Description
This comforting casserole is packed with creamy rice, tender broccoli, juicy shredded chicken, and loads of gooey cheddar cheese—all baked to golden, bubbly perfection and perfect for an easy dinner or hearty side dish.
Ingredients
Units
Scale
- 2 cups cooked white rice
- 2 cups cooked, shredded chicken (optional)
- 2 cups broccoli florets, steamed
- 1 (10.5 oz) can cream of chicken or mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (for topping)
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- In a large bowl, combine cooked rice, shredded chicken, steamed broccoli, cream soup, sour cream, milk, garlic powder, onion powder, black pepper, and 1 1/2 cups of cheddar cheese. Mix well until evenly combined.
- Pour mixture into the prepared casserole dish and smooth the top.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top and dust lightly with paprika.
- Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
- This casserole can be made ahead and stored in the fridge for up to 2 days before baking.
- For extra flavor, try adding a sprinkle of crispy fried onions on top before baking.
- If you prefer a lighter version, substitute the cream of chicken soup with a lower-fat version or a homemade creamy base.
- For a vegetarian option, omit the chicken and add extra broccoli or other vegetables like carrots or peas.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
