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Creamy, Cheesy Chicken Broccoli Rice Casserole: Easy One-Dish Dinner

Close-up of a serving of creamy chicken broccoli rice casserole topped with melted cheddar cheese on a white plate.
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Make this Creamy, Cheesy Chicken Broccoli Rice Casserole for a satisfying, one-dish family dinner. It uses simple ingredients for maximum comfort with minimal cleanup, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup uncooked white rice, cooked
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 1 cup mayonnaise
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups fresh or frozen broccoli florets, thawed and drained
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (optional topping)
  • 2 tablespoons melted butter (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, milk, mayonnaise, onion powder, garlic powder, and pepper. Mix until the sauce is smooth.
  3. Add the cooked chicken, cooked rice, and broccoli florets to the sauce mixture. Stir gently to coat all ingredients evenly.
  4. Stir in 1 1/2 cups of the shredded cheddar cheese into the mixture.
  5. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
  6. In a small bowl, combine the crushed butter crackers and melted butter, if using. Sprinkle this topping evenly over the casserole.
  7. Bake for 30 minutes.
  8. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  9. Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned, and the casserole is heated through.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For make-ahead convenience, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the initial covered baking time if baking directly from the refrigerator.
  • You can use leftover cooked chicken or rotisserie chicken to save time on weeknights.
  • If you prefer a lighter version, substitute the cream of chicken soup with a low-sodium, lower-fat cream of mushroom soup and reduce the mayonnaise slightly.

Nutrition

Find it online: https://mayaplate.com/chicken-broccoli-rice-casserole/