This Chicken Broccoli Rice Casserole is creamy, cheesy, and packed with tender chicken, fluffy rice, and broccoli—easy comfort food for busy nights!
There’s something about a casserole that just screams “home.” Maybe it’s because casseroles remind me of family dinners growing up—where the kitchen was always buzzing, and the smells wafting from the oven could instantly make you forget about your day. This Chicken Broccoli Rice Casserole? It takes me right back.
I stumbled onto this recipe one evening after one of those days—you know the ones where you’re juggling work, errands, and everyone’s random snack cravings, and suddenly it’s dinner time. I opened the fridge and just… stared. A couple of cooked chicken breasts sat there, along with broccoli that was this close to giving up on life. I had instant rice in the pantry, some shredded cheese, and cream of broccoli soup (which was probably from my last grocery haul “just in case”).
Honestly, I didn’t have much hope. But desperation makes you creative, right? I threw everything together, popped it in the oven, and crossed my fingers.
When I pulled that casserole out—cheese bubbling, broccoli perfectly tender, and the smell of warm, buttery rice in the air—it was like the universe gave me a little high-five. My family dove in and cleaned their plates without a single complaint (and I promise you, that’s a miracle in this house).
Now it’s one of my favorite comfort food recipes. It’s the kind of dish you make when you want something simple and satisfying, like a big food hug after a long day. Plus, it’s practically impossible to mess up. If you’ve got leftover chicken, some rice, and a bit of cheese, you’re halfway there.
Why You’ll Love This Chicken Broccoli Rice Casserole Recipe?
- It’s a time-saver: Minimal prep, one dish, and the oven does the heavy lifting. What’s not to love?
- Budget-friendly: Uses pantry staples and ingredients you probably already have hanging around.
- Great for leftovers: Seriously—this casserole tastes just as good the next day. Maybe even better?
- Family-approved: Even picky eaters don’t argue when cheese and rice are involved.
- Customizable: You can easily swap in your favorite veggies, cheeses, or even proteins.
Ingredient Notes:
Let’s break down the stars of this Chicken Broccoli Rice Casserole—nothing fancy here, just ingredients that work perfectly together:
- Chicken: I use cooked chicken breasts, diced into cubes. Don’t feel like cooking? Rotisserie chicken is a lifesaver.
- Broccoli: Fresh broccoli florets work great, but frozen broccoli (thawed first) is a perfectly good shortcut.
- Instant Rice: It cooks quickly and soaks up the creamy sauce, so every bite is packed with flavor.
- Cream of Broccoli Soup: The shortcut hero! It adds creaminess and ties the whole dish together. Swap for cream of chicken or mushroom if you’d rather.
- Milk: Helps thin out the soup and makes the sauce extra smooth.
- Shredded Cheddar Cheese: I go for sharp cheddar because it’s got that punchy, cheesy flavor. Bonus tip? Grate it fresh if you can—it melts better!
- Garlic Powder: Just enough to keep things interesting without overpowering.
- Bread Crumbs: Italian-seasoned crumbs add a subtle boost of flavor and texture.
- Black Pepper: A pinch of seasoning to balance the richness.
How To Make Chicken Broccoli Rice Casserole?
This recipe is so easy, you’ll feel like you’re cheating—but the results are pure comfort food magic. Here’s the step-by-step:
Step 1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). It’ll be ready to go by the time you’re done assembling everything.
Step 2. Cook the Rice
Boil 1.5 cups of water in a medium saucepan. Stir in the instant rice, cover the pot, and take it off the heat. Let it sit for about 5 minutes, then fluff it up with a fork.
Step 3. Combine the Casserole Base
Transfer the cooked rice to a large casserole dish. Add the cubed chicken and broccoli florets, then give everything a good mix. I like to make sure the broccoli and chicken are spread evenly, so every bite is balanced.
Step 4. Whisk the Sauce
In a mixing bowl, combine the cream of broccoli soup, milk, garlic powder, bread crumbs, and black pepper. Stir in half of the shredded cheddar cheese—this is where things get creamy and oh-so cheesy.
Step 5. Assemble and Top with Cheese
Pour the creamy sauce over the rice, chicken, and broccoli. Gently mix so everything gets coated in that luscious sauce. Sprinkle the remaining cheddar cheese evenly on top. Don’t skimp—this is what gives you that golden, melty layer we’re all here for.
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Step 6. Bake to Perfection
Pop the dish into your preheated oven and bake, uncovered, for about 30 minutes. The casserole will be bubbly, cheesy, and slightly golden on top.
Step 7. Rest and Serve
Let the casserole sit for about 5 minutes after baking. It’ll make it easier to scoop (and save you from burning your mouth on molten cheese).
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until hot and bubbly.
- Freeze: Assemble the casserole, wrap it tightly, and freeze it (unbaked) for up to 3 months. Thaw overnight in the fridge and bake as usual.
- Reheat Like a Pro: Add a splash of milk before reheating to keep everything creamy and fresh.
Variations and Substitutions:
Feeling creative? Here’s how to mix it up:
- Swap the Protein: Leftover turkey, ham, or ground beef works great in this recipe.
- Add More Veggies: Toss in carrots, peas, spinach, or mushrooms for an extra nutrient boost.
- Change the Cheese: Try mozzarella, pepper jack, or even a little Parmesan for variety.
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce for a little kick.
- Low-Carb Twist: Replace the rice with cauliflower rice to lighten it up.
What to Serve with Chicken Broccoli Rice Casserole?
While this casserole is a full meal on its own, you can’t go wrong with a few simple sides:
- Garlic Bread: Perfect for scooping up every last bit of sauce.
- Green Salad: A crisp salad with a tangy vinaigrette balances out the creamy richness.
- Roasted Veggies: Carrots, asparagus, or Brussels sprouts make an easy and healthy side.
- Fruit Salad: Fresh fruit adds a light, refreshing contrast to the hearty casserole.
Frequently Asked Questions:
Can I use frozen broccoli?
Absolutely. Just thaw it first and pat it dry to avoid any extra water in the casserole.
What’s the best way to prep this ahead of time?
Assemble the casserole, cover it, and store it in the fridge for up to a day. Bake when you’re ready!
Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and swap the condensed soup for a gluten-free alternative.
If you’re looking for the ultimate easy comfort food, this Chicken Broccoli Rice Casserole is calling your name. It’s simple, satisfying, and always a hit. Plus, you get to feel like a dinner hero without breaking a sweat.
So, what do you think? Will this be making it to your weeknight dinner lineup? Let me know how it turns out—did your family love it as much as mine did? Drop me a comment or shoot me a message. I’d love to hear from you!
<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!
