Broccoli Rice Chicken and Cheese Casserole

 


👩‍🍳 Step-by-Step Instructions

1. Cook the Broccoli

  • If using fresh broccoli: steam for 4–5 minutes until bright green and slightly tender.

  • If using frozen: thaw and drain well.
    Make sure there’s no excess water, or the casserole will become too soupy.

2. Sauté the Aromatics

  1. In a skillet, heat butter and olive oil.

  2. Add the chopped onion and sauté until soft.

  3. Add garlic and cook 30 seconds more.
    This boosts the flavor hugely.

3. Mix the Creamy Sauce

In a large bowl, whisk together:

  • cream of chicken soup

  • milk

  • sour cream

  • salt, pepper, paprika

  • garlic & onion powder

It should be smooth and pourable.

4. Combine the Casserole Ingredients

To the bowl, add:

  • cooked chicken

  • cooked rice

  • steamed broccoli

  • sautéed onions/garlic

  • 1 cup cheddar

  • mozzarella (optional)

Gently fold everything together until evenly coated.

5. Assemble

  1. Pour the mixture into a greased 9×13-inch baking dish.

  2. Smooth the top.

  3. Sprinkle the remaining 1 cup cheddar cheese over it.

  4. If using Ritz/breadcrumb topping, add it now.

6. Bake

  • Preheat oven to 350°F (175°C)

  • Bake for 25–30 minutes, until bubbling and golden on top.

Let stand 5 minutes before serving so it sets beautifully.

✨ Tips for Best Results

✔ Use rotisserie chicken for convenience

It adds great flavor and saves time.

✔ Don’t skip the sautéed onion

It elevates the dish from “good” to “restaurant-level comfort.”

✔ Add spices for a kick

Try cayenne, chili flakes, or Cajun seasoning.

✔ Want it creamier?

Stir in ½ cup cream cheese to the sauce.

✔ Make it ahead

Assemble completely, cover, and refrigerate up to 24 hours.
Bake 10 extra minutes when cooking from cold.

❤️ Why You’ll Make It Again and Again

  • Filling and budget-friendly

  • Kids and adults love it

  • Makes great leftovers

  • Freezer-friendly

  • One dish = complete meal