Description
A creamy, cheesy casserole loaded with tender chicken, fresh broccoli, and fluffy rice—perfect for weeknight dinners or potlucks. This one-dish wonder is both comforting and easy to make!
Ingredients
Scale
For the Crust:
- For the casserole:
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh broccoli florets, chopped
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- For the sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- For topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp paprika
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until smooth.
- Stir in cooked chicken, broccoli, uncooked rice, and 1/2 cup of each cheese until well combined.
- Pour mixture into the prepared baking dish and spread evenly.
- Pour chicken broth over the top (do not stir). Cover tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle remaining cheeses, then top with panko mixed with melted butter and paprika.
- Bake uncovered for 15-20 minutes or until bubbly and golden. Let rest 5 minutes before serving.
Notes
Substitute cream of mushroom soup for a vegetarian version. Leftovers reheat well in the microwave with a splash of broth. For crispier topping, broil the last 2-3 minutes.