Chicken Broccoli Casserole
A creamy, cheesy casserole loaded with chicken, broccoli, and rice, finished with a golden cracker topping—perfect for feeding a hungry family with minimal fuss.
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Ingredients
- 1 pound boneless skinless chicken breast (or rotisserie chicken), cooked and diced
- 12 ounces broccoli florets fresh or frozen, thawed
- 2 cups cooked rice
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup mayonnaise or sour cream
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese divided
- 1 1/2 cups crushed Ritz crackers or corn flakes
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Steam the broccoli until just tender (about 3 minutes in the microwave with a splash of water, covered).
- In a large bowl, mix together the cream of chicken soup, mayonnaise (or sour cream), milk, garlic powder, salt, and pepper. Stir in the diced chicken, cooked rice, steamed broccoli, and 1 cup of the cheddar cheese until everything is well coated.
- Spread the mixture evenly in your prepared baking dish.
- In a separate bowl, toss together the crushed crackers, melted butter, and remaining 1/2 cup cheddar cheese. Sprinkle this crunchy topping evenly over the casserole.
- Bake for 25–30 minutes, until the topping is golden and the casserole is bubbling around the edges.
- Let it cool for a few minutes before serving.
Servings: 6