Chicken Broccoli Bake made with shredded chicken, rice, broccoli, cheddar cheese, sour cream, and cream of chicken soup—a comforting, no-fuss dinner.
I didn’t set out to create something great. Honestly? I just didn’t want to wash another pot. I had four things: leftover rice, sad-looking broccoli, a couple of chicken breasts thawing in the sink, and a single can of cream of chicken soup shoved in the back of the pantry behind a rogue can of olives from 2020.
Somewhere between total exhaustion and that dangerous “let’s just wing it” mindset, Chicken Broccoli Bake was born in my kitchen. Well, I’m sure it already existed somewhere, but that day? It was mine. And it saved dinner in a way I didn’t know I needed. My kid took one bite and said, “This tastes like cheesy hugs.” And honestly? Same.
Now it’s one of those recipes I come back to. On busy nights. On blah weekends. On days when I need to feed people something that feels like more than just calories on a plate.
Why You’ll Love This Chicken Broccoli Bake Recipe?
Look—I’m not gonna pretend this is some gourmet masterpiece. It’s not. But it’s real food. The kind that fills your kitchen with warm smells, fills your belly without breaking the bank, and fills your soul just a little. Because food can do that, right?
The best part? It’s low-effort, high-reward. There’s no sauce to babysit, no fancy ingredients. Just creamy chicken, bright broccoli, cheesy goodness, and a soft bed of rice that soaks it all up like a sponge. You layer it. You bake it. You eat it. And then you go back for seconds, because you absolutely will.
Ingredient Notes:
Let’s get honest about these ingredients. Not everything’s always gonna be in your fridge, and that’s fine. This casserole is flexible, forgiving, and super non-judgy.
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Chicken (4 boneless, skinless breasts): You’ll boil and shred them, but rotisserie works. Leftover grilled? Cool. Canned in a pinch? No shame.
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Broccoli (1 head): Fresh is great. Frozen’s fine. That half-used bag that’s been in the freezer since last month? Go for it.
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Cooked white rice (2 cups): Whatever rice you have—just not mushy. One time I used garlic rice from takeout and… chef’s kiss.
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Cream of chicken soup (1 can): It’s creamy. It’s nostalgic. It gets the job done.
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Sour cream (1 cup): Adds richness. I’ve swapped in plain yogurt once when I ran out. Still worked.
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Mayonnaise (½ cup): I get it—mayo in a casserole? Sounds weird. But it brings tangy, creamy magic. Don’t skip it unless you have to.
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Lemon juice (1 tbsp): Just a splash. Brightens everything. Adds that “Hmm, what is that?” kind of flavor.
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Cheddar cheese (10 oz / about 2½ cups): Half in the mix, half on top. Melty, gooey goodness. Use whatever you have.
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Salt and pepper: You know the drill. Start small—especially since the soup and cheese bring salt.
How To Make Chicken Broccoli Bake?
Step 1: Get That Oven Hot
Preheat to 350°F. Grease a 9×13″ dish with cooking spray, butter, olive oil—whatever you grab first.
Step 2: Cook the Chicken (Or Skip If It’s Already Done)
If you’re starting from raw, toss your chicken into a pot of salted water, bring it to a boil, and simmer until it’s tender—about 45 minutes. Shred it with two forks, or your fingers if you’re impatient like I usually am.
Step 3: Blanch the Broccoli (Yes, That’s a Real Word)
Boil some water. Toss in the broccoli florets for about 2–3 minutes, just until they turn that perfect green. Drain and pretend you didn’t already eat a few.
Step 4: Start the Layering
First layer: rice. Second: blanched broccoli. Feels fancy, right?
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Step 5: Mix the Creamy Stuff
In a big bowl, combine the soup, sour cream, mayo, lemon juice, chicken, and half the cheese. Stir it all up until it’s a creamy, messy dream. Add salt and pepper—but taste as you go. You can always add more, but taking it out? Not so easy.
Step 6: Spread + Sprinkle
Pour that creamy chicken mix over the rice and broccoli layers. Spread it evenly with a spatula, then top with the rest of your shredded cheddar.
Step 7: Bake Until Golden and Bubbly
Slide it into the oven and bake uncovered for about 40 minutes. When the top is golden and the edges are bubbly, it’s done. Let it rest for 5 minutes so you don’t burn your mouth. (You’ll still try. I always do.)
Storage Options:
Stick any leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or the oven. Honestly, it tastes even better the next day—like the flavors had a chance to become best friends overnight.
Freezing? Yup. Assemble the whole thing, skip the bake, cover it tightly, and freeze. When you’re ready, thaw overnight in the fridge and bake like usual. I’ve done this ahead of family visits and felt like an absolute genius.
Variations and Substitutions:
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Swap the protein: Turkey, leftover roast chicken, tofu… whatever you’ve got.
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Different veg? Try cauliflower, spinach, or even a veggie mix from the freezer aisle.
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No mayo? Double up on sour cream or use Greek yogurt.
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Add heat: Toss in red pepper flakes or some hot sauce to the creamy mix.
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Different cheese? Use what you’ve got. I’ve done this with Colby Jack, mozzarella, and even pepper jack for a little kick.
What to Serve with Chicken Broccoli Bake?
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A simple salad with lemon vinaigrette
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Garlic bread (because carbs on carbs just work)
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Roasted carrots, green beans, or whatever veg your kids won’t cry over
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A glass of wine or sweet tea depending on your vibe
Frequently Asked Questions:
Can I use brown rice?
Totally. Just make sure it’s cooked and not too chewy.
Does it freeze well?
It sure does. Wrap it up tight and freeze before baking.
Do I have to cook the broccoli first?
You should. It helps keep the texture right. But hey, if you forget? No one’s going to sue you.
This Chicken Broccoli Bake isn’t glamorous. But it’s real. It’s filling. It makes a Tuesday night feel a little warmer. And it proves that even when your fridge is half empty, you can still make something pretty amazing.
If you try it, I really want to know. Did you throw in a rogue veggie? Did your partner ask for seconds? Did you eat it cold straight from the fridge at 2 a.m.?
Been there. Let’s talk casserole.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Broccoli Bake
Ingredients
- Nonstick cooking spray or butter for greasing the baking dish
- 4 boneless skinless chicken breasts
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 medium head of broccoli cut into small florets
- 2 cups cooked white rice
- 1 10-ounce can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 10 ounces sharp cheddar cheese grated (approximately 2½ cups)
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13×2-inch baking dish with nonstick cooking spray or butter. Set aside.
Cook the Chicken
- Place the chicken breasts in a large pot and cover them with water. Add a pinch of salt, bring to a boil over high heat, then reduce to a gentle simmer. Cook until the chicken is fully tender, approximately 45 minutes. Drain the chicken and allow it to cool before shredding. This step may be done up to 24 hours in advance; store the cooked chicken covered in the refrigerator until ready to use.
Prepare the Broccoli
- Bring a medium pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, or until they are bright green and slightly tender. Drain immediately and set aside.
Layer the Base
- Spread the cooked white rice evenly across the bottom of the prepared baking dish. Layer the blanched broccoli florets on top of the rice.
Mix the Filling
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, mayonnaise, lemon juice, shredded chicken, and half of the grated cheddar cheese. Season with salt and freshly ground black pepper to taste. Stir until the mixture is fully combined and evenly blended.
Assemble the Bake
- Spoon the chicken mixture evenly over the broccoli and rice layers in the baking dish. Spread it gently with a spatula to ensure an even distribution.
Add the Cheese Topping
- Sprinkle the remaining grated cheddar cheese evenly over the top of the casserole.
Bake
- Place the dish in the preheated oven and bake uncovered for 40 minutes, or until the cheese is melted and the casserole is hot and bubbling around the edges.
Cool and Serve
- Remove from the oven and allow the dish to rest for 5 minutes before serving. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
