Description
This Cheesy Chicken and Rice Casserole is a comforting and hearty baked dish that combines tender chicken, fluffy rice, sautéed onions and garlic, steamed broccoli, and a creamy mixture of sour cream and cream of chicken soup. Topped with a blend of cheddar and parmesan cheeses—and optionally crispy panko breadcrumbs—this casserole bakes to bubbly, golden perfection, making it perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or cubed
- 3 cups cooked white rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
Optional Topping
- 1/4 cup panko breadcrumbs
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly and achieving a golden crust.
- Sauté Aromatics. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, enhancing the casserole’s depth of flavor.
- Prepare Creamy Mixture. In a mixing bowl, combine the cream of chicken soup, sour cream, milk, salt, black pepper, and paprika. Mix thoroughly until the mixture is smooth and uniform.
- Combine Ingredients. In a large baking dish, add the cooked chicken, cooked rice, sautéed onions and garlic, and steamed broccoli florets. Mix these ingredients gently to combine evenly.
- Add Cream Mixture. Pour the prepared creamy soup mixture over the chicken and rice mixture in the baking dish. Stir well to ensure everything is coated uniformly with the sauce.
- Add Cheese. Stir in 1 cup of shredded cheddar cheese into the mixture in the baking dish, then spread the mixture evenly across the surface for baking.
- Top the Casserole. Sprinkle the remaining 1/2 cup cheddar cheese, grated parmesan cheese, and if using, the panko breadcrumbs evenly on top to create a flavorful, crunchy topping.
- Bake. Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and Serve. Remove the casserole from the oven and let it cool for a few minutes before serving to allow it to set slightly and make serving easier.
Notes
- Use cooked chicken and rice prepared ahead to save time.
- Steaming the broccoli prior to adding keeps it tender yet crisp.
- For a crispier topping, broil the casserole for 2-3 minutes at the end of baking.
- You can substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- Optional panko breadcrumbs add a nice crunch but can be omitted for a softer topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
