There’s a reason this cheesy chicken, broccoli and rice casserole has become such a firm favourite – it’s the kind of meal that comes together with barely any effort, using a rotisserie chicken and a few pantry staples, yet tastes like proper home-cooked comfort food. It’s a genuine weeknight lifesaver, and with a texture and flavour the whole family will love, it also happens to make excellent leftovers for lunch the next day.

Cheesy Chicken, Broccoli and Rice Casserole

Serves 6-8 | Prep: 15 minutes | Cook: 30-35 minutes

Ingredients

• 2 cups diced rotisserie chicken (or other cooked chicken)
• 2 cups broccoli, broken down into bite-sized pieces
• 1 can cream of chicken soup (low sodium)
• 2 cups cooked rice
• 1½ cups shredded cheese
• ½ cup mayonnaise
• ½–¾ cup crushed corn flakes (optional)
• 2 tablespoons butter, melted (optional)

Method

1. Preheat oven to 175°C.
2. Combine all ingredients except the corn flakes and butter in a greased 33 x 23 cm baking dish.
3. Sprinkle the crushed corn flakes over the top of the casserole. Drizzle with melted butter (optional), or top with extra grated cheese instead.
4. Bake for 30–35 minutes, or until the casserole is heated through and bubbling at the edges.

Tips

• A store-bought rotisserie chicken makes this an especially quick meal, but any leftover cooked chicken works just as well — a great way to use up Sunday roast leftovers.
• If you’re not a fan of corn flakes on top, crushed butter crackers or panko breadcrumbs make a great alternative for that same crunchy finish.
• This casserole freezes well once baked and cooled — simply portion into airtight containers for up to 3 months, and reheat thoroughly before serving.
• For a lighter version, swap the mayonnaise for natural yoghurt or a light sour cream.