Broccoli, Rice, Cheese, and Chicken Casserole

Here’s a classic, comforting recipe for Broccoli, Rice, Cheese, and Chicken Casserole — easy to make and perfect for weeknight dinners or meal prep.

🥘 Broccoli, Rice, Cheese, and Chicken Casserole

✅ Ingredients:

• 2 cups cooked chicken, shredded or diced (rotisserie works great)

• 2 cups cooked rice (white or brown)

• 2 cups broccoli florets, steamed or lightly cooked

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

• 1/2 cup sour cream (or Greek yogurt for a lighter option)

• 1 1/2 cups shredded cheddar cheese, divided

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt & pepper, to taste

• Optional topping: crushed Ritz crackers, breadcrumbs, or more cheese

🔪 Instructions:

1. Preheat oven to 350°F (175°C).

2. Cook your components if not already:

   • Chicken (baked, boiled, rotisserie, etc.)

   • Rice

   • Broccoli (lightly steamed — don’t overcook)

3. Mix the casserole:
   In a large bowl, combine:

   • Cooked chicken

   • Cooked rice

   • Steamed broccoli

   • Cream of chicken soup

   • Sour cream

   • 1 cup shredded cheese

   • Garlic powder, onion powder, salt, and pepper

4. Transfer to a greased 9×13” baking dish.

5. Top with remaining 1/2 cup cheese.

   • Optional: Add crushed crackers or breadcrumbs tossed with a bit of melted butter for crunch.

6. Bake uncovered for 25–30 minutes, or until hot and bubbly.

7. Cool for 5 minutes before serving.

🍴 Serving Ideas:

• Add a side salad or fruit for a full meal.

• Drizzle a bit of hot sauce or ranch for extra flavor.

• Works well for meal prep — refrigerates and reheats well!

🧊 Storage:

• Fridge: 3–4 days in an airtight container.

• Freezer: Wrap tightly (uncooked or cooked) and freeze for up to 3 months. Thaw overnight in fridge before reheating or baking.