Chicken Broccoli Rice Cheese Casserole
A comforting, budget-friendly casserole made with pantry staples, perfect for busy weeknights or potlucks.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded rotisserie or poached works great
- 2 cups cooked rice white, jasmine, or long-grain
- 2 cups broccoli florets, steamed fresh or thawed from frozen
- 1 cup shredded cheddar cheese sharp or mild, or swap half for Monterey Jack
- 1 can (10–10.5 oz) cream of chicken soup substitute cream of mushroom for a different flavor
- 1/2 cup milk use any milk; half-and-half for extra richness
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 or similar baking dish.
- In a large bowl, add the shredded chicken, cooked rice, and steamed broccoli.
- Sprinkle in the cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Stir in the can of cream of chicken soup and the 1/2 cup milk until everything is evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top.
Baking
- Bake for 25–30 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- Let the casserole cool for 5–10 minutes before serving to let it set.
Notes
If the top browns too quickly, tent loosely with foil for the first 15–20 minutes, then remove it to finish.