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.

Broccoli Chicken And Rice Casserole on a plate

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.
broccoli, cheese , chicken , pepper , onion powder , rice , cream of chicken soup , sour cream , water with labels to make Broccoli Chicken And Rice Casserole

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!

Broccoli Chicken And Rice Casserole on a plate
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Chicken Broccoli and Rice Casserole

This cozy casserole is creamy, cheesy, and perfect for using up leftover or rotisserie chicken.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings

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

Store leftover casserole in an airtight container in the fridge for up to 4 days. 
4.80 from 5 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 284kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 581mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 38mg | Calcium: 144mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine American

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About the author

Valentina is a busy wife and mom of five children. She immigrated from Ukraine to the US as a young girl. Growing up, she was accustomed to foods of the Russian (European) cuisine. When she got married and had her own kitchen, she really started to experiment with different foods and cuisines and fell in love with creating recipes combining unique flavors. She now runs a blog, Valentina’s Corner, where she shares her passion and love for from-scratch food, creating content and sharing it with others
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Comments

  1. 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!5 stars