Cheesy Chicken and Broccoli Casserole
This comforting casserole envelops you with rich flavors and wholesome ingredients, making it perfect for quick family meals or festive dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience, or season and bake fresh chicken breasts.
- 2 cups broccoli florets Fresh is best; frozen can work too—just thaw and drain well.
- 1 cup cooked rice Fluffy white rice, brown rice, or quinoa for a protein boost.
- 1 can cream of chicken soup Classic base; substituting with homemade cream sauce adds a personal touch.
- 1 cup sour cream For creaminess; Greek yogurt is a healthier alternative.
- 2 cups cheddar cheese, shredded Blend with Monterey Jack for a milder taste.
- 1 teaspoon garlic powder Fresh minced garlic works beautifully too.
- Salt and pepper, to taste Essential for seasoning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium pot, briefly steam the broccoli florets until tender but still bright green.
- In a large mixing bowl, combine the shredded chicken, cooked rice, steamed broccoli, cream of chicken soup, sour cream, garlic powder, salt, and pepper. Stir until well coated.
- Fold in 1.5 cups of the shredded cheddar cheese, saving the rest for topping.
- Grease a 9x13 inch baking dish. Pour the mixture into it, spreading it out evenly.
- Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
- Bake for about 25-30 minutes, or until the cheese is bubbly and lightly golden.
- Let cool for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze for up to 2 months. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 20-25 minutes.