Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole recipe is a wonderful weeknight dinner the entire family will love! Super easy, too, all in one pan!
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)
- 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, along with the Parmesan, and remaining 1 cup of cheddar cheese.
- Bake, uncovered, for another 5-10 minutes until the cheeses are melted.
- Let stand 10 minutes.
- Serve and enjoy!
Notes
I used an 8.8 ounce pouch (1 1/2 cups) Uncle Bens converted “ready rice”
For recipe variations and freezer information, please refer to the full article.
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