Hey, friend. Ever stare into the fridge at a pack of chicken and a bag of broccoli and just think, “Not again”? I’ve been there. That’s exactly why this Chicken Broccoli Rice Casserole is my weeknight superhero. It’s the cozy, all-in-one dish that turns those simple ingredients into a hug in a baking pan. Everyone gets a complete meal, and you get to be the hero who barely lifted a finger. Now, that’s my kind of cooking win.
Top Reasons To Make It
- It’s a complete meal in one dish. Protein, veggie, and starch are all right there.
- You can use leftovers or a store-bought rotisserie chicken to get it on the table even faster.
- It’s the definition of pantry-friendly. You probably have most of the ingredients already.
- Kids and picky eaters absolutely adore it. It’s a crowd-pleaser, through and through.
- It makes fantastic leftovers, so you can cook once and eat twice.
Ingredients
- 2 cups cooked white rice: The hearty base of our casserole.
- 3 cups cooked chicken, shredded: Use rotisserie chicken for a huge time-saver.
- 3 cups broccoli florets, chopped: Fresh or frozen both work great here.
- 1 small yellow onion, diced: Adds a sweet, savory depth.
- 2 cloves garlic, minced: For that essential flavor kick.
- 1 ½ cups shredded cheddar cheese, divided: Because everything’s better with cheese.
- 1 (10.5 oz) can condensed cream of chicken soup: The creamy, saucy shortcut.
- 1 cup whole milk: Thins the sauce to the perfect consistency.
- ½ cup sour cream: Adds a lovely tang and extra creaminess.
- 1 tsp onion powder: Boosts that savory onion flavor.
- ½ tsp smoked paprika: Gives a subtle, smoky warmth.
- Salt and black pepper to taste: The essential seasonings.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cooked rice, shredded chicken, and chopped broccoli.
- In a separate medium bowl, whisk together the cream of chicken soup, milk, sour cream, diced onion, minced garlic, onion powder, smoked paprika, salt, and pepper until smooth.
- Pour the creamy sauce over the rice, chicken, and broccoli mixture. Stir everything together until it’s evenly coated.
- Fold in 1 cup of the shredded cheddar cheese.
- Transfer the entire mixture to your prepared baking dish and spread it out into an even layer.
- Sprinkle the remaining ½ cup of cheese evenly over the top.
- Bake, uncovered, for 25-30 minutes, or until the cheese is beautifully melted and the casserole is bubbling around the edges.
- Let it rest for about 5 minutes before serving. This helps it set up so it’s not soupy.
Variations & Substitutions
- Gluten-Free: Use a certified gluten-free cream of chicken soup and double-check all your labels.
- Different Veggies: Swap the broccoli for cauliflower, or add in some sautéed mushrooms or bell peppers.
- Different Protein: Leftover turkey or even some drained and rinsed white beans work wonderfully.
- Lighter Version: Use a low-fat cream soup, reduced-fat cheese, and plain Greek yogurt instead of sour cream.
- Cheese Swap: Try a Monterey Jack and cheddar blend for a slightly different flavor profile.
Tips For Success
- Don’t use minute rice or freshly cooked hot rice. Leftover, cooled rice soaks up the sauce perfectly without turning mushy.
- If using frozen broccoli, there’s no need to thaw it first. Just give it a rough chop if the florets are large.
- Give the casserole that five-minute rest after baking. I know it’s hard to wait, but it makes all the difference for serving.
- For a golden, crispy top, pop the casserole under the broiler for the last 1-2 minutes of baking. Just keep a close eye on it!
- Taste your mixture before you bake it. This is your chance to adjust the salt and pepper to your liking.
Storage & Reheating
Let the casserole cool completely before storing. Keep it covered in the fridge for up to 4 days. To freeze, wrap individual portions or the entire dish tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating. The best way to reheat is in the oven at 350°F until warmed through, which keeps the texture perfect. You can also microwave single servings, but the top won’t be as crispy.
Serving Ideas & Pairings
This casserole is a full meal all by itself, but a simple side salad with a tangy vinaigrette cuts through the richness beautifully. Some crusty garlic bread or a warm dinner roll is never a bad idea, either. For a real Southern comfort food spread, serve it alongside some fresh sliced tomatoes or simple steamed green beans. So good.
Frequently Asked Questions
- Q: Can I make this Chicken Broccoli Rice Casserole ahead of time? A: Absolutely! Assemble it completely, cover it, and keep it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be cold from the fridge.
- Q: What are some other easy meals I can make with shredded chicken? A: Shredded chicken is so versatile! Try it in tacos, on top of salads, in soups, or mixed into a quick chicken salad for sandwiches.
- Q: I’m looking for healthy dinner recipes. Is this one healthy? A: It’s a balanced meal with protein, veggies, and carbs! You can easily lighten it up with the substitutions I mentioned, like low-fat dairy. It’s a great alternative to takeout.
- Q: Can I use raw chicken instead of cooked? A: I don’t recommend it. The baking time isn’t long enough to fully cook raw chicken safely. Using pre-cooked chicken is the way to go for this quick dinner idea.