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Creamy Chicken Broccoli Rice Casserole
A 85-minute American dinner for 4 — 610 calories per serving.
per serving, estimated
A hearty, comforting casserole loaded with tender chicken, fluffy rice, and broccoli florets baked in a rich, cheesy cream sauce.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds boneless skinless chicken breasts (cut into 1-inch cubes)
- 1 cup long-grain white rice (uncooked)
- 3 cups broccoli florets (cut into bite-sized pieces, fresh or thawed frozen)
- 10½ ounces cream of chicken soup (one standard can)
- 1½ cups chicken broth
- ½ cup Sour cream
- 1½ cups sharp cheddar cheese (shredded, divided)
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 tablespoon butter (for greasing the baking dish)
- 2 tablespoons fresh parsley (chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon butter. 10 min
- Finely dice the yellow onion and mince the 3 garlic cloves. 5 min
- Cut 1½ pounds boneless skinless chicken breast into 1-inch cubes and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon smoked paprika. 5 min
- Shred 1½ cups sharp cheddar cheese and set aside, keeping 1 cup for mixing and ½ cup for the topping. 4 min
- Cut 3 cups fresh broccoli into bite-sized florets (or thaw 12 oz frozen florets and pat dry). 5 min
- Timing-sensitive step. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the seasoned chicken cubes for 4–5 minutes, stirring occasionally, until golden on the outside but not fully cooked through; transfer to a plate. 6 min
- Timing-sensitive step. In the same skillet (or a clean one if using rotisserie chicken), sauté the diced onion in any remaining oil over medium heat for 3 minutes until softened, then add the minced garlic and cook 1 minute more until fragrant. 4 min
- In a large bowl, whisk together the 10.5 oz can of cream of chicken soup, 1½ cups chicken broth, and ½ cup sour cream until smooth, then stir in the sautéed onion and garlic and 1 cup of the shredded cheddar. 3 min
- Stir 1 cup uncooked long-grain white rice, the broccoli florets, and the chicken into the sauce mixture until evenly combined, then pour everything into the prepared baking dish and spread level. 3 min
- Scatter the remaining ½ cup shredded cheddar evenly over the top, cover the dish tightly with foil, and bake at 375°F for 35 minutes. 35 min
- Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and lightly golden and the rice has absorbed the liquid. 10 min
- Let the casserole rest for 5 minutes, then garnish with 2 tablespoons chopped fresh parsley (optional) and serve straight from the dish. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.