Description
Prepare this simple, one-dish casserole featuring tender chicken, broccoli, and rice baked in a rich, cheesy sauce. It is a quick and satisfying family dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups cooked white rice
- 2 cups fresh or frozen broccoli florets
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1/2 cup crushed butter crackers (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked chicken, cooked rice, and broccoli florets.
- In a separate medium bowl, whisk together the cream of chicken soup, mayonnaise, sour cream, onion powder, garlic powder, and black pepper until smooth.
- Pour the soup mixture over the chicken, rice, and broccoli mixture. Stir gently until everything is evenly coated.
- Stir in 1 1/2 cups of the shredded cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- If using, sprinkle the crushed butter crackers evenly over the top.
- Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Remove from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Let it sit for 5 minutes to melt before serving.
Notes
- You can use frozen broccoli; do not thaw it before mixing it into the casserole.
- For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
- To make this a healthier version, substitute the cream of chicken soup with a low-sodium cream of mushroom soup and reduce the amount of added cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 85