Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole is the kind of dinner I can put together without thinking too much about what to make. You get tender chicken, fluffy rice, broccoli, and plenty of melted cheese all baked together in one dish.

I like recipes like this because they do not need much preparation. Once the chicken and rice are ready, everything gets mixed with a creamy sauce and finished in the oven.

The broccoli adds some freshness and color, while the rice makes the casserole filling enough for the whole family. And of course, the melted cheese on top is what brings everything together.

It is also a great way to use leftover cooked chicken and rice. When I have both in the refrigerator, this casserole can turn them into a completely different dinner.

Why You Will Love This Recipe

Chicken Broccoli Rice Casserole is creamy, cheesy, filling, and easy to prepare. You only need a handful of basic ingredients to make a complete meal.

Broccoli and chicken give the casserole plenty of substance, while the rice soaks up the creamy sauce as everything bakes together.

You can use fresh or frozen broccoli, and leftover cooked chicken works perfectly. It is the kind of recipe you can adjust based on what you already have in the kitchen.

Ingredients for Chicken Broccoli Rice Casserole

For the Casserole

• Cooked chicken: Use 2 cups of shredded or chopped cooked chicken.
• Cooked rice: Use 2 cups of cooked white or brown rice.
• Broccoli: Use 2 cups of small broccoli florets, fresh or frozen.
• Cream of chicken soup: Use 1 can, about 10.5 ounces.
• Milk: Use ½ cup to loosen the creamy sauce.
• Cheddar cheese: Use 1½ cups shredded cheddar cheese.
• Garlic powder: Use ½ teaspoon.
• Salt and black pepper: Add to taste.

For the Topping

• Parmesan cheese: Use 2 tablespoons, optional.
• Breadcrumbs: Use ½ cup for a lightly crispy topping.
• Butter: Use 1 tablespoon, melted.

How to Make Chicken Broccoli Rice Casserole

• Preheat the oven: Set your oven to 375°F and lightly grease a medium-sized baking dish with cooking spray or a little butter. Let the oven heat while you prepare the casserole so it is ready as soon as everything is mixed.
• Prepare the broccoli: If you are using fresh broccoli, cut it into small florets. If using frozen broccoli, let it thaw and drain away any excess water so the casserole does not become watery while baking.
• Make the creamy sauce: In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, salt, and black pepper. Stir until the mixture is smooth and the milk is fully incorporated into the soup.
• Add the chicken and rice: Add the cooked chicken and cooked rice to the bowl with the creamy sauce. Stir gently until everything is evenly coated. Break apart any large pieces of chicken or rice so the casserole has an even texture throughout.
• Add the broccoli: Fold the broccoli into the chicken and rice mixture, making sure the florets are spread evenly. You want enough broccoli throughout the casserole so every serving gets a good mix of chicken, rice, and vegetables.
• Add the cheese: Stir in about 1 cup of the shredded cheddar cheese, saving the remaining cheese for the top. Mixing some cheese directly into the filling helps make the casserole creamy and cheesy all the way through.
• Transfer to the baking dish: Spoon the mixture into the prepared baking dish and spread it into an even layer. Use the back of a spoon to smooth the surface so the cheese and topping can cover everything evenly.
• Add the cheese topping: Sprinkle the remaining cheddar cheese over the top of the casserole. Try to spread it evenly from edge to edge so you get a golden, melted layer in every serving.
• Prepare the crispy topping: In a small bowl, mix the breadcrumbs with the melted butter and Parmesan cheese if using. Stir until the breadcrumbs are lightly coated, then sprinkle them over the cheese layer.
• Bake the casserole: Place the dish in the preheated oven and bake for about 25 to 30 minutes, or until the casserole is hot and bubbling around the edges and the cheese has melted completely.
• Brown the top if needed: If the casserole is heated through but the topping is not golden enough, place it under the broiler for 1 to 2 minutes. Keep a close eye on it during this step because the breadcrumbs and cheese can brown very quickly.
• Let it rest: Remove the casserole from the oven and let it rest for about 5 minutes before serving. This gives the creamy sauce time to settle slightly and makes the casserole easier to scoop.
• Serve warm: Spoon the casserole onto plates while it is still hot and cheesy. Make sure each serving gets some of the crispy topping along with the chicken, rice, and broccoli.

What to Serve Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole already contains protein, vegetables, rice, and a creamy sauce, so I usually keep the sides very simple. A fresh green salad is probably the easiest choice because the crisp vegetables balance the richness of the casserole.

You can also serve steamed green beans or roasted carrots if you want another vegetable on the table. Keep the seasoning light so the side dish does not compete with the cheesy chicken and broccoli.

If you want something extra comforting, warm dinner rolls are a nice addition. They are especially good for picking up any creamy sauce left on the plate.

For me, though, this casserole is filling enough on its own. A simple salad and the casserole make a very easy family dinner.

How to Store and Reheat

Store leftover Chicken Broccoli Rice Casserole in an airtight container or cover the baking dish tightly and refrigerate for 3 to 4 days. Let the casserole cool slightly before covering it and placing it in the refrigerator.

When reheating, individual portions can be warmed in the microwave in short intervals, stirring or checking the center between each one. If the rice seems dry, add a small splash of milk or chicken broth before reheating.

For a crispier topping, reheat portions in a 350°F oven or toaster oven for about 10 to 15 minutes. This brings back some of the texture that the breadcrumbs lose in the refrigerator.

Avoid reheating the entire casserole repeatedly. Instead, warm only the amount you plan to eat so the chicken and rice stay moist and the cheese does not become overly tough.