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Chicken broccoli rice casserole recipe with melted cheddar and golden cracker topping in a baking dish

Chicken Broccoli Rice Casserole Recipe (Creamy, Cheesy and Easy!)

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked long-grain white rice from about 1 cup uncooked
  • 3 cups cooked shredded chicken about 1 rotisserie chicken
  • 4 cups small broccoli florets
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 2 cups shredded sharp cheddar cheese divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed buttery crackers about 12, mixed with 2 tablespoons melted butter, for topping (optional)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • steamer basket or microwave-safe bowl
  • wooden spoon
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Method
 

  1. Heat the oven to 350 degrees F and grease a 9x13 inch baking dish.
  2. Steam or microwave the broccoli for 2 to 3 minutes, until bright green and just tender, then drain very well.
  3. In a large bowl, stir together the soup, sour cream, broth, garlic powder, onion powder, pepper, and 1 cup of the cheddar until smooth.
  4. Fold in the rice, chicken, and broccoli until evenly coated. Spread into the dish.
  5. Sprinkle with the remaining cheddar and the cracker topping. Cover with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and golden and hot all the way through (165°F / 74°C).
  6. Rest for 5 minutes so the sauce thickens, then serve.

Notes

  • Drain the broccoli well.
  • Use cooked rice.
  • Bake until hot in the center (165°F).
  • Refrigerate within 2 hours, use within 3 to 4 days.