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This Broccoli Rice Cheese and Chicken Casserole is my trusted answer for nights when I want something hearty that makes everyone at the table happy. It is brimming with the goodness of tender chicken, fresh broccoli, and melty cheese, all folded together with rice into a creamy bake. I especially love how it turns a handful of familiar ingredients into pure comfort.
I first made this casserole on a Monday with leftover rotisserie chicken and found the leftovers were even better for lunch the next day. Now my kids ask for it whenever broccoli is on the shopping list.
Ingredients
- Cooked chicken: shredded or diced I like to use rotisserie for convenience and flavor
- Cooked white or brown rice: both work here fluffy rice absorbs all the creamy sauce
- Broccoli florets: fresh gives an extra crisp bite but frozen is great as long as you drain well
- Cream of chicken soup: this makes it super creamy Try making your own or use a good quality brand
- Sour cream: adds richness and a slight tang choose full fat for the best texture
- Shredded cheddar cheese: go for sharp cheddar for more flavor and grate your own for better melting
- Grated Parmesan cheese: a salty punch and more depth to the sauce
- Milk: loosens the mix so everything bakes up silky whole milk works best
- Garlic powder and onion powder: a base flavor without chopping
- Smoked paprika: for extra warmth and color completely optional but highly recommended
- Salt and pepper: taste as you mix since cheeses can be salty
- Breadcrumbs and melted butter: if you want a golden crunchy top use panko for extra crunch
Step-by-Step Instructions
- Prep the Oven:
- Heat your oven to three hundred fifty degrees Fahrenheit About one hundred seventy five Celsius Lightly grease a nine by thirteen inch baking dish to prevent sticking
- Prep the Broccoli:
- If using fresh broccoli chop into bite sized florets Blanch in boiling water for two to three minutes just until bright green and still firm Drain and pat dry If using frozen broccoli thaw it fully then drain off any excess liquid so your casserole does not get watery
- Mix the Casserole Base:
- In a large mixing bowl combine your shredded chicken cooked rice prepped broccoli cream of chicken soup sour cream shredded cheddar cheese Parmesan cheese milk garlic powder onion powder smoked paprika plus a pinch of salt and pepper Stir everything until you see no dry patches and everything is evenly blended This ensures each bite is balanced
- Assemble in the Baking Dish:
- Transfer the mixture into your prepared baking dish Spread evenly from edge to edge For a crispy topping if you like mix breadcrumbs with melted butter then scatter lightly over the whole dish Sprinkle extra cheddar on top for an extra cheesy crust
- Bake to Perfection:
- Set the casserole in the center of your oven Bake for twenty five to thirty minutes until the edges are bubbling and the topping is golden and toasty
- Cool and Serve:
- Let the casserole rest for five minutes after baking so it firms up and is easier to scoop Serve hot with a side salad or crusty rolls to round out the meal
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Broccoli has always been my favorite part of this dish I remember my mom sneaking in extra florets because she knew I would dig for those first The melty edges of cheddar and golden crunchy topping were always the first thing my brother would steal from the pan
Storage Tips
Store leftovers tightly covered in the fridge for up to three days This casserole reheats well in the microwave but will taste crispiest if you cover with foil and bake at three hundred fifty degrees Fahrenheit for about fifteen minutes
Ingredient Substitutions
Out of cream of chicken soup Use an equal amount of homemade white sauce cooked with chicken stock Try Greek yogurt instead of sour cream for a tangier lighter result Swap cheddar for Colby jack or fontina if you want a milder cheese
Serving Suggestions
This casserole anchors a meal all on its own but is extra satisfying paired with a crisp green salad or some sweet dinner rolls For a festive touch top individual servings with fresh chives or a little extra Parmesan
Cultural Notes
Casseroles like this one are classic comfort food in American family kitchens They rose in popularity because they let home cooks stretch a little meat a long way while creating something nourishing and delicious for a crowd
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well. Simply shred the meat and add it to the mixture for a quick shortcut.
- → Is fresh or frozen broccoli better?
Both can be used; fresh broccoli adds a firmer bite, while frozen broccoli offers convenience. Be sure to drain well before using.
- → How can I make it vegetarian?
Swap the chicken for extra broccoli, mushrooms, or your favorite cooked veggies, and use cream of mushroom soup.
- → What cheese variations work best?
Sharp cheddar is classic, but Monterey Jack or Gruyère can be used for a different flavor profile.
- → How should leftovers be stored and reheated?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven until hot.
- → Can I prepare this casserole ahead of time?
Absolutely. Assemble, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if chilled.