Can I use uncooked rice in Cheesy Broccoli Chicken and Rice Casserole?

No. This recipe requires 3 cups of cooked rice. Uncooked rice needs additional liquid and a longer covered cooking time, which could overcook the chicken and broccoli. Cook white or brown rice first, then break apart any clumps before adding it to the casserole mixture.

Can I make Cheesy Broccoli Chicken and Rice Casserole ahead of time?

Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours. Keep the optional breadcrumb topping separate and add it before baking. A refrigerated casserole may need 5 to 10 additional minutes in the oven. You can also freeze the assembled casserole for up to 2 months and thaw it overnight before baking.

How do I keep chicken broccoli and rice casserole from becoming dry?

Measure the cooked rice accurately and avoid overbaking the casserole. The chicken, rice, and broccoli are already cooked, so the casserole only needs to bake until heated through and bubbly. If the rice seems dry, stir 1 to 2 additional tablespoons of milk into the mixture before baking. Add a small splash of milk when reheating leftovers.

Cheesy Broccoli Chicken and Rice Casserole: Easy 45-Minute Dinner

Description

This Cheesy Broccoli Chicken and Rice Casserole combines tender chicken, fluffy rice, broccoli, and cheddar in a rich, creamy sauce. It is an easy family dinner that also works well for potlucks, meal prep, and freezer cooking.

Ingredients

2 cups cooked chicken, shredded or cubed
3 cups cooked white or brown rice
2 cups broccoli florets, fresh or frozen and lightly steamed
1 can cream of chicken soup, 10.5 ounces
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt, adjusted to taste
1/4 teaspoon black pepper
1/2 cup breadcrumbs, optional
2 tablespoons butter, melted, optional

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Instructions

Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
Cook the rice according to the package directions if needed. Lightly steam the broccoli until barely tender. If using frozen broccoli, thaw and drain it thoroughly.
Whisk the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until smooth.
Add the cooked chicken, cooked rice, broccoli, and 1 cup of cheddar cheese. Stir gently until evenly combined.
Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/2 cup cheddar cheese.
For the optional topping, mix the breadcrumbs with the melted butter and sprinkle the mixture over the cheese.
Bake uncovered for 25 to 30 minutes, until the center is hot and the cheese is melted, bubbly, and lightly golden.
Let the casserole rest for 5 minutes before serving warm.

Notes

Drain thawed frozen broccoli thoroughly to prevent a watery casserole.
Use cooked rice for this recipe because uncooked rice requires different liquid amounts and baking instructions.
Freshly shredded sharp cheddar melts smoothly and gives the casserole a richer flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the assembled casserole without the breadcrumb topping for up to 2 months.
Thaw a frozen casserole overnight in the refrigerator before baking.
Add 5 to 10 extra minutes of baking time when cooking the casserole directly from the refrigerator.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 4
Sodium: 850
Fat: 17
Saturated Fat: 9
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 42
Fiber: 3
Protein: 28
Cholesterol: 75