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Easy One-Pot Cheesy Chicken Broccoli Rice Casserole

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 simple, satisfying family dinner. It uses basic ingredients and requires minimal cleanup.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 (10 ounce) package frozen broccoli florets, thawed and drained
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, mayonnaise, thawed broccoli, uncooked rice, chicken broth, 1 cup of cheddar cheese, onion powder, pepper, and garlic powder. Mix until all ingredients are evenly coated.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Cover the dish tightly with aluminum foil.
  5. Bake for 45 minutes.
  6. Remove the foil. Sprinkle the top generously with extra cheddar cheese.
  7. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • For quicker preparation, use leftover cooked chicken or rotisserie chicken.
  • If you prefer a thinner sauce, add 1/4 cup of milk to the mixture before baking.
  • You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking from cold.

Nutrition

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