Broccoli, Rice, Cheese, and Chicken Casserole


  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 2 cups broccoli florets, blanched
  • 2 cups cooked white rice
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 cup breadcrumbs (optional, for topping)
  • 2 tablespoons melted butter (optional, for topping)


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine shredded chicken, blanched broccoli florets, cooked white rice, shredded cheddar cheese, and grated Parmesan cheese.
  3. In another bowl, mix together mayonnaise, sour cream, condensed cream of chicken soup, chopped onion, minced garlic, Dijon mustard, salt, and black pepper.
  4. Pour the wet mixture over the chicken and broccoli mixture. Stir until everything is well coated.
  5. Spread the mixture evenly in the prepared baking dish.
  6. Optional: In a small bowl, mix breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
  7. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly.
  8. If you added breadcrumbs, you can broil the casserole for an additional 2-3 minutes to brown the top.
  9. Remove from the oven and let it rest for a few minutes before serving.
  10. Serve hot and enjoy this delicious and comforting Broccoli, Rice, Cheese, and Chicken Casserole!

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