Chicken Broccoli Rice Casserole

When you need a comforting dinner that brings the whole family to the table without keeping you in the kitchen for hours, this Chicken Broccoli Rice Casserole delivers exactly that. The creamy cheddar sauce binds tender chicken, fluffy rice, and crisp-tender broccoli into a satisfying one-dish meal that feels like a warm hug on a plate. It’s the kind of recipe that uses simple pantry staples to create something everyone loves.

This casserole works perfectly for busy weeknights when you need something reliable and filling. It also makes excellent use of leftover chicken and rice, turning odds and ends from your fridge into a complete meal. The best part is how forgiving it is—you can prep it ahead, customize it based on what you have, and it reheats beautifully for lunches throughout the week.

Why You’ll Love This Chicken Broccoli Rice Casserole

This dinner comes together in just 45 minutes from start to finish, with only 15 minutes of actual hands-on work. The rest of the time, it’s just baking in the oven while you set the table or help with homework. It’s one of those recipes that makes weeknight cooking feel manageable.

The flavor combination is classic comfort food. Creamy sauce, melted cheddar cheese, savory chicken, and the slight bitterness of broccoli create a balanced dish that appeals to both kids and adults. The optional crispy onion topping adds textural contrast that takes it from good to great.

This recipe is incredibly practical for using up leftovers. That rotisserie chicken from the grocery store or leftover grilled chicken from last night works perfectly. Day-old rice actually works better than fresh because it’s drier and absorbs the sauce without getting mushy.

It’s a complete meal in one pan—you’ve got protein from the chicken, vegetables from the broccoli, and carbs from the rice. No need to prepare multiple side dishes. Just add a simple salad if you want something fresh, and dinner is done.

The casserole feeds eight people generously, making it ideal for families or meal prep. You can easily halve the recipe for smaller households, or make the full batch and enjoy leftovers that taste even better the next day.

Ingredients for Chicken Broccoli Rice Casserole

I prefer using rotisserie chicken for this recipe because it’s already seasoned and cooked, which saves significant time. The meat is moist and flavorful, and you can have two cups shredded in just a few minutes.

The Base:

• 2 cups cooked chicken, diced
• 2 cups broccoli florets, fresh or thawed frozen
• 2 cups cooked rice, white or brown
• 2 cups shredded cheddar cheese, divided

The Sauce:

• 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

Optional Topping:

• ½ cup crispy fried onions

About the Chicken: Any cooked chicken works here. Leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch will do the job. Cut it into bite-sized pieces so every spoonful gets some protein.

Broccoli Choices: Fresh broccoli florets give you better texture and flavor, but frozen works great too. If using frozen, make sure to thaw it completely and pat it dry with paper towels. Excess moisture from frozen broccoli can make the casserole watery. Cut fresh broccoli into small, bite-sized florets so they cook through in the oven.

Rice Matters: Use rice that’s already cooked and cooled. Freshly cooked, hot rice can turn mushy when mixed with the sauce. Day-old rice from the fridge is actually ideal. White rice, brown rice, jasmine, or basmati all work fine—use whatever you have or prefer.

Cheese Quality: Freshly shredded cheddar melts much better than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting. Sharp cheddar gives you more flavor, while mild cheddar is better for picky eaters.

Cream of Chicken Soup: This is the base of the sauce and provides both creaminess and flavor. You can make homemade cream of chicken soup if you prefer, or substitute with cream of mushroom for a different flavor profile.

How to Make Chicken Broccoli Rice Casserole

The process is straightforward—you’re basically mixing everything together and letting the oven do the work. The key is combining ingredients in the right order so everything heats evenly.

Set up for baking. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray. Having the dish ready means you can transfer the mixture immediately after combining everything.

Prepare your base ingredients. In a large mixing bowl, combine the diced cooked chicken, broccoli florets, and cooked rice. Toss them together gently so they’re evenly distributed. If you’re using fresh broccoli and want it slightly softer, you can blanch it in boiling water for 2 minutes first, then drain and pat dry. This step is optional—the broccoli will cook in the oven, but blanching gives you more control over the final texture.

Make the creamy sauce. In a separate medium bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper. Whisk until the mixture is smooth and all the seasonings are fully incorporated. The sauce should be pourable but not watery—about the consistency of thick pancake batter.

Combine everything. Pour the sauce over your chicken, broccoli, and rice mixture. Add one and a half cups of the shredded cheddar cheese, reserving the remaining half cup for topping. Using a large spoon or spatula, fold everything together gently until all the ingredients are well coated with sauce. You want every grain of rice and piece of chicken to have some of that creamy coating.

Assemble in the dish. Transfer the mixture to your prepared baking dish and spread it out evenly with a spatula. Press it down gently to eliminate air pockets—this helps everything heat uniformly. Sprinkle the remaining half cup of shredded cheddar evenly over the top.

Bake until bubbly. Place the casserole in your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the cheese on top is fully melted and starting to turn golden in spots, and you can see the sauce bubbling around the edges. The internal temperature should reach 165°F if you check with a thermometer.

Add the crispy topping. If you’re using fried onions, pull the casserole out after the initial baking time and sprinkle them evenly over the top. Return it to the oven for just 5 more minutes until the onions are golden brown. Watch them carefully—they can burn quickly.

Rest before serving. Let the casserole sit at room temperature for 5-10 minutes after taking it out of the oven. This resting time allows the sauce to thicken slightly and makes it easier to serve neat portions that don’t fall apart.

Pro tip: If you want extra golden cheese on top, turn on the broiler for the last 2-3 minutes of baking. Watch it constantly to prevent burning—it goes from perfect to charred very quickly under the broiler.

Common mistake to avoid: Don’t skip greasing the baking dish thoroughly. The cheesy sauce can stick stubbornly to the sides, making cleanup difficult and losing some of that delicious crispy edge everyone fights over.

What to Serve with Chicken Broccoli Rice Casserole

This casserole is a complete meal on its own, but adding a light side or two creates a more balanced dinner and adds variety to your plate.

Simple Green Salad: Toss mixed greens with cherry tomatoes, cucumber, and a light vinaigrette. The crisp, fresh vegetables and acidic dressing cut through the richness of the casserole.

Garlic Bread: Warm, crusty garlic bread is perfect for soaking up any extra sauce. Slice a baguette, brush with garlic butter, and toast until golden.

Roasted Green Beans: Toss green beans with olive oil, salt, and garlic, then roast at 425°F for 15-20 minutes. They add another vegetable and their slight char provides textural contrast.

Dinner Rolls: Soft, buttery rolls are always a hit. They’re great for younger kids who might want something mild alongside the casserole.

Coleslaw: A tangy vinegar-based slaw adds crunch and acidity. The cool, crisp cabbage balances the warm, creamy casserole perfectly.

Sliced Tomatoes: In summer, ripe sliced tomatoes with salt, pepper, and fresh basil make a simple, refreshing side that doesn’t require cooking.

Fruit Salad: A light fruit salad with berries, melon, and grapes provides sweetness and freshness that balances the savory main dish.

Pro Tips & Variations

Make it healthier: Use brown rice instead of white for more fiber. Swap the cream of chicken soup for a homemade white sauce made with butter, flour, and chicken broth. Use Greek yogurt instead of sour cream for extra protein.

Add more vegetables: Mix in diced bell peppers, mushrooms, or peas. Cauliflower florets work well alongside or instead of broccoli. Just make sure any additions are cut small so they cook through.

Different proteins: Swap chicken for turkey, ham, or even cooked ground beef. Leftover Thanksgiving turkey works wonderfully in this casserole.

Cheese variations: Try a blend of cheddar and mozzarella for different flavor and meltability. Pepper jack adds a spicy kick, while Gruyere makes it more sophisticated.

Make it from scratch: Skip the canned soup and make a simple white sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour, cooking for 1 minute, then gradually whisking in 1.5 cups chicken broth and half a cup of milk until thickened.

Spice it up: Add a teaspoon of smoked paprika, some diced jalapeños, or a dash of cayenne pepper to the sauce for a flavor boost.

Crunchy topping alternatives: Instead of fried onions, try crushed crackers, panko breadcrumbs mixed with melted butter, or crushed potato chips for different textures.

Make it ahead: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10 minutes to the baking time if cooking straight from the fridge.

Storage & Reheating Tips

Store leftover casserole covered tightly with plastic wrap or aluminum foil in the refrigerator for up to 4 days. The flavors meld together as it sits, often making leftovers taste even better than the original meal.

For reheating in the oven, cover the casserole with foil and bake at 350°F for 20-25 minutes until heated through. Remove the foil for the last 5 minutes if you want to crisp up the top again. Add a splash of milk before reheating if it seems dry.

Microwave reheating works well for individual portions. Place a serving in a microwave-safe bowl, cover with a damp paper towel, and heat at 70% power in 1-minute intervals, stirring between each, until hot throughout.

This casserole freezes beautifully for up to 3 months. Assemble it in a freezer-safe, oven-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to account for the colder starting temperature.

You can also freeze individual portions in meal prep containers. Let them cool completely first, then freeze. These are perfect for grab-and-go lunches—just thaw overnight and reheat.

For best results when freezing, underbake the casserole slightly (about 20 minutes instead of 30) before freezing. This prevents the broccoli from getting mushy when you reheat it.

Common Questions

Can I use uncooked rice? This recipe requires cooked rice. If you want to use uncooked rice, you’d need to significantly increase the liquid and baking time, essentially turning it into a different recipe. Stick with cooked rice for the timing and texture to work properly.

Can I make this dairy-free? Yes, though it requires several substitutions. Use dairy-free cheese, coconut milk or almond milk instead of regular milk, and coconut cream or cashew cream instead of sour cream. The texture and flavor will be different but still good.

What if I don’t have cream of chicken soup? Make a simple white sauce with 3 tablespoons butter, 3 tablespoons flour, and 1.5 cups chicken broth plus half a cup of milk. Cook until thickened. Cream of mushroom soup also works as a substitute.

How do I prevent watery casserole? Make sure your frozen broccoli is completely thawed and patted dry. Use day-old rice rather than freshly cooked. Don’t add extra liquid beyond what the recipe calls for. Letting it rest after baking also helps the sauce set up.

Can I double this recipe? Absolutely. Use two 9×13 pans or one very large roasting pan. The baking time might increase by 5-10 minutes. Check the center to make sure it’s heated through and bubbling.

This chicken broccoli rice casserole proves that comfort food doesn’t have to be complicated. With simple ingredients and straightforward steps, you get a satisfying dinner that pleases everyone at the table. Give this a try next time you need an easy, reliable weeknight meal—it’s the kind of recipe that quickly becomes part of your regular rotation.