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Cheesy Chicken Broccoli Rice Casserole

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This Cheesy Chicken Broccoli Rice Casserole is a creamy and rich comfort food perfect for weeknight dinners and potlucks, featuring tender chicken, creamy soups, and a golden cheese topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 535
Ingredients Method Nutrition Notes

Ingredients
  

For the casserole
  • 2 pieces boneless, skinless chicken breasts, cooked and cut into bite-size pieces If your breasts are raw, follow step 2 to cook them; cut them after cooking so they stay juicy.
  • 1 tablespoon olive oil Used for browning the chicken and adding a bit of flavor. Use a neutral olive oil if preferred.
  • 1 teaspoon onion powder Provides savory onion flavor without the texture of fresh onion.
  • 1 teaspoon garlic powder Adds a mellow garlic note that blends into the creamy sauce.
  • 1 teaspoon seasoned salt A quick seasoning boost. Taste and adjust if your seasoned salt is very salty.
  • to taste Salt and black pepper Use these to fine tune the seasoning after mixing the casserole components.
  • 2 cans (10.5 oz each) cream of chicken soup The condensed soup creates the creamy base. Stir well to remove lumps.
  • 1 can (10.5 oz) cream of mushroom soup Adds depth and savory umami to the sauce.
  • 1/2 cup heavy whipping cream Makes the casserole luxuriously smooth and rich. For a lighter texture, add slightly less.
  • 3 cups shredded Colby Jack cheese, divided 2 cups go in the sauce and 1 cup is used for a golden top. Use freshly shredded for best melt.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Position an oven rack in the center.
  2. In a skillet, heat the olive oil over medium heat. Season the chicken breasts with the onion powder, garlic powder, seasoned salt, and salt and black pepper. Cook the chicken until golden brown and cooked through, about 6 to 10 minutes per side.
  3. In a large bowl, mix the two cans of cream of chicken soup, the can of cream of mushroom soup, the heavy whipping cream, and 2 cups of shredded Colby Jack cheese until smooth.
  4. Cut the cooked chicken into bite-size pieces and mix into the soup and cheese mixture.
  5. Pour the mixture into a baking dish, spreading it evenly, and top with the remaining 1 cup of cheese.
Cooking
  1. Bake for 25 to 30 minutes until the cheese is bubbly and golden. Let it cool slightly before serving.

Nutrition

Serving: 1gCalories: 535kcalCarbohydrates: 36gProtein: 37gFat: 30gSaturated Fat: 18gSodium: 1500mgSugar: 1g

Notes

Let the casserole rest for 5 to 10 minutes after baking to set. Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through.

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