Cheesy Chicken & Broccoli Casserole brings together creamy textures, cozy flavors, and hassle-free prep in one irresistible meal. If you’re craving a fuss-free dinner that delivers both heartiness and a well-balanced flavor profile, this casserole has got you covered. Within just 100 words, this dish promises to become your go-to weeknight favorite, offering tender chicken, melt-in-your-mouth cheese, wholesome broccoli, and fluffy rice, all baked to golden perfection. It’s a soul-warming favorite that satisfies cravings with ease—perfect for hectic weeknights, yet impressive enough for guests. Let’s get cooking!
Why You’ll Love This Recipe
All-in-one comfort: Combines protein, veggies, and carbs in one easy bake.
Family-friendly taste: Mild seasonings and creamy texture make it perfect for kids and adults alike.
Customizable and forgiving: Swap ingredients or tweak seasonings to suit your pantry.
Effortless prep: Just stir, top with cheese, and bake—minimal cleanup, maximum flavor.
Ingredients
Here’s your ingredient list, refreshed for clarity:
1 lb cooked, boneless skinless chicken breast, diced
1 (10.5 oz) can low-sodium cream of chicken soup
3 cups cooked long-grain white rice
1 (12.6 oz) bag frozen baby broccoli florets
1¼ cups light sour cream
1 cup shredded Colby-Jack cheese
1½ tablespoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
Step-by-Step: How to Make Cheesy Chicken & Broccoli Casserole
Preheat your oven to 375 °F (190 °C). Lightly spray a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, combine chicken, cream of chicken soup, cooked rice, broccoli, sour cream, garlic powder, paprika, salt, and pepper. Stir until well blended.
Fold in half of the shredded cheese (½ cup), reserving the rest for topping.
Transfer the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheese on top.
Bake for 20–30 minutes, or until the cheese melts, turns golden, and broccoli is tender.
Let it rest briefly before serving. Serve warm and enjoy!
Helpful Tips
For best texture, use day-old rice, as it tends to hold up better and avoids becoming overly soft during baking.
To prevent excess moisture, thaw frozen broccoli and pat it dry before mixing it into the casserole.
Want a golden, bubbly top? Broil the casserole for 1–2 minutes at the end—just watch it closely to avoid burning.
Boost flavor by adding chopped onions, a pinch of red pepper flakes, or a splash of hot sauce.
Substitutions and Variations
Protein swap: Use rotisserie chicken or leftover shredded chicken to save time.
Soup alternative: Try cream of mushroom or broccoli-cheese soup for a flavor twist.
Veggie upgrade: Substitute fresh chopped broccoli or mix in cauliflower for more texture.
Milk swap: Use Greek yogurt instead of sour cream for tang and protein.
Low-carb version: Skip the rice and add more cheese or a crunchy nut topping.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
To reheat, microwave single servings or warm in a 350°F oven until heated all the way through.
You can freeze the unbaked casserole in a freezer-safe container for up to three months.
Allow the dish to come to room temperature for about 30 minutes before baking to ensure even cooking.
Nutritional Information
Per serving (approximate, based on recipe yielding 8 servings):
Calories: ~351 kcal
Carbohydrates: 30 g
Protein: 26 g
Fat: 13 g (Saturated Fat: 7 g)
Fiber: 1 g
Sugar: 3 g
Sodium: 422 mg
Serving Suggestions
Pair with a crisp green salad or steamed veggies for freshness and color.
Add crusty bread or dinner rolls to soak up creamy sauce.
Style up with a light vinaigrette or lemon-pepper broccoli on the side for brightness.
Finish with a sprinkle of fresh herbs (parsley, chives) to enhance presentation and flavor.
Frequently Asked Questions About Cheesy Chicken & Broccoli Casserole
Q: Can I make this ahead of time?
Absolutely! Prep the casserole, cover it, and refrigerate for up to 2 days before baking. Let it sit at room temperature about 30 minutes before popping it in the oven.
Q: Can I use fresh broccoli instead of frozen?
Yes—just chop into similar small florets. Lightly blanch or steam them briefly before assembly to ensure they cook through in the baking time.
Q: How can I make this casserole lower-fat?
Use reduced-fat sour cream or replace it with Greek yogurt, reduce cheese slightly, or omit the extra cheese on top for a lighter version without sacrificing too much creaminess.
Q: Can I double the recipe?
Certainly! Double everything and bake in two dishes, or use a larger baking dish; adjust baking time accordingly until bubbly and golden.
Q: What’s the best way to reheat leftovers?
Reheat in the oven at 350 °F covered with foil to prevent drying, or microwave individual portions. Add a splash of milk or broth if it seems dry.
(Total word count for FAQs: approx. 150 words)
Conclusion
Thank you so much for stopping by and exploring this Cheesy Chicken & Broccoli Casserole recipe! I absolutely adore how effortlessly flavorful and satisfying this dish is—it’s the kind of homey comfort that brings warmth to any table. With minimal prep and everyday ingredients, it offers ease without compromising on taste or heartiness. I hope this casserole brings joy to your kitchen and becomes one of your beloved weeknight staples. Wishing you delicious meals, happy cooking, and heartfelt moments shared around the table—thank you for being part of our food-loving community!
Print
Cheesy Chicken & Broccoli Casserole
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
This Cheesy Chicken & Broccoli Casserole brings together tender chicken, broccoli, rice, sour cream, and melty Colby Jack cheese for a creamy, crowd-pleasing dinner. It’s quick to prep and bakes to golden perfection—perfect for busy weeknights or meal prepping ahead!
Ingredients
1 lb cooked, boneless skinless chicken breast, diced
1 (10.5 oz) can low-sodium cream of chicken soup
3 cups cooked long-grain white rice
1 (12.6 oz) bag frozen baby broccoli florets, thawed and drained
1¼ cups light sour cream
1 cup shredded Colby-Jack cheese
1½ tablespoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
Instructions
Preheat your oven to 375 °F (190 °C). Lightly spray a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, combine chicken, cream of chicken soup, cooked rice, broccoli, sour cream, garlic powder, paprika, salt, and pepper. Stir until well blended.
Fold in half of the shredded cheese (½ cup), reserving the rest for topping.
Transfer the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheese on top.
Bake for 20–30 minutes, or until the cheese melts, turns golden, and broccoli is tender.
Let it rest briefly before serving. Serve warm and enjoy!
Notes
Day-old rice holds up better than fresh rice for baking.
For best results with frozen broccoli, thaw and pat dry to remove excess moisture.
Broil for 1–2 minutes at the end for a golden, cheesy top—watch closely!
Substitute Greek yogurt for sour cream for a tangier, protein-rich option.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (based on 8 servings)
- Calories: 351
- Sugar: 3 g
- Carbohydrates: 30 g
- Protein: 26 g