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The Ultimate Creamy, Cheesy Chicken Broccoli Rice Casserole

A close-up serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese.
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This is the easy, one-dish comfort food casserole you need for busy weeknights. You get tender chicken, fresh broccoli, and fluffy rice smothered in a rich, cheesy sauce. Minimal cleanup, maximum flavor.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 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 chicken broth
  • 1 cup uncooked long-grain white rice
  • 2 cups fresh broccoli florets
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, mayonnaise, onion powder, garlic powder, pepper, and salt until smooth. This is your creamy base.
  3. Stir in the chicken broth. Add the cooked chicken, broccoli florets, and uncooked rice to the soup mixture. Mix everything well so the rice and chicken are coated.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese.
  5. Pour the entire mixture evenly into your prepared baking dish.
  6. Cover the dish tightly with aluminum foil.
  7. Bake for 45 minutes.
  8. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If you are using breadcrumbs, mix them with 1 tablespoon of melted butter and sprinkle them over the cheese.
  9. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a make-ahead option, assemble the entire casserole (without the final cheese/breadcrumb topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time.
  • You can substitute canned chicken for cooked chicken if you need a quicker solution. Drain it well before adding.
  • If you want a lighter version, use low-sodium soup and substitute half the mayonnaise with plain Greek yogurt.

Nutrition

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