Chicken Broccoli Rice Casserole is a warm and comforting dish that’s packed with tender chicken, fresh broccoli, and creamy rice all baked together to perfection. It’s one of those meals that feels like a big, cozy hug on a plate. The combination of the fluffy rice and the slight crunch of broccoli makes every bite interesting and satisfying.
I love making this casserole because it’s so easy to prepare and everyone in the family seems to enjoy it, even the picky eaters. One tip I always follow is to use cooked chicken breast and add a little bit of cheese on top before baking—it gives the casserole a gooey, golden finish that’s hard to resist. Plus, it’s a great way to sneak some veggies into dinner without anyone noticing too much!
This dish is perfect for weekday dinners when you want something filling but don’t want to spend too much time in the kitchen. I often serve it with a simple side salad or some crusty bread to round out the meal. It’s the kind of recipe that you can make ahead of time and reheat, which makes weeknights feel a little bit easier and a lot more delicious.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps this casserole lean and tender. You can swap in rotisserie chicken or leftover cooked chicken to save time.
Broccoli: Fresh broccoli is best for texture, but frozen works too—just thaw and drain well to avoid extra moisture.
Rice: White rice is classic here, but feel free to use brown rice for a nuttier flavor and extra fiber.
Cream of Chicken Soup: This adds creaminess and flavor, but you can use cream of mushroom or a homemade sauce if you want to avoid canned soups.
Cheddar Cheese: Sharp cheddar gives a nice kick, but Monterey Jack or mozzarella are good alternatives if you prefer milder cheese.
How Do You Keep the Casserole Creamy Without It Becoming Soggy?
To make the casserole creamy but not soggy, steam the broccoli just until tender – not overcooked. Then, drain everything well before mixing.
- Use cooked rice that isn’t too wet; fluff it with a fork before adding.
- Combine sour cream, mayo, and condensed soup to create a thick, creamy base.
- Mix ingredients gently without smashing the broccoli or rice.
- Bake uncovered so excess moisture can evaporate, preventing sogginess.
Following these steps helps keep the casserole rich and creamy with a nice texture on every bite.
Equipment You’ll Need
- 9×13 inch casserole dish – It’s the perfect size to hold all the ingredients and bake evenly. I like it because it’s easy to serve from.
- Large mixing bowl – Great for combining the chicken, rice, broccoli, and sauce without messy spills.
- Steamer basket or microwave-safe dish – For quickly steaming or blanching the broccoli so it stays tender but not soggy.
- Measuring cups and spoons – To keep everything precise, especially for the sauce and seasonings.
- Cooking spoon or spatula – For gently mixing ingredients and spreading evenly in the dish.
- Oven – To bake the casserole until hot and bubbly, and cheese is golden.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different meat flavor that works well with the creamy base.
- Add diced bell peppers or chopped carrots for extra color and crunch.
- Mix in a handful of cooked bacon bits or crispy fried onions on top for added texture and flavor.
- Use a different cheese like Monterey Jack or pepper jack to change up the flavor profile.
Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced
- 3 cups cooked white rice
- 3 cups fresh broccoli florets
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
- ½ cup mayonnaise
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups shredded sharp cheddar cheese, divided
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 25-30 minutes to bake. Including time to steam the broccoli, you’ll need roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Broccoli
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish. Steam or blanch the broccoli florets for about 3-4 minutes until they are just tender but still crisp. Drain the broccoli well and set it aside.
2. Mix the Ingredients
In a large mixing bowl, combine the cooked chicken, cooked rice, steamed broccoli, and finely chopped onion. In a separate bowl, mix together the condensed cream of chicken soup, sour cream, mayonnaise, minced garlic, salt, pepper, and dried thyme until everything is well blended.
3. Combine and Assemble
Pour the cream mixture over the chicken, rice, and broccoli. Gently stir the mixture until everything is evenly coated. Transfer the combined mixture into the prepared casserole dish and spread it out evenly.
4. Bake and Finish
Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the casserole. Bake uncovered for 25-30 minutes, or until the casserole is heated through and the cheese is melted and golden brown. After baking, remove from the oven and sprinkle the remaining ½ cup of cheddar cheese and chopped fresh parsley over the top. Let the casserole rest for 5 minutes before serving.
5. Serve and Enjoy
Serve the casserole warm as a comforting and tasty main dish. It’s perfect on its own or accompanied by a simple side salad or crusty bread.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just be sure to thaw and drain it thoroughly to prevent excess moisture from making the casserole watery.
How Can I Make This Casserole Ahead of Time?
You can assemble the casserole the day before and store it covered in the refrigerator. When ready, bake it for the full time plus a few extra minutes since it will be cold.
What Can I Substitute for Cream of Chicken Soup?
If you prefer homemade, mix 1 cup of chicken broth, 1 tablespoon flour, and ½ cup milk to create a creamy sauce. Cook gently until thickened before adding it to the casserole.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
