This chicken broccoli rice casserole recipe is the creamy, cheesy dinner that gets everyone to the table. Tender shredded chicken, bright green broccoli, and fluffy rice are folded into a velvety cheese sauce and baked until bubbly. It is the kind of easy chicken broccoli rice casserole that tastes like Sunday supper but fits a weeknight.
The secret to a great chicken broccoli rice bake is balance. The sauce should coat everything without turning soupy, the broccoli should stay green, and the rice should stay fluffy instead of mushy. This cheesy chicken broccoli rice casserole, made with cream of chicken soup, gets all three right with a few simple tricks.
I make this casserole on nights when everyone is hungry and I do not want a sink full of dishes. It is the kind of dinner that makes a regular weeknight feel a little special.
Quick facts: This chicken broccoli rice casserole recipe takes 20 minutes of prep and 30 to 35 minutes in the oven, and serves 8.
If you love easy casseroles, try my overnight french toast casserole recipe for a make-ahead breakfast. Save this one to your Easy Casseroles board on Pinterest.
Why You’ll Love This Chicken Broccoli Rice Casserole Recipe
- One dish dinner. Protein, vegetable, and rice together.
- Creamy but not soupy. Sour cream and soup make a thick sauce that coats every bite.
- Weeknight friendly. Rotisserie chicken and cooked rice make it fast.
- Cheesy. Sharp cheddar inside and on top.
- Make ahead friendly. Assemble it the day before and bake when ready.
Ingredients for Cheesy Chicken Broccoli Rice Casserole
- 3 cups cooked long-grain white rice (from about 1 cup uncooked)
- 3 cups cooked shredded chicken (about 1 rotisserie chicken)
- 4 cups small broccoli florets
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup crushed buttery crackers (about 12), mixed with 2 tablespoons melted butter, for topping (optional)
Ingredient Notes
- Rice: Cooked long-grain white rice keeps the casserole fluffy. Cool it slightly so it does not clump.
- Broccoli: Cut small so it cooks through. Fresh or frozen both work (see tips).
- Cream of chicken soup: The classic base for a chicken broccoli rice casserole with cream of chicken soup. Look for a low sodium version if you like.
- Cheese: Shred your own for the smoothest melt.
How to Make Chicken Broccoli Rice Casserole
Step 1: Prep the oven and dish
Heat the oven to 350 degrees F and grease a 9×13 inch baking dish.
Step 2: Blanch the broccoli
Steam or microwave the broccoli for 2 to 3 minutes, until bright green and just tender, then drain very well. This keeps the casserole from turning watery.
Step 3: Mix the sauce
In a large bowl, stir together the soup, sour cream, broth, garlic powder, onion powder, pepper, and 1 cup of the cheddar until smooth.
Step 4: Fold everything together
Fold in the rice, chicken, and broccoli until evenly coated. Spread into the dish.
Step 5: Top and bake
Sprinkle with the remaining cheddar and the cracker topping. Cover with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and golden and hot all the way through (165°F / 74°C).
Step 6: Rest and serve
Rest for 5 minutes so the sauce thickens, then serve.
Why This Chicken Broccoli Rice Casserole Recipe Works
Using cooked rice and cooked chicken means the casserole only has to heat and melt, so it never turns gluey or dry. Blanching the broccoli first keeps it bright and stops it from releasing water into the sauce. And mixing sour cream into the soup gives a creamy, tangy sauce that stays thick instead of splitting.
My Best Tips for the Easy Chicken Broccoli Rice Casserole
- Drain the broccoli well, or the sauce turns thin.
- Do not overcook the rice before it goes in. It will soften further in the oven.
- Cover for the first 20 minutes so the casserole heats through without drying out.
- Shred your cheese. Pre-shredded cheese can make the sauce grainy.
- Taste before salting. The soup and cheese already carry plenty of salt.
Easy Chicken Broccoli Rice Casserole Variations
Chicken broccoli rice casserole without canned soup
Make a quick sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour, then 1 1/2 cups milk and 1/2 cup broth, and stirring until thick. Use it in place of the soup.
With brown rice
Use 3 cups cooked brown rice and add 5 minutes to the covered bake.
Loaded version
Stir in 1/2 cup crumbled bacon and a handful of sliced green onions.
Spicy
Add 1/4 teaspoon cayenne and a pinch of smoked paprika.
What to Serve With Chicken Broccoli Rice Casserole
It is a complete meal, but a simple green salad, warm dinner rolls, or roasted carrots round it out. For a casserole dinner party, my cream corn casserole recipe makes a creamy side.
How to Store and Reheat
Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. Reheat until steaming hot (165°F / 74°C), adding a splash of broth or milk to loosen the sauce, as Ohio State University Extension recommends for leftovers. Freeze the baked casserole for up to 2 months, wrapped well; thaw overnight in the fridge.
Make ahead
Assemble without the cracker topping up to 24 hours ahead, cover, and refrigerate. Add the topping just before baking and add 10 minutes to the bake time.
Final Thoughts
A good chicken broccoli rice casserole is comfort food that comes together with almost no effort. If this recipe becomes a regular on your table, I would love to hear about it in the comments.
Frequently Asked Questions
Can I make chicken broccoli rice casserole ahead of time?
Yes. Assemble it up to 24 hours ahead without the topping, cover, and refrigerate. Bake from cold, adding about 10 minutes.
Can I use frozen broccoli?
Yes. Thaw it and pat it very dry, then use it as written. You can skip the blanching step.
Can I use uncooked rice?
It is possible, but the timing changes a lot. For this recipe, cooked rice gives the most reliable result.
Can I use leftover turkey?
Yes. Swap the chicken for the same amount of shredded cooked turkey.
How do I make this chicken broccoli rice casserole without canned soup?
Use the homemade white sauce in the variations above. It is just as creamy and has less sodium.
How do I keep it from being dry?
Use sour cream and broth as written, cover it for the first 20 minutes, and do not overbake. Leftovers dry out in the fridge, so add a splash of milk when reheating.
Can I freeze it?
Yes. Freeze the baked casserole for up to 2 months. Thaw overnight and reheat until it reaches 165°F.
What size dish do I need?
A 9×13 inch dish serves about 8. For a smaller crowd, halve everything and use an 8×8 inch dish.
Ingredients
Equipment
Method
- Heat the oven to 350 degrees F and grease a 9×13 inch baking dish.
- Steam or microwave the broccoli for 2 to 3 minutes, until bright green and just tender, then drain very well.
- In a large bowl, stir together the soup, sour cream, broth, garlic powder, onion powder, pepper, and 1 cup of the cheddar until smooth.
- Fold in the rice, chicken, and broccoli until evenly coated. Spread into the dish.
- Sprinkle with the remaining cheddar and the cracker topping. Cover with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and golden and hot all the way through (165°F / 74°C).
- Rest for 5 minutes so the sauce thickens, then serve.
Notes
- Drain the broccoli well.
- Use cooked rice.
- Bake until hot in the center (165°F).
- Refrigerate within 2 hours, use within 3 to 4 days.
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