Chicken Broccoli Rice Casserole is a comforting and hearty dish that brings together tender chicken, fresh broccoli, and creamy rice all baked into a warm, cheesy casserole. It’s a simple meal that feels like a big hug on a plate with its soft textures and mild, cozy flavors.
I love making this casserole on busy weeknights because it’s straightforward and fills the whole house with that amazing baked cheese aroma. Plus, it’s one of those meals that everyone at my table always asks for seconds on—especially when the broccoli is just perfectly cooked and the chicken is juicy.
My favorite way to serve it is straight from the oven with a side of extra steamed veggies or a light salad to balance things out. It’s a complete, satisfying meal that feels homemade but doesn’t take all day to prepare. If you’ve got some leftover casserole, it’s even better the next day for a quick lunch or dinner!
Key Ingredients & Substitutions
Cooked Chicken: I prefer using leftover roasted chicken or rotisserie chicken for convenience. You can also use cooked turkey or cooked tofu for a vegetarian option.
Broccoli: Fresh broccoli florets work best for texture and flavor. Frozen broccoli is a good substitute, just thaw and drain well to avoid extra moisture.
Cheddar Cheese: Sharp cheddar adds great flavor. Feel free to mix in mozzarella or Monterey Jack for a milder, stretchier melt.
Cream of Chicken Soup: This adds creaminess and depth. For a lighter version, try cream of mushroom or a homemade white sauce.
Sour Cream: Adds tang and richness. You can swap with Greek yogurt for a healthier twist or use cream cheese for extra creaminess.
How Do You Avoid a Watery Casserole?
One common challenge is excess liquid making the casserole soggy. Here’s how I keep it just right:
- Steam broccoli until just tender; don’t overcook or add water.
- Drain any frozen broccoli really well before mixing.
- Use cooked rice and chicken that aren’t wet or saucy.
- Mix sour cream and soup well to evenly coat ingredients without extra moisture.
- After baking, let the casserole rest for 5 minutes to firm up before serving.
Equipment You’ll Need
- 9×13-inch baking dish – I recommend this size because it’s perfect for evenly baking the casserole without spilling.
- Steamer or microwave-safe bowl – makes steaming broccoli quick and easy, keeping it tender but not soggy.
- Mixing bowls – you’ll need at least two for combining the ingredients and whisking the sauce.
- Whisk or spoon – helps you mix the sour cream, soup, and seasonings smoothly.
- Measuring cups and spoons – for accurate ingredient portions, which makes the dish turn out just right.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different protein that still stays tender and flavorful.
- Add cooked bacon bits or crispy onions on top before baking for extra crunch and flavor.
- Mix in different cheeses like mozzarella or pepper jack for a spicy, melty twist.
- Stir in sautéed mushrooms, sliced bell peppers, or shredded carrots for more veggies and color.
How to Make Chicken Broccoli Rice Casserole
Ingredients You’ll Need:
- 2 cups cooked white rice
- 2 cups cooked chicken breast, shredded or diced
- 3 cups fresh broccoli florets
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, so you’ll have a delicious, comforting meal ready in under 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Broccoli:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so your casserole doesn’t stick. Next, steam the broccoli florets for about 3-4 minutes until they’re just tender. Make sure to drain them well to avoid extra moisture in the casserole.
2. Mix the Main Ingredients:
In a large bowl, combine the cooked rice, cooked chicken, steamed broccoli, and 1 cup of shredded cheddar cheese. In a separate bowl, whisk together the sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
3. Combine and Bake:
Pour the sour cream mixture over the rice, chicken, and broccoli mixture. Gently stir until everything is evenly coated. Spread this mixture evenly into your prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Bake uncovered for 25-30 minutes until the casserole is hot, bubbly, and the cheese on top has melted and turned lightly golden brown.
4. Rest and Serve:
Remove your casserole from the oven and let it sit for about 5 minutes to set. If you like, sprinkle some fresh dill or parsley on top for a bit of color and fresh flavor. Serve warm and enjoy this creamy, cheesy, and satisfying dish!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen broccoli thoroughly to avoid excess moisture that could make the casserole watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole as directed, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Cream of Chicken Soup?
Yes, you can use cream of mushroom soup or make a simple homemade white sauce for a lighter version. Just keep the consistency similar to maintain the creaminess of the casserole.