Description
A comforting chicken and broccoli casserole made with tender chicken, fresh broccoli, rice, and a creamy sauce, topped with cheesy buttery breadcrumbs and baked until golden and bubbly.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets
- 1 cup cooked rice
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Steam or blanch the broccoli for a few minutes until slightly tender but still bright green.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until the sauce is smooth.
- Add the cooked chicken, broccoli, cooked rice, and half of the shredded cheddar cheese to the bowl. Stir gently until everything is evenly coated with the creamy mixture.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the breadcrumbs, melted butter, and the remaining cheddar cheese.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for 25–30 minutes until the top is golden and the casserole is hot and bubbly.
- Let the casserole rest for a few minutes before serving so it sets slightly.
Notes
- Replace rice with cooked pasta for a different texture.
- Use Greek yogurt instead of sour cream for a lighter version.
- Add sautéed mushrooms or diced onions for extra flavor.
- Mix crushed crackers with breadcrumbs for an extra crispy topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the casserole for up to 2 months and thaw overnight in the refrigerator before reheating.
- Reheat in the microwave in short intervals or in the oven at 350°F (175°C) until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
