Creamy, cheesy, and filled with tender chicken, fresh broccoli, and fluffy rice – this Chicken Broccoli Rice Casserole is comfort food at its best, perfect for cozy nights in.
Let me tell you, this Chicken Broccoli Rice Casserole has some history in my family. Growing up, it was my mom’s go-to for just about every occasion – weeknight dinners, potlucks, even after-school snacks (yeah, we ate well!). It was like her magic trick. She’d say, “Trust me, this’ll be gone in minutes,” and she was right every single time. I swear, we’d all go back for seconds (sometimes thirds), and I’d still be looking for ways to sneak a little more cheese on my plate.
Now, every time I make this dish, I’m right back there in that kitchen, watching her put it all together. There’s something almost nostalgic about it – I can still see her in that old, worn apron, humming to herself as she layered it all together. And every time, every single time, it comes out of the oven golden, bubbling, and absolutely irresistible. If you’re after a meal that’s not only easy but a total crowd-pleaser, this is it.
Why You’ll Love This Chicken Broccoli Rice Casserole
- One-Dish Wonder: Who doesn’t love a meal that takes one dish and covers all the bases? You’ve got your protein, veggies, and carbs, all baked into cheesy, creamy goodness. It’s practical, yes, but it’s also the kind of cozy meal that just feels right.
- Flavors Everyone Loves: I mean, c’mon, it’s cheesy, creamy, and has a hint of garlic. It’s comfort food through and through, but also mild enough that everyone in the family, even the pickiest eaters, will love it. You might even get a few “Wow, this is good!” moments at the table.
- Leftovers that Reheat Perfectly: This is a meal prep lifesaver. Make it once, and you’ve got lunch or dinner ready for the next few days. And trust me, it tastes just as amazing – if not better – the next day.
- Endless Customization: Want to spice things up a little? Or maybe you’ve got extra veggies on hand? Feel free to tweak and adjust. I’ll tell you a secret: I sometimes add a sprinkle of crushed red pepper for a little kick. It’s just so flexible!
Ingredient Notes
The beauty of this Chicken Broccoli Rice Casserole lies in its simplicity. Let’s talk about what each ingredient brings to the table:
- Chicken Breasts: Good ol’ chicken breasts are perfect here – they’re lean, filling, and once they’re cubed, they mix seamlessly into every bite. But if you’ve only got thighs, use them! Thighs add an even richer flavor.
- Broccoli Florets: Broccoli is the perfect veggie here. It adds a nice texture and a pop of green. Frozen or fresh, it all works (I’ve used both on more than one occasion when I forgot to grab fresh!).
- Instant Rice: Talk about a time-saver. This rice cooks quickly, absorbing all those yummy flavors without the wait. But hey, if you’ve got leftover rice from last night’s takeout, throw it in – I won’t judge.
- Cream of Broccoli Soup: This is the backbone of that creamy, comforting flavor. It’s easy, it’s tasty, and it saves you from making a sauce from scratch (who has time for that?).
- Cheddar Cheese: Oh, cheese. Half of it goes in the casserole to make it creamy, and the other half? Sprinkle it on top so it melts into a golden, bubbly layer. Trust me, it’s what makes this dish.
How To Make Chicken Broccoli Rice Casserole
Let’s keep it simple and dive into this Chicken Broccoli Cheese and Rice Casserole step-by-step. Don’t worry – it’s as easy as it is tasty.
- Preheat the Oven
Start by setting your oven to 350°F (175°C). And if your oven’s like mine, that probably gives you about 15 minutes to pull everything else together. - Cook the Rice
Boil 1.5 cups of water, then stir in the instant rice. Cover it up, remove from heat, and let it sit for five minutes. That’s it – no need for fancy techniques here. Just let it fluff up on its own, which is what gives the casserole that hearty texture. - Layer the Casserole Base
Grab a big casserole dish and spread out the cooked rice. Scatter the cubed chicken and broccoli florets over the top. Try to make sure each layer is evenly spread – you want a bit of everything in each bite. It’s worth the extra minute or two. - Mix the Creamy Sauce
In a bowl, stir together the condensed soup, milk, breadcrumbs, garlic powder, and pepper until smooth. Then toss in half the cheddar cheese, because you just can’t go wrong with extra cheese. Pour this creamy goodness over your rice, chicken, and broccoli. - Add the Final Cheese Layer
Scatter the remaining cheddar on top – this is what gives it that irresistible golden, bubbly finish. You know, the kind that has everyone eyeing the corner pieces. - Bake It Up
Pop it into the oven, uncovered, for about 30 minutes. The casserole should be bubbling around the edges and the cheese should be golden. This is when your whole kitchen will start smelling incredible. - Let It Set
Take it out and let it sit for a few minutes before digging in. Not only does it cool down a bit (saving your mouth!), but it helps hold everything together when you’re scooping it onto plates.
Want To Save This Recipe?
Storage Options
Got leftovers? Lucky you! This Chicken Broccoli Rice Casserole actually seems to get better with time. Here’s how to keep it fresh:
- In the Fridge: Store in an airtight container, and it’ll keep well for about four days. Just pop it in the microwave or oven to reheat.
- In the Freezer: Freeze in portions – this way you don’t have to thaw the whole thing at once. It’ll last for up to two months. Thaw in the fridge overnight, then reheat.
Variations and Substitutions
Feeling creative? This Chicken Cheese Rice and Broccoli Casserole is super versatile. Here are some fun ways to change things up:
- Try Different Proteins: Turkey or ham both work beautifully. And if you’re in a real pinch, shredded rotisserie chicken is a lifesaver.
- Switch Up the Cheese: Cheddar’s a classic, but feel free to mix in mozzarella, Swiss, or even pepper jack for a bit of spice.
- Add Extra Veggies: Throw in carrots, peas, or even mushrooms – whatever you have on hand.
- Spice It Up: Craving a bit more kick? A dash of hot sauce or a sprinkle of paprika brings an extra depth to the flavors.
What to Serve with Chicken Broccoli Rice Casserole
Sure, this casserole stands on its own, but if you’re looking to make it a full spread, here are a few easy sides that pair perfectly:
- Garlic Bread: Because who doesn’t love garlic bread? It’s ideal for soaking up that creamy sauce.
- Fresh Salad: Something leafy and green balances out the richness. Toss in a few tomatoes and cucumbers for color!
- Roasted Veggies: Carrots, Brussels sprouts, or zucchini – the options are endless.
- Sweet Fruit Salad: A light, fruity side is a refreshing way to round out the meal.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Definitely! Just assemble it, cover it, and keep it in the fridge for up to a day. Add a few extra minutes to the baking time if it’s chilled.
Can I use frozen broccoli?
Yep! Thaw it first, though, to avoid too much water in the casserole.
How do I avoid a soggy casserole?
Make sure your rice is fully cooked and broccoli is well-drained. And don’t add more milk than the recipe calls for – the balance here is key.
Alright, that’s everything you need to make this cheesy, comforting Chicken Broccoli Rice Casserole. Give it a go, and let me know how it turns out – I’m betting you’ll be back for seconds. 😊
<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!
Chicken Broccoli Rice Casserole
Ingredients
- 1.5 cups water
- 1.5 cups uncooked instant rice
- 2 large chicken breasts cooked and cubed into 1-inch pieces
- 1 head broccoli segmented into florets
- 2 cans 10.5 ounces each condensed cream of broccoli soup
- 1 cup milk
- 1 tablespoon Italian-seasoned bread crumbs
- 1 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 package 8 ounces shredded Cheddar cheese
Instructions
- Begin by setting the oven to preheat at 350°F (175°C) to ensure it is ready when the casserole is assembled.
- In a medium saucepan, bring 1.5 cups of water to a rolling boil. Add the instant rice, stir to distribute evenly, then cover the pan. Remove from heat and allow the rice to absorb the water for approximately 5 minutes. Once done, fluff the rice with a fork to separate the grains.
- Transfer the cooked rice into a large casserole dish. Add the cubed chicken and broccoli florets, and mix gently to ensure an even distribution of chicken and broccoli throughout the dish.
- In a mixing bowl, combine the condensed cream of broccoli soup, milk, Italian-seasoned bread crumbs, garlic powder, and ground black pepper. Stir thoroughly until the mixture is smooth and uniform. Add half of the shredded Cheddar cheese to the mixture and stir until well incorporated.
- Pour the prepared creamy sauce over the rice, chicken, and broccoli in the casserole dish. Mix gently to coat all ingredients with the sauce, ensuring even distribution.
- Evenly sprinkle the remaining shredded Cheddar cheese over the top of the casserole mixture to create a golden, melted cheese layer when baked.
- Place the casserole dish in the preheated oven, uncovered. Bake for approximately 30 minutes, until the dish is heated through and the cheese on top is melted and bubbling with a light golden hue.
- Once removed from the oven, let the casserole sit for about 5 minutes before serving to allow it to set and make portioning easier.
Notes
Nutrition
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!
