There are few things more comforting than a bubbling casserole fresh out of the oven. This Cheesy Chicken Broccoli Rice Casserole brings together tender chicken, vibrant broccoli, and fluffy rice in a rich, creamy cheese sauce that the whole family will love.
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It's a complete meal in one dish, perfect for busy weeknights, and it's a great way to get your kids to eat their veggies. Plus, it's incredibly easy to customize with whatever cheese you have on hand.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (270g) long-grain white rice
Use long-grain for fluffy results; substitute brown rice but increase liquid and baking time.
2 cups (480ml) low-sodium chicken broth
Low-sodium lets you control salt; vegetable broth works too.
1 cup (240ml) whole milk
Whole milk makes it creamier; use 2% or unsweetened almond milk for lighter.
2 cups (300g) cooked chicken breast, shredded
Rotisserie chicken is a time-saver; leftover turkey works great.
3 cups (240g) broccoli florets
Fresh or frozen (thawed) both work; frozen may need extra baking time.
1 can (10.5 oz / 298g) condensed cream of chicken soup
Use cream of mushroom for a different flavor; for homemade, see note.
2 cups (226g) shredded sharp cheddar cheese, divided
Sharp cheddar adds flavor; substitute Colby or Monterey Jack.
1/2 cup (60g) grated Parmesan cheese
Adds savory depth; use Pecorino Romano if you prefer.
1 teaspoon garlic powder
Fresh minced garlic (2 cloves) can be used; add with onions if sautéing.
1/2 teaspoon onion powder
Optional but enhances savoriness; omit if you don't have it.
1/2 teaspoon salt, plus more to taste
Adjust based on your broth and cheese saltiness.
1/4 teaspoon black pepper
Freshly ground is best.
Tips & Tricks
- Don't overcook the rice initially – it will continue cooking in the oven and can become mushy if overdone.
- If using frozen broccoli, thaw and pat dry to avoid excess water making the casserole watery.
- Let the casserole rest for 5-10 minutes after baking – this allows the sauce to thicken and makes serving easier.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Combine Base
In the prepared dish, stir together the uncooked rice, chicken broth, milk, cream of chicken soup, garlic powder, onion powder, salt, and pepper until well combined.
3. Add Chicken and Broccoli
Fold in the shredded chicken and broccoli florets. Spread the mixture evenly in the dish.
4. First Cheese Layer
Sprinkle 1 1/2 cups of the cheddar cheese and all of the Parmesan over the top. Reserve the remaining 1/2 cup cheddar for later.
5. Cover and Bake
Cover the dish tightly with aluminum foil. Bake for 30 minutes, or until the rice is almost tender and the liquid is mostly absorbed.
6. Uncover and Top
Remove the foil, stir the casserole gently, then sprinkle the remaining 1/2 cup cheddar over the top.
7. Finish Baking
Return to the oven, uncovered, and bake for another 10-15 minutes, until the cheese is melted and bubbly and the edges are golden. The rice should be fully tender.
8. Rest and Serve
Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley if desired.
Delicious Variations
- Swap chicken for cooked ham or sausage for a different protein.
- Add 1/2 cup sautéed mushrooms and onions for extra savory depth.
- Use a blend of cheeses like Gruyère and Gouda for a gourmet twist.
How to Store Cheesy Chicken Broccoli Rice Casserole
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven covered with foil for 15-20 minutes.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the liquid and baking time. Use 1 1/2 cups brown rice, increase the broth to 2 1/2 cups, and bake covered for 45-50 minutes before adding the cheese topping.
Q: Can I make this casserole ahead of time?
Absolutely. Assemble the casserole (without the final cheese topping), cover, and refrigerate for up to 24 hours. When ready to bake, add the topping and bake covered for 40 minutes, then uncovered for 10-15 minutes.
Q: Can I use fresh chicken instead of cooked?
Yes, use 1 1/2 pounds of raw chicken breast cut into bite-sized pieces. Add them raw to the casserole and bake covered for 40 minutes, or until the chicken reaches 165°F (74°C), then proceed with the recipe.
Q: What can I substitute for cream of chicken soup?
You can make a quick homemade version by whisking 1 cup of milk with 2 tablespoons of flour and 1 tablespoon of butter, then simmering until thickened. Or use cream of mushroom or celery soup for a different flavor.
Q: How do I prevent the casserole from being watery?
Make sure to drain thawed frozen broccoli well, and don't overcook the rice initially. Also, let the casserole rest for 5-10 minutes after baking to allow the sauce to set.
I hope this Cheesy Chicken Broccoli Rice Casserole becomes a new family favorite! If you try it, let me know in the comments below – I'd love to hear how it turned out. Don't forget to share this recipe with a friend who needs a comforting dinner idea!
Cheesy Chicken Broccoli Rice Casserole
Cheesy Chicken Broccoli Rice Casserole is the ultimate one-dish comfort food, ready in 50 minutes and packed with creamy, cheesy goodness.
🧂 Ingredients
- 1 1/2 cups (270g) long-grain white rice
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) whole milk
- 2 cups (300g) cooked chicken breast, shredded
- 3 cups (240g) broccoli florets
- 1 can (10.5 oz / 298g) condensed cream of chicken soup
- 2 cups (226g) shredded sharp cheddar cheese, divided
- 1/2 cup (60g) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- 2Combine Base — In the prepared dish, stir together the uncooked rice, chicken broth, milk, cream of chicken soup, garlic powder, onion powder, salt, and pepper until well combined.
- 3Add Chicken and Broccoli — Fold in the shredded chicken and broccoli florets. Spread the mixture evenly in the dish.
- 4First Cheese Layer — Sprinkle 1 1/2 cups of the cheddar cheese and all of the Parmesan over the top. Reserve the remaining 1/2 cup cheddar for later.
- 5Cover and Bake — Cover the dish tightly with aluminum foil. Bake for 30 minutes, or until the rice is almost tender and the liquid is mostly absorbed.
- 6Uncover and Top — Remove the foil, stir the casserole gently, then sprinkle the remaining 1/2 cup cheddar over the top.
- 7Finish Baking — Return to the oven, uncovered, and bake for another 10-15 minutes, until the cheese is melted and bubbly and the edges are golden. The rice should be fully tender.
- 8Rest and Serve — Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley if desired.
