Cheesy Chicken and Broccoli Rice Casserole
Creamy, comforting, and bursting with veggie brightness, this casserole brings together tender chicken, broccoli florets, and fluffy rice in a rich cheese sauce. It bakes into a golden, bubbly dish that feeds a family and comforting leftovers for busy nights. Simple pantry ingredients plus a few fresh touches create a satisfying dinner with minimal hands-on time.
Ingredients
- 2 cups cooked white or brown rice
- 2 cups cooked, shredded chicken
- 3 cups broccoli florets
- 1 cup creamy grated cheese
- 1/2 cup cream cheese
- 1 cup milk
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- to taste salt & pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish to prevent sticking.
- In a large mixing bowl, combine the cooked rice, shredded chicken, and broccoli. Toss gently to distribute evenly.
- In a separate saucepan over medium heat, whisk together the milk, cream cheese, and grated cheese until the mixture is smooth and warm. Stir in Parmesan, garlic powder, onion powder, paprika, and a pinch of salt and pepper. If the sauce thickens too much, add a splash more milk.
- Pour the cheese sauce over the rice mixture and stir until everything is evenly coated. Taste and adjust seasoning if needed.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. If you like a golden top, sprinkle a little extra cheese on top.
- Bake for 20–25 minutes, or until the casserole is bubbling around the edges and the top is lightly golden. If you prefer a crisper top, switch to broil for the last 1–2 minutes, watching closely.
- Let the casserole rest for 5 minutes before serving. This helps it set a bit and makes scooping easier.