Chicken Broccoli Casserole

This chicken broccoli casserole combines tender chicken, broccoli florets, creamy sauce, rice, and melted cheddar cheese into a cozy one-pan dinner that feels comforting, simple, and family-friendly.

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Course: dinner, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 420kcal

Author: Lucy

Cost: $12

Equipment

9x13-inch baking dish
Large mixing bowl
Whisk
Small Bowl
Wooden spoon or spatula

Ingredients

2 cups cooked chicken, shredded or diced
3 cups broccoli florets
2 cups cooked rice
1 cup sour cream
1 can cream of chicken soup (10.5 ounces)
1 cup shredded sharp cheddar cheese
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup crushed crackers or panko breadcrumbs
2 tbsp melted butter

Instructions

Preheat the oven to 375°F and grease a 9x13-inch baking dish.
If using fresh broccoli, blanch it for 2 minutes and drain well. If using frozen broccoli, thaw and squeeze out excess moisture.
In a large mixing bowl, whisk together sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper.
Add the cooked chicken, broccoli florets, cooked rice, and shredded cheddar cheese to the bowl.
Stir until all ingredients are evenly coated with the creamy sauce.
Spread the mixture evenly into the prepared baking dish.
In a small bowl, combine crushed crackers or panko breadcrumbs with melted butter.
Sprinkle the topping evenly over the casserole.
Bake for 25 to 30 minutes until bubbly around the edges and golden brown on top.
Let the casserole rest for 5 minutes before serving warm.

Notes

Drain broccoli well before mixing to avoid watery casserole filling. Rotisserie chicken works perfectly for quick prep, and frozen broccoli can be used if thawed and squeezed dry. Let the casserole rest for 5 minutes after baking so the filling can settle before serving.

Nutrition