Print

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

A generous serving of chicken broccoli rice casserole featuring creamy rice, bright green broccoli, chicken pieces, and a golden, crunchy topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need a reliable comfort food that tastes homemade but takes minimal effort. This easy, one-dish Chicken Broccoli Rice Casserole delivers that creamy, cheesy goodness everyone loves, making it the perfect solution for your next busy weeknight dinner.

Ingredients

Scale
  • 2 cups cooked white rice (leftover rice works great)
  • 2 cups cooked, shredded chicken (rotisserie chicken is a time saver)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup milk (whole or 2%)
  • 1 (10 ounce) package frozen broccoli florets, thawed and drained well
  • 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 cream of chicken soup, cream of mushroom soup, mayonnaise, onion powder, garlic powder, pepper, and salt. Mix until smooth.
  3. Stir in the milk until the sauce is fully incorporated.
  4. Gently fold in the cooked rice, shredded chicken, thawed and drained broccoli, and 1 1/2 cups of the shredded cheddar cheese. Mix everything until the ingredients are evenly coated in the creamy sauce.
  5. Pour the mixture into your prepared baking dish and spread it into an even layer.
  6. In a small bowl, mix the crushed butter crackers with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the cracker topping.
  8. Bake for 30 to 35 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  9. Let the casserole rest for 5 to 10 minutes before you serve it. This helps the sauce set up.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time before uncovering and finishing the bake.
  • If you want a healthier chicken broccoli rice casserole variation, substitute the mayonnaise with plain Greek yogurt and use low-sodium soup varieties.
  • Using leftover rice is key to making this a quick family dinner idea. If you must cook rice fresh, cook it slightly firmer than usual so it does not get mushy during baking.

Nutrition

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