Packed with cheese, chicken, broccoli, and rice, this Chicken Broccoli Rice Casserole is a quick and easy weeknight dinner that comes together in no time.
INGREDIENTS
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 3 cups diced cooked chicken
- 12 ounces frozen chopped broccoli
- 12 ounces shredded cheddar cheese, divided
- Fresh chopped parsley, for garnish (optional)
INSTRUCTIONS
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray and set it aside.
- In a medium-sized bowl, combine the cream of chicken soup, sour cream, mayonnaise, chicken stock, salt, and pepper. Whisk until the mixture is smooth.
- In a large bowl, mix together the cooked rice, diced chicken, broccoli, and half of the shredded cheese.
- Pour the soup mixture into the bowl with the rice and chicken, stirring to combine everything evenly.
- Transfer the mixture into the prepared baking dish, smoothing out the top.
- Cover the dish with foil and bake for 50–55 minutes, or until it’s bubbly and heated through.
- Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 5–10 minutes, until the cheese is melted.
- Garnish with parsley, if desired, and serve hot.
NOTES
- Chicken options: Rotisserie chicken works well, or you can boil and chop fresh chicken.
- Broccoli: Both fresh (cooked) and frozen broccoli can be used.
- Rice substitution: Swap white rice for brown or wild rice if preferred.
- Soup substitution: Cream of chicken can be replaced with
