Chicken and Broccoli Rice Casserole
This Chicken and Broccoli Rice Casserole features seasoned chicken, broccoli and rice, mixed together with a creamy dressing, then topped with two kinds of cheese and buttery breadcrumbs. Cooked up all in one pan, so clean up is a breeze! Easy and delicious weeknight dinner.
Servings: 6
Ingredients
- 3 cups fresh broccoli florets , roughly chopped into bite-sized pieces
- 2 cups chopped cooked chicken (rotisserie or oven roasted)
- 1 & 1/2 cups converted rice , cooked according to package directions (see note below)
- 2 cups shredded sharp cheddar cheese , divided
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Sriracha hot sauce
- 1/3 cup Panko bread crumbs , lightly toasted
- 1 tablespoon butter , melted
- 1/4 cup grated fresh Parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Bring 2 cups water to boil in a 10-inch cast iron skillet. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and wipe the skillet dry.
- In a large bowl, whisk together the sour cream, mayonnaise, mustard, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and Sriracha. Stir in the cooked broccoli, chicken, cooked rice, and 1 cup of the cheddar cheese.
- Spoon mixture into the skillet and loosely cover with foil. Bake for about 25 minutes until bubbly.
- Toss the toasted breadcrumbs with the melted butter and sprinkle on top of the casserole, along with the Parmesan, and remaining 1 cup of cheddar cheese.
- Place back in the oven, uncovered, for another 5-10 minutes until the cheeses are melted.
- Let stand 10 minutes. Serve and enjoy!
Video
Notes
Converted rice. I used an 8.8 ounce pouch (1 & 1/2 cups) Uncle Bens converted “ready rice”
Swap the converted rice. You can use long grain white rice or brown rice in this recipe, but you’ll need to cook it first/separately. I recommend cooking it with vegetable or chicken broth for added flavor.
Frozen broccoli can be used instead of fresh. You can use frozen broccoli in this recipe instead of fresh, eliminating a cooking step. Just make sure it is thawed first.
Use a baking dish instead of a skillet. This recipe calls for a 10-inch cast iron skillet, but you can make it in a 9x9 baking dish instead, the only difference if using fresh broccoli, you’ll need to cook it separately first.
Nutrition
Calories: 578kcal | Carbohydrates: 26g | Protein: 27g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 974mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1022IU | Vitamin C: 41mg | Calcium: 401mg | Iron: 3mg