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Chicken, broccoli, and cheese are an undeniable power trio. Add some hearty white rice and a creamy sauce, and you’ve got a winning combination. This comforting recipe puts all these elements together into a super-easy one-dish dinner. Protein? Check. Vegetables? Check. Cozy vibes? Double check.
As a bonus, this easy casserole is a great way to use up leftovers. You’ll need some cooked chicken (any kind works) and a couple of cups of cooked white rice (this is a great time to use microwave rice if you don’t have cooked rice on hand). With the chicken and rice already cooked, this casserole comes together fast, so it’s perfect for busy weeknights.
Shortcuts and Swaps for This Recipe
- No fresh broccoli on hand? No problem! You can substitute frozen broccoli florets instead. There’s no need to thaw them first, just microwave as directed in this recipe.
- Shredding up a rotisserie chicken is a great shortcut here.
- Double down on the chicken flavor in this casserole by using cream of chicken soup instead of cream of onion or mushroom.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
More Ways To Use Up Leftovers
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1 (12-ounce) package broccoli florets, cut into 1-inch pieces (about 6 cups)
2 tablespoons water
1 (10.5–ounce) can condensed cream of onion or mushroom soup
3/4 cup sour cream
3/4 cup whole milk
1 1/2 teaspoons yellow or Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon kosher salt
3 cups (about 12 ounces) shredded cooked chicken
2 1/2 cups cooked white rice
1 (8-ounce) package shredded sharp cheddar cheese (about 2 cups), divided
1 cup coarsely crushed butter crackers (such as Ritz, about 15 crackers)
2 tablespoons unsalted butter, melted, plus more for greasing baking dish
Preheat the oven to 400°F.
Steam the broccoli:
In a medium microwave-safe bowl, combine the broccoli and water. Cover with plastic wrap or a lid and microwave until bright green and crisp-tender, about 3 minutes. Drain any excess water.
Make the casserole base:
Meanwhile, in a large bowl, whisk together the soup, sour cream, milk, mustard, garlic powder, and salt. Fold in the chicken, rice, steamed broccoli, and 1 cup of the cheese until evenly combined.
Make the topping:
In a medium bowl, combine the crushed crackers, melted butter, and remaining 1 cup of cheese and toss to coat.
Assemble and bake:
Grease a 9×13-inch baking dish with extra butter. Transfer the broccoli mixture to the greased baking dish and spread it into an even layer. Sprinkle the casserole evenly with the cracker topping.
Bake until the crackers are golden and the sides of the casserole are bubbly, about 20 minutes. Let cool slightly and serve.
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| Nutrition Facts (per serving) | |
|---|---|
| 599 | Calories |
| 36g | Fat |
| 39g | Carbs |
| 30g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 599 |
| % Daily Value* | |
| 36g | 46% |
| Saturated Fat 17g | 83% |
| 127mg | 42% |
| 882mg | 38% |
| 39g | 14% |
| Dietary Fiber 3g | 10% |
| Total Sugars 6g | |
| 30g | |
| Vitamin C 38mg | 189% |
| Calcium 403mg | 31% |
| Iron 3mg | 17% |
| Potassium 481mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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