Unbelievably delicious and ridiculously easy, this chicken broccoli rice casserole is about to become your new weeknight hero. Using simple ingredients you probably already have in your pantry, this dish delivers maximum flavor with minimal effort. Ultimate comfort food that actually makes you feel good about eating it!
Why This Recipe Works
- The combination of tender chicken, crisp-tender broccoli, and fluffy rice creates the perfect texture balance in every bite
- Using cream of chicken soup as the base provides instant creamy richness without needing to make a complicated sauce from scratch
- Baking at 375°F for 30 minutes ensures the cheese melts perfectly while the broccoli retains its bright green color and slight crunch
- The crispy breadcrumb topping adds wonderful texture contrast to the creamy casserole beneath
- This recipe can be prepared ahead and refrigerated, making it perfect for busy weeknights or potluck dinners
Ingredients
- 2 cups cooked chicken breast, shredded or diced into 1-inch pieces
- 3 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups cooked white rice, cooled
- 1 can (10.5 oz) cream of chicken soup, undiluted
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Cutting board and chef’s knife
- Measuring cups and spoons
- Mixing spoons
- Oven
Instructions
Prep Your Ingredients
Before we dive into the cooking process, let’s get everything prepped and ready to go. Start by dicing your cooked chicken into 1-inch pieces – if you’re using rotisserie chicken, remove the skin and shred the meat. Cut the broccoli into small, bite-sized florets, making sure they’re all roughly the same size for even cooking. Dice the onion finely and mince the garlic cloves. Measure out all your remaining ingredients so they’re within easy reach. This mise en place approach will make the assembly process smooth and stress-free. Pro tip: If you’re using leftover rice, fluff it with a fork to separate the grains before measuring.
Combine the Creamy Base
In your large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, and milk. Whisk these together until they form a smooth, homogeneous mixture without any lumps. Add the diced onion, minced garlic, paprika, black pepper, and salt, stirring to incorporate all the seasonings evenly. Fold in 3/4 cup of the shredded cheddar cheese, reserving the remaining 1/4 cup for the topping. The mixture should be thick but pourable – if it seems too thick, you can add another tablespoon of milk. This creamy base is what will bind everything together and create that luxurious texture we’re after.
Mix in Chicken, Broccoli and Rice
Now for the fun part – adding all the main components! Gently fold the cooked chicken pieces into the creamy base mixture until they’re evenly coated. Next, add the broccoli florets and cooked rice, using a large spatula to combine everything thoroughly. Be careful not to overmix, as you want to maintain the integrity of the broccoli florets and avoid turning the rice to mush. The mixture should be well-combined but still have distinct elements visible. If you notice the mixture seems too dry, you can add another tablespoon of milk, but remember the broccoli will release some moisture during baking.
Assemble and Add Topping
Transfer your casserole mixture into the greased 9×13 inch baking dish, spreading it out into an even layer with your spatula. Use the back of the spoon to gently press down on the mixture to eliminate any air pockets. In a small bowl, combine the panko breadcrumbs with the melted butter, stirring until the breadcrumbs are evenly coated and moistened. Sprinkle this buttered breadcrumb mixture evenly over the top of the casserole, followed by the remaining 1/4 cup of shredded cheddar cheese. The breadcrumbs will create a wonderful crispy texture contrast against the creamy interior.
Bake to Perfection
Place your assembled casserole in the preheated 375°F oven and bake for 28-32 minutes. You’ll know it’s done when the edges are bubbling vigorously, the top is golden brown, and the cheese is completely melted. The internal temperature should reach 165°F if checked with an instant-read thermometer. For extra browning on top, you can switch to broil for the final 2-3 minutes, but watch carefully to prevent burning. Remove from the oven and let it rest for 8-10 minutes before serving – this allows the casserole to set up properly and makes serving much cleaner.
Tips and Tricks
For the absolute best texture in your casserole, consider blanching your broccoli florets before adding them to the mixture. Bring a pot of salted water to a rolling boil, add the broccoli, and cook for exactly 90 seconds before immediately transferring to an ice bath. This quick blanching process sets the bright green color and ensures the broccoli maintains a perfect crisp-tender texture after baking. If you’re using frozen broccoli instead of fresh, there’s no need to thaw it completely – just let it sit at room temperature for 15-20 minutes to remove excess ice crystals, then pat dry with paper towels to prevent your casserole from becoming watery.
When it comes to the rice, day-old rice works spectacularly well because it has less moisture content than freshly cooked rice. If you must use fresh rice, spread it on a baking sheet and let it cool completely before incorporating it into the mixture. For extra flavor, consider cooking your rice in chicken broth instead of water, or add a bay leaf to the cooking water. The type of rice matters too – medium or long grain white rice holds up better than short grain or instant rice, which can become mushy during baking.
Don’t overlook the power of seasoning adjustments based on your personal preferences. Taste the mixture before adding the final cheese topping – you might want to add more black pepper, a pinch of cayenne for heat, or some dried herbs like thyme or oregano. If you’re watching your sodium intake, use low-sodium cream of chicken soup and reduce the added salt. For extra richness, you can substitute Greek yogurt for the sour cream, though the tang will be more pronounced. Always let your casserole rest after baking – this is non-negotiable for clean slices and proper setting of the creamy sauce.
Recipe Variations
- For a Mexican twist, substitute cream of chicken soup with cream of mushroom, add a can of diced green chiles, use pepper jack cheese instead of cheddar, and top with crushed tortilla chips mixed with the breadcrumbs. Serve with salsa and sour cream on the side for a completely different flavor profile that still delivers the same comforting casserole experience.
- Create an Italian-inspired version by using cooked Italian sausage instead of chicken, adding 1/2 cup of grated Parmesan cheese to the mixture, and incorporating 1 teaspoon of Italian seasoning. Top with mozzarella cheese and sprinkle with garlic breadcrumbs before baking. Serve with marinara sauce for dipping – it’s like a deconstructed stuffed pasta shell in casserole form.
- For a lighter option, use Greek yogurt instead of sour cream, low-fat cream of chicken soup, and reduce the mayonnaise by half. Increase the broccoli to 4 cups and add 1 cup of sliced mushrooms for extra vegetables. Use whole grain rice and top with a mixture of whole wheat breadcrumbs and Parmesan instead of the buttered panko topping.
- Transform it into a buffalo chicken casserole by mixing 1/2 cup of buffalo sauce into the creamy base and using blue cheese crumbles instead of cheddar. Add 1/2 cup of diced celery for crunch and top with a mixture of breadcrumbs and crumbled blue cheese. Serve with extra buffalo sauce and ranch dressing for the ultimate game day comfort food.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! This casserole is fantastic for make-ahead meals. You can assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 5-10 minutes to the baking time since it’s starting cold. The breadcrumb topping might not get quite as crispy when made ahead, so you could wait to add that until just before baking if you prefer maximum crunch.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly well in this recipe. There’s no need to thaw it completely – just let it sit at room temperature for 15-20 minutes to remove excess ice crystals, then pat dry thoroughly with paper towels to prevent your casserole from becoming watery. Frozen broccoli florets are actually blanched before freezing, so they’ll cook perfectly during the baking process. You might need to break apart any large clumps before adding to the mixture.
How should I store leftovers and for how long?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, individual portions can be microwaved for 2-3 minutes until heated through, or you can reheat larger portions in a 350°F oven for 15-20 minutes. If the topping has softened, you can sprinkle a little extra cheese and breadcrumbs before reheating to restore the crispy texture. I don’t recommend freezing the fully assembled and baked casserole as the creamy sauce can separate upon thawing.
Can I use brown rice instead of white rice?
Brown rice can be used, but requires some adjustments. Since brown rice has a different texture and cooking time, make sure it’s fully cooked and cooled before adding to the mixture. You may need to increase the liquid slightly – add an extra 2-3 tablespoons of milk to account for brown rice’s tendency to absorb more moisture. The baking time might need to be extended by 5-7 minutes as well. The result will be heartier and nuttier, but equally delicious.
What can I use instead of cream of chicken soup?
If you prefer not to use canned soup, you can make a simple white sauce instead. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and cook for 1 minute. Gradually whisk in 1 cup of chicken broth and 1/2 cup of milk until smooth. Cook until thickened, then season with salt, pepper, and a pinch of poultry seasoning. This homemade version allows you to control the sodium content and avoids preservatives found in canned soups.
Summary
This chicken broccoli rice casserole combines tender chicken, crisp broccoli, and fluffy rice in a creamy, cheesy sauce topped with crispy breadcrumbs. Easy to make ahead and perfect for busy weeknights, it’s comfort food that everyone will love. Customize with your favorite variations for endless delicious possibilities.
