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A golden brown chicken broccoli rice casserole in a white baking dish with melted cheese and breadcrumbs.

Chicken Broccoli Rice Casserole

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 2 cups cooked chicken breast, cubed
  • 3 cups cooked long-grain white rice
  • 3 cups fresh broccoli florets, steamed and drained
  • 10.5 ounces condensed cream of chicken soup
  • 0.5 cup whole milk
  • 2 cups shredded sharp cheddar cheese, divided
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 0.5 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13 inch baking dish.
  • In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper until smooth.
  • Fold the cubed chicken, cooked rice, and steamed broccoli into the soup mixture until evenly coated.
  • Stir in 1.5 cups of the shredded cheddar cheese.
  • Spread the mixture evenly into the prepared baking dish.
  • In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the remaining 0.5 cup of cheese over the casserole, followed by the buttered breadcrumbs.
  • Bake for 30 to 35 minutes until the sauce is bubbling and the topping is golden brown.
  • Remove from the oven and let stand for 5 minutes before serving.