Go Back
Delicious homemade Chicken Casserole with vegetables and cheese

Chicken and Broccoli Casserole

A comforting, cheesy chicken and broccoli casserole that's easy to make and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked chicken, shredded or diced Use rotisserie chicken for speed.
  • 2 cups cooked rice Feel free to swap with quinoa or small pasta.
  • 2 cups broccoli florets (fresh or frozen) Frozen broccoli thaws quickly under hot water.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1.5 cups shredded cheddar cheese, divided Choose sharp cheddar for more bite.
  • 0.5 teaspoon garlic powder Fresh garlic can be used for bigger flavor.
  • 0.5 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a medium casserole dish.
  2. In a large bowl, toss together the cooked chicken and cooked rice; add broccoli florets.
  3. Stir in the cream of chicken soup and sour cream until the mixture is creamy and even.
  4. Fold in 1 cup of shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix until everything is coated.
Baking
  1. Transfer the mixture to the greased casserole dish and smooth the top.
  2. Sprinkle the remaining ½ cup of cheddar evenly over the top.
  3. Bake for 30 minutes, until the cheese is bubbly and edges turn golden.
  4. Let it cool for 5 minutes before serving.

Notes

Store covered in the fridge for up to 3–4 days. Freeze in portions for up to 3 months; thaw overnight in the fridge. Reheat in the oven to maintain the texture.