Description
This Broccoli and Rice Chicken Casserole combines tender chicken, fluffy rice, broccoli, cheddar cheese, and a creamy sauce beneath a crisp panko and Parmesan topping. It is a quick, family-friendly dinner that works well for meal prep and make-ahead cooking.
Ingredients
3 tablespoons butter
1 small onion, chopped
4 cups fresh broccoli florets
2 cups cooked rice
1 cup shredded cheddar cheese
1 can cream of chicken soup
1/2 cup sour cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups cooked chicken, shredded or diced
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
3 tablespoons butter, melted
Instructions
1. Preheat the oven to 350°F.
2. Lightly grease a 9 x 13-inch casserole dish.
3. Melt 3 tablespoons of butter in a medium saucepan over medium-high heat.
4. Add the chopped onion and cook until it begins to soften.
5. Stir in the broccoli florets and cook for 3 to 4 minutes, until they start to become tender.
6. Transfer the broccoli and onion mixture to a large mixing bowl.
7. Add the cooked rice, shredded cheddar cheese, cream of chicken soup, sour cream, milk, salt, black pepper, garlic powder, and cooked chicken.
8. Stir until all ingredients are evenly combined and coated in the creamy sauce.
9. Spread the mixture evenly into the prepared casserole dish.
10. Combine the panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl.
11. Sprinkle the buttery breadcrumb mixture evenly over the casserole.
12. Bake for 20 to 25 minutes, until the casserole is hot and the topping is golden brown.
13. Let the casserole rest for about 5 minutes before serving.
Notes
Fresh broccoli provides the best texture, but thawed frozen broccoli can also be used if drained well.
Rotisserie chicken is a convenient option for reducing preparation time.
Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese.
Sharp cheddar gives the casserole a stronger flavor, while mild cheddar creates a softer taste.
Monterey Jack, Colby Jack, mozzarella, or a cheese blend can replace the cheddar.
Assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate until ready to bake.
Add a few extra minutes to the baking time when cooking the casserole directly from the refrigerator.
Freeze the assembled unbaked casserole or cooked leftovers for up to 3 months.
Thaw frozen casserole overnight in the refrigerator before baking or reheating.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or warm larger portions in a 350°F oven.
Cover the casserole with foil while reheating to retain moisture, then uncover it near the end to crisp the topping.
Nutrition values are estimates and may vary based on brands and serving size.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 564
- Sugar: 5 g
- Sodium: 805 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 84 mg