This Cheesy Chicken Broccoli Casserole is truly a hot of a side dish. Made with Campbell’s Condensed Soup, Chicken, Rice and Broccoli to bring it all together. Truly a must try for gatherings or family dinner.
It’s the season of comfort food and this Chicken Broccoli Casserole has been a dish that I’ve been eating since a kid. It’s served as a side dish but can also be consider a main course meal as well. Casseroles are an all in one meal, where traditionally you would eat Chicken, Rice and Broccoli separate as one meal. This combines those flavors and comes to make a delicious masterpiece. If served with a side dish, it pairs perfectly with Mustard Fried Chicken, Southern Fried Chicken or Red Wine Pot Roast.
Ingredients
- Chicken Thighs: Great choice of chicken, the juiciest piece of chicken and adds great flavor as well. Can substitute for Rotisserie Chicken or Chicken Breast as well.
- White Rice: Can use bag rice or long grain rice as well. Can look at it as a binder that brings this dish together.
- Broccoli: Can’t have a Broccoli Chicken Rice Casserole without broccoli. Pairs perfectly with these flavors.
- Soups: Any condensed soup that you see fit will work fine for this dish, I kept it traditional and just matched the flavors with Campbell’s Condensed Cream of Mushroom & Broccoli Cheese Soup.
- Seasonings: Garlic Pepper, Garlic and Herb Seasoning & Salt. Don’t need much seasoning for this as the other ingredients will bring tons of flavor.
- Others: Cheddar Cheese, Heavy Cream, Garlic & Herb Cream Cheese, Chicken Broth and Sour Cream. These ingredients alone bring a lot of creaminess and moisture that will help this dish thrive.
How to Make Cheesy Chicken Broccoli Casserole
- Start by blanching your broccoli and cooking your rice according to box instructions and add rice to a large bowl. To blanch broccoli, start by boiling salted water and adding in broccoli for 2-3 minutes. After 3 minutes add broccoli to a bowl with ice and water to stop cooking. Finely chop broccoli and set into the same large bowl as rice.
- In a medium bowl, add in chicken thighs and drizzle with olive oil and season with garlic & herb seasoning and salt. Mix and set aside. Add in oil to a large nonstick pan on medium high heat and sear chicken thighs on both sides for 3-5 minutes or until you get a beautiful crust.
- Remove, chop and add to large bowl.
- Add in chicken broth to deglaze pan and follow up with butter.
- Once melted add in cream of mushroom and broccoli cheese soup. Once well combined, add in heavy cream, sour cream, garlic and herb cream cheese and season with garlic pepper.
- Mix everything to combine before adding in 1/4 of your shredded cheddar cheese.
- Once everything is combined. Pour sauce over rice, broccoli and chicken.
- Fold everything together with a spatula.
- Add to a baking dish, top off with remaining cheese and bake for 25 minutes at 375.
- Garnish with Smoked Paprika and Parsley, SERVE and ENJOY!
Storing and Reheating
Storing
- Refrigerator: Let the casserole cool completely, then cover it tightly with foil or plastic wrap, or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, portion the casserole into airtight containers or freezer-safe bags. Label and freeze for up to 2-3 months.
Reheating
- Microwave: Place a portion on a microwave-safe plate. Cover lightly and heat on medium power in 1-minute intervals until heated through, stirring occasionally.
- Oven: Preheat the oven to 350°F (175°C). Cover the casserole with foil and bake for 15-20 minutes, or until hot throughout.
- Direct from Freezer: If frozen, thaw in the fridge overnight. Reheat in the oven or microwave as described above.
If you tried this recipe, please leave a comment and rating and let me know how you enjoy the recipe!
Cheesy Chicken Broccoli Casserole
This Cheesy Chicken Broccoli Casserole is truly a hot of a side dish. Made with Campbell's Condensed Soup, Chicken, Rice and Broccoli to bring it all together. Truly a must try for gatherings or family dinner.
Equipment
- Baking Dish
- Large Nonstick Pan
- Spatula
- Large Bowl
Ingredients
- 6 Cups White Rice 3 Bags
- 12 Oz Broccoli
- 1 Can Campbell's Cream of Mushroom Soup
- 1 Can Broccoli Cheese Soup
- 10 Oz Cheddar Cheese Freshly Shredded
- 4 Boneless Chicken Thighs
- 1 Cup Heavy Cream
- 1/4 Cup Chicken Broth
- 1/4 Cup Garlic & Herb Cream Cheese
- 2 Tbsp Sour Cream
- 1 Tbsp Garlic Pepper
- 1 Tbsp Garlic & Herb Seasoning
- 2 Tsp Salt
- 4 Tbsp Butter
- Olive Oil Drizzle
- Smoked Paprika Garnish
- Parsley Garnish
Instructions
- Preheat Oven to 375.
- Blanch the broccoli by boiling salted water, cooking it for 2-3 minutes, then transferring to an ice bath to cool. Chop and add to a large bowl with cooked rice.
- In a separate bowl, coat chicken thighs with olive oil, garlic & herb seasoning, and salt. Sear in a hot oiled pan for 3-5 minutes on each side until golden. Chop and add to the rice bowl.
- Deglaze the pan with chicken broth, then add butter, cream of mushroom, and broccoli cheese soup. Stir in heavy cream, sour cream, garlic & herb cream cheese, and garlic pepper. Mix in 1/4 of the shredded cheddar.
- Pour the sauce over the rice, broccoli, and chicken. Combine everything, then transfer to a baking dish. Top with remaining cheese and bake at 375°F for 25 minutes.
- Garnish with smoked paprika and parsley. SERVE and ENJOY!
Hello may I ask two questions? What size baking dish did you use? And did you use fresh or frozen broccoli?
For this dish I used a 8×8 baking dish. I also use fresh broccoli, you can also used frozen. Just be sure to thaw out before using.
Thank You for your response
Hi why is this recipe different than the video?
The video to this specific recipe hasn’t been posted yet due to branding. I do have another broccoli cheddar casserole recipe on my website, which reflects this video.