You know those nights when you need something comforting, hearty, and easy enough to throw together between soccer practice and homework time? That’s where my Chicken Broccoli Rice Casserole comes in—it’s like a warm hug in dish form. I’ve lost count of how many times this creamy, cheesy lifesaver has saved our weeknight dinners. The best part? It’s packed with tender chicken, fresh broccoli, and fluffy rice, all smothered in a sauce so rich, my kids don’t even realize they’re eating their veggies. Trust me, this is the kind of recipe you’ll scribble on a sticky note and pass down someday.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Broccoli Rice Casserole
This casserole is my go-to for so many reasons – let me count the ways:
- Easy as pie (easier actually!) with just 15 minutes of prep – I can make it half-asleep after a long day
- Creamy, dreamy texture that makes even broccoli haters ask for seconds
- Perfect for sneaking veggies into picky eaters – my kids think the cheese is the main attraction
- Uses pantry staples you probably have right now – no fancy ingredients needed
- Leftovers taste even better next day (if there are any leftovers!)
Seriously, this dish has saved my sanity on more weeknights than I can remember. It’s comfort food that actually comes together quickly.
Ingredients for Chicken Broccoli Rice Casserole
This recipe is all about simple, real ingredients – nothing fussy here! I like to gather everything on my counter before starting (Grandma called this mise en place, I call it sanity-saving). Here’s what you’ll need:
- 2 cups cooked chicken, diced (rotisserie chicken works great here – no shame in shortcuts!)
- 2 cups broccoli florets (fresh or frozen and thawed – just squeeze out any extra water if using frozen)
- 2 cups cooked rice (leftover rice is perfect – I like using white or brown jasmine)
- 2 cups shredded cheddar (I prefer sharp for more flavor, but mild works too)
- 1 can (10.5 oz) cream of chicken soup – the secret glue that holds it all together
- ½ cup milk (whole milk makes it extra creamy, but 2% works in a pinch)
- ¼ cup sour cream (this little addition makes the sauce luxuriously smooth)
- 1 tsp garlic powder + 1 tsp onion powder – my flavor power couple
- ½ tsp salt + ¼ tsp black pepper – adjust to your taste
- ½ cup crispy fried onions (optional, but that crunchy topping makes it extra special)
See? Nothing weird or hard-to-find. Just good, honest ingredients that come together to make magic!
How to Make Chicken Broccoli Rice Casserole
Alright, let’s get cooking! This casserole comes together faster than you can say “dinnertime scramble.” I’ll walk you through each step – trust me, it’s foolproof. Just follow along and you’ll have a golden, bubbly masterpiece in no time.
Step 1: Prep the Ingredients
First things first: preheat that oven to 375°F (190°C). While it’s heating up, dice your cooked chicken into bite-sized pieces (I like using kitchen shears for this – so much faster!). If you’re using frozen broccoli, make sure it’s thawed and drained well – I press it between paper towels to get rid of excess moisture. Rice should be cooked and slightly cooled – day-old rice works beautifully here!
Step 2: Combine the Base
In a big mixing bowl, gently toss together your chicken, broccoli, and rice. I say “gently” because you don’t want to smash those beautiful rice grains into mush. A silicone spatula works great for this – just fold everything together until it looks evenly distributed. This is your blank canvas waiting for that creamy sauce!
Step 3: Make the Sauce
Now for the magic: in another bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Keep whisking until it’s completely smooth – no lumps allowed! The consistency should be like a thick pancake batter. Taste and adjust seasonings if needed – this is your chance to make it perfect.
Step 4: Assemble and Bake
Here comes the fun part! Pour your creamy sauce over the chicken mixture and add 1½ cups of the shredded cheese. Fold everything together until it’s fully coated. Transfer to a greased 9×13 inch baking dish, spreading it out evenly. Top with the remaining ½ cup cheese (and those crispy onions if you’re feeling fancy). Bake for 25-30 minutes until the cheese is bubbly and starting to brown at the edges. Let it rest for 5-10 minutes before serving – this helps it set so you get perfect slices. And voila – dinner is served!
Tips for the Best Chicken Broccoli Rice Casserole
After making this casserole more times than I can count, I’ve picked up some tricks that take it from good to oh-my-goodness amazing. First – if you love that golden crunch, pop it under the broiler for just 2-3 minutes at the end (but watch it like a hawk – it burns fast!). Rotisserie chicken is my secret weapon when I’m short on time – just shred it straight from the store container. And listen, I can’t stress this enough: drain your broccoli really well if using frozen. That extra moisture can make your casserole soggy, and nobody wants that. One more thing – letting it rest for 10 minutes after baking means clean slices instead of a saucy mess. You’re welcome!
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Mouthwatering Chicken Broccoli Rice Casserole in 30 Minutes
A creamy and comforting casserole with chicken, broccoli, rice, and cheese. Perfect for family dinners.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups cooked chicken, diced
- 2 cups broccoli florets (raw or frozen/thawed and drained)
- 2 cups cooked rice
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ¼ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crispy fried onions (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, broccoli florets, and cooked rice.
- In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Pour the creamy mixture over the chicken, broccoli, and rice. Add 1 1/2 cups of the shredded cheese. Stir gently to combine all ingredients.
- Transfer the mixture to a greased 9×13 inch casserole dish, spreading it evenly.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- If desired, top with crispy fried onions and bake for an additional 5 minutes.
- Let the casserole cool for 5-10 minutes before serving.
Notes
- Use leftover chicken or rotisserie chicken for a quick prep.
- Frozen broccoli works well—just thaw and drain before use.
- For extra crispiness, broil the casserole for the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Variations for Chicken Broccoli Rice Casserole
Oh, the possibilities! This casserole is like a blank canvas—you can tweak it a dozen ways to match what’s in your fridge. Swap broccoli for cauliflower (roast it first for extra flavor) or throw in some sautéed mushrooms if you’re feeling fancy. Cheese lovers, try pepper jack for a kick or Monterey Jack for extra meltiness. And bacon? Oh yes – crisp it up and sprinkle on top before baking for that irresistible salty crunch. The beauty of this recipe is how easily it adapts to whatever makes your family smile.
For a creamier and veggie-packed take, try this Broccoli and Cauliflower Cottage Cheese Bake as a nutritious casserole side or base.
Serving Suggestions
This casserole is a meal all on its own, but I love rounding it out with simple sides that complement its creamy goodness. A crisp green salad with tangy vinaigrette cuts through the richness perfectly – my kids love it with apple slices and walnuts tossed in. Warm garlic bread or buttery dinner rolls are mandatory in our house for soaking up every last cheesy bite. When serving a crowd, I calculate about 1½ cups per adult (teenagers might need seconds!) and ¾ cup for little ones. Leftovers? Ha – good luck with that!
This comforting Crock Pot Chicken and Rice recipe is a close cousin to chicken broccoli rice casserole with fewer ingredients and easier prep.
Storage and Reheating
Here’s the beautiful thing about this casserole—it might just taste better the next day! For fridge storage, I let it cool completely (about an hour), then cover tightly with foil or transfer to an airtight container. It’ll stay fresh for 3-4 days—though in my house, it never lasts that long! To reheat, I prefer the oven (350°F for 15-20 minutes) to keep that perfect texture, but the microwave works in a pinch—just stir every 30 seconds to prevent hot spots. Freezing? Absolutely! Portion it out, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and it’ll taste like you just made it.
Nutritional Information
Just a quick note – nutrition can vary based on brands and ingredients you use, but here’s the general breakdown per serving: about 380 calories, 18g fat, and 24g protein. Not bad for something this comforting, right? Now go enjoy that cheesy goodness without guilt!
FAQ About Chicken Broccoli Rice Casserole
Can I use frozen broccoli?
Absolutely! Just thaw it first and press out excess water with paper towels – nobody wants a soggy casserole. I keep frozen florets in my freezer for emergency dinner nights.
How do I make this gluten-free?
Easy swap – use gluten-free cream of chicken soup (Pacific brand makes a great one) and double-check your fried onion toppings. Everything else is naturally GF!
Can I prep this ahead?
You bet! Assemble everything (minus the topping), cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes baking time since it’ll be cold from the fridge.
What rice works best?
My go-to is jasmine rice for its fluffy texture, but leftover brown rice or even wild rice blends add great chew. Just avoid instant rice – it turns mushy.
Help – my casserole’s too dry!
Next time, add an extra splash of milk to the sauce. For now? Drizzle a little warm broth over servings – it’ll revive it beautifully.
Share Your Feedback
Did this Chicken Broccoli Rice Casserole become your new weeknight hero like it did for me? I’d love to hear how it turned out! Leave a comment with your favorite twists or tag me on social – nothing makes me happier than seeing your kitchen creations. Happy cooking, friends! Share your feedback here!
