Cheesy Rotisserie Chicken Broccoli Rice Casserole
A comforting and easy-to-make casserole combining tender rotisserie chicken, fresh broccoli, fluffy rice, and a creamy cheesy sauce baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
3 cups cooked rotisserie chicken, shredded
2 cups cooked white rice
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Bring a pot of water to a boil. Add the broccoli florets and cook for 3 minutes until tender-crisp. Drain and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, salt, black pepper, and paprika. Stir until smooth.
Add the cooked rice, shredded rotisserie chicken, cooked broccoli, sautéed onion and garlic, and half of the cheddar and mozzarella cheeses to the bowl. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top, then sprinkle the grated Parmesan cheese over all.
Bake uncovered for 30-35 minutes until the casserole is bubbly and the cheese is melted and golden brown.
Remove from the oven and let cool for 5 minutes before serving.