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Cheesy Chicken, Broccoli, and Rice Casserole Recipe

Broccoli Rice Cheese and Chicken Casserole is a comforting, family-friendly one-dish meal that pairs tender chicken and fluffy rice with crisp broccoli in a rich, creamy cheese sauce. Easy to prepare and ideal for busy weeknights, this casserole can be assembled ahead of time and baked when you’re ready. The combination of simple pantry ingredients and fresh vegetables makes it both satisfying and versatile.

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Equipment:

  • Large skillet
  • 9×13-inch baking dish
  • Mixing bowl
  • Saucepan (optional, for cooking rice)
  • Spatula or wooden spoon
  • Measuring cups and spoons

Ingredients:

  • 2 cups cooked chicken, shredded or diced
  • 2 cups cooked rice (white or brown)
  • 2 cups broccoli florets, steamed or blanched
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded cheddar cheese
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter
  • Optional: 1/4 cup breadcrumbs or crushed crackers for topping

Instructions:

  1. Preheat the oven: Set the oven to 350°F (175°C).
  2. Sauté onion and garlic: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
  3. Prepare the sauce: Add the cream of chicken soup, milk, sour cream, salt, pepper, garlic powder, and onion powder to the skillet. Stir until smooth and warm, about 3–4 minutes.
  4. Mix the casserole: In a large mixing bowl combine the cooked chicken, cooked rice, steamed broccoli, and 1 1/2 cups of the shredded cheddar. Pour the warm sauce over the mixture and stir until everything is evenly coated.
  5. Assemble: Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly. Top with the remaining 1/2 cup shredded cheddar. If you like a crunchy topping, sprinkle breadcrumbs or crushed crackers over the cheese.
  6. Bake: Bake for 25–30 minutes, until the cheese is melted, bubbly, and the top is lightly golden.
  7. Rest and serve: Remove from the oven and let the casserole sit a few minutes before serving. Garnish with chopped parsley or additional cheese if desired.

Tips:

  • Chicken choices: Use rotisserie chicken, leftover roasted chicken, or cooked boneless breasts for convenience.
  • Rice options: White or brown rice both work; fresh-cooked rice is best to avoid sogginess.
  • Vegetable swaps: Add or replace broccoli with peas, cauliflower, or diced carrots for variation.
  • Make ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Freeze for up to 3 months; thaw in the fridge before baking.
  • Seasoning adjustment: Taste the sauce before combining and adjust salt and pepper to your preference.

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Broccoli Rice Cheese and Chicken Casserole delivers creamy, cheesy comfort with a good balance of protein, grains, and vegetables. It’s an approachable recipe for cooks of any level, perfect for family dinners, potlucks, or meal prep. Customize the mix-ins and toppings to match what you have on hand, and enjoy a hearty, delicious meal that’s simple to make and easy to love.

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Broccoli Rice Cheese and Chicken Casserole

A creamy, cheesy casserole that blends cooked chicken, rice, and broccoli for a simple, satisfying family meal. Easy to customize and perfect for make-ahead dinners.
IngredientsEquipmentMethodNotes

Ingredients

  

  • 2 cups cooked chicken shredded or diced
  • 2 cups cooked rice white or brown
  • 2 cups broccoli florets steamed or blanched
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups shredded cheddar cheese
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter
  • Optional: 1/4 cup breadcrumbs or crushed crackers for topping

Equipment

  • Large skillet
  • 9×13-inch baking dish
  • Mixing bowl
  • Saucepan (optional, for cooking rice)
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method

 

  1. Preheat the oven to 350°F (175°C).
  2. Melt butter in a skillet over medium heat. Sauté diced onion until softened, about 5 minutes, then add minced garlic and cook 1 minute more.
  3. Stir in the cream of chicken soup, milk, sour cream, salt, pepper, garlic powder, and onion powder. Heat until smooth, about 3–4 minutes.
  4. In a large bowl, combine cooked chicken, cooked rice, steamed broccoli, and 1 1/2 cups shredded cheddar. Pour the sauce over and mix to combine.
  5. Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup cheddar and optional breadcrumbs or crushed crackers.
  6. Bake for 25–30 minutes until the cheese is melted, bubbly, and the top is golden.

Notes

Allow the casserole to rest a few minutes before serving. Garnish with fresh parsley or extra cheese if desired.