Easy Cheesy Chicken Broccoli and Rice Casserole

A Cozy Night In with Cheesy Chicken Broccoli & Rice Casserole

There’s something about a casserole that feels like a warm hug at the end of a long day. Maybe it’s the way the cheese bubbles golden on top, or how the aroma fills the kitchen, promising comfort in every bite. This Easy Cheesy Chicken Broccoli and Rice Casserole has been my go-to on busy weeknights, lazy Sundays, and even those evenings when I just need a little extra coziness. It’s the kind of dish that brings everyone to the table—no fuss, just pure, cheesy goodness.

What You’ll Need

Gather these simple ingredients, and let’s turn them into something magical:

2 cups cooked chicken – Shredded or diced. Leftover rotisserie chicken works beautifully here, or you can quickly sauté some boneless, skinless breasts.

1 ½ cups white rice – Uncooked. I prefer long-grain for its fluffy texture, but any variety will do.
3 cups broccoli florets – Fresh or frozen (no need to thaw if using frozen—it’ll cook right in!).
1 can (10.5 oz) cream of chicken soup – The secret to that rich, velvety sauce. If you’re feeling adventurous, homemade cream of chicken works too!

1 cup chicken broth – For extra flavor. Low-sodium is my pick to control the saltiness.
1 ½ cups shredded cheddar cheese – Because more cheese is always better. Sharp cheddar adds a lovely tang.
½ cup sour cream – This adds a touch of creaminess and balances the flavors.

1 tsp garlic powder – For that warm, savory depth.
½ tsp onion powder – A subtle sweetness that rounds everything out.
Salt & pepper to taste – Don’t skip the taste test before baking!

½ cup breadcrumbs (optional) – For a little crunch on top. Panko works wonders here.

Let’s Get Cooking

This casserole comes together in just a few simple steps, making it perfect for those nights when you want hearty comfort without the hassle.

Preheat & Prep – Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. A little butter or non-stick spray ensures easy serving later.

Cook the Rice – In a medium saucepan, cook the rice according to package instructions, but swap water for chicken broth. This infuses the rice with extra flavor from the get-go.
Mix the Goodness – In a large bowl, combine the cooked chicken, broccoli, cream of chicken soup, sour cream, garlic powder, onion powder, and half of the shredded cheese. Fold in the cooked rice gently—everything should be well-coated and happy.
Layer & Top – Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top (because we’re not skimping on the gooey factor). If using breadcrumbs, scatter them over the cheese for that irresistible golden crunch.

At this point, your kitchen should already smell amazing—but trust me, the best is yet to come. Pop that dish into the oven, and let the magic happen. (Stay tuned for the baking instructions and finishing touches in the next part!)

Pro Tips, Variations, and Substitutions

This cheesy chicken broccoli and rice casserole is wonderfully adaptable to your tastes and what you have on hand. Here are some easy ways to make it your own:

Protein swap: Use leftover turkey, rotisserie chicken, or even cooked ground beef instead of chicken breast.
Veggie variations: Swap broccoli for cauliflower, peas, or a mix of your favorite frozen vegetables.
Cheese choices: While cheddar is classic, try Monterey Jack, Swiss, or a blend of cheeses for extra flavor.

Rice alternatives: Brown rice, quinoa, or even orzo pasta work beautifully in this recipe.
Creamy shortcut: Instead of making a roux, you can use a can of cream of chicken or mushroom soup.

What to Serve With Your Casserole

This hearty casserole is practically a meal in itself, but here are some delicious pairings to round out your dinner:

A crisp green salad with vinaigrette dressing
Warm crusty bread or garlic knots
Steamed green beans or roasted carrots

A light fruit salad for a refreshing contrast

Storage and Reheating Tips

Leftovers of this casserole taste just as wonderful the next day! Here’s how to keep them at their best:

Refrigerator: Store in an airtight container for 3-4 days.

Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in the microwave at 50% power, stirring occasionally, or cover with foil and reheat in a 350°F oven until bubbly (about 20 minutes).

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.

Why is my casserole dry?

This usually means it was baked too long or the rice absorbed more liquid than expected. Next time, check a few minutes early and add a splash of broth if needed before baking.

Can I use fresh broccoli instead of frozen?

Yes! Just chop it into small florets and blanch for 2 minutes before adding to the casserole so it cooks evenly.

How can I make this gluten-free?

Simply use gluten-free flour for the roux and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free!

Cozy Comfort in Every Bite

There’s something so comforting about pulling a bubbling, cheesy casserole from the oven as the aromas fill your kitchen. This chicken broccoli and rice bake is the kind of meal that warms you from the inside out – simple enough for busy weeknights but special enough for Sunday supper. Whether you’re feeding a crowd or meal prepping for the week ahead, this reliable recipe is sure to become a regular in your rotation. Don’t be surprised if it sparks requests for seconds and happy sighs around your table!

Cheesy Chicken Broccoli and Rice Casserole

Author: Trusted Blog

Print Recipe

Description

A comforting and creamy casserole loaded with tender chicken, fresh broccoli, and cheesy rice.

Ingredients

Scale

For the Crust:

2 cups cooked chicken, shredded
2 cups broccoli florets, steamed
1 cup uncooked white rice

1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup milk

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix the cooked chicken, steamed broccoli, uncooked rice, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.

Sprinkle shredded cheddar cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes or until cheese is bubbly and golden.
Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.