Chicken Broccoli Rice Casserole is a comforting, all-in-one dish that brings together tender chicken, fresh broccoli, and creamy rice in a cozy, cheesy bake. It’s the kind of meal that feels like a big warm hug after a long day, with just the right mix of veggies, protein, and carbs all baked into a bubbly, golden-topped casserole.
I love how simple it is to put together, and it’s one of those recipes where you can easily switch up the ingredients if you want—maybe a different veggie or a little extra cheese on top. When I make it, I always add a touch of garlic or some onion powder to give the flavors a little extra pop. It’s perfect for busy weeknights when you want something hearty but don’t want to spend forever in the kitchen.
One of my favorite things to do is serve this casserole straight from the oven with a crisp green salad on the side. There’s something so satisfying about cutting into that creamy, cheesy chicken and broccoli mix and knowing you have leftovers ready for the next day. It’s a family favorite that always brings smiles and usually has everyone asking for seconds!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast adds protein and mild flavor. You can use rotisserie chicken for a quick option or cooked thighs for juicier meat.
Broccoli: Fresh broccoli florets give nice texture and color. Frozen broccoli works too—just thaw and drain excess moisture before mixing.
Rice: White rice is classic here, but you can swap in brown rice for extra fiber or even cauliflower rice for a lower-carb version.
Cheddar Cheese: Sharp cheddar melts nicely and adds tang. If you want a milder taste, try mozzarella or Monterey Jack.
Cream of Chicken Soup: This keeps things creamy and easy. To make it homemade, mix chicken broth, cream, and a bit of flour or cornstarch as a thickener.
Sour Cream & Milk: These add richness and moisture. Greek yogurt can replace sour cream for a tangy, protein-rich swap, and any milk (dairy or plant-based) works.
How Do You Make Sure the Broccoli and Chicken Stay Tender in the Casserole?
To keep broccoli and chicken tender, timing is key. Here’s what I do:
- Steam broccoli just until bright green and tender-crisp—don’t overcook it before baking.
- Use cooked chicken, shredded or diced, so it warms through without drying out.
- Mix all ingredients gently to avoid breaking broccoli pieces.
- Bake at 350°F for about 25-30 minutes to heat everything evenly and melt the cheese without overcooking.
- Let it cool briefly after baking to let flavors settle and moisture distribute evenly.
These steps keep your casserole moist and flavorful, with tender bites of chicken and broccoli in every spoonful.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits everything comfortably and bakes evenly.
- Large mixing bowl – perfect for combining all the ingredients without making a mess.
- Whisk or spoon – to mix the soup, sour cream, and milk smoothly.
- Measuring cups and spoons – for accurate ingredient portions.
- Steamer or microwave-safe dish – I use this to steam broccoli quickly and keep it tender.
- Cheese grater – if you’re shredding your own cheese, which melts better and tastes fresher.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different twist or to use up leftovers.
- Swap cheddar for mozzarella, Monterey Jack, or pepper jack for different flavors and meltiness.
- Add sautéed mushrooms, chopped bell peppers, or diced onions to introduce more veggies and texture.
- Mix in a teaspoon of paprika or cayenne pepper for some extra spice and smoky flavor.
Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked white rice
- 2 cups broccoli florets, steamed
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation, plus 25-30 minutes of baking time. Altogether, you’ll have a delicious casserole ready in around 45 minutes, making it perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). While the oven heats, steam the broccoli until it’s tender but still bright green, and make sure your chicken and rice are cooked and ready to go.
2. Mixing the Ingredients:
In a large bowl, combine the cooked chicken, cooked rice, steamed broccoli, and 1 cup of shredded cheddar cheese. In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth and creamy.
3. Combining & Baking:
Pour the soup mixture over the chicken and rice mixture and stir gently until everything is evenly coated. Transfer this mixture into a greased 9×13-inch baking dish and spread it out evenly. Sprinkle extra cheddar cheese over the top.
4. Baking & Serving:
Bake the casserole uncovered in your preheated oven for 25-30 minutes until it’s bubbly and the cheese is melted and golden. Once done, let it cool for a few minutes, garnish with fresh chopped parsley if you like, and serve warm. Enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw and drain any excess water before adding it to the casserole to avoid it becoming too watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Rice with Another Grain?
Yes! You can use quinoa, brown rice, or even cauliflower rice for a lower-carb option. Just make sure they’re cooked before mixing into the casserole.