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–+ servings
Chicken Broccoli Rice Casserole in a white baking dish with golden melted cheese on top, garnished with fresh parsley on a wooden dinner table

Chicken Broccoli Rice Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 480 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Aluminum foil
  • Nonstick cooking spray
  • Box grater or food processor for shredding cheese

Ingredients
  

Main Ingredients

  • 3 cups rotisserie chicken shredded, from 1 whole rotisserie chicken
  • 3 cups cooked long-grain white rice from about 1 cup dry; day-old or leftover rice works best
  • 3 cups broccoli florets fresh or frozen; if fresh, blanched 2 minutes and drained; if frozen, thawed and patted dry
  • 2 cans cream of chicken soup 10.5 oz each; low-sodium preferred
  • 3/4 cup chicken broth low-sodium
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt adjust to taste
  • 2 cups sharp cheddar cheese freshly shredded, divided

Optional Crunchy Topping

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted

Instructions
 

Prepare

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter and set aside.
  • In a large mixing bowl, stir together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, black pepper, and salt until smooth and well combined.
  • Add the shredded rotisserie chicken, cooked rice, and broccoli florets to the bowl. Stir gently until everything is evenly coated in the creamy sauce. Fold in 1 1/2 cups of the shredded cheddar cheese and stir to combine.

Assemble and Bake

  • Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
  • If using the optional crunchy topping, stir together the panko breadcrumbs and melted butter in a small bowl until the crumbs are evenly moistened. Set aside — you will add this later.
  • Cover the baking dish tightly with aluminum foil and bake for 20 minutes, until the casserole is hot and beginning to bubble around the edges.
  • Remove the foil. If using the panko topping, sprinkle it evenly over the cheese now. Return the uncovered dish to the oven and bake for an additional 12-15 minutes, until the cheese is fully melted, golden, and bubbly and the breadcrumbs (if using) are lightly toasted.
  • Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired and serve hot.

Notes

Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10 extra minutes to the covered bake time if going straight from the fridge. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of chicken broth when reheating to keep the rice moist. Freeze: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Rice tip: Pre-cooked, day-old, or microwavable pouch rice works best for consistent texture. If using raw rice, add an extra 1/2 cup broth and extend covered bake time to 45 minutes. Cheese tip: Always shred your own cheddar from a block — pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 34gFat: 20gSodium: 890mgFiber: 3gSugar: 4g
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