This Chicken Broccoli Rice Casserole is a comforting, creamy dish that’s perfect for busy weeknights or when you want a hearty, family-friendly meal. It’s loaded with tender chicken, broccoli, and fluffy rice, all baked in a rich, cheesy sauce. With just one dish and simple ingredients, you can have a complete meal that’s sure to become a regular on your dinner table. Plus, it’s a great way to use up leftover chicken or make-ahead for a stress-free dinner!
Why You’ll Love This Chicken Broccoli Rice Casserole
- Creamy & Cheesy: Rich cheese sauce coats the chicken, broccoli, and rice in every bite.
- One-Pan Wonder: Simple ingredients come together in one dish, making cleanup a breeze.
- Family-Friendly: Even picky eaters will love the creamy texture and cheesy flavor.
- Great for Leftovers: Perfect for meal prep or using up leftover chicken.
- Customizable: Swap ingredients to suit your taste or dietary preferences.
Ingredients
- 2 cups (360g / 0.8 lb) cooked chicken, shredded or diced (rotisserie works great!)
- 3 cups (450g / 1 lb) broccoli florets, lightly steamed or blanched
- 1 ½ cups (285g / 0.6 lb) uncooked long-grain rice (white or brown)
- 3 cups (720ml) chicken broth
- 1 can (10.5 oz / 300g) cream of chicken soup (or cream of mushroom for a different flavor)
- 1 cup (240ml) milk
- 2 cups (225g / 0.5 lb) shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- ¼ cup (30g) breadcrumbs (optional, for a crispy topping)
- Fresh parsley or chives, for garnish (optional)
Directions
Step 1: Preheat the Oven
- Preheat:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook the Aromatics
- Sauté the Onions & Garlic:
In a skillet, heat olive oil (or butter) over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
Step 3: Combine the Casserole Ingredients
- Mix the Sauce:
In a large bowl, whisk together the chicken broth, cream of chicken soup, and milk until smooth. - Add the Rice and Chicken:
Stir in the uncooked rice, cooked chicken, sautéed onions and garlic, and 1 ½ cups of shredded cheddar cheese. - Add the Broccoli:
Gently fold in the broccoli florets until everything is evenly combined.
Step 4: Assemble and Bake
- Transfer to Baking Dish:
Pour the mixture into the prepared baking dish and spread it out evenly. - Top with Cheese and Breadcrumbs:
Sprinkle the remaining ½ cup of cheddar cheese over the top. If you want a crispy topping, sprinkle breadcrumbs over the cheese. - Bake:
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the casserole is bubbling and golden on top.
Step 5: Serve
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh parsley or chives for a pop of color and freshness.
Notes
- Make It Ahead: Assemble the casserole ahead of time and store it in the fridge for up to 24 hours. Bake when ready to serve.
- Frozen Broccoli Option: If using frozen broccoli, thaw and drain before adding to the casserole to avoid excess moisture.
- Customize the Protein: Swap the chicken for turkey, ham, or even tofu for a vegetarian version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for easy meals.
- Freezer-Friendly: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I use instant rice or pre-cooked rice?
Yes! If using instant rice or pre-cooked rice, reduce the amount of chicken broth to avoid excess liquid. You’ll also want to reduce the baking time.
Can I make this casserole dairy-free?
Absolutely! Use a dairy-free cream soup and milk alternative, and swap the cheese for a plant-based cheese.
Can I add other vegetables?
Definitely! Peas, carrots, or bell peppers work well in this casserole. Just make sure to steam or sauté them first.
How do I keep the casserole from getting mushy?
Make sure to use long-grain rice and avoid overcooking the broccoli before adding it to the casserole.
What should I serve with this casserole?
This casserole is a complete meal on its own, but you can serve it with a side salad, garlic bread, or steamed veggies for a more rounded meal.
Tips and Notes
- My Tip: For a little extra flavor, sprinkle Parmesan cheese on top along with the cheddar before baking.
- Pro Trick: Let the casserole rest for 10 minutes after baking to allow the rice to fully absorb the liquid and the flavors to meld.
- Serving Suggestion: Pair this casserole with a simple green salad or roasted vegetables for a balanced, hearty dinner.
Variations
- Cheesy Chicken Broccoli Bake: Add extra cheese and mix in a little cream cheese for a richer, creamier casserole.
- Spicy Chicken Broccoli Casserole: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
- Lighter Version: Use low-fat cream of chicken soup and reduced-fat cheese to lighten up the dish.
- Gluten-Free Casserole: Use gluten-free breadcrumbs and check that your cream of chicken soup is gluten-free.
- Chicken, Broccoli, and Quinoa Casserole: Swap the rice for cooked quinoa for a nutritious twist.
Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole is a creamy, comforting, and hearty one-pan meal perfect for weeknight dinners. Packed with tender chicken, rice, and broccoli, this casserole is topped with melted cheese for a family-friendly meal that’s easy to prepare and sure to satisfy!Ingredients
- 2 cups 0.5 lb cooked chicken breast, shredded or diced
- 1 ½ cups 0.37 lb uncooked white rice (or brown rice)
- 3 cups 0.75 lb broccoli florets (fresh or frozen)
- 1 can 10.5 oz / 0.65 lb condensed cream of chicken soup (or homemade)
- 1 ½ cups 0.36 L chicken broth
- 1 cup 0.25 lb shredded cheddar or mozzarella cheese
- ½ cup 0.12 lb sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon 0.05 lb butter or olive oil (optional for topping)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
Step 2: Prepare the Casserole
- In a large bowl, combine the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Add the uncooked rice, chicken, and broccoli florets to the mixture and stir to combine.
Step 3: Assemble and Bake
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover the dish with aluminum foil and bake for 30–35 minutes, or until the rice is cooked and the casserole is bubbly.
Step 4: Add Cheese and Finish Baking
- Remove the foil, sprinkle the shredded cheese evenly over the top, and return the dish to the oven.
- Bake for an additional 10–15 minutes, or until the cheese is melted and slightly golden.
Step 5: Serve and Enjoy
- Let the casserole cool for a few minutes before serving. Garnish with extra cheese or parsley, if desired.
Notes
- Make-Ahead Tip: Assemble the casserole and store it in the refrigerator for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer-Friendly: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
- Variations: Use rotisserie chicken or swap chicken for turkey. Add mushrooms or bell peppers for extra flavor.
Tried this recipe?Let us know how it was!
