Chicken Broccoli Rice Casserole Recipe

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I’ve always had a soft spot for warm, cheesy casseroles that come together in one dish, and this Chicken Broccoli Rice Casserole is at the top of that list. It’s comfort food at its best — creamy, hearty, and packed with tender chicken, vibrant broccoli, and perfectly cooked rice, all wrapped in a luscious cheese sauce. Whether I’m making it for a busy weeknight or prepping ahead for guests, it’s one of those dependable meals that everyone digs into without hesitation.

What I love most about this dish is its balance. You’ve got lean protein, vegetables, and grains all layered in a rich, satisfying bake. It’s not just delicious — it’s also incredibly practical. Minimal prep, adaptable ingredients, and the leftovers reheat like a dream. If you’ve never tried this casserole or you’re looking to rediscover an old classic, you’re in for a real treat.

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Why You’ll Love This Chicken Broccoli Rice Casserole

• All-in-one meal: Protein, veggies, and carbs in every bite — no need to cook separate sides.
• Family-friendly: Kids love it, and adults ask for seconds.
• Great for meal prep: Make it ahead, refrigerate or freeze, then reheat when needed.
• Creamy and cheesy: The sauce is rich without being heavy, and that crispy topping adds the perfect texture.
• Customizable: Swap ingredients based on what you have in your fridge or pantry.
• Perfect for leftovers: Tastes just as good (if not better) the next day.

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What Kind of Chicken Should I Use?

For this casserole, you can go in a few directions depending on your time and taste. I often use cooked, shredded rotisserie chicken because it’s fast, flavorful, and saves an extra step. If I have leftover baked or grilled chicken breasts, they work perfectly too.

If you’re starting from scratch, simply season a couple of chicken breasts with salt, pepper, and garlic powder, then bake or pan-cook until done — cube or shred them and toss them right in. You can also use boneless thighs for a juicier option, or even canned chicken in a pinch. The goal is tender, fully cooked chicken that won’t dry out in the oven.

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Options for Substitutions

One of the reasons this casserole is a regular in my kitchen is because it’s incredibly forgiving. If you’re missing something or need to cater to dietary needs, you’ve got options:

• Rice: Use white rice, brown rice, or even cauliflower rice for a low-carb version. Just make sure it’s pre-cooked.
• Broccoli: Fresh or frozen broccoli both work well — I steam them slightly before adding for best texture.
• Cheese: Sharp cheddar gives great flavor, but mozzarella, Monterey Jack, or a mix of cheeses melt beautifully too.
• Soup base: Cream of chicken is classic, but cream of mushroom or cream of celery are great alternatives. For a homemade twist, use a simple roux with milk and broth.
• Gluten-free: Swap the canned soup for a homemade gluten-free version and use GF breadcrumbs for the topping.
• Vegetarian: Skip the chicken and use extra broccoli or chickpeas instead — just keep the sauce hearty.

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Ingredients for This Chicken Broccoli Rice Casserole

Cooked Chicken
This is the heart of the casserole. I use shredded rotisserie or leftover chicken breast for ease, but any fully cooked, diced chicken will do. It brings protein and texture to the dish.

Broccoli Florets
Fresh or frozen, broccoli adds color, crunch, and a healthy green balance to all the creamy, cheesy goodness. A quick steam keeps it bright and tender.

Cooked Rice
Pre-cooked white or brown rice gives this casserole its base. It soaks up the sauce and helps everything bind together while keeping the dish satisfying.

Cheddar Cheese
Sharp cheddar melts beautifully and gives the casserole that iconic gooey, cheesy bite. A mix of cheeses can also enhance flavor and meltability.

Cream of Chicken Soup
This creamy shortcut creates the rich sauce that coats every ingredient. It adds both moisture and savory depth. You can also sub in homemade cream sauce if you prefer.

Sour Cream or Greek Yogurt
This adds extra creaminess and a subtle tang, making the sauce smoother and more luscious.

Milk
A small amount loosens the sauce just enough so that it bakes without becoming dry.

Onion Powder & Garlic Powder
These two pantry staples add background flavor and keep the casserole from tasting flat.

Salt & Pepper
Simple seasoning to balance and brighten the flavors.

Breadcrumbs or Crushed Crackers (Optional Topping)
This golden, crunchy topping contrasts the creamy center. I love using buttery breadcrumbs or even crushed Ritz crackers for a little indulgence.

Butter
Melted and mixed with the topping to help it crisp up beautifully in the oven.

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Step 1: Prepare the Ingredients

Start by pre-cooking your rice (unless you already have leftovers). Lightly steam the broccoli just until tender-crisp — this keeps it from getting mushy during baking. If you’re using raw chicken, cook and shred or dice it. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

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Step 2: Make the Sauce

In a large mixing bowl, combine the cream of chicken soup, sour cream (or Greek yogurt), milk, onion powder, garlic powder, salt, and pepper. Whisk until smooth and creamy.

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Step 3: Combine the Casserole Mixture

To the sauce, add your cooked rice, chopped broccoli, shredded chicken, and most of the shredded cheese. Stir everything together until well combined. The mixture should be thick and evenly coated.

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Step 4: Assemble in the Baking Dish

Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining cheese on top.

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Step 5: Add the Topping

In a small bowl, mix breadcrumbs or crushed crackers with melted butter. Sprinkle the mixture evenly over the top of the casserole for that irresistible crunchy finish.

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Step 6: Bake

Place the casserole in the oven and bake uncovered for 30–35 minutes, or until bubbly around the edges and golden brown on top.

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Step 7: Cool and Serve

Let the casserole sit for about 5–10 minutes after baking. This helps it set up and makes serving cleaner and easier. Then scoop, serve, and enjoy every creamy, cheesy bite!

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How Long to Cook the Chicken Broccoli Rice Casserole

Once everything is assembled in the baking dish, the casserole needs to bake at 350°F (175°C) for 30 to 35 minutes. You’re not cooking anything from raw at this point — just heating the ingredients through and allowing the flavors to meld. The cheese should be melted and bubbly, and the topping golden and crisp.

If you’re baking it straight from the fridge (say, if you prepped it earlier), add an extra 10 minutes and cover with foil for the first half to avoid over-browning the top.

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Tips for Perfect Chicken Broccoli Rice Casserole

• Use pre-cooked rice and chicken to save time and ensure even baking.
• Don’t skip steaming the broccoli — it helps maintain color and prevents sogginess.
• Shred cheese fresh from the block if possible. Pre-shredded cheese often contains anti-caking agents that affect melt quality.
• Taste the sauce before mixing everything — you can adjust salt, pepper, or add a pinch of cayenne if you want a little heat.
• Let it rest after baking so the casserole firms up for easier serving.
• Customize with add-ins like cooked mushrooms, peas, or chopped spinach for variety.
• Use a glass or ceramic dish for best baking results — metal can brown too quickly on the edges.

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Watch Out for These Mistakes While Cooking

• Using raw rice: The casserole doesn’t have enough liquid or bake time to cook rice from raw. Always use pre-cooked rice to avoid crunchy surprises.
• Overcooking the broccoli: If you steam it too long before adding it in, it will turn to mush. Just a quick blanch or steam is enough.
• Adding too much liquid: Stick to the suggested milk amount — too much can make the casserole soupy rather than creamy.
• Skipping the seasoning: Bland casseroles are no fun. Don’t forget to season your sauce base well before mixing.
• Burning the topping: Keep an eye on it in the last 5–10 minutes. If it’s browning too quickly, loosely cover with foil.
• Not resting before serving: It may be tempting to dive in immediately, but resting allows it to set and makes slicing or scooping easier.

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What to Serve With Chicken Broccoli Rice Casserole?

Simple Green Salad

A fresh, crisp salad with a lemon vinaigrette balances the rich, cheesy casserole beautifully.

Garlic Bread or Dinner Rolls

Soft, buttery bread helps mop up any cheesy bits left on the plate — always a win.

Roasted Carrots or Root Veggies

The natural sweetness of roasted vegetables makes a great contrast with the savory flavors.

Cucumber and Tomato Salad

A chilled, crunchy salad brings lightness and freshness to the meal.

Creamy Tomato Soup

Pairing it with soup is a cozy, comforting combo — great for colder days.

Lemon Green Beans

Toss steamed green beans with lemon juice and olive oil for a bright, zesty side.

Fruit Salad

A bowl of mixed fresh fruit adds a sweet finish and balances the heaviness of the main dish.

Iced Tea or Citrus Sparkling Water

A cool, refreshing drink rounds out the meal, especially if you’re serving this at a gathering.

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Storage Instructions

Refrigerator:
Once cooled, store any leftovers in an airtight container in the fridge. It will keep well for up to 4 days. To reheat, simply microwave individual portions or warm the entire dish in the oven at 350°F until heated through.

Freezer:
This casserole is a freezer-friendly dream. Assemble it (without baking), cover tightly with foil and plastic wrap, and freeze for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight, then bake as directed — you may need to add 10–15 extra minutes of baking time if it’s still a bit cold in the center.

Make-Ahead:
You can prep the entire dish a day ahead and store it in the fridge before baking. This makes it perfect for holidays or busy weeknights.

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Estimated Nutrition (Per Serving – based on 8 servings)

• Calories: ~420 kcal
• Protein: 28g
• Carbohydrates: 32g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 3g
• Sodium: ~680mg
• Cholesterol: 85mg

Note: These values can vary based on ingredient brands and portion sizes. For more precise information, use a nutritional calculator with your exact ingredients.

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Frequently Asked Questions

How do I make this casserole ahead of time?

You can fully assemble the casserole — sauce, chicken, rice, broccoli, cheese, and topping — then cover and refrigerate it for up to 24 hours before baking. When ready to cook, let it sit at room temperature for 20–30 minutes and bake as usual.

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Can I freeze Chicken Broccoli Rice Casserole after baking?

Absolutely. Let it cool completely, then slice into portions and wrap tightly or store in airtight containers. Freeze for up to 2 months. Reheat in the oven or microwave until hot.

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What’s the best way to reheat leftovers?

For a single serving, the microwave works great — about 2–3 minutes, covered. For larger portions, reheat in the oven at 350°F, covered with foil, until warmed through.

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Can I use quinoa instead of rice?

Yes, cooked quinoa is a great high-protein substitute for rice. Just make sure it’s fully cooked and cooled before mixing it into the casserole.

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Is it okay to use frozen broccoli?

Definitely. Just thaw it and pat dry to avoid extra moisture in the dish. You can also steam it briefly if you prefer a softer texture.

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What kind of cheese works best?

Sharp cheddar gives the best flavor punch, but you can also use a mix — mozzarella for meltiness, Monterey Jack for creaminess, or pepper jack if you like a kick.

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Can I make this casserole dairy-free?

Yes, use dairy-free cheese and sour cream alternatives, and swap the cream of chicken soup with a plant-based creamy soup or a homemade cashew sauce. Just check that your substitutions are heat-stable for baking.

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What protein can I use instead of chicken?

Leftover turkey, canned tuna, or even cooked ground turkey or beef can work in this recipe. Just make sure the meat is already cooked before mixing.

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Conclusion

Chicken Broccoli Rice Casserole is the kind of dish that never goes out of style — comforting, creamy, and packed with everything you need in one pan. Whether you’re feeding a hungry family, stocking your freezer, or just want a cozy meal for yourself, this recipe delivers every single time. With its versatility and satisfying flavor, it’s no wonder it’s a classic in so many kitchens. Once you try it, you might find yourself making a double batch — one to eat now, and one to freeze for later.

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