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Chicken Broccoli Cheese Casserole

A classic, comforting casserole with tender chicken, vibrant broccoli, and rice in a creamy, cheesy sauce, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Olive Oil
  • 1.5 lbs Cooked Chicken shredded or cubed (e.g., rotisserie)
  • 4 cups Broccoli Florets fresh (blanched) or frozen (thawed)
  • 2 cups Cooked White Rice or short pasta, cooked al dente
  • 1 can Cream of Mushroom Soup 10.5 oz, or Cream of Chicken
  • 0.5 cup Milk whole or 2%
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 0.5 tsp Black Pepper
  • 0.25 tsp Salt or to taste
  • 2 cups Shredded Cheddar Cheese divided
  • 0.5 cup Crushed Ritz Crackers or Breadcrumbs optional, for topping

Equipment

  • 9x13 inch Baking Dish
  • Large mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine olive oil, cooked chicken, broccoli florets, and cooked rice.
  3. In a separate bowl, whisk together cream of mushroom soup, milk, onion powder, garlic powder, black pepper, and salt until smooth.
  4. Pour the creamy soup mixture over the chicken, broccoli, and rice. Stir until thoroughly combined.
  5. Transfer mixture to the prepared baking dish. Sprinkle 1.5 cups of shredded cheddar cheese over the top.
  6. Bake for 25-30 minutes, or until bubbly around the edges and cheese is melted.
  7. Remove from oven. Sprinkle remaining 0.5 cup cheese (and optional crackers/breadcrumbs). Return to oven for 5-10 minutes, until golden brown and toasted.
  8. Let rest 5-10 minutes before serving.

Notes

Using pre-cooked chicken saves time. If using fresh broccoli, blanch it first. Cook rice or pasta al dente. Resting the casserole before serving helps the sauce set.