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Ultimate Creamy & Cheesy Chicken Broccoli Rice Casserole: An Easy Weeknight Favorite

A fork lifting a cheesy bite of chicken broccoli rice casserole, showing melted cheddar cheese and tender chicken pieces.
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Make this comforting, cheesy chicken broccoli rice casserole for a simple, satisfying meal. This recipe uses straightforward ingredients and requires minimal prep, making it perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 2 cups fresh or frozen broccoli florets, thawed and drained
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (like Ritz)
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper. Stir until the mixture is smooth.
  3. Add the cooked chicken, cooked rice, broccoli florets, and 1 1/2 cups of the shredded cheddar cheese to the soup mixture. Fold everything together gently until all ingredients are evenly coated.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly throughout.
  7. Remove the dish from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return to the oven for 5 more minutes, or until the cheese is fully melted.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For faster preparation on a busy weeknight, use pre-cooked rotisserie chicken and leftover rice.
  • You can substitute the cream of mushroom soup with another can of cream of chicken soup if preferred.
  • For a crunchier topping, use breadcrumbs mixed with melted butter instead of crackers.
  • This dish freezes well; cover tightly after cooling and bake from frozen, adding about 15 minutes to the covered baking time.

Nutrition

Find it online: https://daisyrecipe.com/chickenbroccoliricecasseroleeasy/