Chicken Broccoli Rice Casserole
Ingredients
- 3 cups cooked rotisserie chicken shredded, skin removed
- 3 cups cooked long-grain white rice or brown rice for more fiber
- 3 cups broccoli florets fresh or frozen, thawed and patted dry
- 1 can (10.5 oz) cream of mushroom soup or homemade cream sauce
- 1 cup chicken broth low sodium
- 1/2 cup sour cream full fat recommended
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon salt adjust to taste
- 2 cups sharp cheddar cheese shredded, divided
- 1 tablespoon olive oil for greasing dish
- 1/3 cup panko breadcrumbs for a crispy topping
- 1 tablespoon unsalted butter melted, tossed with panko
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray and set aside.
- If using frozen broccoli, thaw completely and press between paper towels to remove as much moisture as possible. If using fresh broccoli, cut into small, even florets.
- In a large mixing bowl, whisk together the cream of mushroom soup, chicken broth, and sour cream until smooth and fully combined.
- Add the garlic powder, onion powder, black pepper, and salt. Stir to incorporate.
- Add the shredded rotisserie chicken, cooked rice, and broccoli florets to the bowl with the sauce. Fold everything together gently until evenly coated.
- Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for the top.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. If using the panko topping, toss panko with melted butter and scatter over the cheese.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking uncovered for 12-15 more minutes, until the cheese on top is melted, golden, and beginning to bubble at the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
Make ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the covered bake time if baking straight from the fridge. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat: Microwave individual portions with a splash of broth, or reheat covered in a 350°F oven for 15-20 minutes. Brown rice swap: Use fully cooked brown rice for extra fiber — the flavor is nuttier and equally delicious. Cheese tip: Shred your own cheddar from a block for better melt and flavor. Pre-shredded cheese contains anti-caking agents that can make it less creamy when melted.