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The Ultimate Creamy, Cheesy Chicken Broccoli Rice Casserole for Busy Weeknights

A close-up of a serving of creamy chicken broccoli rice casserole with a golden, cheesy top.
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You need a satisfying, one-dish meal that tastes like pure comfort. This Creamy Chicken Broccoli Rice Casserole delivers that gooey, cheesy flavor everyone loves with minimal cleanup, making it perfect for your busy weeknights.

Ingredients

Scale
  • 2 cups cooked white rice (about 1 cup uncooked)
  • 2 cups cooked, shredded chicken breast
  • 2 cups fresh or frozen broccoli florets, lightly steamed or blanched
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (like Ritz) for topping
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked rice, shredded chicken, and steamed broccoli florets.
  3. In a separate medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, and black pepper until smooth.
  4. Pour the creamy soup mixture over the chicken, rice, and broccoli mixture. Stir gently until everything is evenly coated.
  5. Stir in 1 1/2 cups of the shredded cheddar cheese into the mixture.
  6. Spread the entire mixture evenly into your prepared baking dish.
  7. In a small bowl, combine the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole. Sprinkle the remaining 1/2 cup of cheddar cheese over the cracker topping.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before you serve it. This is your easy, one-dish family dinner!

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you want a lighter version, substitute one can of condensed soup with plain Greek yogurt, but you may need to add a splash more milk for consistency.
  • You can use leftover rotisserie chicken to save even more time on your weeknight prep.

Nutrition

Find it online: https://tastytribune.com/chicken-broccoli-rice-casserole-recipe/