Easy Chicken Broccoli Rice Casserole Recipes

This is cozy weeknight magic: tender chicken, bright broccoli, and fluffy rice tucked under a blanket of creamy, cheesy sauce. It’s the casserole you make when the day ran long, the dishwasher’s already full, and everyone’s circling the kitchen like adorable little vultures. You toss it together in one bowl, slide it into the oven, and thirty-ish minutes later you’ve got a pan that kind of solves everything. Rich without being heavy, saucy without being soupy, and the leftovers slap just as hard.

The first time I made this, my husband wandered in “just to taste the sauce,” which is code for “I’m about to eat a full serving with a spoon while you aren’t looking.” The kids were weird about the broccoli stems for about two minutes and then started scooping seconds like tiny union workers on lunch break. Now it’s our emergency dinner—rotisserie chicken in the cart, frozen broccoli in the freezer, and we’re basically heroes by 6:15.

How to Make It

Grab a big bowl—the biggest one you own, because somehow casseroles multiply. Whisk together two cans of cream of chicken soup with a cup of milk or broth and a good dollop of sour cream. Season it like you mean it: garlic powder, onion powder, black pepper, and a smidge of paprika. Salt carefully—the soup is salty already, so taste as you go.

Fold in cooked rice (leftover takeout rice is honestly elite here), chopped or shredded cooked chicken, and broccoli. Frozen florets? Totally fine. I microwave mine for a couple minutes and pat them dry so the casserole doesn’t go watery. Stir in half the cheddar so you get those little cheese pockets, then spread everything in a greased 9×13. Shower the top with the rest of the cheddar and, if you’re living your best life, a quick buttery panko or crushed cracker topping.

Bake until it’s bubbling at the edges and lightly golden—about half an episode of your comfort show. Let it sit for ten (I know, the worst part) so it sets and slices clean. Then take your victory lap.

✔Ingredient Notes

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– Cooked chicken: Rotisserie wins for speed and flavor. Dice or shred—no one’s grading. Leftover grilled chicken is amazing too.
– Broccoli florets: Frozen is great; thaw or microwave and blot dry so you don’t water down the sauce. Fresh works—quick steam or just chop small.
– Cooked rice: Day-old white rice stays fluffier; fresh rice can go softer (still delish). Brown rice works; it’s sturdier and nuttier.
– Cream of chicken soup: The classic. If canned isn’t your thing, swap in a quick homemade white sauce (butter + flour + milk/broth).
– Sour cream or Greek yogurt: Adds tangy creaminess. Greek yogurt lightens it up without losing that cozy vibe.
– Cheddar cheese: Sharp cheddar = more flavor with less cheese. Pepper jack if you like a little kick.
– Chicken broth or milk: Loosens the sauce. Milk = creamier, broth = more savory.
– Garlic/onion powder + paprika: Quiet heroes. Don’t skip unless you really have to.
– Panko or crushed Ritz + butter (topping): Totally optional, but the crunch makes it feel fancy. I’ve also used crushed cornflakes in a pinch—no regrets.
– Salt: Careful—soup and cheese are salty. Taste the sauce before adding more.

✔Recipe Steps

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk 2 cans (10.5 oz each) cream of chicken soup with 1 cup milk or broth and 1 cup sour cream; season with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp pepper, and salt to taste.
3. Fold in 3 cups cooked rice, 3 cups chopped cooked chicken, 3 cups broccoli florets, and 1 cup shredded cheddar.
4. Spread into the dish; top with remaining 1 cup cheddar. Mix 1 cup panko or crushed crackers with 2 tbsp melted butter and sprinkle over (optional).
5. Bake 25–30 minutes until bubbly and lightly golden; broil 1–2 minutes if you want extra color.
6. Rest 10 minutes, then serve hot. Garnish with parsley or a squeeze of lemon if you’re feeling fancy.

What to Serve It With

– Simple green salad with a bright vinaigrette (cuts the cozy richness).
– Roasted carrots or green beans.
– Garlic bread if you’re going full carb-joy.
– Hot sauce or chili crisp for the spice lovers.
– Lemon wedges—seriously, a squeeze wakes it up.

✔Tips & Mistakes

– Don’t add icy broccoli straight from the bag—thaw or microwave and blot dry to avoid watery casserole.
– Taste the sauce before salting; canned soup and cheese bring plenty.
– Rest the casserole 10 minutes. It sets, slices cleaner, and doesn’t skitter all over your plate.
– If using fresh rice, let it steam off a few minutes before mixing so it isn’t too wet.
– Going raw chicken? Not ideal—it can make things watery. If you must, dice small, cover, and bake longer to 165°F.
– Cheese burns fast under the broiler; watch it like a hawk for that last minute.

✔Storage Tips

Pop leftovers into an airtight container and refrigerate up to 4 days. Reheat covered at 350°F for 15–20 minutes or microwave in bursts with a splash of broth or milk to keep it creamy. Freezer? Heck yes—wrap tightly and freeze up to 3 months; thaw overnight and reheat covered. And yes, I’ve eaten it cold right from the dish. Also yes, it’s weirdly perfect for breakfast with a fried egg on top.

✔Variations and Substitutions

– Dairy-light: Use Greek yogurt instead of sour cream and swap part of the cheddar for Parmesan (more flavor, less cheese).
– Gluten-free: Use gf condensed soup or make a quick roux with gf flour; if you add a splash of soy for umami, switch to tamari.
– Spice it up: Stir in 1–2 tsp hot sauce or use pepper jack. Buffalo vibes? Toss chicken with buffalo sauce and add a drizzle on top.
– Different grains: Brown rice or quinoa (cooked) both work; quinoa makes it a bit lighter.
– No canned soup: Make a fast white sauce—2 tbsp butter + 2 tbsp flour + 1.5 cups milk/broth; simmer till thick, season well.
– Extra veg: Add sautéed mushrooms, peas, or diced bell peppers; just cook off moisture first.
– Topping tweaks: Panko, crushed Ritz, even cornflakes—mix with melted butter. A pinch of sugar or honey helps browning if you like it extra toasty (honey ↔ sugar both fine).
– Umami boost: A teaspoon of soy sauce in the sauce is lovely; keep it gf with tamari ↔ soy sauce depending on your pantry.

Frequently Asked Questions

Easy Chicken Broccoli Rice Casserole Recipes

Creamy, cheesy chicken broccoli rice casserole packed with tender chicken, crisp-tender broccoli, and fluffy rice. It’s a family-friendly, weeknight staple made with simple pantry ingredients and ready for the oven in minutes.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup Cooked white rice fluffy and cooled slightly
• ▢ 1.5 lb Chicken breast, cooked and chopped rotisserie works great
• ▢ 4 cup Broccoli florets fresh or frozen, chopped bite-size
• ▢ 21 oz Condensed cream of chicken soup two 10.5 oz cans
• ▢ 1 cup Sour cream full-fat for best texture
• ▢ 0.5 cup Chicken broth low sodium preferred
• ▢ 2 cup Cheddar cheese, shredded divided
• ▢ 1 tsp Onion powder
• ▢ 1 tsp Garlic powder
• ▢ 1 tsp Kosher salt to taste
• ▢ 0.5 tsp Black pepper freshly ground
• ▢ 0.5 tsp Paprika
• ▢ 2 tbsp Fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
• Prep broccoli: If fresh, steam or microwave until crisp-tender, about 3 minutes, then drain well. If frozen, thaw and pat dry to remove excess moisture.
• In a large bowl, whisk together condensed cream of chicken soup, sour cream, chicken broth, onion powder, garlic powder, salt, and pepper until smooth.
• Fold in cooked rice, chicken, broccoli, and 1.5 cups of the shredded cheddar until evenly coated. If mixture seems dry, stir in an extra splash of broth.
• Spread mixture into the prepared baking dish. Top with the remaining 0.5 cup cheddar and sprinkle with paprika.
• Cover with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbly and the cheese is melted and lightly golden.
• Rest 10 minutes before serving. Garnish with chopped parsley and enjoy.

Notes

Shortcut: Use rotisserie chicken and frozen broccoli for even faster prep. Swap in cooked brown rice for extra fiber. For a crunchy topping, add 0.75 cup crushed buttery crackers mixed with 1 tbsp melted butter over the cheese before baking.