Easy Chicken Broccoli Bake
Creamy, cheesy chicken and broccoli layered with rice, then baked until bubbly and golden. A cozy, weeknight-friendly casserole.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup cooked white rice cooled
- 4 cup broccoli florets
- 1.5 lb boneless skinless chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 10.5 oz condensed cream of chicken soup
- 0.5 cup milk
- 0.5 cup sour cream
- 1.25 cup shredded sharp cheddar divided
- 0.33 cup grated Parmesan divided
- 0.5 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- 0.5 tsp paprika
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Warm olive oil in a large skillet over medium-high heat.
- Sear chicken until just opaque at the edges, about 4–5 minutes. Do not fully cook.
- Whisk soup, milk, and sour cream in a bowl. Stir in half the cheddar and half the Parmesan.
- Combine rice, broccoli, and seared chicken in a large bowl. Pour sauce over and toss to coat.
- Spread mixture into the dish. Top with remaining cheddar and Parmesan.
- Mix panko, melted butter, and paprika. Sprinkle evenly over the casserole.
- Bake 20–25 minutes until bubbly and the topping is golden. Rest 5 minutes before serving.
Notes
Variation: Swap cooked brown rice for white, or use cauliflower rice for a lighter bake. Try Monterey Jack instead of cheddar for a creamier melt.
Storage: Refrigerate leftovers in a covered dish up to 3 days. Reheat covered at 350°F until hot.
This recipe is an original creation inspired by classic Easy Chicken Broccoli Bake flavors. All ingredient ratios and instructions are independently developed.