Chicken Broccoli Rice Casserole
This chicken broccoli rice casserole is a classic comfort food that's both hearty and flavorful. Perfect for family dinners and potlucks, it's easy to prepare and loved for its creamy texture and savory flavors.
Equipment
- 9x13 inch baking dish
Ingredients
Base Ingredients
- 2 cups cooked chicken diced
- 2 cups cooked rice long or medium grain
Vegetable Element
- 4 cups broccoli florets fresh or thawed frozen, bite-sized pieces
Creamy Sauce
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
Flavor Enhancers
- 1/2 cup cheddar cheese shredded
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
- pepper to taste
Instructions
- Prepare all ingredients. Dice the cooked chicken, cook the rice if needed, thaw the frozen broccoli if using, and measure out all other ingredients.
- In a large bowl, combine the cream of chicken soup, milk, and sour cream. Whisk until smooth.
- Add the cooked chicken, rice, and broccoli florets to the bowl with the sauce. Stir gently to coat everything evenly.
- Stir in the shredded cheddar cheese, onion powder, and garlic powder. Season with salt and pepper to taste. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, until bubbly and golden brown. Let rest for 10 minutes before serving.
Notes
For extra crunch, sprinkle breadcrumbs, crushed crackers, or toasted nuts on top during the last 10 minutes of baking. Customize the cheese with Monterey Jack, Colby or a mix of cheeses. Adjust seasonings to your preference. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.