Cheddar Chicken Broccoli Bake
Cheddar Chicken Broccoli Bake brings tender chicken, fluffy rice, and fresh broccoli together under a rich, melty cheese blanket for a weeknight win.
Creamy casseroles deserve a place in every kitchen, especially the kind that slip into the oven and emerge hot, bubbly, and golden. This one layers simple comforts—savory chicken, soft rice, and bright green florets—with a quick pantry sauce that bakes into a luscious, spoonable hug. It’s family-friendly, fridge-friendly, and potluck-ready, the sort of crowd-pleaser that disappears from the dish before the plates cool.
Built on already-cooked chicken and rice, assembly moves fast: whisk a smooth base with cream-of-chicken soup, a touch of dairy, and warm spices; fold everything together; finish with cheddar and, if the mood strikes, a buttery crumb crown. Thirty minutes later, the kitchen smells like home.
What You Need to Make This Cheddar Chicken Broccoli Bake
- Cooked chicken — Shredded or cubed for hearty, savory bites that stay tender in the oven.
- Cooked rice — White or brown adds cozy bulk and absorbs the creamy sauce.
- Broccoli florets — Fresh or frozen (lightly steamed) for bright color and a gentle crunch.
- Cream of chicken soup — Silky shortcut that builds body without making a roux.
- Sour cream or Greek yogurt — Tang and richness to keep the sauce balanced.
- Milk — Loosens the base so it bakes creamy rather than heavy.
- Cheddar cheese — Inside and on top for melty comfort and a golden finish.
- Garlic & onion powder, paprika, salt, pepper — Simple seasoning that wakes up every bite.
- Breadcrumbs + butter (optional) — Crispy topper for extra texture.
Step-by-Step Cheddar Chicken Broccoli Bake
STEP 1: Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook rice if needed, and steam broccoli just to crisp-tender; drain very well so the sauce isn’t thinned.
STEP 2: In a large bowl, whisk cream of chicken soup, sour cream (or Greek yogurt), milk, garlic powder, onion powder, paprika, salt, and black pepper until smooth and pourable.
STEP 3: Fold in the cooked chicken, cooked rice, broccoli, and 1 cup of shredded cheddar. Stir gently until everything is evenly coated and the mixture looks rich and cohesive.
STEP 4: Spoon into the prepared dish and smooth the surface. Scatter the remaining ½ cup cheddar over the top for an even, melty cap.
STEP 5: If using the crumb topping, toss breadcrumbs with melted butter and sprinkle evenly over the cheese for a crunchy crown.
STEP 6: Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden. Rest 5 minutes so the sauce settles into creamy, scoopable layers before serving.
Choosing rice for the creamiest texture
Medium- or long-grain white rice lends the soft, classic casserole bite that melds with the sauce, while cooked brown rice keeps more chew and a nutty note. Well-cooked, separate grains prevent clumping, allowing the creamy base to slip between kernels and stay luscious from corner to corner.
Balancing the cheese so it stays silky
A portion of cheddar in the mix and a smaller amount on top creates creamy pockets without greasiness. Freshly grated cheese melts smoother and avoids the starchy anti-caking agents that can make sauces feel floury. Gentle baking keeps the dairy from separating and preserves a glossy, spoonable finish.
Fresh or frozen broccoli done right
Lightly steaming florets—fresh or thawed and well-drained—locks in color and prevents excess moisture from diluting the sauce. Cutting pieces to similar size ensures even heat-through and a pleasant tender-crisp snap that contrasts with the soft rice and creamy base.
Make-ahead strategy for busy nights
Assembled casserole holds well, covered, in the refrigerator up to 24 hours. Baking from cold adds several minutes; a foil tent for the first 10 minutes helps heat the center without over-browning the top. For freezer meals, assemble without the crumb topping, wrap tightly, and add the crumbs just before baking.
Keeping the casserole moist, not mushy
A pourable sauce and well-drained broccoli keep the mix creamy without pooling. Rice that’s cooked to just tender absorbs flavors without dissolving, and a brief rest after baking allows the sauce to thicken slightly, so each scoop holds its shape while staying plush.
Perfect Pairings
- Crisp green salad: Romaine, cucumbers, and a lemony vinaigrette slice through the richness.
- Roasted carrots: Sweet, caramelized edges echo the cozy vibes and add color.
- Garlic green beans: Snappy, buttery beans bring bright contrast beside the creamy bake.
Helpful Tips
- Drain, then drain again: Excess moisture from broccoli dulls the sauce—spin or pat florets dry.
- Season in layers: Taste the base before folding in mix-ins; cheddar adds salt, so aim for balanced.
- Top smart: Breadcrumbs brown fast—if deep color comes early, tent loosely with foil.
Storage & Reheating
Fridge: Cool leftovers promptly, then cover and refrigerate for up to 4 days. Reheat covered at 325°F (165°C) until hot, uncovering for a final few minutes to refresh the top.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bake at 350°F (175°C) until bubbling, adding a splash of milk if the rice feels tight.
Microwave: For single portions, warm at 50–60% power so the sauce stays creamy and the chicken doesn’t dry.
Cheddar Chicken Broccoli Bake
Ingredients
- 2 tablespoons unsalted butter melted (optional, for topping)
- 1/2 teaspoon ground paprika
- 1/2 cup dairy milk
- 2 cups pre-cooked chicken either chopped or shredded
- 1/4 teaspoon ground black pepper
- 3 cups rice cooked (white or brown)
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup breadcrumbs optional, for topping
- 2 cups broccoli florets lightly steamed (fresh or thawed from frozen)
- 1/2 teaspoon granulated garlic powder
- 1 can approximately 10.5 oz / 300 g condensed cream of chicken soup
- 1/2 teaspoon onion powder
- 1 1/2 cups cheddar cheese grated and separated
- 1/2 teaspoon salt adjust as desired
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish with non-stick spray or butter.
- Ensure the rice is fully cooked following package directions. Steam the broccoli lightly until just tender. If using frozen florets, thaw and drain thoroughly.
- In a large mixing bowl, blend the cream of chicken soup, milk, Greek yogurt or sour cream, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
- Add the cooked chicken, prepared rice, steamed broccoli, and 1 cup of the shredded cheddar cheese into the bowl. Mix thoroughly to combine all components.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese across the top.
- If desired, stir the breadcrumbs with the melted butter and scatter over the surface for added texture.
- Bake uncovered for 25 to 30 minutes, or until the dish is hot throughout and the cheese on top is melted and lightly golden.
- Let the casserole sit for 5 minutes after removing from the oven before serving warm.