Name: Cheesy Chicken Broccoli Rice Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 1 cup uncooked long grain white rice; 2 cups low-sodium chicken broth; 1 1/2 cups chopped broccoli florets (fresh or frozen); 1 can (10.5 oz) cream of mushroom soup (or cream of chicken); 1 cup shredded cheddar cheese; 1/2 cup sour cream or Greek yogurt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 teaspoon salt (optional); 1/2 cup shredded mozzarella or more cheddar (for topping); Optional: 1 tablespoon butter or olive oil for greasing the dish

A warm and satisfying classic, this Cheesy Chicken Broccoli Rice Casserole is everything I need when I crave comfort in a single dish. It’s packed with tender chunks of chicken, hearty rice, bright broccoli, and a creamy, cheesy sauce that ties everything together. Perfectly baked until bubbling and golden on top, it’s the kind of family meal I can rely on for a cozy weeknight dinner or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or cubed

1 cup uncooked long grain white rice

2 cups low-sodium chicken broth

1 1/2 cups chopped broccoli florets (fresh or frozen)

1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

1 cup shredded cheddar cheese

1/2 cup sour cream or Greek yogurt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt (optional, based on broth and soup sodium)

1/2 cup shredded mozzarella or more cheddar (for topping)

Optional: 1 tablespoon butter or olive oil for greasing the dish

Directions

I start by preheating the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or olive oil.

In a large bowl, I mix the uncooked rice, chicken broth, cream of mushroom soup, sour cream, garlic powder, onion powder, black pepper, and salt until everything is well combined.

Then I fold in the shredded chicken, broccoli, and 1 cup of cheddar cheese.

I pour this mixture into the baking dish and spread it evenly.

I cover it tightly with aluminum foil and bake for 45 minutes.

After removing the foil, I sprinkle the top with mozzarella or extra cheddar, and return it to the oven for another 10-15 minutes, until the cheese is bubbly and the rice is tender.

I let it sit for about 5 minutes before serving so it sets up nicely.

Servings and timing

This casserole serves 6 and is perfect for a hearty family dinner.

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Calories: 392 kcal per serving

Variations

I sometimes use brown rice for a nuttier flavor, but I make sure to par-cook it first since it takes longer to bake.

If I want a more indulgent twist, I add crispy bacon bits or diced ham.

Swapping cream of mushroom for cream of chicken soup gives it a more neutral, creamy flavor.

For added veggies, I occasionally mix in chopped bell peppers or carrots.

When I’m short on cooked chicken, canned chicken or rotisserie chicken works just fine.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I microwave individual portions or warm the whole dish in the oven at 350°F until heated through. To keep it moist, I sometimes add a splash of broth or water before reheating. This casserole also freezes well—just wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

How do I know when the rice is fully cooked?

I check that the rice is tender by tasting a small bite after the second baking stage. If it’s still firm, I cover the dish again and bake for an additional 5–10 minutes.

Can I make this casserole ahead of time?

Yes, I often prepare it up to the baking step and refrigerate it for up to 24 hours. When I’m ready to bake, I let it come to room temperature first or add a few extra minutes to the bake time.

Can I use frozen broccoli without thawing?

Absolutely. I toss it in frozen; it cooks perfectly in the oven. I just make sure the florets aren’t too large so they cook evenly.

Is it possible to make this recipe gluten-free?

Yes, by using a gluten-free cream of mushroom (or chicken) soup and double-checking that all other ingredients are gluten-free, I can easily make this dish gluten-free.

What cheese works best for this casserole?

I usually go with sharp cheddar for bold flavor, but Monterey Jack, Colby, or even a mix of cheeses can work wonderfully depending on what I have on hand.

Conclusion

This Cheesy Chicken Broccoli Rice Casserole is a wholesome, family-friendly meal that never fails to satisfy. It’s simple, creamy, and packed with flavor—exactly what I need for a cozy dinner or convenient leftovers. Whether I’m prepping it ahead or throwing it together last minute, it always hits the spot.

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