Description

This Cheesy Chicken Broccoli Rice Casserole is ultra-creamy, family-friendly, and weeknight easy. Tender chicken, crisp-tender broccoli, and fluffy rice are baked under a golden, bubbly cheese topping—perfect for make-ahead meals, potlucks, and cozy dinners.

Ingredients

2 cups cooked shredded chicken (rotisserie works great)

3 cups broccoli florets, lightly steamed

2 cups cooked rice (white or brown)

1 small onion, finely diced

2 cloves garlic, minced

2 tablespoons butter

1 can (10.5 oz) condensed cream of chicken soup

1 cup low-sodium chicken broth

1/2 cup sour cream (or plain Greek yogurt)

1 teaspoon Dijon mustard (optional)

1/2 teaspoon paprika

1/2 teaspoon black pepper

3/4 to 1 teaspoon kosher salt, to taste

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 cups shredded sharp cheddar cheese, divided

1/2 cup shredded mozzarella (optional)

1/2 cup panko breadcrumbs

1 tablespoon melted butter (for panko)

2 tablespoons chopped fresh parsley (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Steam broccoli for 2–3 minutes until crisp-tender. Drain well to avoid a watery casserole.

3. In a skillet over medium heat, melt 2 tablespoons butter. Sauté diced onion until soft, 3–4 minutes. Add garlic; cook 30 seconds.

4. In a large bowl, whisk cream of chicken soup, chicken broth, sour cream, Dijon (if using), paprika, pepper, salt, garlic powder, and onion powder until smooth.

5. Stir in cooked rice, shredded chicken, steamed broccoli, sautéed onions/garlic, 1 1/2 cups cheddar, and mozzarella (if using). Fold gently to coat.

6. Spread mixture in prepared dish. Sprinkle remaining 1/2 cup cheddar on top. Toss panko with 1 tablespoon melted butter and scatter over cheese.

7. Bake 25–30 minutes until hot and bubbly with a lightly golden topping.

8. Rest 5–10 minutes. Garnish with parsley and serve warm.

Notes

Use rotisserie chicken to save time.

For extra sauce, add 1/4 cup milk or broth to the mixture.

Swap Greek yogurt for sour cream if preferred.

For gluten-free, use GF condensed soup and GF panko.

Shred cheese from a block for the smoothest melt.