This cozy and comforting broccoli chicken and rice casserole will become a new family favorite!
Cooked chicken, instant rice, and broccoli florets are baked in a creamy sauce and topped with melty cheddar cheese for this hearty dinner that’s perfect for busy weeknights.
Holly’s Homestyle Highlights
- Flavor: Warm, creamy, and comforting with tender chicken, fluffy rice, and broccoli all baked in a rich, cheesy sauce.
- Difficulty: Cooked chicken, instant rice, and pre-cut broccoli make this quick and easy with minimal cleanup.
- Budget Tip: Add leftover veggies or leftover chicken instead of going to the grocery store.
- Serving Suggestions: The protein and side are already in the casserole, round out the meal with a green salad and some quick dinner rolls.
Casserole Components
- Broccoli: Use frozen florets or a bag of pre-cut broccoli from the produce section. Swap out the broccoli for frozen green beans or a mixed vegetable medley. No need to thaw first!
- Chicken: Use up leftover shredded chicken or rotisserie chicken, or if time is short, use a bag of frozen chicken meatballs.
- Rice: Instant rice should be in every home cook’s pantry for last-minute recipes just like this one. White, brown, or rice pilaf are all good choices. Leftover rice can be used, but it won’t be as firm.
- Sauce: No need to grab the name-brand cream of chicken; any kind will do. Cream of celery or mushroom works great too. If you’re low on sour cream, plain yogurt makes an easy swap.
- Cheese: Cheddar makes the best topping on so many casseroles. This casserole is so versatile, you can use any cheese you like, even a combination of what’s on hand. Short on Time? Use pre-shredded bagged cheese!
- Casserole Combos: This dish is all about the options! Once baked, sprinkle some seasoned breadcrumbs or Panko over the top of the casserole and pop it under the broiler for a cheesy, extra-crispy topping.
Reheat and Repeat
Store leftovers in the fridge for up to 4 days. Reheat in the microwave or bake at 350°F for 10 minutes, covered. Uncover, add cheddar, and bake until bubbly.
More Cozy Casseroles
Did you make this Broccoli Chicken and Rice Casserole? Leave a comment and a rating below!
Chicken Broccoli and Rice Casserole
Ingredients
- 10.5 ounces condensed cream of chicken soup or cream of mushroom, 1 can
- 1 ½ cups water
- ½ cup sour cream
- 2 cups rotisserie chicken or leftover chicken, chopped
- 1 cup instant rice
- 12 ounces frozen broccoli florets
- ½ teaspoon onion powder
- ¼ teaspoon black pepper or to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together cream of chicken soup, water, and sour cream.
- Stir in chicken, rice, frozen broccoli florets, onion powder, and pepper.
- Spread mixture into a 9×13-inch baking dish and bake, covered, for 40-45 minutes or until rice is tender.
- Top with cheese and broil for 3 minutes or until melted and golden.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Broccoli Chicken and Rice Casserole
Hi! My husband and I loved your original recipe of chicken broccoli rice, with peppers, tomatoes, corn, etc. It seems you’ve replaced that recipe with this one? How do we access the old one? Were so sad it changed!
Hi Jessica, so glad you enjoyed it.
Here is the original recipe:
1 ½ cups rice uncooked
½ small onion finely chopped
1 pound chicken breast or thighs
2 tablespoons butter
1 10 ounce can cream of chicken soup
1/3 cup sour cream
1/2 cup tomatoes cubed
3/4 cup chicken broth
2 cups broccoli florets
1/3 cup red pepper cubed
8 oz cheese grated
1 cup corn
1 teaspoon salt or to taste
¼ teaspoon pepper or to taste
3 tablespoons breadcrumbs
Instructions
Preheat oven to 350°F.
Cook rice according to package instructions, cook 5 minutes less than the specified time.
Cut chicken into bite-sized pieces. Sauté chicken with onion and butter until chicken is fully cooked, stirring as needed. Lightly season with salt and pepper.
In a small bowl, combine cream of chicken soup, sour cream, chicken broth, salt and pepper. Mix.
Add the cooked rice, chicken, soup mixture, broccoli florets, tomatoes, red pepper and 1/3 of the grated cheese to a casserole dish. Mix well to combine. Add remaining cheese over top of casserole. Sprinkle bread crumbs over cheese.
Cover casserole with foil, bake 20 minutes. Remove foil, bake another 15-20 minutes until ingredients bubble and cheese melts and is golden in color.
I made this last night, and everyone had multiple servings, including my teenage son who had fourths and asked if he could have the leftovers today. It was so good as written, but next time I make it I will add an extra pound of chicken and, at my daughter’s request, more broccoli. But it was a huge hit!
Never too much broccoli! Sounds like your family’s perfect dish Melissa!
This was really really good.
Thank you Grace!
This looks AMAZING! Cannot wait to try it. My kids are going to love the corn in it. Thank you.
Enjoy Samantha!