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Creamy Chicken Broccoli Rice Casserole

A nostalgic, one-pan comfort classic featuring tender chicken, fresh broccoli, and fluffy rice folded into a velvety cheese sauce. Refined with a professional 'soffritto' aromatics base and a hit of tangy sour cream, this is the ultimate family-style bake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

The Core Components
  • 2 cups cooked chicken Diced or shredded; rotisserie works best.
  • 4 cups cooked long-grain white rice Slightly cooled to prevent mushiness.
  • 3 cups fresh broccoli florets Blanched for 2 minutes to retain color.
  • 2.5 cups sharp cheddar cheese Divided use; freshly shredded.
The Creamy Sauce Base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1.5 cups sour cream Adds necessary tang and brightness.
  • 1/2 cup chicken broth Adjust as needed for desired consistency.
  • 3 tbsp unsalted butter
  • 1 medium onion Diced fine.

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Skillet (for aromatics)

Method
 

  1. Preheat oven to 350°F and grease your 9x13-inch dish. Blanch broccoli florets in boiling water for 2 minutes, then drain immediately.
  2. The Soffritto: Melt butter in a skillet and sauté onions until translucent. Add minced garlic for the final 60 seconds. This step is non-negotiable for flavor depth.
  3. In a large bowl, whisk together both soups, sour cream, chicken broth, and seasonings until smooth.
  4. Gently fold in the cooked rice, chicken, blanched broccoli, sautéed onion mixture, and 2 cups of the cheddar cheese.
  5. Pour into the baking dish. Top with the remaining 1/2 cup of cheese and optional breadcrumbs.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes until bubbling and golden. Let rest for 5 minutes before serving.

Notes

Sofia's Pro Tip: The secret to a non-mushy casserole is the rice prep. If using freshly cooked rice, spread it on a sheet pan for 10 minutes to let the surface steam escape. This 'surface drying' allows the grains to hold their shape while being suspended in the heavy sauce.