Go Back
–+ servings
Chicken Broccoli Rice CasseroleNew

Chicken Broccoli Rice Casserole

Creamy, cheesy chicken and broccoli folded with tender rice, then baked until bubbly with a golden cheddar top. A cozy weeknight casserole with familiar flavors and an extra-smooth sauce.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

Casserole

  • 4 cups cooked white rice
  • 2 1/2 cups cooked chicken, diced
  • 12 ounces frozen broccoli florets
  • 10.5 ounces condensed cream of chicken soup
  • 3/4 cup sour cream
  • 6 ounces processed cheese (Velveeta), cubed
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 tablespoon dried minced onion
  • 3/4 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
  • Make the sauce: In a medium saucepan over low heat, whisk together the condensed cream of chicken soup, sour cream, processed cheese, Dijon, garlic powder, smoked paprika, and black pepper. Warm gently, stirring, until the cheese melts and the mixture is smooth, 3–5 minutes. Remove from heat.
  • Quick-steam the broccoli: Place the frozen florets in a large skillet with 1/4 cup water. Cover and cook over medium heat until bright green and just tender, 4–5 minutes. Drain well and chop into bite-size pieces.
  • In a large bowl, combine the cooked rice, diced chicken, chopped broccoli, and dried minced onion. Pour the warm sauce over the top, sprinkle in the kosher salt, and fold until everything is evenly coated. Stir in 1/2 cup of the shredded cheddar.
  • Spread the mixture into the prepared dish. Top evenly with the remaining 1 cup cheddar.
  • Cover tightly with foil and bake for 20 minutes. Uncover and continue baking until bubbling at the edges and the cheese is melted, 10–12 minutes. For deeper color, broil 1–2 minutes, watching closely.
  • Let the casserole rest for 5 minutes before serving so the slices hold together.

Notes

Tip: Day-old or chilled rice stays fluffier in the oven and won’t turn mushy—perfect for this casserole. Leftovers reheat well; cover and warm at 325°F until hot, or microwave in short bursts with a splash of water to keep it creamy.
This recipe is an original creation inspired by classic Chicken Broccoli Rice Casserole flavors. All ingredient ratios and instructions are independently developed.