Creamy Chicken Broccoli Rice Cheese Casserole is the perfect mix of tender chicken, fluffy rice, bright broccoli, and melty cheese all baked together in a creamy sauce. This dish feels like a big, warm hug on a plate, combining simple ingredients in a way that’s both comforting and filling.
I love making this casserole when I want something easy to pull together that still tastes like I spent hours on it. The creamy sauce keeps everything nice and moist, and the cheese adds just the right amount of richness without being too much. It’s one of those recipes where you can sneak in extra veggies or swap ingredients based on what you have in the fridge, and it still turns out great.
My favorite way to serve this casserole is fresh out of the oven with a crisp green salad on the side and maybe a slice of crusty bread. It’s a family favorite here because it’s easy to reheat for leftovers, and the flavors seem to get even better the next day. If you’re looking for a cozy, no-fuss dinner that feeds a crowd or just a hungry household, this creamy chicken broccoli rice cheese casserole is a wonderful go-to.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here for lean protein. You can swap in rotisserie chicken for convenience or use shredded turkey for a twist.
Broccoli: Fresh or frozen broccoli both work well. If frozen, thaw and drain it to keep the casserole from getting too watery. You can also try cauliflower for a milder flavor.
Rice: White rice is classic, but brown rice adds nuttiness and more fiber. Just be sure to cook it fully before mixing.
Cheese: Cheddar cheese gives a nice sharp creaminess. Try Colby, Monterey Jack, or a mild mozzarella if you prefer a softer, gooey topping.
Cream of Chicken Soup: This adds rich creaminess and moisture. For a homemade version, use a simple roux with broth and milk. Or swap for cream of mushroom if you want a different depth of flavor.
How Do You Keep the Broccoli Crisp and Colorful?
To get broccoli that’s tender but still bright and not mushy, here’s what I do:
- Lightly steam fresh or frozen broccoli for 3-4 minutes until just tender.
- Drain well to remove all extra water, so your casserole doesn’t turn soggy.
- For extra crispness, you can even toss the steamed broccoli in a splash of lemon juice before adding it in—it helps keep the color vibrant.
- Don’t overcook the broccoli in the oven. The brief baking time is enough to warm everything without softening the florets too much.
This way, the broccoli stays bright green and adds a nice bite that balances the creamy cheesy sauce.
Equipment You’ll Need
- 9-inch baking dish – perfect size for even cooking and easy serving.
- Medium skillet – to sauté onions and garlic for extra flavor.
- Mixing bowl – for combining all your ingredients with plenty of room.
- Measuring cups and spoons – to get the seasoning and liquids just right.
- Wooden spoon or spatula – great for mixing without scratching your bowl.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham if you want a different protein or have leftovers to use.
- Try mixing in cooked mushrooms or bell peppers for extra veggies and taste.
- Use pepper jack or mozzarella cheese for a milder, creamier melt.
- Add a pinch of red pepper flakes or smoked paprika for a little spicy kick.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets (fresh or frozen, lightly steamed)
- 1 1/2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
Flavorings:
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme or Italian seasoning (optional)
- 2 tbsp butter or olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, including cooking rice and chicken if not done beforehand. The casserole then bakes for about 25 to 30 minutes. Overall, you’ll spend roughly 45 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish lightly to prevent sticking.
2. Cook and Prep Ingredients:
If you haven’t already, cook the rice according to package instructions. Cook your chicken breasts by boiling, baking, or sautéing, then dice or shred them. Lightly steam the broccoli until it’s bright green and just tender. Drain well to avoid excess liquid in the casserole.
3. Sauté Onions and Garlic:
In a medium skillet, heat the butter or olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds, then remove from heat.
4. Mix the Casserole Ingredients:
In a large mixing bowl, combine the cooked rice, chicken, steamed broccoli, sautéed onions and garlic, cream of chicken soup, sour cream, milk, salt, pepper, and optional thyme or Italian seasoning. Mix everything together well.
5. Add Cheese and Transfer to Baking Dish:
Stir in 1 cup of shredded cheddar cheese into the mixture. Pour the entire mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 to 1 cup of cheddar cheese evenly over the top.
6. Bake and Serve:
Bake uncovered in the oven for 25 to 30 minutes, until the casserole is hot, bubbly, and the cheese topping has melted and turned slightly golden. Let it sit for 5 minutes before serving. Garnish with chopped fresh parsley for a pop of color and fresh flavor.
Enjoy your creamy, cheesy chicken broccoli rice casserole – a comforting and nutritious meal perfect for family dinners or meal prep!
Can I Use Frozen Broccoli for This Casserole?
Yes! Just make sure to thaw and drain the frozen broccoli well before adding it. This helps prevent excess moisture so your casserole won’t be watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole fully, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the fridge.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Substitute the Chicken with Another Protein?
Yes, feel free to swap chicken for cooked turkey, ham, or even cooked sausage to suit your taste or use what you have on hand.
