Chicken Broccoli Rice Casserole

By Martha

Everyday Kitchen Bliss!

October 19, 2024

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe:

Quick & Easy: It’s perfect for busy weeknights when you want something hearty with minimal effort.
Family-Friendly: Both kids and adults will love the creamy, cheesy flavors.
Great for Leftovers: This casserole tastes even better the next day, making it perfect for meal prep.
Customizable: Easily tweak the ingredients to suit your preferences or dietary needs.

Ingredients You’ll Need:

2 cups cooked chicken, shredded (rotisserie or leftover chicken works great!)
2 cups broccoli florets (fresh or frozen, lightly steamed or microwaved)
1 1/2 cups cooked rice (white, brown, or even wild rice can be used)
1 cup shredded cheddar cheese for that sharp, cheesy goodness.
1/2 cup shredded mozzarella cheese for extra creaminess.
1 can (10.5 oz) cream of chicken soup for a creamy base (you can substitute with cream of mushroom for a different flavor).
1/2 cup milk to thin out the soup and create a smooth texture.
1 tsp garlic powder for flavor depth.
1/2 tsp onion powder for extra savory notes.
Salt and pepper to taste for seasoning.
1/2 cup breadcrumbs (optional) for a crispy topping that adds a nice crunch.

How to Make Chicken Broccoli Rice Casserole:

Step-by-Step Instructions:

Preheat the Oven:
- Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent the casserole from sticking.
Cook the Broccoli:
- If using fresh broccoli, steam or microwave the florets for about 3-4 minutes, just until they’re tender but still slightly firm. Drain any excess water. If using frozen broccoli, thaw it beforehand and pat dry to avoid excess moisture in the casserole.
Prepare the Rice:
- Make sure your rice is cooked and ready to go. You can use leftover rice or cook a fresh batch. Brown rice, white rice, or even wild rice will work in this dish. If you’re short on time, microwaveable rice is a great shortcut.
Mix the Ingredients:
- In a large mixing bowl, combine the shredded chicken, steamed broccoli, cooked rice, shredded cheddar cheese, mozzarella cheese, cream of chicken soup, and milk.
- Add the garlic powder, onion powder, salt, and pepper. Stir everything together until well combined and the mixture is evenly coated in the creamy sauce.
Assemble the Casserole:
- Transfer the chicken, broccoli, and rice mixture into the prepared baking dish, spreading it out evenly with a spatula.
Add the Topping (Optional):
- If you love a crispy topping, sprinkle breadcrumbs over the top of the casserole. You can also mix the breadcrumbs with a tablespoon of melted butter for an even crispier, golden finish.
Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown. If you’re using breadcrumbs, they should be lightly browned by the end of the cooking time.
Serve:
- Let the casserole cool for a few minutes before serving. Enjoy it hot, and feel free to garnish with fresh parsley or an extra sprinkle of cheese on top!

Helpful Tips:

Cheese Variations: While cheddar and mozzarella are a classic combo, feel free to experiment with other cheeses. Colby, Monterey Jack, or even pepper jack can add a new layer of flavor. Pepper jack will bring a little spice to the dish if you want to turn up the heat!
Healthier Alternatives: For a healthier version, you can use brown rice or even quinoa, and swap the cheddar cheese for a reduced-fat option. Low-sodium cream of chicken soup is another great way to cut back on salt, and you can even use skim milk instead of whole milk.
Make it Your Own: This casserole is incredibly versatile. Add mushrooms, bell peppers, or even cauliflower to pack in more vegetables. For extra protein, try mixing in cooked turkey or ham alongside the chicken.
Frozen Veggies Work Great: If you’re in a pinch, frozen broccoli works just as well as fresh. Just make sure to thaw and drain it to prevent extra moisture from making the casserole soggy.

Details:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Dinner, Main Dish
Method: Baking
Cuisine: American
Diet: Kid-friendly, easily adapted to be gluten-free with the right breadcrumbs or without them.

Notes:

Leftovers: This casserole stores beautifully! Keep it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: You can freeze the unbaked casserole for up to 2 months. Just assemble it in a freezer-safe container, wrap it tightly, and freeze. When ready to bake, let it thaw overnight in the refrigerator and bake as directed.

Nutritional Information (per serving):

Calories: 350 kcal
Carbohydrates: 28g
Protein: 24g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 550mg
Fiber: 2g
Sugar: 2g

Frequently Asked Questions:

Can I use a different type of meat?
Yes! This recipe works wonderfully with turkey, ham, or even beef. If you have leftover Thanksgiving turkey, this casserole is an excellent way to use it up.

How do I make this gluten-free?
To make the casserole gluten-free, use gluten-free breadcrumbs or simply omit the topping. Also, be sure to use a gluten-free cream of chicken soup or make your own from scratch.

Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole the night before, cover it tightly, and store it in the fridge. When you’re ready to bake, take it out of the fridge and let it sit at room temperature for about 10 minutes before popping it in the oven.

What sides go well with this casserole?
This Chicken Broccoli Rice Casserole is quite filling on its own, but if you want to serve it with something extra, a side salad or a crusty piece of bread would pair nicely. Roasted vegetables, like carrots or Brussels sprouts, are also great options.

Storage Instructions:

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.
Freeze: To freeze, wrap the entire assembled casserole (before baking) tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

Related Recipes

If you loved this Chicken Broccoli Rice Casserole, you’ll want to check out these other comforting, cheesy dishes:

Conclusion:

Chicken Broccoli Rice Casserole is the kind of recipe that feels like a warm hug on a plate. It’s easy to make, filled with wholesome ingredients, and so incredibly satisfying. Whether you’re feeding a hungry family or preparing meals for the week, this casserole is sure to be a hit. The combination of tender chicken, cheesy rice, and vibrant broccoli creates a balanced meal that everyone will love. Plus, with just a few simple swaps or additions, you can make it your own!

Chicken Broccoli Rice Casserole

Author: Martha

Print Recipe

Description

Ingredients

Scale

2 cups cooked chicken, shredded (rotisserie or leftover chicken works great!)
2 cups broccoli florets (fresh or frozen, lightly steamed or microwaved)
1 1/2 cups cooked rice (white, brown, or even wild rice can be used)
1 cup shredded cheddar cheese for that sharp, cheesy goodness.
1/2 cup shredded mozzarella cheese for extra creaminess.
1 can (10.5 oz) cream of chicken soup for a creamy base (you can substitute with cream of mushroom for a different flavor).
1/2 cup milk to thin out the soup and create a smooth texture.
1 tsp garlic powder for flavor depth.
1/2 tsp onion powder for extra savory notes.
Salt and pepper to taste for seasoning.
1/2 cup breadcrumbs (optional) for a crispy topping that adds a nice crunch.

Instructions

Preheat the Oven:
- Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent the casserole from sticking.
Cook the Broccoli:
- If using fresh broccoli, steam or microwave the florets for about 3-4 minutes, just until they’re tender but still slightly firm. Drain any excess water. If using frozen broccoli, thaw it beforehand and pat dry to avoid excess moisture in the casserole.
Prepare the Rice:
- Make sure your rice is cooked and ready to go. You can use leftover rice or cook a fresh batch. Brown rice, white rice, or even wild rice will work in this dish. If you’re short on time, microwaveable rice is a great shortcut.
Mix the Ingredients:
- In a large mixing bowl, combine the shredded chicken, steamed broccoli, cooked rice, shredded cheddar cheese, mozzarella cheese, cream of chicken soup, and milk.
- Add the garlic powder, onion powder, salt, and pepper. Stir everything together until well combined and the mixture is evenly coated in the creamy sauce.
Assemble the Casserole:
- Transfer the chicken, broccoli, and rice mixture into the prepared baking dish, spreading it out evenly with a spatula.
Add the Topping (Optional):
- If you love a crispy topping, sprinkle breadcrumbs over the top of the casserole. You can also mix the breadcrumbs with a tablespoon of melted butter for an even crispier, golden finish.
Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown. If you’re using breadcrumbs, they should be lightly browned by the end of the cooking time.
Serve:
- Let the casserole cool for a few minutes before serving. Enjoy it hot, and feel free to garnish with fresh parsley or an extra sprinkle of cheese on top!

Notes

Leftovers: This casserole stores beautifully! Keep it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: You can freeze the unbaked casserole for up to 2 months. Just assemble it in a freezer-safe container, wrap it tightly, and freeze. When ready to bake, let it thaw overnight in the refrigerator and bake as directed.