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Creamy Cheesy Chicken and Rice Casserole

A generous slice of creamy chicken and broccoli rice casserole with a golden, cheesy crust.
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A simple, one-pan chicken and rice casserole recipe that delivers creamy, cheesy comfort food perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cup frozen broccoli florets, thawed
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed butter crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, uncooked rice, chicken broth, sour cream, thawed broccoli, half of the cheddar cheese, onion powder, garlic powder, and black pepper. Mix all ingredients until they are evenly combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  5. Remove the foil. Sprinkle the remaining half cup of cheddar cheese over the top of the casserole.
  6. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the cheese layer.
  7. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the casserole is bubbly throughout.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for this recipe to save time on a weeknight.
  • For a richer flavor, substitute one can of soup with cream of celery soup.
  • This makes a great make ahead casserole; cover and refrigerate the unbaked mixture for up to 24 hours, then add 10 minutes to the initial covered baking time.

Nutrition

Find it online: https://juliameal.com/easy-rice-casserole-recipe/