Chicken Broccoli Rice Casserole is one of those all-in-one dishes that feels like a warm hug in a bowl. It’s packed with tender chicken, fresh broccoli florets, and fluffy rice, all baked together in a creamy, cheesy sauce that’s just the right amount of comforting without being too heavy.
I love making this casserole when I want something simple but satisfying that can feed the whole family or even provide leftovers for the next day. It’s pretty easy to put together, and I like to toss in a little extra cheese on top for that golden, bubbly crust that everyone always fights over at the dinner table.
One of my favorite ways to serve this dish is straight from the oven with a side of fresh salad or some warm crusty bread. It’s perfect for busy weeknights or when you just want to feel cozy without spending hours in the kitchen. Give it a try—you might find it becoming your new go-to comfort meal too!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great here. You can use rotisserie chicken to save time, or shred leftover chicken. For a lighter option, try turkey.
Broccoli: Fresh or frozen broccoli florets work well. If using frozen, lightly steam or thaw so they don’t release too much water during baking.
Rice: I like white rice for its fluffiness, but brown rice is a healthy swap. Just cook it well before mixing since it takes longer to soften.
Cream of Mushroom/Chicken Soup: This adds creaminess. If you prefer less sodium or a homemade vibe, try a simple white sauce made from butter, flour, and milk.
Cheese: Cheddar gives a nice sharp flavor, but you can blend in mozzarella, Monterey Jack, or even pepper jack for a bit of a kick.
How Can I Make Sure My Casserole Is Creamy, Not Dry?
Getting the right creamy texture depends on the sauce and moisture balance.
- Use enough soup, sour cream (or Greek yogurt), and milk so the mixture feels moist but not soupy.
- Don’t overcook the broccoli—steam just until tender to avoid excess watery veggies.
- Mix all ingredients thoroughly so the creaminess spreads evenly.
- Cover the dish with foil for the first 15-20 minutes of baking to trap moisture, then remove foil to let the cheese melt and brown.
- Let the casserole rest for 5 minutes after baking to thicken as it cools slightly.
This way, you get a perfectly creamy casserole without soggy rice or dry spots.
Equipment You’ll Need
- 9×13 inch baking dish – I prefer this size for even baking and enough room to mix everything properly.
- Large mixing bowl – makes it easy to combine all ingredients without spills.
- Skillet or frying pan – for sautéing onion and garlic if using; quick and easy to control.
- Measuring cups and spoons – for accuracy so the flavors stay balanced.
- Knife and cutting board – essential for dicing or shredding cooked chicken and prepping broccoli.
Flavor Variations & Add-Ins
- Extra cheese: Mix in pepper jack or Monterey Jack for a different flavor profile or sprinkle extra on top for a golden crust.
- Veggie boost: Add chopped bell peppers, sliced mushrooms, or diced carrots for more texture and nutrients.
- Spice it up: Stir in red pepper flakes, hot sauce, or a dash of cayenne for some heat.
- Herb twist: Fresh parsley, dill, or basil add brightness and freshness right before serving.
Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice (about 1 cup uncooked)
- 2 cups cooked chicken breast, diced or shredded
- 3 cups broccoli florets, steamed or lightly cooked
- 1 cup shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- ½ cup sour cream or plain Greek yogurt
- ½ cup milk
- Salt and pepper to taste
Optional Add-ins:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- 1 tablespoon olive oil or butter (if using onion/garlic)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 25-30 minutes to bake, plus a short 5-minute resting time once out of the oven. So, plan on about 45 minutes from start to finish—pretty quick for a hearty, comforting casserole!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish so your casserole doesn’t stick.
2. Sauté Onion and Garlic (If Using):
Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and minced garlic and cook for 3-4 minutes until soft and fragrant. Remove from heat.
3. Mix All Ingredients Together:
In a large bowl, combine the cooked rice, cooked chicken, steamed broccoli, ¾ cup of the cheddar cheese, cream of mushroom soup, sour cream (or Greek yogurt), milk, sautéed onion and garlic (if using), and dried thyme or Italian seasoning. Stir gently but well to mix everything evenly. Add salt and pepper to taste.
4. Assemble and Bake:
Transfer the mixture to the greased baking dish, spreading it out evenly. Sprinkle the remaining ¼ cup of cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, until the casserole is hot and bubbly and the cheese on top is melted and slightly golden.
5. Rest and Serve:
Remove the casserole from the oven and let it rest for about 5 minutes. This helps it set a little and makes serving easier.
Serve warm and enjoy your delicious Chicken Broccoli Rice Casserole!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just be sure to thaw and drain it well, or lightly steam frozen broccoli before mixing to avoid extra water making the casserole soggy.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the casserole creamy and delicious.
Can I Substitute the Cream of Mushroom Soup?
Definitely! Cream of chicken soup works well too, or you can make a simple creamy sauce from butter, flour, and milk for a homemade alternative.
