Chicken and Broccoli Rice Casserole combines juicy chicken, tender broccoli, and perfectly cooked rice in a cozy, creamy sauce that’s finished with plenty of melted cheese. Many versions bake everything together in a casserole dish using cooked chicken and rice, cream soup, and shredded cheese, while newer recipes cook the rice and chicken in one pot on the stovetop before a quick bake or an all‑stovetop finish.
No matter the method, this dish turns simple ingredients into a bubbly, golden, spoonable casserole that works for weeknight dinners, potlucks, or make‑ahead freezer meals.
Equipment
- 9×13‑inch (or similar 3–4 quart) baking dish, greased.
- Large skillet or Dutch oven for cooking chicken, veggies, and sauce.
- Medium saucepan for cooking rice (if not cooking it in the same pot).
- Mixing bowls (one large for combining casserole mixture).
- Whisk, spatula, and measuring cups/spoons.
Ingredients
This hybrid ingredient list follows a classic creamy, cheesy style using cooked rice and chicken plus broccoli and a simple cheese sauce.
Base: chicken, rice, broccoli
- 2 cups cooked white rice (about 1 cup uncooked long‑grain rice).
- 2–3 cups cooked chicken, diced or shredded (rotisserie or baked/poached).
- 3–4 cups broccoli florets, cut into bite‑size pieces (fresh or thawed frozen).
Aromatics and veggies (optional but common):
- ½ cup diced onion.
- 1–2 cloves garlic, minced, or ½ teaspoon garlic powder.
- ½ cup sliced mushrooms or chopped celery (optional).
Creamy sauce (semi‑homemade style):
- 1 can (10.5 oz / ~300 g) cream of chicken soup OR cream of mushroom.
- ½–1 cup milk or half‑and‑half.
- ½ cup sour cream or plain Greek yogurt (optional, for extra creaminess and tang).
Cheese and seasoning:
- 2–3 cups shredded cheddar cheese, divided (sharp or extra‑sharp for best flavor).
- ¼–½ cup grated Parmesan cheese (optional but tasty).
- ½–1 teaspoon salt, or to taste.
- ½ teaspoon black pepper, or to taste.
- ½ teaspoon paprika or dried thyme (optional for extra flavor).
Crunchy topping (optional):
- ½–1 cup buttery breadcrumbs, crushed crackers, or French‑fried onions mixed with 2–3 tablespoons melted butter.
Instructions And Steps
1. Cook the rice and broccoli
Cook the rice according to package directions using water or chicken broth for more flavor. For long‑grain white rice, that’s typically about 1 cup rice to 2 cups liquid, simmered covered until tender. Fluff the rice with a fork and set aside.
Prepare the broccoli by steaming or blanching it until crisp‑tender. For fresh florets, briefly cook in boiling salted water for 2–3 minutes until bright green, then drain well; for frozen, thaw and pat dry. This keeps the broccoli from watering down the sauce in the oven.
2. Prep the chicken and aromatics
If using raw chicken instead of leftover or rotisserie meat, dice boneless, skinless chicken breasts or thighs into bite‑size pieces. Season lightly with salt and pepper, then cook in a skillet with a little oil over medium‑high heat until browned and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet or Dutch oven, add a bit more oil or butter if needed and sauté the diced onion (plus celery or mushrooms if using) over medium heat until softened and translucent, about 4–5 minutes. Add the garlic and cook for 30–60 seconds until fragrant.
3. Make the creamy cheese sauce
For the semi‑homemade version, stir the can of cream of chicken (or mushroom) soup into the skillet with the sautéed aromatics. Whisk in the milk and sour cream (if using) until the mixture is smooth and combined. Warm gently over medium‑low heat until hot but not boiling.
Remove the pan from the heat and stir in 1½–2 cups of shredded cheddar and a handful of Parmesan until completely melted into a creamy sauce. Taste the sauce and season with salt, pepper, and optional paprika or thyme, remembering that more cheese will be added on top.
(If you prefer fully from‑scratch, you can whisk butter and flour into a roux, then add milk and broth to make a béchamel before adding cheese, as in many “made from scratch” casseroles. )
4. Combine rice, chicken, broccoli, and sauce
In a large bowl or directly in the skillet/Dutch oven if it’s big enough, combine the cooked rice, cooked chicken, and blanched broccoli florets. Pour the cheese sauce over the mixture and stir gently but thoroughly to coat everything evenly. The mixture should be creamy and scoopable; if it seems too stiff, you can add a splash of milk or broth to loosen it slightly.
Transfer the mixture to the greased 9×13‑inch baking dish, spreading it into an even layer from corner to corner. Sprinkle the remaining cheddar (and any extra Parmesan) evenly over the top to create a cheesy layer that will melt and brown in the oven.
If using an optional crunchy topping, toss breadcrumbs or crushed crackers with melted butter, then sprinkle that over the cheese layer. This adds a golden, crisp contrast to the creamy interior once baked.
5. Bake the casserole
Preheat the oven to 350–375°F (175–190°C), depending on the recipe you’re closest to. Many chicken‑broccoli‑rice casseroles bake around 350°F for 25–35 minutes.
Cover the dish loosely with foil and bake for 20–25 minutes, until the casserole is heated through and starting to bubble around the edges. Remove the foil and continue baking for another 5–10 minutes, or until the top is melted and lightly golden (and the crunchy topping, if using, is crisp). If you want a deeper color, you can broil briefly at the end, watching closely.
Let the casserole rest for 5–10 minutes after removing it from the oven; this helps the sauce thicken slightly and makes cleaner scoops. Serve warm in generous portions, making sure each scoop includes rice, chicken, broccoli, and some of that cheesy top layer.
Tips And Tricks
Cook the rice just until tender, not mushy. Slightly under‑cooking it (and letting it finish in the oven) prevents it from getting soggy when mixed with sauce and baked. Using chicken broth instead of water for the rice adds extra savory flavor to the final dish.
Blanch or steam the broccoli briefly so it’s crisp‑tender before baking. Raw broccoli can stay a bit too firm, especially if florets are large, whereas pre‑cooked florets reach a perfect bite while baking and won’t leach as much water into the casserole.
Use freshly shredded cheese for the creamiest sauce; pre‑shredded cheese often contains anti‑caking agents that keep it from melting as smoothly. Sharp cheddar packs more flavor, so you can sometimes use a bit less cheese and still get a strongly cheesy taste.
Season in layers, not just at the end. Lightly seasoning the chicken as it cooks, the rice as it simmers (if you control the broth), and the sauce itself produces a more balanced flavor than adding all the salt and pepper at the end. But be mindful that canned soup and cheese both contain salt, so it’s easy to overdo it; taste the sauce before any final salting.
If the casserole seems too thick when mixing, loosen the mixture with an extra splash of milk or broth before baking. Conversely, if you prefer an ultra‑thick, scoop‑and‑slice style bake, lean a bit heavier on rice and cheese and lighter on added milk.
This dish reheats well. Store leftovers covered in the fridge and warm in the oven or microwave, adding a small splash of milk or broth and an extra sprinkle of cheese before reheating to bring back some creaminess.
Variations
One‑pot stove‑top style:
Some recipes cook the chicken, rice, and broccoli all together in one pan on the stovetop instead of baking. You toast the rice with onion and chicken, add broth, then steam the broccoli on top partway through and finish with cheese stirred in at the end. This method skips the oven and gives a creamier, risotto‑like texture.
From‑scratch sauce (no canned soup):
Instead of cream soup, make a quick sauce by whisking flour into melted butter to form a roux, then adding milk and/or broth to create a béchamel. Stir in cheddar and Parmesan until melted for a fully homemade cheese sauce, then combine with chicken, rice, and broccoli as usual.
Healthier swaps:
Use brown rice (cooked ahead), Greek yogurt in place of some or all of the sour cream, and reduced‑fat cheese, and load up the broccoli for a lighter casserole while keeping comfort‑food vibes. Just remember that brown rice takes longer to cook and needs more liquid; it’s easier if you pre‑cook it rather than baking it from dry.
Extra veggies:
Fold in sautéed mushrooms, peas, or carrots along with the broccoli to boost color and nutrition. Just be careful not to overload the dish so it stays cohesive and creamy rather than crowded and dry.
Different cheeses and toppings:
Swap cheddar for a mix of cheeses like Gruyère, Swiss, or Fontina for a more “bistro” flavor. For the topping, use crushed cornflakes, Ritz crackers, or panko instead of standard breadcrumbs for different textures; toss them in butter and maybe a little Parmesan before sprinkling over the casserole.
Dump‑and‑bake shortcut:
Some “dump and bake” versions layer raw chicken, uncooked rice, broccoli, liquid, and soup directly into the dish and bake until everything is cooked through, with cheese added near the end. This cuts down on prep but requires careful attention to liquid ratios and bake time so the rice fully cooks.
However you approach it—classic bake, one‑pot, shortcut, or from scratch—Chicken and Broccoli Rice Casserole remains a reliable, crowd‑pleasing dish that turns a few humble ingredients into a creamy, cheesy, all‑in‑one dinner.
