Cheesy Chicken Broccoli Rice Casserole
Introduction
This Cheesy Chicken Broccoli Rice Casserole is pure comfort in a single baking dish. The casserole is rich and creamy, with the warm, familiar aroma of melted cheese and savory soup filling the kitchen as it bakes. Texture is silky from the cream soups and heavy cream, with tender, golden chicken pieces throughout and a gooey, golden cheese crust on top. It is ideal for busy weeknights, family dinners, or a potluck when you want something simple, satisfying, and easy to serve. The flavors are familiar and crowd pleasing, delivering a hearty meal that warms from the inside out. Serve it with a light salad or steamed vegetables for a balanced plate, and expect leftovers that reheat beautifully for an easy next-day lunch.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and cut into bite-size pieces. Use breasts about the same size so they cook evenly, then cut into pieces for easy serving.
- 1 tablespoon olive oil. For cooking the chicken and adding a touch of richness.
- 1 teaspoon onion powder. Adds mellow onion flavor without chopping fresh onion.
- 1 teaspoon garlic powder. For a warm, savory garlic note.
- 1 teaspoon seasoned salt. Brings balanced seasoning and a hint of herbs and spices.
- Salt and black pepper, to taste. Use to adjust seasoning after combining ingredients.
- 2 cans (10.5 oz each) cream of chicken soup. Creates a creamy, savory base for the casserole.
- 1 can (10.5 oz) cream of mushroom soup. Adds depth and umami to the sauce.
- 1/2 cup heavy whipping cream. Makes the casserole extra creamy and silky.
- 3 cups shredded Colby Jack cheese, divided. Melts smoothly and adds a mild, creamy cheese flavor. Reserve 1 cup for topping.
Step-by-step Instructions
- Preheat and prepare. Preheat the oven to 350°F (175°C). Position an oven rack in the center for even baking.
- Heat the skillet. In a skillet, heat the olive oil over medium heat until shimmering.
- Season the chicken. Season the chicken breasts with the onion powder, garlic powder, seasoned salt, and salt and pepper to taste.
- Cook the chicken. Cook the chicken breasts in the hot skillet until golden brown and cooked through, about 6 to 10 minutes per side. Tip: Use a meat thermometer if unsure. The internal temperature should reach 165°F.
- Mix the creamy base. In a large bowl, combine 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. Stir until smooth and well blended.
- Add the chicken. Cut the cooked chicken into bite-size pieces and mix it into the soup and cheese mixture so the chicken is evenly distributed.
- Assemble the casserole. Pour the mixture into a baking dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded Colby Jack cheese on top to form a cheesy crust.
- Bake. Bake for 25 to 30 minutes until the cheese is bubbly and golden.
- Rest and serve. Let the casserole cool slightly before serving so it sets and is easier to portion.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories: Approximately 470 calories per serving
Tips, Storage & Variations
Tips
- Let the casserole rest 5 to 10 minutes after baking for cleaner slices and easier serving.
- If you prefer a sharper top crust, set the oven to broil for 1 to 2 minutes at the end, watching carefully to avoid burning.
Storage - Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat single portions in the microwave or reheat the whole casserole in a 350°F oven until warmed through, about 20 to 30 minutes.
Freezing - Freeze cooled, uncooked assembled casserole covered tightly with aluminum foil or in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking.
- To freeze cooked leftovers, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.
Variations using existing ingredients only - Extra cheesy: Stir an extra 1/2 cup of the shredded Colby Jack into the filling for a creamier interior while keeping 1 cup for the topping.
- Richer sauce: Increase the heavy whipping cream slightly for a silkier sauce, then bake as directed.
- Mushroom-forward: Use the cream of mushroom soup as the dominant flavor by mixing in both cans if you prefer a deeper umami note, while keeping the same total soup quantity.
FAQ
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, pre-cooked chicken works. Add it when you mix the chicken into the soup and cheese mixture in step 6.
Q: What size baking dish should I use?
A: Use a medium casserole dish, about 9×13 inches or similar volume, so the mixture spreads evenly.
Q: Can I leave out the heavy whipping cream?
A: You can omit it, but the casserole will be slightly less rich and creamy.
Q: How do I know when the chicken is cooked through?
A: Cook until the internal temperature reaches 165°F or the juices run clear with no pink remaining.
Q: Is it okay to double this recipe?
A: Yes, double the ingredients and use a larger baking dish, adjusting bake time slightly if needed.
People Also Ask
Q: Can I make this casserole ahead and bake later?
A: Yes, assemble and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if baking cold.
Q: Will this casserole hold together for serving at a potluck?
A: Yes, it firms up slightly as it cools and is easy to portion once it rests.
Q: How can I prevent the cheese on top from burning?
A: Cover loosely with foil halfway through baking and remove foil for the final 5 to 10 minutes to brown the top.
Q: Can I use low-fat versions of the soup or cream?
A: You can, but texture and creaminess will be reduced.
Q: Is Colby Jack the only cheese that works?
A: Colby Jack melts well, but any mild melting cheese in your pantry that matches the flavor profile will work.
Q: How do I reheat single portions without drying them out?
A: Reheat in the microwave covered with a damp paper towel or in a small oven-safe dish at 325°F until warmed through.
Conclusion
This Cheesy Chicken Broccoli Rice Casserole is a cozy, family-friendly dish that fills the kitchen with irresistible aromas and delivers creamy, cheesy comfort at the table. If you want a similar casserole inspiration or ideas for variations, see the helpful guide at Chicken Broccoli Rice Casserole – The Cozy Cook and another take on this style of dish at Cheesy Chicken Broccoli Rice Casserole – Quick Weeknight Meals. I hope you love this simple, satisfying casserole. Please try the recipe, share your results, and enjoy a warm, comforting meal with family and friends.
PrintCheesy Chicken Broccoli Rice Casserole
A rich and creamy casserole filled with tender chicken, broccoli, and gooey cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- Salt and black pepper, to taste
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup heavy whipping cream
- 3 cups shredded Colby Jack cheese, divided
Instructions
- Preheat the oven to 350°F (175°C). Position an oven rack in the center.
- Heat the olive oil in a skillet over medium heat until shimmering.
- Season the chicken breasts with onion powder, garlic powder, seasoned salt, and salt and black pepper to taste.
- Cook the chicken breasts until golden brown and cooked through, about 6 to 10 minutes per side.
- Mix the cream of chicken soup, cream of mushroom soup, heavy whipping cream, and 2 cups of shredded Colby Jack cheese in a large bowl until smooth.
- Add the cooked chicken pieces to the soup and cheese mixture and mix until evenly distributed.
- Assemble the mixture in a baking dish, spreading it evenly, and sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 25 to 30 minutes until the cheese is bubbly and golden.
- Rest the casserole slightly before serving.
Notes
Let the casserole rest for cleaner slices. For a sharper crust, broil for 1-2 minutes at the end of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg