One night not long ago, I had a busy weeknight that threatened to derail dinner plans. I cooked my trusty Cheesy Broccoli Chicken and Rice Casserole, and it saved the evening like it always does. This dish hits that sweet spot between comforting and reliable—something the whole family actually enjoys with ingredients you likely have on hand. The way the cheese melts perfectly into tender chicken and fresh broccoli, all wrapped up with rice, makes it feel like a warm hug from the oven.
Whenever I need an easy chicken rice dinner that doesn’t require fuss or fancy ingredients, this Cheesy Broccoli Chicken and Rice Casserole is my go-to. It works beautifully for weeknights, potlucks, or any time you want a one-dish chicken casserole that doesn’t disappoint. Plus, it feels welcoming—like it was made with care right in your kitchen.
If you’re looking for a dependable recipe that delivers creamy, cheesy goodness with a bit of veggie boost, you’re in the right place. Fellow home cooks, this dish is easy to follow and forgiving. I’m excited to share this recipe that’s become a family favorite and I’m sure you’ll turn to it again and again for cozy, satisfying meals.
What You’ll Need:
- 2 cups cooked chicken, shredded or diced (rotisserie works great here!)
- 1 ½ cups broccoli florets, fresh or frozen (I like fresh for texture but frozen saves time)
- 1 ½ cups cooked rice (white or brown, whatever you have)
- 1 can (10.5 oz) cream of chicken soup (no worries if you don’t have this—cream of mushroom or celery works well too)
- 1 cup sour cream (adds that creamy touch—Greek yogurt is a fine swap)
- 1 ½ cups shredded cheddar cheese (I prefer sharp cheddar for a punch of flavor, but mild is fine)
- ½ cup milk (any kind, whole or 2% keeps it rich)
- 1 small onion, finely diced (optional but flavorful)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for sautéing
This Cheesy Broccoli Chicken and Rice Casserole keeps costs reasonable because it mostly relies on pantry staples and simple fresh produce. The broccoli is easy to find in any grocery produce aisle, and the canned soup is a classic that stores well. When I’m in a rush, I sometimes skip fresh onion and garlic and use powdered versions instead—less prep, still tasty.
For leftovers, store this casserole tightly covered in the fridge for up to 3 days. It reheats beautifully, making it perfect for easy lunches or quick dinners later in the week.
Let’s Make It Together:
- Preheat your oven to 350°F. This makes sure the oven is ready when we put our Cheesy Broccoli Chicken and Rice Casserole together.
- In a skillet, heat olive oil or butter over medium heat. Add diced onion and sauté until soft and translucent, about 3-4 minutes. Toss in minced garlic for the last minute—your kitchen will smell amazing already.
- In a large bowl, combine cooked chicken, broccoli florets, cooked rice, cream of chicken soup, sour cream, milk, and half of your shredded cheddar cheese. Mix thoroughly. This creamy broccoli chicken casserole base brings everything together nicely.
- Season with salt and pepper. Taste your mixture; it should be flavorful but not overpowering. This step is where I used to rush, but a little patience really elevates the dish.
- Transfer the mixture to a greased 9×13 baking dish and spread evenly. Sprinkle the remaining cheese over the top. This cheesy chicken and rice bake will have a golden crust when it’s done.
- Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly, with the casserole heated through. While it bakes, feel free to set the table, whip up a simple salad, or even prep a quick dessert.
- When ready, let the Cheesy Broccoli Chicken and Rice Casserole rest for about 5 minutes before serving. This makes it easier to scoop out and lets the flavors settle beautifully.
Don’t worry if your casserole looks a little loose when you take it out of the oven— it will firm up as it cools. Also, using leftover chicken or store-bought rotisserie chicken cuts down on meal prep time terribly well.
How to Serve & Enjoy:
I usually serve this Cheesy Broccoli Chicken and Rice Casserole straight from the pan, letting everyone scoop as they please. It pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Another crowd-pleaser side is roasted carrots or a light cucumber salad that adds freshness.
This casserole is perfect for casual weeknight dinners but also holds up nicely if guests show up last minute. If you want to dress it up a bit, a sprinkle of fresh herbs like parsley or chives on top adds color and brightness.
Leftovers? I like turning the Cheesy Broccoli Chicken and Rice Casserole into stuffed bell peppers or mixing it with some extra broth to make a creamy soup the next day. It’s a comforting twist whenever you want a warm meal without starting from scratch again.
Seasonal variations have worked well, too. In the fall, I’ve swapped broccoli for chopped kale or added some cooked butternut squash cubes for sweetness. Friends and family love how versatile this one-dish chicken casserole can be, which keeps it on our regular rotation.
Your Questions Answered:
Can I make this Cheesy Broccoli Chicken and Rice Casserole ahead of time?
Absolutely! You can assemble it the night before, cover tightly, and refrigerate. Bake it the next day, adding a few extra minutes to the baking time if it’s cold from the fridge.
What’s a good substitute for cream of chicken soup?
Cream of mushroom or cream of celery soup are great alternatives. If you prefer to go homemade, you can make a simple béchamel sauce with butter, flour, and chicken broth.
How do I adjust this Cheesy Broccoli Chicken and Rice Casserole for more or fewer people?
This recipe scales well. Just keep the ratios the same and use a larger or smaller baking dish accordingly. The cooking time might vary a little; just watch for bubbly cheese and heated-through casserole.
Can I use raw chicken instead of cooked?
You can, but you’ll need to bake longer and possibly add some extra liquid to cook the chicken fully. Using pre-cooked chicken keeps things simple and reliable.
Are there any good cheese variations?
Yes, sharp cheddar is classic, but mixing in mozzarella or Monterey Jack can create a milder, creamier profile. For something different, try adding a little Parmesan for extra depth.
Can I substitute rice with another grain?
Quinoa or couscous work too! Just cook them first and adjust liquid levels accordingly because they absorb moisture differently than rice.
What if I want to add more veggies?
Go for it! Mushrooms, bell peppers, or even chopped zucchini can be stirred in with the broccoli for added flavor and texture.
Final Thoughts:
This Cheesy Broccoli Chicken and Rice Casserole holds a special place in my kitchen because it delivers consistent, comforting dinners without a fuss. It’s a creamy broccoli chicken casserole that feels like a warm embrace after a hectic day.
My Best Cheesy Broccoli Chicken and Rice Casserole Tips:
- Don’t rush mixing the ingredients; it makes a smoother casserole.
- Use sharp cheddar cheese for flavorful results.
- Let the casserole rest before serving for cleaner portions.
I’ve tested variations with different cheeses, swapped broccoli for kale, and tried making this as a one-pot chicken casserole with Jo Cooks’ version for a slightly different spin. The classic cheesy chicken and rice bake with rotisserie chicken gets the most requests at our table.
If you’re ready to bring a dependable, family-friendly dish to your weeknight lineup, this casserole will not let you down. Give it a try, make it your own, and enjoy the cozy comfort it brings.
If you love this, your family might also enjoy my Honey Sriracha Chicken Rice Bowls or Chicken Piccata Pasta for easy weeknight options. For a hearty twist, check out my Chicken and Dumplings recipe. For other takes on Cheesy Broccoli Chicken and Rice Casserole, check out these great ideas from The Cozy Cook, Jo Cooks, and The Lazy Dish for inspiration.
Happy cooking, friends!
Cheesy Broccoli Chicken and Rice Casserole
This cheesy broccoli chicken and rice casserole is a comforting, flavorful one-dish meal perfect for busy weeknights, combining tender chicken, tender broccoli, and creamy cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked white rice
- 3 cups fresh broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Steam or blanch broccoli florets until just tender; drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and garlic and sauté until translucent, about 3 minutes.
- In a large mixing bowl, combine cooked chicken, cooked rice, steamed broccoli, sautéed onion and garlic, sour cream, cream of mushroom soup, milk, and 1 cup shredded cheddar cheese. Season with salt, pepper, and paprika if using. Mix well.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle remaining 1/2 cup cheddar cheese and Parmesan cheese evenly over the top.
- Bake uncovered for 25-30 minutes until the casserole is bubbly and the cheese on top is melted and golden.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For extra flavor, try adding a teaspoon of dried thyme or swapping the cream of mushroom soup for cream of chicken. Serve with a side salad for a balanced meal.