Description
Someone looked at chicken, broccoli, rice, and cheese—four things that are already perfect on their own—and thought “what if we baked them together into one glorious casserole?” and honestly, that person understood the assignment on a molecular level. This is tender chicken, fresh broccoli, fluffy rice, and an obscene amount of melted cheese all bound together in a creamy sauce and topped with a golden, crispy layer. It’s what happens when you want a complete meal in one dish and don’t want to pretend you care about having separate side dishes. It’s the kind of casserole that makes people go back for thirds and ask for the recipe.
This isn’t some dry, sad casserole from a church potluck circa 1985. This is creamy, cheesy, substantial comfort food that actually has vegetables in it (you can tell your kids it’s healthy). The chicken stays tender. The broccoli maintains a slight bite. The rice soaks up all the creamy, cheesy sauce. The top gets golden and bubbly with crispy bits around the edges. It’s everything good about casseroles without any of the disappointment.
This is one-dish dinner energy that feeds a family and leaves leftovers. It’s what happens when you want something comforting and filling but also want to use only one pan. It’s the casserole that converts casserole skeptics.
Ingredients
For the Casserole Base:
- 3 cups cooked chicken, diced or shredded (rotisserie chicken is your best friend)
- 3 cups cooked rice (white, brown, or jasmine—about 1 cup uncooked)
- 4 cups fresh broccoli florets (or 12 oz frozen, thawed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
For the Creamy Cheese Sauce:
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 can (10.5 oz) cream of broccoli soup (or another can of chicken)
- 1 cup sour cream (or Greek yogurt for lighter version)
- 1 cup whole milk
- 3 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne for a kick
For the Topping:
- 1 cup shredded cheddar cheese (reserved from above)
- 1 cup panko breadcrumbs (or crushed Ritz crackers)
- 3 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
Optional But Highly Recommended:
- 1 cup frozen peas (adds color and sweetness)
- 1/2 cup diced red bell pepper (for color)
- 4 strips bacon, cooked and crumbled (because bacon)
- 1/4 cup sliced almonds mixed into the topping (for crunch)
- Hot sauce for serving
Special Equipment:
- 9x13 inch baking dish
- Large mixing bowl
- Medium saucepan (for blanching broccoli if using fresh)
- Aluminum foil
- Your appetite
Instructions
Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. If you’re using fresh broccoli, cut it into bite-sized florets. If your chicken isn’t already cooked, now’s the time to cook and dice or shred it. If your rice isn’t cooked, cook it according to package directions. Getting these components ready first makes assembly smooth.
Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender but still with a bite. Drain and immediately run under cold water to stop the cooking. This keeps the broccoli from getting mushy in the oven. If using frozen broccoli, just thaw it and squeeze out excess water.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. This step adds depth of flavor. You could skip it, but why would you?
In a large bowl, combine both cans of soup, sour cream, milk, 2 cups of the shredded cheddar, all of the mozzarella, garlic powder, onion powder, and black pepper. Whisk everything together until smooth and well combined. The mixture should be creamy and pourable. Taste it—this is your base, so make sure it’s seasoned well.
Add the cooked rice, chicken, blanched broccoli, and sautéed onion-garlic mixture to the sauce. If you’re adding peas, bell peppers, or bacon, throw them in now. Fold everything together gently but thoroughly until every piece of chicken, every broccoli floret, and every grain of rice is coated in that creamy cheese sauce. It should look generous and saucy—not dry.
Pour the entire mixture into your prepared 9×13 baking dish. Spread it out evenly, getting into the corners. The casserole should fill the dish and look abundant. Press down gently to compact it slightly—this helps everything bake evenly.
In a medium bowl, mix the panko breadcrumbs with the melted butter, Parmesan cheese, and garlic powder. Stir until the breadcrumbs are evenly coated with butter. This creates that golden, crispy top layer that makes casseroles irresistible.
Sprinkle the reserved 1 cup of shredded cheddar cheese evenly over the top of the casserole. Then sprinkle the buttered breadcrumb mixture over the cheese layer. Don’t pack it down—let it sit loosely on top so it gets crispy. The cheese will melt into the casserole while the breadcrumbs crisp up.
Cover the dish loosely with aluminum foil (spray the underside with cooking spray so the cheese doesn’t stick). Bake for 30 minutes covered. Then remove the foil and bake for an additional 15-20 minutes uncovered until the top is golden brown and bubbly, and the edges are slightly crispy. If the top isn’t browning enough, turn on the broiler for the last 2-3 minutes, but watch it carefully.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This lets everything set slightly so it doesn’t fall apart when you scoop it. Use this time to make a salad or just stand there admiring what you’ve created.
Use a large spoon to scoop generous portions onto plates. Make sure each serving gets some of that crispy, cheesy top layer—that’s the best part. Notice how the casserole holds together but is still creamy inside. See the pockets of melted cheese. Spot the bright green broccoli pieces proving this is totally a balanced meal.
Take a bite and get a little bit of everything—chicken, rice, broccoli, creamy sauce, melted cheese, crispy topping. Notice how the flavors all work together. The chicken is tender and savory. The broccoli adds freshness. The rice soaks up the sauce. The cheese ties everything together. The crispy top adds textural contrast. Feel satisfied knowing dinner is handled and there’s enough for tomorrow’s lunch.
Notes
Cook the Rice Al Dente: If using freshly cooked rice, slightly undercook it. It’ll finish cooking in the oven and won’t get mushy.
Don’t Overcook the Broccoli: Blanch it just until bright green. It cooks more in the oven. Mushy broccoli is sad.
Rotisserie Chicken Saves Time: Use store-bought rotisserie chicken. It’s already seasoned and cooked. Life is short.
Make It Saucy: The rice and broccoli will absorb liquid as it bakes. Better too saucy than too dry.
Cover First, Then Uncover: This prevents the top from burning before the inside is hot and bubbly.
Fresh Cheese Matters: Shred your own cheese from a block. Pre-shredded has anti-caking agents that affect melting.
Let It Rest: Those 5-10 minutes make a huge difference in how it holds together when serving.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~22g
- Carbohydrates: ~32g
- Protein: ~28g