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The BEST Chicken Broccoli Rice Casserole Recipe (So Cheesy & Creamy!)

This Chicken Broccoli Rice Casserole delivers comforting, family-friendly flavor in just 45 minutes. With tender chicken, fluffy rice, fresh broccoli, and melted cheese, this recipe turns simple ingredients into an easy one-pan dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cooked shredded chicken rotisserie chicken recommended
  • 2 cups broccoli florets lightly steamed
  • 2 cups cooked white or brown rice
  • 1 ½ cups shredded cheddar cheese divided
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup sour cream or Greek yogurt
  • ⅓ cup milk 2%
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ½ cup breadcrumbs or crushed crackers optional topping
  • 2 tablespoons melted butter for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Lightly steam broccoli florets until tender-crisp, about 3-4 minutes, then pat dry.
  3. In a large mixing bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
  4. Add cooked rice, shredded chicken, steamed broccoli, and 1 cup of shredded cheese. Gently fold to combine evenly.
  5. Spread the mixture evenly into the prepared baking dish and sprinkle the remaining ½ cup cheese on top.
  6. In a small bowl, mix breadcrumbs or crushed crackers with melted butter and sprinkle over the casserole (optional).
  7. Bake uncovered for 30–35 minutes until bubbly and golden brown on top.
  8. Allow to rest 5–10 minutes before serving for the perfect consistency.

Notes

This Chicken Broccoli Rice Casserole can be assembled up to 24 hours ahead. Store covered in the refrigerator and add topping just before baking. Leftovers keep up to 3 days in the fridge or 3 months in the freezer.