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Delicious Chicken Broccoli Rice Casserole served on a plate

Chicken Broccoli Rice Casserole

A comforting one-dish wonder made with chicken, broccoli, and rice, all brought together with a creamy cheese sauce, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
For the Broccoli
  • 2 cups fresh broccoli florets Feel free to use frozen, but fresh is best.
For the Rice
  • 1 cup uncooked long-grain white rice Brown rice can be used for a healthier option.
  • 2 cups chicken broth Homemade or low-sodium for better flavor.
For the Sauce
  • 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom for a vegetarian option.
  • 1 cup shredded cheddar cheese Or a healthier cheese alternative.
  • 1/2 cup milk Dairy-free alternatives work too.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika For a hint of smokiness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.
  2. In a large bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly seasoned.
  3. Add the fresh broccoli florets to the chicken mixture. If using frozen broccoli, allow it to thaw and drain excess moisture before adding.
  4. In a separate bowl, mix the uncooked rice with the chicken broth. Stir until combined, then pour into the prepared baking dish.
  5. Layer the chicken and broccoli mixture on top of the rice in the baking dish.
  6. In a medium bowl, whisk together the cream of chicken soup, shredded cheddar cheese, milk, Dijon mustard, and paprika until smooth.
  7. Pour the cheese sauce evenly over the chicken and broccoli layers in the baking dish.
  8. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove the foil and bake for an additional 15–20 minutes, until the cheese is bubbly and golden brown, and the rice is fully cooked.
  10. Let the casserole rest for 5–10 minutes before serving. This helps the flavors meld together beautifully and makes for easier serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat covered in the microwave or oven until heated through.