This creamy chicken broccoli rice casserole is a hearty, one-pan family favorite that combines tender chicken, fluffy rice, and fresh broccoli in a rich, cheesy sauce—ready in just 45 minutes. It’s the perfect solution for busy weeknights when you need a wholesome, comforting meal that satisfies even the pickiest eaters.
If there is one dish that screams “home,” it’s this one. I’ve been making variations of this creamy chicken broccoli rice casserole for over a decade, and it never fails to disappear from the table. It’s that magical combination of protein, veggies, and carbs all hugged together by a luscious cheddar sauce. Whether you’re looking for a freezer-friendly meal prep option or just a cozy dinner for a rainy evening, this recipe checks every single box.
Key Takeaways
- Effortless Prep: Uses pre-cooked chicken and rice, making it a “dump-and-bake” dream for tired evenings.
- Crowd-Pleaser: The creamy, cheesy texture wins over kids who might usually skip their greens.
- Versatile: Easy to swap proteins or veggies based on what you have in the fridge.
- Make-Ahead Friendly: Assembles beautifully in the morning so you can just pop it in the oven later.
- If you love hands-off meals like this, you’ll be obsessed with my dump and bake meatball casserole for those extra busy nights.
Why You’ll Love This Chicken Broccoli Rice Casserole
- Texture Heaven: You get the soft, fluffy rice, the tender bite of broccoli, and that irresistible crunch from the crispy fried onions on top.
- Cheese Pull Goals: We don’t skimp on the cheddar here; every spoonful is gooey and satisfying.
- Minimal Cleanup: One bowl to mix, one dish to bake. That’s music to my ears on a weeknight!
- Budget-Friendly: It stretches expensive ingredients like chicken with affordable staples like rice and seasonal veggies.
- Nutrient-Dense Comfort: While it tastes indulgent, it’s actually packed with fiber and vitamins from the broccoli and gives you a solid hit of protein to keep you full longer.
- Leftover Magic: Honestly? It tastes even better the next day after the flavors have had time to meld.
- It’s got all the cozy vibes of my popular crock pot chicken and rice, but with a crispy oven-baked finish.
Food or Cultural Background
I still remember the first time I made a casserole like this. It was years ago, right after a long day of recipe testing when I just didn’t have the energy for anything fancy. I looked in my fridge and saw some leftover rotisserie chicken, a bag of broccoli, and a block of sharp cheddar. In the Midwest and South, “hotdish” or casserole culture is practically a love language. It’s the food you bring to new neighbors, new parents, or just to show someone you care.
This specific chicken broccoli rice casserole reminds me of those community potlucks where the dishes are always scraped clean. It’s not about being gourmet; it’s about that feeling of warmth and safety you get from a home-cooked meal. Over the years, I’ve tweaked it—adding sour cream for tang and swapping canned soups for homemade versions when I have time—but the soul of the dish remains the same. It’s humble, delicious, and deeply satisfying.
Speaking of nostalgic family favorites, this dish sits right up there with my classic meatloaf recipe for Sunday dinner comfort.
Ingredients for Chicken Broccoli Rice Casserole
| Ingredient | Notes/Substitutes |
|---|---|
| Cooked Chicken | Diced rotisserie chicken works perfectly. You can also use canned chicken or cubed tofu for a vegetarian twist. |
| Broccoli Florets | Fresh or frozen works! If using frozen, thaw and drain well so the casserole doesn’t get watery. |
| Cooked Rice | White long-grain is standard, but brown rice adds a nice nuttiness and fiber. Cauliflower rice works for low-carb! |
| Cheddar Cheese | Sharp cheddar gives the best flavor punch. Shred it yourself if you can—pre-shredded has anti-caking agents that affect melting. |
| Cream of Chicken Soup | The classic binder. You can sub with cream of mushroom or a homemade white sauce (béchamel). |
| Sour Cream | Adds a lovely tang and creaminess. Greek yogurt is a great healthy swap. |
| Milk | Any percentage works, but whole milk makes it richest. |
| Seasonings | Garlic powder, onion powder, salt, and pepper. Simple but essential. |
| Crispy Fried Onions | Totally optional, but highly recommended for that crunch! If you’re feeling fancy, you could even use homemade onion rings. |
Equipment Needed
- 9×13 Inch Casserole Dish: The standard size ensures everything cooks evenly.
- Large Mixing Bowl: You need plenty of room to toss the ingredients without spilling.
- Whisk: For getting that sauce perfectly smooth.
- Cheese Grater: Trust me, hand-grated cheese melts 10x better!
How to Make Chicken Broccoli Rice Casserole Step-by-Step
- Heat it up: Preheat your oven to 375°F (190°C). Grab your trusty 9×13 baking dish and give it a light grease with butter or cooking spray so nothing sticks.
- Mix the base: In your largest mixing bowl, toss together the diced cooked chicken, broccoli florets, and that fluffy cooked rice. It should look colorful and hearty already!
- Create the sauce: In a separate medium bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Keep whisking until it’s smooth and creamy.
- Combine: Pour that luscious sauce over your chicken and rice mixture. Add about 1 ½ cups of the shredded cheddar cheese right into the bowl.
- Fold it in: Gently stir everything together. You want every grain of rice and piece of broccoli coated in that cheesy goodness.
- Assemble: Spread the mixture evenly into your prepared casserole dish. Top it off with the remaining ½ cup of cheddar cheese (because you can never have too much cheese!).
- Bake: Pop it in the oven and bake for 25–30 minutes. Just like when I make easy baked spaghetti, you’re looking for the cheese to be fully melted and the edges to be bubbling enthusiastically.
- Crunch time: If you’re using them, sprinkle the crispy fried onions on top and bake for just 5 more minutes until golden brown. Let it cool for about 10 minutes before serving—this helps the sauce thicken up!
Expert Tips for the Best Results
- Don’t Overcook the Rice: Since the rice bakes again in the oven, it’s okay if it’s slightly al dente when you mix it in. Mushy rice is the enemy here!
- Broccoli Size Matters: Cut your broccoli florets into small, bite-sized pieces. This ensures they cook through perfectly and you get a little bit of green in every bite.
- Fresh vs. Frozen: If you use frozen broccoli, I can’t stress this enough—thaw and squeeze it dry! Excess water will make your creamy sauce soupy.
- Use Rotisserie Chicken: It’s a huge time saver. I usually buy two—one for this casserole and one to shred for my creamy white chicken chili later in the week.
- Spice it Up: Sometimes I like to add a pinch of cayenne pepper or some diced jalapeños for a little kick. It cuts through the richness beautifully.
- The Cheese Rule: I mentioned it before, but please grate your own cheese if you have time. The texture difference in the melt is a total game-changer.
What to Serve With Chicken Broccoli Rice Casserole
- Garlic Knots: You need something crusty to sop up any extra cheese sauce on the plate.
- Crisp Green Salad: A simple salad with a sharp vinaigrette (lemon or balsamic) helps balance out the heavy, creamy casserole.
- Roasted Veggies: Since the oven is already on, throw in a tray of easy baked zucchini—it pairs wonderfully with the cheddar flavors.
- Lemon Sorbet: Finish the meal with something light, tart, and refreshing to cleanse the palate.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. It’s one of those meals that makes for an incredible lunch the next day.
- Freezer: This is a freezer superstar! You can freeze it unbaked (wrapped tightly) for up to 3 months. Thaw it overnight in the fridge before baking.
- Reheating: Microwave individual portions for 1-2 minutes. If reheating the whole pan, cover with foil and bake at 350°F until warmed through (about 20 mins) to keep it from drying out.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 kcal |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 65mg |
| Sodium | 850mg |
| Carbohydrates | 32g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 24g |
Nutrition information is estimated using the USDA FoodData Central database and may vary based on specific brands and ingredients used.
FAQs About Chicken Broccoli Rice Casserole
Can I use raw chicken?
No, for this recipe, you must use pre-cooked chicken. Using raw chicken would release too much liquid and take longer to cook than the rice, throwing off the texture of the whole dish.
Can I use brown rice instead of white?
Absolutely! Brown rice adds a lovely nutty flavor and extra fiber to the chicken broccoli rice casserole. Just ensure the brown rice is fully cooked before mixing it in, as it won’t cook much more in the oven.
Is it possible to make this dairy-free?
Yes, but you’ll need substitutions. Use a dairy-free cheese alternative, plant-based milk (like oat or almond), and a vegan sour cream. Also, swap the cream of chicken soup for a dairy-free version or a homemade thickened broth.
Can I put this together the night before?
You sure can! Assemble the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours. When you’re ready to eat, just bake it as directed, adding maybe 5 extra minutes if it’s going in cold.
Final Thoughts
I really hope this chicken broccoli rice casserole becomes a regular in your dinner rotation just like it is in mine. It’s simple, honest comfort food that just makes a hard day feel a little bit easier. Can’t wait to see your photos! If you love this kind of hearty, family-style meal, you should definitely put my crockpot chicken pot pie with biscuits on your menu for next week.
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Creamy Chicken Broccoli Rice Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish with butter or cooking spray.
- In a large mixing bowl, combine the diced cooked chicken, broccoli florets, and cooked rice.
- In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the sauce mixture over the chicken, broccoli, and rice. Add 1 1/2 cups of the shredded cheddar cheese and stir gently to coat everything evenly.
- Spread the mixture evenly into the prepared casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25-30 minutes, until the cheese is melted and bubbling.
- If using, sprinkle crispy fried onions over the top and bake for an additional 5 minutes until golden. Let cool for 5-10 minutes before serving.