Chicken Broccoli and Rice Casserole

This Chicken Broccoli and Rice Casserole is a creamy, cheesy comfort food dinner made with tender chicken, broccoli, rice, mushrooms, and a blend of smoked Gouda and sharp cheddar. It is easy to make, perfect for using leftovers, and always a cozy family favorite.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings Servings

Calories 641kcal

Equipment

9x13-inch baking dish
large mixing bowl
Skillet or sauté pan

Ingredients

2 cups cooked rice
3 cups frozen broccoli steamed and chopped
10.5 ounces cream of mushroom soup
1 cup milk
3-4 garlic cloves minced
1 small onion thinly sliced and caramelized
8 ounces fresh mushrooms
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup smoked Gouda shredded and divided
2 cups sharp cheddar shredded and divided
2 cups leftover chicken

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Steam the broccoli until tender, then chop into bite-sized pieces.
In a pan over medium-low heat, cook the sliced onion in a little butter for 15–20 minutes until caramelized.
Add the sliced mushrooms and sauté until browned and the moisture has cooked off.
In a large mixing bowl, combine the cream of mushroom soup, milk, minced garlic, garlic powder, onion powder, salt, and pepper.
Stir in the cooked rice, broccoli, caramelized onions, mushrooms, half of the smoked Gouda, half of the cheddar, and all of the chicken.
Pour the mixture into the prepared baking dish and spread evenly.
Top with the remaining smoked Gouda and cheddar.
Bake for 35–40 minutes, or until the cheese is bubbly and golden.
Let rest for 5–10 minutes before serving.

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