Chicken Broccoli Rice Casserole is a comforting, easy-to-make dish that brings together tender chicken, fresh broccoli, and fluffy rice all baked in a creamy sauce. The combination of textures—from the soft rice to the slight crunch of broccoli—and the warm, cheesy flavors make it a classic family favorite.
I love making this casserole when I want something satisfying but not too complicated. It’s one of those meals that feels like a warm hug on a plate. I usually use leftover chicken or rotisserie chicken to keep things quick, and adding a little extra cheese on top gives it the perfect golden finish.
One of my favorite ways to serve this casserole is with a simple side salad or some garlic bread. It’s such a comforting dish that it’s perfect for a cozy dinner at home or even for bringing to a potluck. Every time I make it, I get happy memories of sharing it with family, and it always disappears fast!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast works great, but you can swap in shredded rotisserie chicken or even leftover turkey. It helps speed up the process and adds great flavor without extra effort.
Broccoli: Fresh broccoli is best for a bit of crunch. If you’re short on time, frozen broccoli works well too—just thaw and drain it to avoid sogginess.
Cheddar Cheese: Sharp cheddar gives a nice tang, but you can try mozzarella for a milder taste or a mix of cheddar and Monterey Jack. Use more cheese on top if you like a golden, melty crust.
Cream Soup: Cream of mushroom or cream of chicken soup works as the creamy binder here. For a lighter option, try homemade white sauce or Greek yogurt mixed with a little broth for creaminess.
How Do You Get the Broccoli Just Right in a Casserole?
Getting broccoli tender but still bright green is key. Overcooked broccoli turns mushy and dull. Here’s how I handle it:
- Steam or blanch broccoli for 3-4 minutes until just tender but still crisp.
- Drain well to keep the casserole from getting watery.
- Mix the broccoli into the casserole right before baking to avoid overcooking during the oven time.
This method keeps the broccoli fresh with a nice bite and vibrant color, adding a great texture contrast to the creamy rice and chicken.
Equipment You’ll Need
- 9×13 inch baking dish – I prefer this size because it fits everything evenly and bakes well without spilling.
- Large skillet – perfect for sautéing onions and garlic to build flavor.
- Mixing bowl – makes combining all the ingredients easier and less messy.
- Measuring cups and spoons – for accuracy so your casserole turns out just right.
- Aluminum foil – helps keep the dish moist while baking and gives the cheese topping a nice melt.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different meat flavor.
- Add diced mushrooms or bell peppers for extra veggies and texture.
- Mix in shredded mozzarella or pepper Jack cheese for a spicier, gooey topping.
- Stir in a teaspoon of Dijon mustard or curry powder for a unique twist in flavor.
Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
- 2 cups cooked white rice
- 2 cups cooked chicken breast, diced or shredded
- 2 cups fresh broccoli florets (steamed or lightly cooked)
- 1 cup shredded sharp cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- ½ cup sour cream
- ½ cup mayonnaise (optional for extra creaminess)
- ¼ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning (optional)
- 2 tablespoons butter or olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35-40 minutes to bake. You’ll spend a few minutes sautéing the onion and garlic, mixing everything together, and then baking the casserole until it’s bubbly and golden.
Step-by-Step Instructions:
1. Preheat & Prepare:
Heat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to keep the casserole from sticking.
2. Sauté Onion and Garlic:
In a large skillet, warm the butter or olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant.
3. Mix the Ingredients:
In a large bowl, combine the cooked rice, cooked chicken, steamed broccoli, sautéed onions and garlic, ¾ cup of shredded cheddar cheese, cream of mushroom soup, sour cream, mayonnaise (if you’re using it), milk, salt, pepper, and dried thyme or Italian seasoning. Stir everything well until mixed.
4. Bake the Casserole:
Spread the mixture evenly in your prepared baking dish. Sprinkle the remaining cheddar cheese on top. Cover with aluminum foil and bake for 25 minutes.
5. Melt the Cheese and Finish Baking:
Remove the foil carefully, then bake uncovered for another 10-15 minutes, or until the cheese on top is melted and bubbly.
6. Rest & Serve:
Let the casserole cool for about 5 minutes before serving so it sets nicely. Then, serve warm and enjoy your comforting, cheesy chicken broccoli rice casserole!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain frozen broccoli well before adding it to the casserole to prevent excess moisture, which can make the dish soggy.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Use Instead of Cream of Mushroom Soup?
You can substitute cream of chicken soup or make a quick homemade white sauce using butter, flour, and milk if you prefer a fresher or less processed option.
