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
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Preheat your oven to 375 °F (190 °C). Lightly spray a 9×13-inch baking dish with cooking spray.
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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.
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Fold in half of the shredded cheese (½ cup), reserving the rest for topping.
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Transfer the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining shredded cheese on top.
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Bake for 20–30 minutes, or until the cheese melts, turns golden, and broccoli is tender.
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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.
Nutrition
- Serving Size: 1 portion (based on 8 servings)
- Calories: 351
- Sugar: 3 g
- Carbohydrates: 30 g
- Protein: 26 g