Creamy Chicken and Rice Casserole
This creamy chicken and rice casserole is an easy, family-friendly dinner made with tender chicken, fluffy rice, broccoli, cheddar cheese, and a buttery panko topping. It's perfect for busy weeknights, make-ahead meals, and freezer-friendly comfort food.
Equipment
- 1 9×13-inch baking dish
- 1 Large mixing bowl
- 1 Small bowl for panko topping
- 1 Spatula
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Oven
Ingredients
- 3 cups shredded rotisserie chicken
- 3 cups par-cooked long grain white or Jasmine rice
- 1 10.5-ounce can cream of chicken soup
- 4 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup milk
- 2 cups broccoli florets
- 2 cups shredded sharp cheddar cheese divided
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Mix the soup, cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the chicken, rice, broccoli, and 1 cup of the cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining cheddar cheese.
- Toss the panko with melted butter and sprinkle evenly over the casserole.
- Bake for 30 minutes, or until hot and bubbling around the edges. Broil for 1–2 minutes if you'd like an extra-crispy topping.
- Let the casserole rest for 5–10 minutes before serving.