Hey y’all! If you’re searching for a cozy, crowd-pleasing dinner that brings together creamy chicken, tender rice, and vibrant broccoli all in one dish, you’ve just found your new favorite recipe. This chicken rice broccoli casserole is hearty, cheesy, and simple to whip up, making it perfect for busy weeknights, potlucks, or any time you need a little comfort food magic. Let’s get cooking!
Why You’ll Love This Chicken Rice Broccoli Casserole
- One-pan wonder: Minimal cleanup for maximum flavor!
- Super creamy and cheesy – total comfort food vibes.
- Kid-friendly and perfect for family dinners or meal prepping.
- Loaded with protein and veggies for a balanced meal.
- Easy to customize with your favorite ingredients!
Ingredients for Chicken Rice Broccoli Casserole
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked white rice (about 1 cup uncooked)
- 2 cups fresh broccoli florets (or frozen, thawed)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed buttery crackers (like Ritz) or breadcrumbs (optional, for topping)
How to Make Chicken Rice Broccoli Casserole
Step 1: Prep the Ingredients
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Chop or shred the cooked chicken. If using fresh broccoli, cut into small florets and steam for 2-3 minutes until bright green and just tender (skip if using thawed frozen broccoli).
Step 2: Mix the Casserole Base
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy.
Step 3: Add the Chicken, Rice, and Broccoli
Fold in the cooked chicken, cooked rice, and broccoli florets. Mix until everything is evenly coated with the creamy sauce.
Step 4: Assemble and Bake
Pour the chicken rice broccoli mixture into the prepared baking dish. Sprinkle additional cheese and crushed crackers or breadcrumbs evenly over the top for a crunchy, golden finish.
Step 5: Bake to Perfection
Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Let it cool for 5 minutes before serving.
Notes & Helpful Cooking Tips
- For extra flavor, use rotisserie chicken or add a pinch of paprika to the topping.
- Make this dish gluten-free by using gluten-free cream soup and crackers or skipping the topping altogether.
- Learn how to perfectly cook rice every time with this rice cooking guide.
Chicken Rice Broccoli Casserole Variations
- Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or diced jalapeños for heat.
- Low-Carb: Replace rice with cauliflower rice for a lighter, low-carb option.
- Vegetarian: Skip the chicken and double up on broccoli or add cooked mushrooms instead.
Required Equipment for Chicken Rice Broccoli Casserole
- 9×13-inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Storage Instructions & Shelf Life
Store leftovers of your chicken rice broccoli casserole in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or oven until piping hot. For longer storage, freeze baked casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Serving Suggestions & Pairings
- Pair with a crisp green salad and garlic bread for a complete meal.
- Serve alongside roasted veggies or a bowl of tomato soup for extra comfort.
- Try topping with a dollop of Greek yogurt and fresh chopped parsley for extra freshness.
Pro Tips for the Best Chicken Rice Broccoli Casserole
- For a super creamy texture, mix in a splash of heavy cream or extra sour cream.
- Shred your own cheese for the best melt and flavor—pre-shredded cheese can be waxy (see why here).
- Undercook the broccoli just slightly to keep it vibrant and not mushy after baking (learn more about broccoli nutrition).
Chicken Rice Broccoli Casserole FAQ
- Can I use brown rice in this casserole?
- Absolutely! Just make sure it’s cooked and adjust the texture as brown rice is a bit chewier.
- Can I make this chicken rice broccoli casserole ahead of time?
- Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if cold.
- What can I substitute for cream of chicken soup?
- You can use cream of mushroom or homemade white sauce if you prefer to skip canned soup.
Chicken Rice Broccoli Casserole Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6-8
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cups cooked white rice
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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2In a large bowl, combine the cooked chicken, cooked rice, steamed broccoli, cream of chicken soup, milk, garlic powder, salt, and black pepper. Mix until well combined.
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3Fold in 3/4 cup of the shredded cheddar cheese, reserving the rest for topping.
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4Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and breadcrumbs (if using) on top.
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5Bake for 30-35 minutes, or until the casserole is bubbly and the top is golden brown. Let cool for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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