Go Back

Chicken Broccoli Casserole

This comforting casserole features tender shredded chicken and crisp-tender broccoli layered over fluffy white rice, all enveloped in a rich, creamy sauce made with condensed soup, sour cream, mayonnaise, and a hint of lemon. Baked until bubbly and golden with a generous Cheddar topping, it's a hearty and satisfying dish perfect for a family meal.
Print Recipe Pin Recipe
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 5189.6 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Stockpot For cooking chicken
  • 1 Medium Pot For blanching broccoli
  • 1 Large Mixing Bowl For combining the sauce
  • 1 Box Grater For grating cheddar cheese

Ingredients
  

Main

  • Nonstick cooking spray or butter for the baking dish
  • 4 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 medium head broccoli cut into small florets
  • 2 cups cooked white rice
  • One 10-ounce can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 10 ounces Cheddar grated (about 2 1/2 cups)

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  • Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
  • Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Notes

Achieving the perfect texture is key in casseroles. When boiling the chicken, ensure it's just tender to avoid a dry, stringy result; allowing it to cool before shredding helps maintain moisture. For the broccoli, blanch it until crisp-tender, as it will continue to cook in the oven; overcooked broccoli becomes mushy. Consider toasting a generous topping of Panko breadcrumbs mixed with melted butter and a pinch of paprika for an irresistible crispy crust. For an elevated flavor profile, use a high-quality, low-sodium chicken broth instead of water for boiling the chicken, and consider adding a touch of dry mustard or a dash of hot sauce to the sauce mixture for a subtle kick.