Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole is perfect for weeknight dinners! It's an easy casserole recipe full of chicken, rice, broccoli, and cheese! We've tested this both with and without the Velveeta and think the Velveeta really adds a creamy gooey cheesiness that you can't beat!
Servings 6
Calories 591kcal
Ingredients
- 1 pound frozen broccoli
- 10 ounces cream of chicken soup
- 1 cup sour cream see notes
- 8 ounces Velveeta cheese chopped into very small pieces
- 3 1/2 cups cooked white rice
- 3 cups diced, cooked chicken see notes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 2 cups shredded cheddar
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
- Cook the frozen broccoli according to package directions. Drain off any excess liquid and place the hot broccoli on a cutting board. Run a knife through it to make smaller bite-sized pieces.
- Add the cream of chicken soup, sour cream, and Velveeta to the broccoli and stir well to combine.
- Add the rice, chicken, and seasonings to the bowl and stir again to combine.
- Taste and add additional seasoning as needed. If your chicken was already seasoned, the above seasonings are likely fine. If your chicken was not seasoned, you’ll want to add more.
- Spoon the mixture into the prepared baking dish and top with the cheddar cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking for 10 minutes.
- Serve hot.
Video
Notes
We like the broccoli to be in fairly small pieces rather than large chunks, so we chop it a bit after cooking. You can chop it very finely so that the casserole is more uniform in texture or you can leave it in larger pieces so you have bigger bites of broccoli.
Our homemade cream of chicken substitute works great here if you try to avoid the canned soups.
We have tested this recipe with cottage cheese in place of the sour cream for an extra boost of protein and to make things lower calorie. It works great and you don’t notice the chunks at all because it’s combined with the rice and cheese mixture.
We like to use leftover chicken in this recipe. Grilled chicken that has been diced up or rotisserie chicken that you shred or chop will work great here. If the chicken is not already seasoned, double the seasonings in this recipe or season the chicken with whatever you like. We like to use a bit of barbecue dry rub on the chicken to give a little sweet smokiness to the casserole.
Nutrition
Calories: 591kcal | Carbohydrates: 42g | Protein: 39g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 1690mg | Potassium: 793mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1569IU | Vitamin C: 69mg | Calcium: 580mg | Iron: 2mg