Chicken Broccoli Rice Casserole Recipe

I’m excited to share my Chicken Broccoli Rice Casserole with a simple trick that solves the common problem of dry leftovers and makes weeknight prep effortless.

I grew tired of boring weeknight dinners so I threw together a Chicken Broccoli Rice Casserole that somehow feels special without being fussy. With tender shredded chicken and bright broccoli florets folded into fluffy rice, it’s creamy, cheesy and oddly addictive, the kind of thing you won’t mind reheating.

I’ll admit I mess up a recipe now and then, but this one somehow survives substitution and still gets raves. If you like Chicken Broccoli combos, this hits that sweet spot between comforting and practical.

Trust me, you’ll be curious why something so simple tastes so deliberate.

Ingredients

• Chicken brings lean protein, keeps dish hearty, and soaks up all the savory flavors.
• Rice gives carbs and body, makes casserole filling, mild flavor that bulks it.
• Broccoli adds fiber, vitamins and bright green color, slight bitter bite sometimes.
• Sharp cheddar melts rich, adds fat and tangy flavor, makes everything comforting.
• Cream soup makes things creamy and salty, boosts savory depth and texture.
• Broth gives extra savory moisture and umami, controls salt, helps rice cook.
• Onion adds sweetness when cooked, a little sharpness raw, boosts aroma.
• Garlic punches up flavor, small amount goes a long way, punchy and warm.

Ingredient Quantities

• 3 cups cooked, shredded or diced chicken, about 1 lb raw chicken breast
• 1 1/2 cups uncooked long grain white rice (or about 3 cups cooked)
• 3 cups low sodium chicken broth
• 1 cup milk
• 1 can (10.5 oz) condensed cream of chicken soup
• 3 cups broccoli florets, fresh or frozen, bite sized
• 1 1/2 cups shredded sharp cheddar cheese
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, melted
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme or poultry seasoning, optional
• 1/2 cup breadcrumbs or crushed buttery crackers for topping, optional
• 2 tablespoons grated Parmesan cheese for topping, optional

How to Make this

1. Preheat oven to 375°F (190°C). If you’re using raw chicken, season with a little salt and pepper and cook it first: either poach in simmering water 12-15 minutes until 165°F, or sauté diced breasts in a skillet until cooked through, then shred or dice. Quick hack: rotisserie or leftover chicken works great and saves time.

2. Melt the 2 tablespoons butter in a skillet over medium heat, use about half to sauté the finely chopped onion until soft, then add the minced garlic and cook another 30 seconds to 1 minute until fragrant. Reserve the rest of the melted butter for the topping or mixing.

3. In a large bowl whisk together 3 cups low sodium chicken broth, 1 cup milk and the
10.5 oz can condensed cream of chicken soup until smooth. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme or poultry seasoning if using.

4. Add 1 1/2 cups uncooked long grain white rice to the bowl and mix so the rice is evenly coated in the liquid. Then fold in the cooked (3 cups) shredded or diced chicken, 3 cups broccoli florets (frozen is fine, no need to thaw), the sautéed onion and garlic, and 1 cup of the shredded sharp cheddar cheese, reserving about 1/2 cup cheddar for the top.

5. Scrape the mixture into a lightly greased 9×13-inch baking dish and spread it out evenly. Cover the dish tightly with foil to trap steam so the rice cooks through.

6. Bake covered for about 40 minutes, until the rice is tender and most of the liquid is absorbed. If the rice still feels firm at 40 minutes, bake another 5-10 minutes with the foil on.

7. Meanwhile, mix the optional topping: toss 1/2 cup breadcrumbs or crushed buttery crackers with the reserved melted butter and 2 tablespoons grated Parmesan cheese. If you’re skipping the topping, just reserve the remaining cheddar.

8. Remove the foil, sprinkle the reserved 1/2 cup cheddar evenly over the casserole, then scatter the breadcrumb/Parmesan mixture on top. Return to the oven uncovered and bake another 10-15 minutes until the top is golden and the cheese is bubbly.

9. Let the casserole rest 5-10 minutes before serving so it sets up and is easier to scoop. Taste and adjust salt and pepper if needed. Leftovers reheat well and make a great meal prep lunch.

Equipment Needed

1. 9×13-inch baking dish (glass or metal), lightly greased
2. Large mixing bowl for whisking the broth, milk and soup
3. 10–12 inch skillet to melt butter and sauté onion (and cook chicken if needed)
4. Measuring cups and measuring spoons for liquids, rice and seasonings
5. Whisk plus a wooden spoon or silicone spatula for stirring and folding
6. Chef’s knife and cutting board to chop onion and shred or dice chicken
7. Box grater for the cheddar and Parmesan
8. Aluminum foil to cover the casserole while it bakes
9. Oven mitts or potholders and a large serving spoon or spatula to scoop and serve

FAQ

Chicken Broccoli Rice Casserole Recipe Substitutions and Variations

• Chicken: Swap cooked shredded chicken for rotisserie chicken (about 3 cups) for a huge time saver, or use cooked turkey breast if you have leftovers. For a vegetarian twist use 12 to 14 ounces firm tofu, pressed, cubed and seared, then fold in at bake time.
• Long grain white rice: Use brown rice but add more liquid — increase the chicken broth to about 4 cups and plan on baking 20 to 30 minutes longer. Quick cook or instant rice works too, just cut the broth and add the rice later so it does not overcook.
• Condensed cream of chicken soup: Swap for one can cream of mushroom for a flavor change, or make a quick homemade white sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, slowly add 1 cup milk and 1 cup chicken broth until thickened, then stir in the cooked onion and garlic.
• Shredded sharp cheddar: Use Monterey Jack, Colby, or a blend of cheddar and mozzarella for extra meltiness. For a nuttier finish try Gruyere or swap half the cheddar for grated Parmesan, just expect a slightly different taste.

Pro Tips

– Use rotisserie or poached chicken if you can, it saves time and stays moister than pan-fried. If instead you want to use already cooked rice, cut the broth and milk roughly in half and shorten bake time to about 20 to 25 minutes since cooked rice wont need to absorb as much liquid.

– Grate your own cheddar and don’t use only pre-shredded stuff, it contains anti clumping stuff and won’t melt as smooth. Also brown the onions and garlic first in half the butter for extra flavor, save the other half for the topping.

– Seal the dish well with foil so the rice steams all the way through, check at 40 minutes and add 5 to 10 more if it’s still firm. When you take the foil off, give it the last 10 to 15 minutes uncovered to let the cheese bubble and the top crisp up.

– Toast the breadcrumbs or crushed crackers in a small skillet with the reserved butter until golden before sprinkling on top, it keeps them crunchy instead of soggy. Let the casserole rest 5 to 10 minutes after baking so it sets up, otherwise it’ll be sloppy when you serve.

Chicken Broccoli Rice Casserole Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my Chicken Broccoli Rice Casserole with a simple trick that solves the common problem of dry leftovers and makes weeknight prep effortless.

Pin

Servings

6

servings

Calories

554

kcal

Equipment: 1. 9×13-inch baking dish (glass or metal), lightly greased
2. Large mixing bowl for whisking the broth, milk and soup
3. 10–12 inch skillet to melt butter and sauté onion (and cook chicken if needed)
4. Measuring cups and measuring spoons for liquids, rice and seasonings
5. Whisk plus a wooden spoon or silicone spatula for stirring and folding
6. Chef’s knife and cutting board to chop onion and shred or dice chicken
7. Box grater for the cheddar and Parmesan
8. Aluminum foil to cover the casserole while it bakes
9. Oven mitts or potholders and a large serving spoon or spatula to scoop and serve

Ingredients

• 3 cups cooked, shredded or diced chicken, about 1 lb raw chicken breast

• 1 1/2 cups uncooked long grain white rice (or about 3 cups cooked)

• 3 cups low sodium chicken broth

• 1 cup milk

• 1 can (10.5 oz) condensed cream of chicken soup

• 3 cups broccoli florets, fresh or frozen, bite sized

• 1 1/2 cups shredded sharp cheddar cheese

• 1 small yellow onion, finely chopped (about 1/2 cup)

• 2 cloves garlic, minced

• 2 tablespoons unsalted butter, melted

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme or poultry seasoning, optional

• 1/2 cup breadcrumbs or crushed buttery crackers for topping, optional

• 2 tablespoons grated Parmesan cheese for topping, optional

Directions

• Preheat oven to 375°F (190°C). If you're using raw chicken, season with a little salt and pepper and cook it first: either poach in simmering water 12-15 minutes until 165°F, or sauté diced breasts in a skillet until cooked through, then shred or dice. Quick hack: rotisserie or leftover chicken works great and saves time.
• Melt the 2 tablespoons butter in a skillet over medium heat, use about half to sauté the finely chopped onion until soft, then add the minced garlic and cook another 30 seconds to 1 minute until fragrant. Reserve the rest of the melted butter for the topping or mixing.
• In a large bowl whisk together 3 cups low sodium chicken broth, 1 cup milk and the
• 5 oz can condensed cream of chicken soup until smooth. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme or poultry seasoning if using.
• Add 1 1/2 cups uncooked long grain white rice to the bowl and mix so the rice is evenly coated in the liquid. Then fold in the cooked (3 cups) shredded or diced chicken, 3 cups broccoli florets (frozen is fine, no need to thaw), the sautéed onion and garlic, and 1 cup of the shredded sharp cheddar cheese, reserving about 1/2 cup cheddar for the top.
• Scrape the mixture into a lightly greased 9×13-inch baking dish and spread it out evenly. Cover the dish tightly with foil to trap steam so the rice cooks through.
• Bake covered for about 40 minutes, until the rice is tender and most of the liquid is absorbed. If the rice still feels firm at 40 minutes, bake another 5-10 minutes with the foil on.
• Meanwhile, mix the optional topping: toss 1/2 cup breadcrumbs or crushed buttery crackers with the reserved melted butter and 2 tablespoons grated Parmesan cheese. If you're skipping the topping, just reserve the remaining cheddar.
• Remove the foil, sprinkle the reserved 1/2 cup cheddar evenly over the casserole, then scatter the breadcrumb/Parmesan mixture on top. Return to the oven uncovered and bake another 10-15 minutes until the top is golden and the cheese is bubbly.
• Let the casserole rest 5-10 minutes before serving so it sets up and is easier to scoop. Taste and adjust salt and pepper if needed. Leftovers reheat well and make a great meal prep lunch.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 498g
• Total number of serves: 6
• Calories: 554kcal
• Fat: 21.5g
• Saturated Fat: 11.3g
• Trans Fat: 0.08g
• Polyunsaturated: 1.3g
• Monounsaturated: 3.3g
• Cholesterol: 119mg
• Sodium: 487mg
• Potassium: 489mg
• Carbohydrates: 47g
• Fiber: 3.8g
• Sugar: 4.7g
• Protein: 40g
• Vitamin A: 537IU
• Vitamin C: 28mg
• Calcium: 312mg
• Iron: 1.35mg