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Creamy chicken broccoli rice cheese casserole baked until golden and bubbly
Isaac blogger

Creamy Chicken Broccoli Rice Cheese Casserole

A creamy baked casserole made with cooked chicken, rice, broccoli, and cheese. This simple oven-baked dish is easy to prepare, reheats well, and works perfectly for family dinners or make-ahead meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Base
  • 2 cups cooked chicken, diced or shredded
  • 2 cups broccoli florets (fresh or thawed + drained)
  • 2 cups cooked rice (white or brown), slightly firm
  • Sauce
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup milk
  • ¼ cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Topping
  • 2 cups shredded cheddar cheese, divided
  • ½ cup crispy fried onions (optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  4. In a large bowl, combine the cooked chicken, broccoli florets, and cooked rice. Mix gently so the ingredients remain loose and evenly distributed.
  5. In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
  6. Pour the sauce over the chicken mixture and fold gently until evenly coated. Stir in 1½ cups of the shredded cheddar cheese.
  7. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheese over the top.
  8. Bake for 25–30 minutes, or until the casserole is bubbly around the edges and the cheese is melted with light golden spots.
  9. Remove from the oven and let rest for 5–10 minutes so the casserole sets before serving.

Notes

  • Use cooked chicken and slightly firm rice so the casserole keeps its texture while baking.
  • Drain broccoli well to prevent excess moisture in the sauce.
  • Bake until the casserole is bubbly at the edges and cheese is melted with light golden spots.
  • Let the casserole rest 5–10 minutes before serving so it sets properly.
  • Refrigerate leftovers within 2 hours and store in an airtight container for up to 3–4 days.
  • Reheat covered until evenly warmed throughout before serving.