Broccoli and Rice Casserole

This hearty and comforting Cheesy Chicken Broccoli and Rice Casserole combines tender chicken, vibrant broccoli, fluffy rice, and a creamy cheese sauce, all baked to perfection. It’s an easy one-dish meal perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x13 inch baking dish
  • 1 medium saucepan
  • 1 whisk
  • 1 set measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 oven mitts

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 2 cups frozen broccoli florets
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup shredded cheddar cheese Half used in the mixture, half for topping.
  • 1 cup shredded mozzarella cheese Half used in the mixture, half for topping.
  • ½ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt
  • to taste pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a medium saucepan, bring the chicken broth to a boil. Add the uncooked rice, cover, and reduce heat to low. Cook according to package instructions until the rice is fluffy and all the liquid is absorbed.
  • In a large mixing bowl, combine the cooked chicken, frozen broccoli, cooked rice, cream of chicken soup, milk, garlic powder, onion powder, and half of the cheddar and mozzarella cheeses. Season with salt and pepper to taste.
  • Stir the mixture until well combined.
  • Pour the mixture into the greased 9x13 inch baking dish. Spread it evenly.
  • Sprinkle the remaining cheddar and mozzarella cheeses on top of the casserole.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

For a spicier kick, consider adding some diced jalapeños or red pepper flakes to the mixture.
You can substitute the chicken with turkey for a post-holiday dish.
This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking. Just adjust the cooking time if baking straight from the fridge.