Chicken Broccoli Rice Cheese Casserole

This chicken broccoli rice cheese casserole combines tender chicken, fluffy rice, broccoli florets, creamy homemade sauce, and melted cheddar cheese into a warm, cozy dinner perfect for busy weeknights and family meals.

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Course: dinner, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 465kcal

Author: Lucy

Cost: $13

Equipment

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

Ingredients

2 cups cooked chicken, shredded or diced
3 cups cooked rice
3 cups broccoli florets
1 1/2 cups shredded cheddar cheese, divided
1 cup milk
1 cup chicken broth
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup sour cream or Greek yogurt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

Instructions

Preheat the oven to 375°F and grease a 9x13-inch baking dish.
In a small saucepan over medium heat, melt the butter.
Whisk in the flour and cook for about 1 minute until lightly golden.
Slowly whisk in the chicken broth and milk until smooth.
Cook while whisking until the sauce thickens slightly.
Stir in sour cream, garlic powder, onion powder, salt, black pepper, and paprika.
In a large bowl, combine cooked chicken, cooked rice, broccoli florets, 1 cup shredded cheddar cheese, and the creamy sauce.
Stir until everything is evenly coated and combined.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
Cover the casserole and bake for 20 minutes.
Remove the cover and continue baking for 10 minutes until hot, bubbly, and lightly golden.
Let the casserole rest for 5 minutes before serving warm.

Notes

Drain frozen broccoli well before mixing to avoid excess moisture. Rotisserie chicken and microwave rice work perfectly for faster prep. Let the casserole rest for 5 minutes after baking so the creamy filling can settle before serving.

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