BityCheesy, cozy, and unapologetically satisfying, this chicken broccoli rice casserole layers tender chicken, fluffy rice, fresh broccoli, creamy soup, and sharp cheddar into one bubbling, golden-topped pan. Smells like dinner and feels like a hug.
If you’ve got leftover chicken, a can of soup, and a craving for something creamy with just enough crunch, this casserole’s calling your name. Let’s make your oven do the hard work while your kitchen fills with that unmistakable melty-cheese-meets-savory-soup aroma.
I mean, look. We’re not solving world peace here… but we are taming midweek dinner chaos. This chicken broccoli rice casserole hits all the right comfort-food notes: creamy without being gloopy, cheesy without regret, and secretly kinda nutritious thanks to all that broccoli. You stir it all together in one baking dish, slide it in the oven, and wait until everything’s golden and bubbling at the sides. It’s warm, mellow, and makes even Monday feel manageable.
Quick Breakdown
Why You’ll Love this Chicken Broccoli Rice Casserole
This one doesn’t require a special occasion or a perfect pantry. It’s cozy, creamy, and comes together with zero stress.
- Ridiculously simple to make: You just boil, stir, pour, and bake. Bonus points for using one pan when possible.
- Great use of leftovers: Got extra chicken from last night? Into the casserole it goes, like it always belonged there.
- That golden cheesy crust: The top gets bubbly and crisp, while the inside stays soft and dreamy.
- Kid-approved (and grown-up approved too): It’s got the kind of mellow, familiar flavors that win over picky eaters.
- Freezer-friendly: You can absolutely make it ahead. Future you will be thrilled.
- Total dinner vibe: Balanced comfort with protein, veg, and starch all in one scoop.
Ingredient Notes
Just a few everyday things coming together like a culinary team hug. Here’s what each one brings to the table.
- Water and Instant Rice: The quick kind is key here. Cook it once and let it fully fluff before it goes into the dish—nobody wants a soggy bottom or crunchy center.
- Cooked Chicken Breasts: Cube it small so every bite has a bit. Rotisserie works like a charm, too.
- Broccoli Florets: Fresh broccoli gives you that nice tender-crisp texture post-baking. You can blanch briefly beforehand if you like it softer.
- Condensed Cream of Broccoli Soup: This is the creamy glue that holds the whole party together. Thick, savory, and instantly comforting.
- Milk: Thins the soup just enough to make things velvety instead of stodgy.
- Italian-Seasoned Bread Crumbs: Adds subtle herby depth and just a whisper of textural contrast.
- Garlic Powder & Black Pepper: Because bland casseroles are a crime. These little background players add warmth and gentle kick.
- Shredded Cheddar Cheese: Half goes inside for cheesy goodness throughout, and half gets melted on top for that magic crust.
How To Make This Chicken Broccoli Rice Casserole
The oven does the heavy lifting here. You’re mostly stirring and layering, no fancy techniques or prep drama.
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Preheat the oven: Get it going at 350°F (that’s about 175°C) so it’s hot and ready for your casserole scene.
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Cook and fluff the rice: Boil 1.5 cups of water, stir in the rice, then cover and remove it from the heat. Let it sit and fluff up for 5 minutes. Don’t skip the fluff—it keeps the rice from turning into a mushy lump.
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Assembly begins: Scoop that fluffy rice into your casserole dish. Throw in those juicy chicken cubes and the broccoli florets. Go ahead, get messy—it all ends up stirred together anyway.
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Make the creamy binder: In a bowl, whisk together the two cans of soup and the milk. Stir in the bread crumbs, garlic powder, and pepper. It should look creamy and herby, with a faint greenish tint. Weirdly satisfying color.
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Pour and blend: Dump that creamy mixture over the chicken, rice, and broccoli. Add half the Cheddar cheese now. Stir it gently until everything’s evenly coated—like giving your casserole a warm cheesy blanket.
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Top and bake: Sprinkle the rest of the cheese across the top, nice and even. Pop it in the oven, uncovered, for 30 minutes or until it’s bubbly and a little golden at the edges.
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Let it rest: Once it’s out, let it chill for 5 minutes before digging in. Trust me, it holds together way better after a quick breather.
Storage Options
This casserole has real staying power. If you’ve got leftovers, great—they reheat beautifully and might even taste better the next day. Stuff like this just loves a night in the fridge.
Pop any cooled leftovers into an airtight container. It’ll keep in the fridge for up to four days. I like giving it a quick reheat in the oven (covered, low and slow at 300°F) so the rise-and-sink texture holds up. Microwave works too, if you’re short on time—just add a splash of milk to keep it creamy.
Now for the freezer question—which I get a lot. Yes, absolutely, you can freeze this. Cool it completely, slice into portions, and wrap or seal them tightly. When you’re ready, thaw overnight in the fridge and then reheat gently. Or go rogue and reheat from frozen (just bake covered a bit longer).
Variations and Substitutions
You know me—once I try something, I start meddling. This casserole can handle it though. She’s versatile like that.
- Different soup bases: Cream of mushroom gives it earthiness, or cream of chicken for softer, classic vibes. Totally depends what you’re craving (or what’s in the cupboard).
- Switch up the grain: No rice in sight? Use cooked quinoa or even orzo. Just keep an eye on moisture.
- Cheese adventure: Swap Cheddar for Pepper Jack for a little heat, or Gouda for a rich, smoky twist.
- Meat alternatives: Use leftover turkey, rotisserie chicken, or even shredded pork if you’re feeling bold. It all works.
- Pack in veggies: Toss in carrots, peas, or frozen corn with the broccoli—great way to sneak in extra color and nutrients.
What to Serve with Chicken Broccoli Rice Casserole
Since this dish already covers so many bases, you don’t have to do much. But if you’re feeling a little extra (same), here are a few simple sides that play nice.
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Big green salad with a zippy dressing: Something crisp and fresh cuts through all that cozy creaminess. Arugula with a lemon vinaigrette? Yes please.
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Garlic bread or soft dinner rolls: Bread and soup-based casseroles are a natural pair. Extra carbs? Always invited. And honestly, you’ll want that bread to mop your bowl clean.
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Roasted carrots or Brussels sprouts: Something roasted brings out natural sweetness and adds contrast to the mellow casserole flavor. Plus, color!
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Pickled anything: Little tangy bites—like pickled onions or a cucumber salad—bring freshness and a bit of edge to the whole plate.
If you’re into hearty casseroles, you might love this cheesy hamburger and potato bake too. Totally different vibe, same comfort level.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, absolutely! Just thaw and pat it dry first—excess water is the enemy of cheesy crispness. Frozen broccoli works great in a time crunch, especially if you don’t have a fresh head on hand. Keep in mind it might cook a little softer, but the flavor still shines through.
What kind of chicken works best here?
Cooked chicken breasts are classic, but really any cooked, shredded or diced chicken is welcome. I’ve used rotisserie, grilled leftovers, and even roast turkey in a pinch. The key is that it’s already cooked, so you’re not crossing fingers hoping it’ll fully bake inside the casserole.
Can I prep this ahead of time?
Totally. You can assemble the full thing (cheese topping and all), cover it, and stash it in the fridge for up to 24 hours. When you’re ready to bake, just pull it out and go straight into the oven—maybe add five extra minutes to the baking time if it’s cold from the fridge.
How do I keep the casserole from drying out?
That creamy soup-milk mixture is your moisture insurance, but make sure you’re not overbaking. Once it’s bubbling and the cheese is golden on top, you’re done. A loose foil cover midway through baking (or during reheat) can help keep that creamy texture intact too.
Chicken Broccoli Rice Casserole
Equipment
- Casserole Dish
- Mixing bowl
Ingredients
- 1.5 cups water
- 1.5 cups instant white rice uncooked
- 2 cups cooked chicken breast cubed or shredded; rotisserie works great
- 2 cups broccoli florets fresh; can substitute thawed, patted-dry frozen broccoli
- 2 cans condensed cream of broccoli soup (10.5 oz / 295g each)
- 1 cup milk
- 1/2 cup Italian-seasoned bread crumbs
- 1 tsp garlic powder
- 1/2 tsp black pepper freshly ground
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish or similar-sized baking pan.
- In a saucepan, bring 1.5 cups of water to a boil. Stir in the instant rice, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
- Spoon the cooked rice into the prepared casserole dish. Add the cooked chicken and broccoli florets. Gently toss to distribute.
- In a mixing bowl, whisk together the condensed soup and milk until smooth. Stir in the bread crumbs, garlic powder, and black pepper.
- Pour the creamy mixture over the rice, chicken, and broccoli. Add half of the shredded Cheddar cheese. Gently stir everything together until evenly coated.
- Sprinkle the remaining Cheddar cheese evenly over the top of the casserole.
- Bake uncovered for 30 minutes, or until the edges are bubbling and the top is golden.
- Let the casserole rest for 5 minutes before serving for easy slicing and best texture.
