Creamy, cheesy, and loaded with wholesome ingredients, this Chicken Broccoli Casserole recipe is a comforting dinner that’s perfect for busy nights.

Tender chicken, fresh broccoli, fluffy rice, and a rich cheese sauce come together in one baking dish to create a meal that’s hearty, satisfying, and incredibly easy to make. It’s the kind of recipe that everyone at the table looks forward to, and leftovers taste just as good the next day.

Chicken Broccoli Casserole is a classic family favorite made with cooked chicken, broccoli, rice, a creamy sauce, and plenty of melted cheese. Everything bakes together until hot and bubbly, creating the perfect combination of creamy, cheesy, and savory flavors. It’s naturally high in protein, easy to customize with different vegetables or cheeses, and ideal for meal prep because it reheats beautifully throughout the week.

I make Chicken Broccoli Casserole whenever I need a dependable dinner that doesn’t require much effort. It’s also one of my favorite ways to use leftover rotisserie chicken and extra broccoli sitting in the refrigerator. I usually serve it with a simple salad or warm dinner rolls, and it’s always one of those meals that disappears quickly.

Why You’ll Love This Recipe

Name: Chicken Broccoli Casserole
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 boneless (skinless chicken breasts, cooked and diced); 4 cups broccoli florets; 2 cups cooked white rice; 2 tablespoons butter; 1 small onion (diced); 3 garlic cloves (minced); 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups shredded sharp cheddar cheese (divided); ¼ cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

Ready in about 1 hour.
Made in one baking dish for easy cleanup.
Creamy, cheesy, and incredibly comforting.
Naturally high in protein.
A great way to use leftover chicken.
Perfect for meal prep and leftovers.
Easy to customize with your favorite vegetables.
Family-friendly and beginner-friendly.

Ingredients You’ll Need

For the Casserole

2 cups cooked chicken, shredded or diced – Tender chicken is the star of the casserole. Rotisserie chicken or leftover baked chicken makes this recipe even easier.
3 cups broccoli florets – Fresh broccoli adds color, texture, and nutrition. Lightly steam it for a few minutes before mixing it into the casserole so it stays tender without becoming mushy.
2 cups cooked white rice – Cooked rice makes the casserole hearty and helps absorb the creamy sauce. Brown rice also works well if you prefer.
1 can (10.5 ounces) cream of chicken soup – Cream of chicken soup creates the rich, creamy base that holds everything together.
½ cup sour cream – Sour cream adds extra creaminess and a slight tang that balances the rich cheese.
2 cups shredded cheddar cheese, divided – Cheddar cheese melts beautifully and creates a golden, bubbly topping. Reserve some for sprinkling over the casserole before baking.
½ cup milk – Milk thins the sauce slightly so it coats all the ingredients evenly.
1 small onion, finely diced – Onion adds sweetness and builds extra flavor throughout the casserole.
2 garlic cloves, minced – Fresh garlic adds savory depth that complements the chicken and cheese.
1 teaspoon Italian seasoning – Italian seasoning gives the casserole a little extra flavor without overpowering the other ingredients.
½ teaspoon paprika – Paprika adds mild smoky flavor and a touch of color.
1 teaspoon salt – Salt enhances the flavors of the casserole. Adjust depending on how salty your soup and cheese are.
½ teaspoon black pepper – Black pepper adds gentle warmth.
2 tablespoons chopped fresh parsley – Fresh parsley adds color and a fresh finish before serving.

Kitchen Tools You’ll Need

9×13-inch baking dish
Large mixing bowl
Measuring cups and spoons
Cutting board
Sharp knife
Mixing spoon
Aluminum foil

How to Make Chicken Broccoli Casserole

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Prepare the casserole mixture

In a large mixing bowl, combine the cooked chicken, steamed broccoli, cooked rice, cream of chicken soup, sour cream, milk, onion, garlic, Italian seasoning, paprika, salt, black pepper, and 1½ cups shredded cheddar cheese.

Stir until everything is evenly coated.

Step 3: Assemble the casserole

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Sprinkle the remaining ½ cup cheddar cheese evenly over the top.

Step 4: Bake

Cover the dish loosely with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

Step 5: Rest and serve

Let the casserole rest for 10 minutes before serving.

Garnish with chopped fresh parsley and enjoy while warm.

Recipe Variations

Chicken Broccoli Cheese Casserole

Use a blend of cheddar, mozzarella, and Monterey Jack cheese for an extra cheesy version.

Chicken Broccoli Casserole with Pasta

Replace the rice with cooked penne, rotini, or egg noodles for a delicious pasta variation.

Low-Carb Chicken Broccoli Casserole

Skip the rice and add extra broccoli or cauliflower rice for a lighter, low-carb meal.

Spicy Chicken Broccoli Casserole

Mix in diced jalapeños, crushed red pepper flakes, or a dash of hot sauce for extra heat.

What to Serve With Chicken Broccoli Casserole

Dinner rolls
Garlic bread
Caesar salad
Mixed green salad
Roasted carrots
Green beans
Steamed asparagus
Corn on the cob
Fresh fruit salad
Roasted Brussels sprouts

How to Store and Reheat

Refrigerator

Store leftover Chicken Broccoli Casserole in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the fully baked casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave until hot, or bake the casserole in a 350°F (175°C) oven for about 20 minutes. If it looks a little dry, stir in a splash of milk before reheating.

Common Mistakes to Avoid

Overcooking the broccoli

Steam the broccoli just until it’s slightly tender. It will continue cooking in the oven, so overcooking it beforehand can make it mushy.

Using too much liquid

Measure the milk and other wet ingredients carefully. Too much liquid can make the casserole runny instead of creamy.

Skipping the resting time

Let the casserole rest for 10 minutes before serving. This helps the sauce thicken and makes it easier to serve.

Overbaking the casserole

Bake only until the cheese is melted and bubbly. Overbaking can dry out the chicken and make the casserole less creamy.

Forgetting to season

Taste the sauce before combining everything if possible. A little extra salt, pepper, or Italian seasoning can make a big difference.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Rotisserie chicken is one of the easiest and most flavorful options for making Chicken Broccoli Casserole.

Can I use frozen broccoli?

Absolutely. Thaw the broccoli and drain any excess moisture before adding it to the casserole to prevent it from becoming watery.

Can I make Chicken Broccoli Casserole ahead of time?

Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.

Can I freeze Chicken Broccoli Casserole?

Yes. Bake the casserole first, let it cool completely, then freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.

What other vegetables can I add?

Try cauliflower, mushrooms, peas, carrots, spinach, corn, zucchini, or bell peppers to make the casserole even heartier and more nutritious.

Chicken Broccoli Casserole

This chicken broccoli casserole recipe is creamy, cheesy, and packed with tender chicken and fresh broccoli in a rich homemade cheese sauce. It's baked until hot and bubbly with a golden cheese topping, making it a comforting dinner that's perfect for busy weeknights or family meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings: 6

Course: dinner

Cuisine: American

Ingredients Method Notes

Ingredients

2 boneless skinless chicken breasts, cooked and diced
4 cups broccoli florets
2 cups cooked white rice
2 tablespoons butter
1 small onion diced
3 garlic cloves minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Method

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately transfer them to a bowl of ice water. Drain well and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth and milk until smooth. Add the garlic powder, onion powder, salt, and black pepper, then simmer for 3 to 5 minutes until slightly thickened.
Remove the skillet from the heat and stir in 1½ cups of the cheddar cheese and the Parmesan until melted and smooth.
Fold in the cooked chicken, broccoli, and cooked rice until evenly coated in the sauce.
Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese.
Bake for 20 to 25 minutes, or until the casserole is hot and bubbly. Let it rest for 10 minutes, garnish with fresh parsley, and serve.

Notes

Blanching the broccoli for a couple of minutes keeps it bright green and tender while preventing it from becoming mushy during baking.
Drain the broccoli thoroughly after blanching. Excess water can make the cheese sauce thin and watery.
Freshly shred the cheddar cheese for the smoothest, creamiest sauce. Pre-shredded cheese doesn’t melt as well because of the added anti-caking agents.
Rotisserie chicken is a great time-saving option and works perfectly in this casserole.
Let the casserole rest for 10 minutes before serving. This gives the sauce time to thicken slightly, making it easier to scoop and serve neat portions.