This creamy, cheesy chicken and broccoli rice casserole is the ultimate comfort food. Loaded with tender chicken, fluffy rice, broccoli, and a double layer of melted cheddar cheese, it’s a hearty, all-in-one meal that’s perfect for busy weeknights or cozy family dinners. With minimal prep and just one baking dish, this casserole is an easy, delicious way to get dinner on the table.
Why You’ll Love This Recipe
- All-in-One Meal: Protein, carbs, and veggies all in one dish!
- Family-Friendly: The creamy cheese sauce and familiar ingredients make this a favorite with kids and adults alike.
- Quick to Prepare: Using pre-cooked chicken and quick-cook rice makes this casserole fast and easy.
- Customizable: Add your favorite veggies, cheeses, or seasonings to suit your family’s tastes.
Ingredients
- 2 cups water
- 2 cups uncooked rice (white, brown, or instant rice)
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) cream of mushroom soup
- 2 cups cooked chicken, shredded
- 1/4 cup butter, melted
- 1 cup milk
- 1 small white onion, chopped
- 16 oz broccoli pieces (frozen or fresh, chopped)
- 2 cups shredded cheddar cheese, divided
Step-by-Step Directions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook the Rice: Prepare the rice according to package directions.
- Combine Ingredients: In a 9×13-inch baking pan, mix the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, melted butter, milk, broccoli, and chopped onion. Add 1 cup of the shredded cheddar cheese and stir well to combine.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is bubbly and heated through.
- Add Final Cheese Layer: In the last few minutes of baking, sprinkle the remaining 1 cup of cheddar cheese on top. Allow it to melt before removing from the oven.
- Let Rest and Serve: Let the casserole sit for about 5 minutes to set slightly. Serve warm, paired with a simple side salad or breadsticks, if desired.
Kitchen Equipment Needed
- Large saucepan or rice cooker
- 9×13-inch baking pan
- Mixing spoon or spatula
- Measuring cups and spoons
- Chopping board and knife
Serving and Storage Tips
- Serving: This casserole pairs well with a side salad, breadsticks, or a light vegetable side dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.
- Freezing: To freeze, let the casserole cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Recipe Variations
- Vegetable Options: Add diced bell peppers, sliced carrots, or peas for additional color and flavor.
- Extra Creaminess: Stir in a dollop of sour cream, Greek yogurt, or a splash of heavy cream for an even richer texture.
- Change Up the Cheese: Use a blend of cheeses like mozzarella, Monterey Jack, or pepper jack for a twist.
- Seasoning Boost: Add a pinch of garlic powder, paprika, or Italian seasoning for extra flavor.
Helpful Notes
- Pre-Cooked Chicken: Rotisserie chicken works well here, or use any leftover cooked chicken you have on hand.
- Rice Options: Instant rice works well if you’re short on time, but regular white or brown rice will add more texture. Adjust cooking time accordingly.
- Fresh or Frozen Broccoli: Either fresh or frozen broccoli works. If using frozen, there’s no need to thaw it—just add it directly to the casserole.
Tips from Chefs
- Chef Ree Drummond: Top the casserole with crushed butter crackers, panko, or crispy fried onions during the last 5 minutes of baking for added crunch.
- Chef Rachael Ray: Use a sprinkle of Parmesan cheese on top for a flavorful, golden crust.
Frequently Asked Questions
Q1: Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time if baking from chilled.
Q2: Can I use canned chicken instead of cooked shredded chicken?
Yes, canned chicken can be a convenient substitute. Drain and shred it before adding to the casserole.
Q3: Can I use a different type of soup?
Feel free to experiment with different condensed soups. Cream of celery, cream of broccoli, or even cheddar soup can work well in this dish.
Q4: How can I make this gluten-free?
Use gluten-free cream soups and check that all ingredients are gluten-free. Swap the rice with a gluten-free grain like quinoa if desired.
Q5: Can I skip the butter?
Yes, though the butter adds a bit of richness and moisture. You can leave it out or replace it with a lighter oil, like olive oil, if preferred.
A Comforting Family Favorite
This broccoli, rice, cheese, and chicken casserole is cozy, hearty, and always a hit at the dinner table. With its creamy texture, cheesy goodness, and tender chicken, it’s a comforting classic that’s perfect for busy weeknights or holiday meals. Easy to make and flexible for substitutions, this casserole is bound to become a staple in your recipe rotation! Enjoy every warm, savory bite.
Broccoli, Rice, Cheese, and Chicken Casserole Recipe
Ingredients
- Preheat Oven: Preheat your oven to 350°F 175°C.
- Cook the Rice: Prepare the rice according to package directions.
- Combine Ingredients: In a 9×13-inch baking pan combine the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, melted butter, broccoli, and chopped onion. Add 1 cup of the shredded cheese and stir well to combine.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes until the casserole is bubbly and heated through.
- Add Final Cheese Layer: In the last few minutes of baking sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Allow it to melt before removing from the oven.
- Let Rest and Serve: Let the casserole sit for 5 minutes before serving. Pair with a side salad or breadsticks if desired.
Instructions
- 2 cups water
- 2 cups uncooked rice
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) cream of mushroom soup
- 2 cups cooked chicken, shredded
- 1/4 cup butter, melted
- 1 cup milk
- 1 small white onion, chopped
- 16 oz broccoli pieces
- 2 cups shredded cheddar cheese, divided
Notes
- Customize the Vegetables: Add other veggies like peas or carrots for added flavor and texture.
- Make It Creamier: Stir in a dollop of sour cream or a splash of cream for extra creaminess.