Chicken Broccoli Rice Casserole is a classic comfort dish that brings together tender chicken, fresh broccoli, and creamy rice all baked into one delicious meal. It’s the kind of food that feels like a warm hug, with just the right balance of flavors and textures—soft rice, juicy chicken, and crisp-tender broccoli covered in a cheesy sauce.
I love making this casserole on busy weeknights because it’s so easy to put together and always gets everyone to the table fast. One little tip I have is to use leftover cooked chicken or even rotisserie chicken to save time. Plus, the broccoli adds a nice pop of green that feels a bit fresher and healthier, even though the dish tastes rich and satisfying.
When I serve this casserole, I usually pair it with a simple side salad or some garlic bread to round out the meal. It’s a cozy dish that reminds me of family dinners where everyone is relaxed and happy. I think the best part is how it reheats so well, making it perfect for leftovers or bringing to potlucks. Chicken Broccoli Rice Casserole is truly a go-to recipe that never fails to please!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best for tenderness and mild flavor. Rotisserie chicken or leftover baked chicken are great shortcuts if you’re short on time.
Broccoli: Fresh broccoli gives a nice snap, but frozen broccoli works well too. Just thaw and drain any excess water before mixing in to avoid a watery casserole.
Rice: White rice is common here, but you can swap with brown rice for more fiber. Make sure it’s fully cooked and cooled slightly before adding.
Cream Soup: Cream of mushroom or cream of chicken soup adds creaminess and flavor. For a lighter option, try Greek yogurt mixed with a bit of broth or a homemade sauce.
Cheese: Cheddar cheese is classic, but feel free to use Monterey Jack, mozzarella, or a blend. For dairy-free, try a plant-based cheese substitute.
How Do I Get the Broccoli Perfectly Tender but Not Mushy?
Broccoli can go from crisp-tender to mushy quickly in casseroles. Here’s how to get it right:
- If using fresh broccoli, steam or blanch the florets for 2-3 minutes until bright green and slightly tender. Then, shock in cold water to stop cooking.
- If using frozen broccoli, thaw fully and drain any extra moisture to keep the casserole from becoming watery.
- Mix the broccoli into the casserole just before baking to preserve texture.
- Don’t overbake the casserole—25-30 minutes is enough to heat through without turning the broccoli limp.
These small steps help keep your broccoli fresh and vibrant in each bite!
Equipment You’ll Need
- 9×13-inch baking dish – Perfect for holding all the ingredients and easy to serve from.
- Large mixing bowl – To combine the chicken, rice, broccoli, and sauce ingredients easily.
- Skillet or frying pan – For sautéing the onion and garlic, adding flavor to the dish.
- Measuring cups and spoons – To measure out ingredients accurately.
- Spatula or large spoon – For stirring everything together and spreading evenly in the dish.
- Oven – To bake the casserole until bubbly and golden on top.
Flavor Variations & Add-Ins
- Swap the cheese: Use Monterey Jack, mozzarella, or pepper Jack for different flavor profiles.
- Add some spice: Mix in red pepper flakes, hot sauce, or diced jalapeños for a bit of heat.
- Include other veggies: Mushrooms, carrots, or peas work well and add more color and nutrition.
- Use a different protein: Shredded turkey, cooked sausage, or ham can replace or add to the chicken for variety.
Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 3 cups broccoli florets (fresh or frozen)
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese (divided)
Sauce and Flavor:
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
How Much Time Will You Need?
About 10 minutes to prep, including chopping and sautéing the onion and garlic. Baking takes 25-30 minutes, plus a 5-minute resting time before serving. Overall, you’ll spend around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) and lightly grease a casserole dish or an oven-safe skillet to keep the casserole from sticking.
2. Sauté Onion and Garlic:
In a skillet, melt the butter or warm olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion is soft and fragrant, about 3-5 minutes.
3. Mix the Main Ingredients:
In a large bowl, combine the cooked chicken, broccoli florets, cooked rice, and half of the shredded cheddar cheese. Add the sautéed onion and garlic to the bowl as well.
4. Prepare the Creamy Sauce:
In a separate bowl, stir together the cream of mushroom soup, sour cream, milk, salt, pepper, and dried thyme or Italian seasoning until smooth.
5. Combine and Transfer:
Pour the creamy sauce into the large bowl with your chicken and rice mixture. Stir well to evenly coat everything. Then spread this mixture evenly into your greased casserole dish.
6. Add Cheese and Bake:
Sprinkle the remaining cheddar cheese over the top of the casserole. Bake uncovered for 25-30 minutes until the casserole is hot and bubbly, and the cheese on top has melted.
7. Optional Finishing Touch:
For a nice golden crust, switch your oven to broil and cook for 2-3 minutes more—but watch carefully to avoid burning.
8. Rest and Serve:
Take your casserole out of the oven and let it sit for about 5 minutes. This helps it set, making it easier to serve. Enjoy with a fresh salad or crusty bread!
Can I Use Frozen Broccoli for This Casserole?
Yes! Just make sure to thaw the frozen broccoli completely and drain any excess water before mixing it into the casserole. This helps prevent the dish from becoming watery.
What Can I Substitute for Cream of Mushroom Soup?
If you prefer, you can use cream of chicken soup or make a quick homemade white sauce using butter, flour, milk, and seasonings. Greek yogurt mixed with a little broth is also a lighter alternative.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as instructed, adding a few extra minutes if needed to ensure it’s heated through.
How Should I Store Leftovers?
Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
