There’s something undeniably comforting about a chicken broccoli rice casserole that makes it a perennial favorite in homes across the country. This hearty one-dish meal combines tender chunks of chicken, vibrant broccoli florets, and fluffy rice all bound together in a creamy, cheesy sauce that bubbles to golden perfection in the oven. It’s the kind of recipe that feels like a warm hug on a plate.

I’ve been making this casserole for years, tweaking and perfecting it along the way. What started as a way to use up leftover chicken and rice has evolved into one of my family’s most requested dinners. The beauty of this dish lies in its simplicity and adaptability—you can dress it up or down, make it ahead of time, and customize it to suit your taste preferences or what you have on hand.

Why I Love These

This casserole combines all the elements of a complete meal in one dish, making it perfect for busy weeknights when I need something substantial yet uncomplicated.

The creamy cheese sauce brings everything together while the contrast between tender chicken, al dente broccoli, and fluffy rice creates a satisfying texture in every bite.

I make this whenever I need a reliable crowd-pleaser that can be prepped ahead and produces fantastic leftovers for lunch the next day.

Ingredients

2 cups cooked rice (white or brown)
2 cups cooked chicken, shredded or diced
2 cups fresh or frozen broccoli florets
1 cup shredded cheddar cheese (plus extra for topping)
1 can (10.5 oz) condensed cream of chicken soup (or homemade substitute)
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs mixed with 2 tablespoons melted butter for a crispy topping (optional)

How To Make

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking dish.
If using fresh broccoli, steam or blanch the florets for 2-3 minutes until tender, then drain well.
In a large bowl, combine cooked rice, chicken, broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spread the mixture evenly in the prepared baking dish.
Sprinkle extra cheddar cheese over the top and, if desired, add the buttered breadcrumbs for a crispy topping.
Bake uncovered for 25-30 minutes, or until bubbling and golden on top. Let cool slightly before serving.

Nutrition

This chicken broccoli rice casserole offers a well-balanced nutritional profile, combining lean protein from the chicken, complex carbohydrates from the rice, and essential vitamins and minerals from the broccoli. It’s particularly rich in protein, making it ideal for active individuals and families looking for a satisfying meal that supports muscle maintenance and growth.

The casserole provides significant amounts of vitamin C and vitamin K from the broccoli, while the cheese adds calcium and vitamin D. For a lighter version, you can use low-fat cheese, Greek yogurt instead of sour cream, and brown rice instead of white for added fiber and nutrients.

This dish contains common allergens like dairy from the cheese and sour cream. For a dairy-free alternative, substitute with dairy-free cheese and coconut cream. The recipe is naturally gluten-free if you use gluten-free breadcrumbs or omit them altogether, making it adaptable for those with gluten sensitivities.

Tips & Variations

Save time by using rotisserie chicken and pre-cooked rice—you can even prepare all components the day before and simply assemble and bake when ready to serve.
For a Southwest twist, add a can of drained Rotel tomatoes, substitute pepper jack for the cheddar cheese, and mix in 1 teaspoon of cumin and chili powder to the sauce.
Make it dairy-free by using coconut milk instead of sour cream and nutritional yeast or dairy-free cheese alternatives in place of the traditional cheeses.

Ways To Serve Them

Pair with a simple green salad dressed with lemon vinaigrette for a refreshing contrast to the rich casserole
Serve alongside crusty garlic bread or warm dinner rolls to soak up the creamy sauce
Add a side of cranberry sauce for a sweet-tart complement that works especially well during the holiday season
For a complete comfort food experience, serve with roasted root vegetables or a side of steamed green beans almondine

Proper Storage

Fridge: Allow the casserole to cool completely before transferring to an airtight container or covering the baking dish tightly with plastic wrap. Store in the refrigerator for up to 4 days.
Freezer: This casserole freezes beautifully. Portion into individual servings or freeze the entire casserole (without the breadcrumb topping) in a freezer-safe container for up to 3 months. If freezing a whole casserole, use a disposable aluminum pan for easier storage.
Reheat: For individual portions, microwave on medium power with a damp paper towel over the top to prevent drying out, about 2-3 minutes. For larger portions, reheat covered in a 325°F oven for 20-25 minutes until heated through. Add a sprinkle of fresh cheese on top during the last few minutes for extra creaminess.

Chicken Broccoli Rice Casserole

Ingredients

2 cups cooked rice (white or brown)
2 cups cooked chicken, shredded or diced
2 cups fresh or frozen broccoli florets
1 cup shredded cheddar cheese (plus extra for topping)
1 can (10.5 oz) condensed cream of chicken soup (or homemade substitute)
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs mixed with 2 tablespoons melted butter for a crispy topping (optional)

Directions

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking dish.
If using fresh broccoli, steam or blanch the florets for 2-3 minutes until tender, then drain well.
In a large bowl, combine cooked rice, chicken, broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spread the mixture evenly in the prepared baking dish.
Sprinkle extra cheddar cheese over the top and, if desired, add the buttered breadcrumbs for a crispy topping.
Bake uncovered for 25-30 minutes, or until bubbling and golden on top. Let cool slightly before serving.