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Easy Chicken Broccoli Rice Bake – Cozy, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 3 cups broccoli florets (fresh or frozen, bite-size pieces)
  • 2 cups cooked rice (white, jasmine, or brown; day-old is great)
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
  • 3/4 cup sour cream (or plain Greek yogurt)
  • 1/2 cup chicken broth (to loosen the sauce)
  • 1 1/2 cups shredded cheddar cheese (divided; sharp cheddar adds flavor)
  • 1/2 small onion, finely chopped (optional but adds depth)
  • 1–2 cloves garlic, minced
  • 1 teaspoon Dijon mustard (optional, for brightness)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons butter (for sautéing onion and garlic)
  • 1/2 cup panko or crushed buttery crackers (optional topping)
  • Olive oil or cooking spray (for greasing the dish)

Method
 

  1. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
  2. Quick-cook the broccoli: If using fresh, steam or microwave for 2–3 minutes until bright green and just tender. If using frozen, thaw and pat dry so extra moisture doesn’t water down the sauce.
  3. Sauté aromatics: In a skillet over medium heat, melt butter. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant. Remove from heat.
  4. Make the sauce: In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, Dijon, paprika, garlic powder, onion powder, salt, and pepper. Stir in the sautéed onions and garlic.
  5. Combine the base: Add cooked rice, chicken, and broccoli to the bowl. Fold in 1 cup of the shredded cheddar. Mix gently until everything is coated.
  6. Assemble: Spoon the mixture into the prepared baking dish. Smooth into an even layer.
  7. Add the topping: Sprinkle the remaining 1/2 cup cheddar on top. If using panko or crackers, toss them with a drizzle of olive oil and scatter over the cheese for extra crunch.
  8. Bake: Cover with foil and bake 15 minutes. Remove foil and bake another 10–15 minutes, until the casserole is bubbling and the top is golden.
  9. Rest and serve: Let it sit for 5–10 minutes to set. Taste and add a pinch of salt or pepper if needed. Garnish with chopped parsley if you like.