Easy Chicken Broccoli Rice Casserole
This Easy Chicken Broccoli Rice Casserole is creamy, cheesy, and the only way I can get my kids to eat broccoli without complaining.
Servings 8 people
Equipment
- 1 casserole dish
Ingredients
- 1 lb boneless chicken (breasts, thighs, or rotisserie for a shortcut) cubed
- 2 cups broccoli florets (fresh or frozen — I use frozen for convenience)
- 2-3 cups cooked rice (white/brown instant rice or even Knorr Cheddar Broccoli packets)
- 2 cups sharp cheddar cheese shredded
- olive oil
- Seasonings: salt, black pepper, garlic powder, onion powder, smoked paprika, garlic & herb seasoning
Creamy Sauce
- 1 tbsp minced garlic
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 15 oz can cream of chicken soup
- 1 tbsp sour cream
- 1 cup sharp cheddar cheese shredded
Instructions
- Cook the chicken. Heat 1–2 tbsp olive oil in a skillet. Cut chicken into bite-size chunks, season generously, and cook 7–10 minutes until done.
- Prepare rice and broccoli. Cook instant rice and broccoli according to package directions while the chicken cooks.
- Make the sauce. In the same skillet, sauté garlic for 1 minute. Stir in broth, cream of chicken, heavy cream, sour cream, garlic & herb seasoning, and 1 cup cheese. Simmer until slightly thickened.
- Assemble casserole. In a large bowl, combine chicken, broccoli, rice, and sauce. Season with salt and pepper to taste if necessary. Spread half into a greased baking dish, sprinkle with cheese, add remaining mixture, and top with more cheese.
- Bake. Bake uncovered at 375°F for 25 minutes until hot and bubbly. Garnish with parsley and enjoy!