This chicken broccoli rice casserole is the ultimate comfort food. Creamy, cheesy, and loaded with tender chicken, fresh broccoli, and fluffy rice, it’s a complete dinner in one dish. Perfect for busy weeknights and family gatherings!
You know those evenings when you want something cozy, filling, and just plain delicious without fussing over ten different pots and pans? That’s when chicken broccoli rice casserole comes to the rescue. This is one of those magical dishes where protein, veggies, and carbs all team up in a single baking dish, making both cooking and cleanup a breeze.
I’ve been making variations of this for years, and every time, it feels like a little hug in a pan. The chicken is tender, the broccoli adds a pop of color and freshness, and the rice soaks up all the creamy, cheesy goodness. And let’s be honest… who doesn’t smile when they see melted cheddar bubbling on top?
If you’re looking for a quicker stovetop version, you might enjoy my chicken broccoli rice recipe, same cozy flavors, but ready without turning on the oven. Whether you’re feeding a big family (like I am) or just meal-prepping for the week, this casserole is your go-to. Plus, you can easily make it ahead, and it reheats like a dream.
Table of contents
Main Ingredients for Chicken Broccoli Rice Casserole
Here’s what makes this chicken broccoli rice casserole so darn satisfying. These are the essentials that bring the magic together:
- Olive Oil (1 tablespoon): Adds a lovely base flavor and helps the onion and chicken get that perfect start.
- Onion (1 small, chopped): Brings gentle sweetness and depth. When it softens, your kitchen will smell amazing.
- Chicken Breasts (2, cut into small cubes): Lean, tender protein that soaks up the creamy sauce beautifully.
- Salt (¼ teaspoon): Just enough to season without overpowering.
- Black Pepper (¼ teaspoon): Adds a subtle kick.
- Garlic (4 cloves, minced): Brings warmth and that irresistible savory aroma.
- Rice (¾ cup, uncooked): The heart of the dish, soaking up all the flavors while cooking in the oven.
- Cream of Chicken Soup (10 ounces, 1 can): Gives the casserole that creamy base without extra fuss.
- Low-Sodium Chicken Broth (2 cups): Keeps the rice moist while adding savory depth.
- Broccoli Florets (2 cups): Fresh, vibrant green goodness that balances the richness.
- Cheddar Cheese (1 cup): Sharp, melty, and comforting. The golden crust on top? Chef’s kiss.
- Fresh Parsley (1 tablespoon, chopped): Adds a pop of color and freshness right before serving.
Additional Ingredients and Easy Substitutes
If you want to play around a bit, here are some extras and substitutions to make this chicken broccoli rice casserole your own:
- Mushrooms: Sliced mushrooms add a hearty, earthy note.
- Red Bell Peppers: For a touch of sweetness and extra color.
- Cream of Mushroom Soup: A great swap if you’re out of cream of chicken.
- Brown Rice: For a nuttier flavor, but keep in mind it will need more cooking time and liquid.
- Frozen Broccoli: No fresh broccoli? No problem. Just toss it in frozen and extend the baking time slightly.
- Mozzarella or Monterey Jack Cheese: Swap in for cheddar for a milder, creamier melt.
- Herbs like Thyme or Basil: Add more complexity to the flavor profile.
Not in the mood for chicken? Swap it out for turkey and you’ve got yourself a hearty turkey rice broccoli casserole that’s just as comforting.
Expert Tips for the Perfect Chicken Broccoli Rice Casserole
I’ve made this chicken broccoli rice casserole more times than I can count, and over the years, I’ve learned a few tricks to make sure it turns out perfectly every time.
- Toast the Rice First
Give your rice a minute or two in the pan with the olive oil and garlic before adding the liquids. It adds a nutty depth that takes the flavor up a notch. - Cut the Chicken Evenly
Keep those chicken cubes uniform in size so they cook evenly. No one wants a mix of overcooked and undercooked pieces. - Go for Freshly Grated Cheese
I know the bagged stuff is convenient, but freshly grated cheddar melts creamier and tastes better. - Season as You Go
Light seasoning at each step builds layers of flavor instead of relying on one big dash at the end. - Cover with Foil While Baking
This helps the rice cook through without drying out. Remove the foil toward the end for that golden, cheesy top. - Don’t Overcook the Broccoli
Toss it in raw before baking, and it’ll come out tender-crisp. No mushy broccoli here. - Make It Ahead
Assemble everything (except the cheese topping) in the baking dish, cover, and refrigerate. When you’re ready, bake as usual, adding a few extra minutes for the chill. - Freezer Friendly
This casserole freezes beautifully. Just let it cool completely, wrap well, and freeze. Reheat in the oven until warmed through.
if you’re in the mood for something with a fresh Mediterranean twist, you could try my chicken tzatziki dump and bake for a tangy, herby change of pace.
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the Onion and Chicken: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 2–3 minutes until softened. Stir in the chicken, season with salt and pepper, and cook until lightly browned.
- Add Garlic and Rice: Toss in the minced garlic and uncooked rice. Stir for 1–2 minutes to toast the rice slightly.
- Combine Liquids: Stir in the cream of chicken soup and chicken broth until smooth.
- Assemble the Casserole: Pour everything into the prepared baking dish. Add broccoli florets and stir gently to distribute.
- Cover and Bake: Cover tightly with foil and bake for 30–35 minutes, or until rice is tender and chicken is cooked through.
- Top with Cheese: Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for another 5 minutes until melted and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm.
Additional Guide
Want to make your chicken broccoli rice casserole extra special? Here are some fun variations:
- Add a Crunchy Topping: Mix breadcrumbs with melted butter and sprinkle over the cheese before baking.
- Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños for a kick.
- Use Rotisserie Chicken: A great time-saver that adds extra flavor.
- Add Extra Veggies: Corn, peas, or carrots can sneak in more nutrients for picky eaters.
- One-Pot Version: Skip the oven and cook everything in a deep skillet with a tight-fitting lid for a stovetop version.
For a lighter, low-carb spin, try using cauliflower rice instead of regular rice, my chicken and cauliflower rice casserole is a great place to start.
FAQs About Chicken Broccoli Rice Casserole
Yes! Just reduce the baking time slightly so the chicken doesn’t dry out.
Long-grain white rice works beautifully. If using brown rice, add more broth and increase baking time.
No, frozen works fine. Just add a few extra minutes to the bake time.
Conclusion
There you have it, a chicken broccoli rice casserole that’s hearty, flavorful, and ridiculously easy to make. It’s one of those recipes that fits any kind of night, whether it’s a quiet dinner at home or a lively family get-together.
The best part? It’s versatile enough to adjust to whatever’s in your fridge. Once you’ve made it a couple of times, you’ll probably have your own little tweaks that make it “yours.”
And if nostalgia is calling, my old fashioned chicken and rice casserole will bring back all the cozy flavors of traditional home cooking.
If you love hands-off meals, my dump-and-bake chicken parmesan casserole is another weeknight favorite around here. So go ahead, preheat that oven, and let this dish work its cozy, cheesy magic, your dinner table is about to get a whole lot happier.
Chicken Broccoli Rice Casserole
Equipment
- Large Skillet
- 9×13 baking dish
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 chicken breasts cut into small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic minced
- 3/4 cup rice uncooked
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth low sodium
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
- Add chicken cubes, season with salt and black pepper, and cook until no longer pink, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add uncooked rice, cream of chicken soup, and chicken broth. Stir well to combine.
- Bring to a simmer, then fold in broccoli florets.
- Transfer mixture into a greased 9×13 baking dish, cover with foil, and bake for 25 minutes.
- Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
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