This Creamy Chicken Broccoli Rice Cheese Casserole is like a warm hug on a plate. It’s filled with tender chicken, bright green broccoli, fluffy rice, and loads of melty cheese that all come together in a creamy sauce that feels just right. The mix of textures—soft rice, juicy chicken, and crisp-tender broccoli—makes every bite satisfying and comforting.
I love making this casserole when I want something that’s easy to put together but still feels special. It’s one of those dishes where you can toss everything in a baking dish, pop it in the oven, and then come back to a bubbling, cheesy dinner that smells amazing. I also like to sprinkle a bit of extra cheese on top near the end of baking for that perfect golden crust. It always feels like a little celebration with every scoop.
This casserole is my go-to for busy weeknights or when I have friends over because it’s simple, filling, and almost everyone enjoys it. It’s great served alongside a simple salad or some crusty bread to soak up any leftover sauce. Whenever I make this, I remember cozy family dinners and how a dish this straightforward can bring people together so effortlessly.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here. You can use rotisserie chicken or leftover cooked chicken to save time. For a vegetarian option, try substituting cooked tofu or chickpeas.
Broccoli: Fresh broccoli adds a nice crunch and color. Frozen broccoli is a convenient substitute—just thaw and drain well before adding. Cauliflower florets could also work if you want a milder flavor.
Cheese: Cheddar cheese gives this dish its classic flavor and gooey texture. You can mix in mozzarella for extra stretchiness or use Monterey Jack for a milder taste. Parmesan on top adds a lovely nutty finish but is optional.
Creamy Base: The combo of sour cream (or Greek yogurt), cream of chicken soup, and milk makes the casserole creamy. Using Greek yogurt brightens the flavor and adds protein. If you prefer dairy-free, try coconut cream and a dairy-free cheese alternative.
How Do I Get the Rice Perfectly Creamy Without Getting Mushy?
Rice texture is key to a great casserole. Use cooked rice that is a bit firm (not mushy) to start. Day-old rice or rice cooked with slightly less water works well because it holds up in the sauce during baking.
- Cook rice as usual but check firmness a few minutes early and drain any extra water.
- Mix rice gently with the creamy sauce; don’t over-stir to avoid breaking grains.
- Cover casserole with foil during most of baking to trap moisture and prevent drying.
- Remove foil near the end to let the top get golden and bubbly, but keep a close eye so it doesn’t dry out.
Letting the casserole rest after baking helps the sauce thicken and absorb into the rice, giving you that perfect creamy texture without sogginess.
Equipment You’ll Need
- 9×13 inch casserole dish – I like this size because it fits everything evenly and cooks uniformly.
- Skillet – for sautéing onions and garlic; a medium-sized one makes this quick and easy.
- Mixing bowl – to combine all the ingredients before baking, keeping things tidy.
- Measuring cups and spoons – for accurate ingredient portions.
- Foil – to cover the casserole during the first baking stage, keeping the dish moist and preventing burning.
Flavor Variations & Add-Ins
- Proteins: Swap chicken for cooked turkey, bacon bits, or cooked shrimp for different flavors.
- Cheeses: Mix in mozzarella, Monterey Jack, or a sprinkle of Parmesan for extra cheesy layers or crust.
- Veggies: Add sliced mushrooms, diced peppers, or chopped spinach for more color and nutrients.
- Spices & Herbs: Mix in paprika, basil, or oregano to give it a different aroma and taste.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 3 cups cooked white rice
- 2 cups broccoli florets, steamed or blanched
- 1 ½ cups shredded cheddar cheese, divided
For the Creamy Sauce:
- 1 cup sour cream or plain Greek yogurt
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
Flavor Boosters:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional: ½ cup grated Parmesan cheese for topping
How Much Time Will You Need?
This dish takes about 15 minutes to prep, then about 35-40 minutes to bake. Including a short resting time, you’ll have a creamy and delicious casserole ready in just under an hour!
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish to prevent sticking.
2. Sauté Aromatics:
In a skillet, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Cook until softened and fragrant, about 3–4 minutes, then remove from heat.
3. Mix All Ingredients:
In a large bowl, combine the cooked chicken, cooked rice, steamed broccoli, sautéed onion and garlic, 1 cup of shredded cheddar cheese, sour cream (or Greek yogurt), cream of chicken soup, milk, dried thyme, salt, and pepper. Stir well until everything is evenly mixed and creamy.
4. Assemble the Casserole:
Pour the mixture evenly into your prepared casserole dish. Then sprinkle the remaining cheddar cheese and, if you’re using it, the Parmesan cheese evenly on top.
5. Bake to Perfection:
Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake uncovered for another 10–15 minutes. This helps melt the cheese beautifully and gives the top a lovely golden color.
6. Rest and Serve:
Take the casserole out of the oven and let it rest for 5 minutes so the sauce can thicken up nicely. Then scoop out portions onto plates and enjoy your creamy, comforting meal!
Can I Use Frozen Broccoli for This Casserole?
Yes, frozen broccoli works well! Just thaw and drain it thoroughly to avoid extra moisture that can make the casserole soggy.
How Can I Make This Dish Ahead of Time?
You can assemble the casserole in the dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time since it will be cold.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Cream of Chicken Soup?
Absolutely! You can use cream of mushroom or cream of celery soup, or make your own homemade creamy sauce for a fresher taste.
