Comforting Broccoli, Rice, Cheese, Chicken Casserole Recipe
Comfort arrives with this mouthwatering broccoli rice cheese chicken casserole that promises pure satisfaction.
Weeknight dinners demand simple yet delicious solutions for hungry families.
Creamy textures and hearty ingredients combine in a single skillet to create magic.
Home cooks appreciate recipes that deliver maximum flavor without complicated techniques.
Cheesy goodness melts perfectly around tender chicken and vibrant green broccoli florets.
Nutritious and filling, this casserole checks all the boxes for a crowd-pleasing meal.
You’ll want to bookmark this recipe for your next family gathering.
Dig in and savor every delectable bite of this comforting classic.
How To Put Together Broccoli Rice Cheese Chicken Casserole
Step 1: Warm Up The Oven
Crank the oven to a toasty 375°F and give a quick spray of cooking oil to a 9×13-inch baking dish.
Step 2: Cook Perfect Rice
Prepare white rice following package directions, aiming for a fluffy texture that’s slightly undercooked.
Step 3: Prepare Chicken
Slice chicken into neat bite-sized cubes and season generously with salt, pepper, and garlic powder.
Step 4: Sizzle The Chicken
Toss chicken into a hot skillet over medium-high heat, cooking until golden and completely done, about 6-8 minutes.
Step 5: Chop Vegetables
Break down broccoli florets and onions into small, uniform pieces for even cooking and distribution.
Step 6: Create Creamy Base
Whisk soup, milk, and sour cream in a large bowl until silky smooth.
Step 7: Combine Ingredients
Gently fold rice, chicken, broccoli, and onions into the creamy mixture, ensuring everything gets coated.
Step 8: Fill Baking Dish
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Step 9: Add Cheesy Layer
Sprinkle shredded cheddar cheese across the entire casserole surface.
Step 10: Create Crunchy Topping
Mix breadcrumbs with melted butter, then scatter the crumb topping over the cheese layer.
Step 11: Bake To Perfection
Slide the casserole into the oven, baking for 25-30 minutes until the top turns golden and edges start bubbling.
Step 12: Rest And Serve
Pull the casserole out and let it rest 5-10 minutes, allowing it to set and cool slightly before diving in.
Pro Tips For Broccoli Rice Cheese Chicken Casserole
Ways To Switch Up Broccoli Rice Cheese Chicken Casserole
Great Pairings For Broccoli Rice Cheese Chicken Casserole
How To Store Broccoli Rice Cheese Chicken Casserole
FAQs For Broccoli Rice Cheese Chicken Casserole
Yes, thaw frozen chicken completely and pat dry before cubing and seasoning to ensure proper cooking and prevent excess moisture.
Absolutely! This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking, making it perfect for busy weeknights.
Use low-fat cream of chicken soup, reduced-fat sour cream, and part-skim cheddar cheese to cut down on calories without sacrificing flavor.
Definitely! Cauliflower, green beans, or mixed vegetables work great as alternatives to broccoli in this versatile casserole recipe.
Why Broccoli Rice Cheese Chicken Casserole Feeds The Soul
What You’ll Need For Broccoli Rice Cheese Chicken Casserole
For the Base:For the Vegetables:For the Creamy Mixture:For the Topping:For the Seasoning:For the Preparation: Print
Broccoli, Rice, Cheese, Chicken Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 1x
Description
Hearty chicken and broccoli casserole melts together creamy cheese, tender rice, and succulent protein for a comforting family meal. Generous portions promise satisfaction with each delightful, cheesy forkful you’ll savor.
Ingredients
Protein:
- 2 lbs chicken breast
- 1 cup shredded cheddar cheese
Vegetables:
- 3 cups fresh broccoli florets
- 0.5 cup diced onions
Base:
- 2 cups uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk
- 0.5 cup sour cream
Seasonings:
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
Topping:
- 1 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking dish with a light coating of cooking spray.
- Cook white rice according to package instructions, ensuring it’s fluffy and slightly undercooked to prevent mushiness during baking.
- While rice is cooking, dice chicken breasts into uniform bite-sized cubes, seasoning thoroughly with salt, pepper, and garlic powder.
- Sauté chicken in a skillet over medium-high heat until golden and cooked through, approximately 6-8 minutes.
- Chop broccoli florets and diced onions into small, consistent pieces to ensure even cooking and distribution throughout the casserole.
- In a large mixing bowl, combine cream of chicken soup, milk, and sour cream, whisking until smooth and well-incorporated.
- Fold cooked rice, sautéed chicken, broccoli, and onions into the creamy soup mixture, stirring gently to coat all ingredients evenly.
- Transfer the mixture into the prepared baking dish, spreading it out in an even layer.
- Sprinkle shredded cheddar cheese across the entire surface of the casserole.
- Mix breadcrumbs with melted butter, then evenly distribute the crumb topping over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Remove from oven and let rest for 5-10 minutes before serving to allow the casserole to set and cool slightly.
Notes
- Prevent rice from becoming mushy by slightly undercooking it before adding to the casserole, ensuring a perfect texture when baked.
- Swap chicken for tofu or plant-based protein to create a vegetarian version that maintains the creamy, comforting essence of the dish.
- Use Greek yogurt instead of sour cream to reduce calories and add extra protein while keeping the casserole creamy and delicious.
- Customize the breadcrumb topping with panko for extra crunch or add herbs like thyme or parsley for a more complex flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg
Jackson Reid
Founder & Recipe Developer
Expertise
Education
Holyoke Community College – HCC-MGM Culinary Arts Institute
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and hands-on kitchen training
Jackson’s love for cooking began one dish at a time. After earning his Culinary Arts Certificate from Holyoke Community College’s HCC-MGM Culinary Arts Institute, he focused on what mattered most: creating recipes that are simple to follow and full of flavor.
At 10 Below Ice Cream, Jackson brings together global influences and a less-is-more approach. His recipes reflect his belief that good food doesn’t need to be complicated; it just needs to make sense, taste great, and feel right.
When he’s not testing ingredients or adjusting seasonings, you’ll find him hiking near Asheville, exploring local markets, or chasing the best light for food photos.