My chicken broccoli rice casserole is an easy dinner loaded with creamy chicken sauce, tender chicken, broccoli, rice, and cheese flavors. The tasty ingredients are layered into a single casserole dish and baked for an extra simple meal. It's a long-time family favorite casserole that works wonderfully for feeding a hungry crowd any night of the week!
Serve this easy chicken casserole with a basket of tasty cheese rolls if you're feeling extra hungry!
Jump to:
My easy cheesy chicken broccoli rice casserole has all the flavor of a delicious home-cooked meal packed in a single dish. Using simple ingredients cuts back on prep and cook time for a casserole that can be thrown together in under an hour.
With rich, creamy chicken and cheese sauce, tender broccoli and chicken, and perfectly cooked rice, you don't need any sides. My family has been enjoying this recipe for years, and it's just too good not to share!
🥘 Ingredients
- Olive Oil - Extra virgin olive oil, or EVOO, for searing the chicken.
- Chicken Breasts - Boneless, skinless breasts or boneless, skinless chicken thighs cut into bite-size chunks.
- Seasoning - Salt, pepper, onion, and garlic powder. This simple seasoning combination works in so many recipes!
- Long Grain White Rice - Long grain white rice and enough broth or water to cook it in.
- Broccoli Florets - Either fresh or frozen thawed broccoli will work.
- Cream of Chicken Condensed Soup - You can use one can of condensed cream of chicken or a batch of my homemade cream of chicken soup.
- Cheddar Cheese Condensed Soup - If you can't find cheddar cheese soup, you can use two cans of cream of chicken.
- Milk - I prefer whole milk, but any will do, including most milk substitutes.
- Cheddar Cheese - Shredded cheddar cheese is a classic choice with chicken and broccoli.
- Panko Breadcrumbs (optional) - Homemade Panko, regular breadcrumbs, crushed Ritz crackers, or potato chips work well.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Broccoli Rice Casserole
There's nothing too complicated here. You'll need a large skillet with a tight-fitting lid, a 9x13 baking dish, a rubber spatula, and a grater if you decide to add onion.
This hearty meal can easily serve the whole family as one 9x13 dish is about 8 servings!
Pan Fry, The Chicken
Step 1: Season the chicken. In a large skillet with a fitted lid, heat ½ tablespoon of olive oil over medium-high heat until it begins to shimmer. Add 1 pound (453.59 grams) of cut pieces of chicken breast (or thighs) and season generously with ½ teaspoon each of salt & pepper (more or less to taste), onion powder, and garlic powder.
Step 2: Pan-fry the chicken. Pan-fry the bite-size chicken pieces until they are no longer pink inside, then remove them from the skillet and set aside.
Cook The Rice & Steam The Broccoli
Step 3: Cook rice. In the same skillet with the chicken pan juices, add 1 cup (185 grams) of white rice and stir. Then, add 1 ¾ cup (414 milliliters) of water or chicken broth. Cover with a lid and bring to a boil, then reduce the heat and cook on low for 10 minutes.
Step 4: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease your 9x13 baking pan or a 2.5-quart casserole dish, or coat with non-stick cooking spray.
Step 5: Steam broccoli with rice. Stir 4 cups (364 grams) of broccoli florets with the rice, return the lid, and continue cooking for 5-7 minutes on low heat.
Assemble, Bake, & Serve
Step 6: Make the sauce. As the rice and broccoli cook, combine a 10.5-ounce (297.67-gram) can of cream of chicken soup with a 10.5-ounce (297.67-gram) can of cheddar cheese condensed soup and 1 ½ cups (354.88 milliliters) of milk in your prepared baking dish. Stir in the cooked chicken, rice, and broccoli.
Step 7: Bake. Top the casserole with 1 cup (113 grams) of shredded cheddar and ½ cup (30 grams) Panko breadcrumbs, if using. Bake at 350°F (175°C/Gas Mark 4) for 25-30 minutes or until the cheese is fully melted and golden.
Step 8: Cool and serve. Once the casserole is ready, remove it from the oven and allow it to cool for about 5 minutes before serving.
💭 Angela's Pro Tips & Recipe Notes
- This is a great recipe for using up leftovers. If you have leftover rice, rotisserie chicken, canned chicken, or mildly seasoned chicken, feel free to use it.
- Add onion for extra flavor. Finely mince or grate half of a medium-sized white or yellow onion and saute it with your chicken.
- Great for making ahead! This casserole freezes well and reheats like a dream. It is perfect for meal-prepping lunches and dinners!
>>>>See all of my recipes here<<<<
🥡 Storing & Reheating
Any leftover casserole can be stored in an airtight container and refrigerated for 3-4 days or frozen for up to 3 months. Thaw frozen casserole in the fridge overnight.
Reheating
Reheat your leftovers in an oven preheated to 350°F (175°C/Gas Mark 4) until heated through, about 20-30 minutes, depending on how much casserole there is.
Can I Make Chicken Broccoli Rice Casserole In Advance?
Yep! This simple casserole is a great make-ahead option for a quick and easy dinner! To make this casserole in advance, you can completely assemble it (leaving off the breadcrumbs) and store it in the refrigerator for up to 2 days before baking.
Can I Use Rotisserie Chicken For Chicken Broccoli Rice Casserole?
Using rotisserie chicken is a great way to make this recipe even simpler! Obviously, you'll skip cooking the chicken and prepare the rest of the recipe as directed.
Can I Use Brown Rice In Chicken Broccoli Rice Casserole?
Yes, you can swap out the white rice for brown rice. However, check the rice packaging, as brown rice may require longer cooking or more liquid. Adjust the chicken broth or water accordingly.
😋 More Family Favorite Casseroles
- Sausage Egg and Cheese Breakfast Casserole - This all-in-one breakfast is a great casserole for serving the whole!
- Ham and Potato Casserole - Enjoy this creamy and hearty casserole by itself, or serve it as a side dish!
- Tater Tot Hamburger Casserole - This kid-friendly dish combines beef, veggies, and crispy tater tots!
- Mexican Cornbread Casserole - Golden cornbread is packed with seasoned ground beef filling and then topped with cheese!
- Tuna Noodle Casserole - Pasta, tuna, and peas are combined with a creamy cheese sauce for the ultimate comfort food!
- Doritos Chicken Casserole - Chicken, cream cheese, cheese, beans, and Doritos combine for a wonderfully delicious meal that the entire family will enjoy!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Chicken Broccoli Rice Casserole (Super Cheesy Family Favorite Dinner!)
Ingredients
- ½ tablespoon olive oil (extra virgin)
- 1 lb chicken breasts (boneless, skinless breasts or use boneless, skinless chicken thighs - cut into bite size chunks)
- ½ teaspoon each, salt & pepper (to taste)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup long grain white rice (+ 1¾ cup water or chicken broth)
- 4 cups broccoli florets
- 10.5 oz cream of chicken condensed soup
- 10.5 oz cheddar cheese condensed soup
- 1 ½ cups milk
- 1 cup cheddar cheese (shredded)
- ½ cup Panko breadcrumbs (optional, plain)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a large skillet (that has a fitted lid) with the olive oil to medium-high heat until the oil begins to shimmer. Add the cut pieces of chicken breasts or thighs and season generously. Pan fry the bite-size pieces of chicken until they are no longer pink inside, then remove from skillet and set aside.
- Use the same skillet (with the pan juices from frying the chicken). Add the rice and stir it into the juices, then stir in the water or chicken broth. Cover and bring to a boil. Reduce heat and cook on low for 10 minutes.
- Preheat your oven to 350°F (175°C) and lightly grease your 9x13 baking pan or a 2.5 quart casserole dish, or coat with non-stick cooking spray.
- Stir in the broccoli florets, return the cover, and continue cooking an additional 5-7 minutes on low heat.
- While your rice and broccoli is cooking, combine the cream of chicken and cheddar cheese condensed soups with milk in your prepared baking dish. Stir the cooked chicken in with the sauce then finally, add the cooked rice and broccoli.
- Top with shredded cheddar cheese and optional Panko breadcrumbs then bake at 350°F (175°C) for 25-30 minutes or until the cheese is fully melted and golden.
- Remove from the oven and allow to cool slightly before serving, about 5 minutes.
Notes
- This is one of those recipes that is ideal for using leftover ingredients. You can speed this along if you have leftover rice, rotisserie chicken, canned chicken, or any chicken leftovers with mild seasoning.
- The frozen steamable broccoli is another time-saver ingredient to swap for fresh broccoli.
- Use 10-16 ounces of frozen broccoli to substitute for the 4 cups fresh broccoli florets.
- If desired, finely dice or grate about half of a medium-sized white or yellow onion and saute the onion with the chicken.
Debbie says
My husband wanted broccoli rice casserole with chicken. After looking at several recipes, I decided this looked delicious. I didn’t have the cheddar soup, so I made a few changes. First I sautéed 10 oz. of mushrooms (it was a use or lose decision) in 1 Tbsp of butter, a drizzle of wild mushroom and sage olive oil, and a splash or two of white wine. Once these were softened, I removed them from the pan and put the chicken in to sear it with a little more olive oil along with the spices in the recipe. I also added 1/4 cup white wine to the soup/milk mixture. I followed the rest of the recipe except for using Parmesan cheese with the panko crumbs. We will definitely be making this again. Thanks for an awesome start!!
Renee says
I was looking for a leftover rotisserie chicken recipe... Found this but I didn't have a can of cheddar cheese so I sub with a packet of Velveeta cheese. Then remembered I had no milk but I had instant dry milk- so I mixed up a cups worth & to add the creamy taste that it would lack from having real milk I added a good couple of spoons of sour cream. For my veggies I had frozen Japanese mix veggies (Broc, green beans, onions,& mushrooms) I threw in a couple of hand fulls of. I'm hoping it all turns out! Next time I'd like to follow exactly although my best dishes are jus based on others recipes! Thanks for getting our dinner goin! Crossing my fingers it turns out!