Broccoli Chicken Rice Casserole for Two (Easy & Creamy)

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Ingredients

⅔ lb cooked shredded chicken (about 2 heaping cups)
⅔ cup instant rice
⅔ cup chicken broth
⅓ can cream of onion soup (about 3.5 oz)
⅓ can cream of chicken soup (about 3.5 oz)
1½ tablespoons unsalted butter
2½–3 oz grated Gouda cheese (about ¾ cup loosely packed)
3 tablespoons heavy whipping cream
2 tablespoons milk
1½–2 cups frozen broccoli, cooked and drained
Panko breadcrumbs, optional

Instructions

Preheat oven to 350°F.
Microwave broccoli for 2–3 minutes; drain well.
Bring ⅔ cup chicken broth to a boil. Stir in rice, remove from heat, cover, and let sit 5 minutes.
Stir butter and cheese into hot rice until melted and combined.
In a bowl, mix shredded chicken and broccoli. Add cheesy rice and stir.
Add cream of onion soup, cream of chicken soup, milk, and heavy cream. Mix well.
Transfer to a small greased baking dish (1½–2 quart, or an 8×8 works fine).
Sprinkle with panko if using.
Bake 25–30 minutes, until hot and lightly golden on top.
Rest 5 minutes, then serve.

Tips & Helpful Options

Save time: Cook and shred the chicken ahead of time and refrigerate until ready to assemble the casserole.
Prep ahead: The rice can be cooked in broth and mixed with the butter and cheese earlier in the day to make dinner assembly quick and easy.
No cream of onion soup? Use ⅔ can cream of chicken soup instead. For onion flavor, add a little finely diced onion or a pinch of onion powder.
Not a broccoli fan? Swap it out for spinach, or simply leave it out altogether — the casserole will still be creamy and delicious.
Cooking for picky eaters? Divide the mixture between two small foil baking dishes and add broccoli to only one. Everyone wins.

Equipment

Measuring cups
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Measuring Spoons
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Bowls
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Casserole
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