Sometimes, all you need is a cozy, cheesy casserole to make everything better. Seriously, this chicken broccoli and rice casserole is the ultimate comfort food that’s both hearty and totally satisfying. Plus, it’s a one-dish wonder that’ll have everyone asking for seconds!
Why This Recipe Works
- This recipe uses pre-cooked chicken and rice, cutting down on active cooking time and making it perfect for busy weeknights when you need dinner on the table fast.
- The combination of sharp cheddar and creamy soups creates a rich, velvety sauce that clings to every bite, ensuring maximum flavor in every forkful.
- Broccoli adds a pop of color and nutrition, balancing the richness of the cheese and making this casserole a well-rounded meal that’s both indulgent and wholesome.
- Baking it uncovered at the end allows the top to develop a golden, crispy crust that contrasts beautifully with the tender, saucy interior.
- It’s incredibly versatile—swap ingredients based on what you have on hand, and it still turns out delicious every time.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 cups cooked white rice
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for topping)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Whisk or spoon for stirring
- Measuring cups and spoons
- Aluminum foil
Instructions
Preheat and Prep
First things first, preheat your oven to 375°F. This ensures it’s nice and hot when you’re ready to bake, which is key for that perfect golden top. While that’s heating up, grab your 9×13 inch baking dish and give it a light coating of non-stick spray or a quick butter rub to prevent any sticking disasters. Trust me, no one wants to scrape cheese off the pan instead of eating it! Now, in a large mixing bowl, combine the cooked chicken, cooked rice, and chopped broccoli florets. Mix them gently so everything is evenly distributed—this way, every scoop gets a bit of all the good stuff. Tip: If your broccoli is frozen, no need to thaw it first; it’ll cook perfectly in the casserole, saving you an extra step.
Make the Sauce
In that same large mixing bowl (or a separate one if you prefer less mess), whisk together the cream of chicken soup, cheddar cheese soup, sour cream, and milk until smooth and well combined. This is where the magic happens—the soups and sour cream create a creamy, luxurious base that’ll coat every ingredient beautifully. Add in the garlic powder, onion powder, and black pepper, and give it another good stir to incorporate those flavors evenly. If the mixture seems too thick, you can add another tablespoon or two of milk to loosen it up, but don’t overdo it; we want a thick sauce that holds its own. Once it’s smooth, fold in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for later. This cheesy sauce is the heart of the casserole, so take a moment to taste it and adjust seasonings if needed.
Combine Everything
Now, pour that glorious cheesy sauce over the chicken, rice, and broccoli mixture in the large bowl. Using a spatula or large spoon, gently fold everything together until every grain of rice and every broccoli floret is evenly coated. Be careful not to overmix, though—you want to maintain some texture and avoid turning the rice into mush. The goal is a homogenous but still chunky mixture that’ll bake up perfectly. Once combined, transfer the whole shebang into your prepared baking dish, spreading it out into an even layer. Use the back of your spoon to smooth the top, ensuring it bakes evenly without any dry spots. Tip: For extra flavor, you can sprinkle a little extra black pepper or even a dash of cayenne over the top before baking if you like a bit of heat.
Bake to Perfection
Cover the baking dish tightly with aluminum foil—this helps trap steam and cook the casserole through without drying it out. Pop it into the preheated 375°F oven and bake for 25 minutes. After that time, remove the foil (carefully, steam is hot!) and sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. If you’re using paprika, now’s the time to dust a light layer over the cheese for color and a subtle smoky flavor. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is fully melted, bubbly, and starting to turn golden brown around the edges. You’ll know it’s done when the edges are sizzling and the center is hot all the way through.
Rest and Serve
Once out of the oven, resist the urge to dive right in—let the casserole rest for about 5-10 minutes before serving. This allows the sauce to thicken up slightly and makes it easier to scoop without everything falling apart. During this time, the flavors meld together even more, making each bite even more delicious. Serve it up hot, garnished with fresh parsley if you’re feeling fancy, and watch it disappear. Tip: Leftovers reheat beautifully in the microwave or oven, so make a big batch and enjoy it for days! Just store any extras in an airtight container in the fridge for up to 3 days.
Tips and Tricks
For the best texture, use day-old rice that’s been cooled completely—freshly cooked rice can sometimes turn mushy when baked. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet to cool quickly before using. To save time, use a rotisserie chicken; it’s already cooked and seasoned, adding an extra layer of flavor without any effort. If you’re using frozen broccoli, there’s no need to thaw it first—just chop it if needed and toss it in straight from the freezer; it’ll cook perfectly in the casserole and won’t make things watery. For a creamier sauce, substitute half of the milk with heavy cream or Greek yogurt instead of sour cream for a tangier twist. If you’re watching sodium, use low-sodium soups and reduce added salt, relying more on herbs like thyme or rosemary for flavor. To make this ahead, assemble the casserole up to the baking step, cover it, and refrigerate for up to 24 hours; when ready, bake it straight from the fridge, adding an extra 5-10 minutes to the covered baking time. For a crispier top, broil the casserole for the last 2-3 minutes after baking, but keep a close eye to prevent burning. If you’re doubling the recipe, use two 9×13 dishes or a larger roasting pan, and increase baking time by 10-15 minutes. Always let the casserole rest after baking—this helps the sauce set and makes serving much cleaner. For extra nutrition, add other veggies like diced carrots or peas, but sauté them briefly first to soften. If you’re out of cheddar cheese soup, mix 1 cup of shredded cheddar with an extra 1/4 cup of milk and a tablespoon of flour to mimic the consistency. Store leftovers in portion-sized containers for easy reheating, and freeze unbaked casseroles for up to 3 months—just thaw overnight in the fridge before baking. Finally, for a party, turn this into individual servings by baking in ramekins, reducing the baking time to 20-25 minutes total.
Recipe Variations
- Swap the chicken for cooked turkey or ham—perfect for using up holiday leftovers. The smoky flavor of ham pairs wonderfully with the cheese, and turkey keeps it lean but still delicious. Just use the same amount by weight, and you’ve got a whole new meal.
- Use different cheeses like Monterey Jack for meltiness, pepper Jack for spice, or a blend of mozzarella and Parmesan for an Italian twist. Each cheese brings its own personality; try Gruyère for a nutty flavor or Colby for a milder taste.
- Add in other vegetables such as diced bell peppers, mushrooms, or spinach for extra color and nutrients. Sauté them lightly before adding to avoid excess moisture, and you’ll boost the veggie content without compromising texture.
- Make it gluten-free by using gluten-free cream soups and ensuring all other ingredients are certified GF. Many brands offer gluten-free condensed soups now, so it’s an easy swap that keeps everyone happy.
- Turn it into a buffalo chicken version by mixing in 1/4 cup of buffalo sauce and using blue cheese crumbles instead of cheddar. Serve with celery sticks on the side for that game-day vibe everyone loves.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works great in this recipe—no need to thaw it first. Just chop it into bite-sized pieces if necessary, and toss it in straight from the freezer. It’ll cook through perfectly during baking and won’t make the casserole watery, as long as you don’t overdo the liquid elsewhere. In fact, frozen broccoli can sometimes hold its shape better than fresh, making it a convenient and reliable option.
How long does this casserole last in the fridge?
Stored in an airtight container, this casserole will keep well in the refrigerator for up to 3 days. To reheat, portion it out and microwave on high for 2-3 minutes, or bake it covered at 350°F for 15-20 minutes until heated through. The cheese might not be as crispy after refrigeration, but the flavors deepen, making leftovers just as tasty—if not more so!
Can I freeze this chicken broccoli rice casserole?
Yes, this casserole freezes beautifully! Assemble it completely but do not bake it; cover tightly with plastic wrap and then foil, and freeze for up to 3 months. When ready to eat, thaw it overnight in the fridge, then bake as directed, adding an extra 10-15 minutes to the covered baking time. You can also freeze baked portions for quicker meals—just reheat from frozen in the oven at 375°F for 25-30 minutes.
What can I use instead of cream of chicken soup?
If you’re out of cream of chicken soup, you can substitute with cream of mushroom or celery soup for a similar creamy base. For a homemade version, mix 1 cup of chicken broth with 1/2 cup of heavy cream, 2 tablespoons of flour, and seasonings, then simmer until thickened. This swap might alter the flavor slightly but still delivers that comforting texture we all love.
Is this recipe kid-friendly?
Totally! This casserole is a hit with kids thanks to its cheesy, mild flavor and familiar ingredients. To make it even more appealing, you can chop the broccoli extra small or blend it into the sauce for picky eaters. Serve it with a side of apple slices or carrot sticks, and watch it become a family favorite—plus, it’s a sneaky way to get veggies into their diet.
Summary
This chicken broccoli and rice casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor. Perfect for busy nights or cozy gatherings, it’s easy to customize and always a crowd-pleaser. Whip it up and enjoy!
