Make this simple, creamy, and cheesy chicken broccoli rice casserole for a quick weeknight dinner. It is family-friendly and requires minimal prep time.
Author:Sofia Fontaine
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked chicken, shredded or cubed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1/2 cup mayonnaise
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups cooked white rice
2 cups fresh or frozen broccoli florets, thawed and drained
2 cups shredded cheddar cheese, divided
1/2 cup crushed butter crackers (like Ritz)
2 tablespoons melted butter
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cream of chicken soup, milk, mayonnaise, onion powder, garlic powder, and pepper. Mix until smooth.
Stir in the cooked chicken, cooked rice, broccoli florets, and 1 1/2 cups of the shredded cheddar cheese. Mix everything well.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the crushed butter crackers and melted butter. Sprinkle this topping evenly over the casserole mixture.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Let it sit for 5 minutes before serving.
Notes
For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if baking directly from the refrigerator.
You can substitute ground chicken for shredded chicken; cook it first and drain any excess fat before adding it to the mixture.
If you prefer a crunchier topping, use 1 cup of crushed corn flakes mixed with the melted butter instead of crackers.