Chicken Broccoli Rice Bake with Cheddar Crust

Ever have one of those nights where you’re staring into the fridge, hoping a delicious dinner will magically assemble itself? Oh, honey, I’ve been there more times than I can count. That’s when my go-to Chicken Broccoli Rice Bake with Cheddar Crust saves the day. It’s the kind of meal that feels like a big, cozy hug, combining simple ingredients we almost always have on hand into one glorious, cheesy dish that everyone actually eats. No magic required, just one reliable baking dish.

Why You’ll Love This

What’s not to love? You get a complete meal—protein, veggie, and starch—all cooking together in a single pan. It dramatically cuts down on cleanup, which is a win in my book any night of the week. The cheddar crust on top gets perfectly golden and crispy, while everything underneath stays moist and flavorful. It’s the ultimate comfort food that’s also incredibly practical for busy lives. So good.

Equipements Needed

You won’t need any fancy gadgets for this one! Just a few kitchen basics:

A 9×13 inch baking dish (This is your workhorse!)
A large mixing bowl
A sharp knife and cutting board
A sturdy whisk or a fork for mixing
Measuring cups and spoons

Ingredients

Here’s what you’ll need to bring this comforting bake to life. Don’t you love a short, simple list?

2 cups cooked chicken, shredded or diced (A perfect use for leftover rotisserie chicken!)
1 ½ cups long-grain white rice, uncooked (The foundation of the whole dish)
4 cups broccoli florets, cut into small pieces (For that pop of green and nutrients)
1 small yellow onion, finely diced (Adds a sweet, savory depth of flavor)
2 cloves garlic, minced (Because everything’s better with garlic)
2 cups chicken broth (This cooks the rice and adds so much savory flavor)
1 (10.5 oz) can cream of chicken soup (Our creamy, no-fuss sauce base)
1 cup sour cream (Makes the filling rich and tangy)
1 ½ cups shredded sharp cheddar cheese, divided (For that irresistible, gooey crust)
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder

Step By Step

First, preheat your oven to 375°F (190°C) and grab that 9×13 inch baking dish. Give it a good spray with non-stick cooking spray.
In your large mixing bowl, combine the uncooked rice, diced onion, minced garlic, and broccoli florets. Toss them together.
In a separate medium bowl, whisk together the chicken broth, cream of chicken soup, sour cream, paprika, black pepper, and garlic powder until it’s smooth and well-combined.
Pour about a third of this creamy sauce into the bottom of your prepared baking dish. Spread it out lightly.
Now, spread the rice and veggie mixture evenly over the sauce layer in the dish.
Evenly distribute your cooked, shredded chicken over the rice and veggies.
Pour the remaining creamy sauce over everything in the dish. Take a fork and gently push things around to help the sauce seep down into all the nooks and crannies.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Carefully remove the hot dish from the oven and take off the foil. The rice should be tender and have absorbed most of the liquid. Give it a quick stir.
Sprinkle the top with all of that glorious shredded cheddar cheese. Pop it back into the oven, uncovered, for another 15-20 minutes, or until the cheese is melted, bubbly, and starting to get those golden-brown spots.
Let it rest for about 5-10 minutes before serving. This helps everything set up beautifully.

Cooking Tips For Perfect Chicken Bake

A few little tricks from my kitchen to yours to ensure your bake is a triumph:

Don’t skip the rest time after baking! Letting it sit for those few minutes is the secret to a perfect, non-soupy slice.
If your broccoli florets are on the larger side, they might still be a bit too crisp for your liking. For super tender broccoli, give them a quick 2-minute blanch in boiling water before adding them to the bake.
For the crispiest, most amazing cheesy top, switch your oven to broil for the last minute or two. But watch it like a hawk—it can go from golden to gone in seconds!
Honestly, for the best flavor, use a rotisserie chicken. It’s so, so tender and saves you a step.
Always taste your sauce mixture before pouring it in. Want more pepper? Add it! It’s your dinner, make it your way.

Variations & Substitutions

This recipe is wonderfully adaptable. Here’s how to make it your own:

Gluten-Free: Simply swap the cream of chicken soup for a gluten-free condensed soup alternative.
Different Veggies: Not a broccoli fan? Try cauliflower florets or a bag of frozen mixed vegetables (just thaw them first).
Cheese Swap: Sharp cheddar is classic, but a Monterey Jack or a smoked gouda would be delicious, too.
Extra Protein: Stir in a can of drained cannellini beans or some diced smoked turkey sausage for an extra boost.
Lighter Version: Use low-sodium broth, low-fat sour cream, and reduced-fat cheese. It’ll still be creamy and satisfying.

Serving Ideas & Pairings

This bake is a hearty meal all on its own, but I love to round it out with a simple side. A bright, crisp green salad with a tangy vinaigrette is the perfect contrast to the rich, cheesy bake. A few slices of crusty garlic bread are never a bad idea either, especially for sopping up any extra sauce. And for the kids? Sometimes I just serve it with a big pile of apple slices on the side. Easy peasy.

Storage & Reheating

Leftovers store like a dream! Let the bake cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, the microwave is fastest for a single portion—just sprinkle a few drops of water on top to keep it moist. For a larger portion, reheat it in the oven at 350°F (175°C) covered with foil for about 20 minutes, or until warmed through. You can also freeze this bake for up to 3 months. Thaw it overnight in the fridge before reheating.

Frequently Asked Questions

Q: Can I use frozen broccoli?
A: Absolutely! There’s no need to thaw it first. Just chop it up if the florets are large and use it straight from the freezer. You might need to add a minute or two to the bake time.
Q: What are some other quick dinner ideas if I don’t have rice?
A: This method works great with pasta like elbows or penne! Just use cooked pasta instead of the uncooked rice and reduce the initial covered baking time to about 20 minutes, just to heat everything through and melt the cheese.
Q: Can I make this healthy chicken recipe ahead of time?
A: You sure can. Assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before you need to bake it. You might need to add 5-10 extra minutes to the baking time since it’s going into the oven cold.