Broccoli Chicken Rice Casserole
This cheesy chicken broccoli rice casserole recipe makes an easy and budget friendly comfort food dinner the whole family will love. A great way to use up leftover chicken.
Servings 6
Calories 435kcal
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups cooked white rice preferably long grain rice cooked in chicken broth for extra flavor
- 2 cups broccoli florets fresh or frozen
- 1 can 10.5 ounces cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 2 cups shredded sharp cheddar cheese divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Prep the broccoli: For fresh broccoli, steam the florets for 3 to 4 minutes until slightly tender. If using frozen broccoli, thaw and drain the florets well.
- In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir the creamy mixture, until smooth.
- Add the cooked chicken, cooked rice, broccoli, and 1 ½ cups of shredded cheddar cheese. Stir until everything is evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake uncovered for 30 to 35 minutes, or until the casserole is hot throughout and the cheese is melted, golden brown at the edges and bubbly. Let it rest for 5 minutes before serving.
Nutrition
Calories: 435kcal | Carbohydrates: 24g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 927mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 918IU | Vitamin C: 27mg | Calcium: 339mg | Iron: 2mg