Chicken Broccoli Rice Casserole is such a comforting and hearty dish. It combines tender chicken, crisp broccoli, and fluffy rice all baked together with a creamy sauce that brings everything to life. The cheese melted on top adds a nice golden touch and lots of flavor.
I love making this casserole when I want something that feels like a warm hug on a plate. It’s one of those recipes where everything comes together in one dish, making it easy to throw in the oven and forget about for a bit. I usually add a little extra cheese because, well, cheese just makes everything better in my opinion.
My favorite way to serve this casserole is with a simple side salad to balance out the richness. It’s also a great dish to bring to potlucks or share with family because it’s easy to make in big batches and is always a hit. Whenever I make it, there are always requests for seconds, which makes me feel like I nailed it!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great for this casserole because it’s lean and mild. You can also use rotisserie chicken for a quick shortcut or swap chicken for turkey if you prefer.
Broccoli: Fresh broccoli gives a nice crunch and color. If fresh isn’t available, frozen broccoli works well—just thaw and drain extra water before mixing.
Rice: White rice is classic here, but brown rice or even quinoa can be used for a healthier twist. Just keep in mind cooking times and moisture levels might vary.
Cream Soup: Cream of mushroom or cream of chicken soup creates that creamy texture. For a homemade option, mix equal parts milk and cream cheese or make a simple béchamel sauce.
Cheddar Cheese: Sharp cheddar adds lots of flavor, but feel free to blend in mozzarella or Monterey Jack for a gooier, milder taste.
How Can I Make This Casserole Creamy and Not Dry?
Getting the right creamy texture depends on balancing moisture and cooking time. Here’s what I do:
- Use cooked rice – uncooked rice will dry out in the oven.
- Include both sour cream and cream soup – this adds richness and moisture.
- Add a bit of milk to loosen the mixture.
- Don’t overbake – 25-30 minutes until bubbly and cheese melts is perfect.
- Let it rest for a few minutes after baking to let flavors settle and moisture redistribute.
Equipment You’ll Need
- 9×13 inch baking dish – I recommend it because it’s the perfect size to hold everything evenly and bake uniformly.
- Large skillet – helps you sauté the onions and garlic easily without mess.
- Mixing bowls – useful for combining all the ingredients smoothly before baking.
- Measuring cups and spoons – for accuracy with ingredients so everything turns out just right.
- Spatula or spoon – for mixing and spreading the casserole evenly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shrimp for a different protein twist.
- Add sliced mushrooms or chopped bell peppers for extra veggies and flavor.
- Mix in a dash of hot sauce or crushed red pepper flakes if you like some heat.
- Use different cheeses like mozzarella, Monterey Jack, or pepper jack for a variety of flavors.
Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice
- 2 cups cooked chicken breast, diced
- 2 cups broccoli florets, steamed or blanched
- 1 ½ cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup sour cream
- ½ cup milk
Flavor Boosters:
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. Add 5 extra minutes to let it rest before serving. Overall, plan for about 45 minutes from start to finish – quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or cooking spray so your casserole won’t stick.
2. Sauté Onions and Garlic:
Heat olive oil or butter in a skillet over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma. Remove the skillet from heat and set aside.
3. Mix All the Ingredients:
In a large mixing bowl, gently combine the cooked white rice, diced cooked chicken, steamed broccoli florets, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, salt, black pepper, and thyme (if using). Stir everything together until well mixed.
4. Add Cheese and Assemble:
Mix in 1 cup of shredded cheddar cheese into the mixture. Then transfer everything to your greased baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheddar cheese on top of the casserole for a golden cheesy finish.
5. Bake and Serve:
Bake the casserole in your preheated oven for 25-30 minutes. You’ll know it’s ready when it’s hot, bubbly, and the cheese on top is melted with a lovely golden color. After baking, give it 5 minutes to rest before serving. Finally, sprinkle fresh chopped parsley on top for a pretty, fresh touch.
Enjoy!
Serve warm and enjoy your creamy, cheesy, delicious Chicken Broccoli Rice Casserole, perfect for any comforting meal!
Can I Use Frozen Broccoli for This Casserole?
Yes, frozen broccoli works well as a convenient alternative. Just thaw it completely and drain any excess water before adding to prevent the casserole from becoming soggy.
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 directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally for even heating.
What Can I Substitute for Cream of Mushroom Soup?
You can use cream of chicken soup or even make a simple homemade white sauce with butter, flour, and milk to keep the casserole creamy without the canned soup.
