Broccoli Rice Cheese Chicken Casserole

Why You’ll Love This Recipe

I love how effortlessly this casserole comes together. It’s an all-in-one meal—protein, veggies, carbs, and cheese baked into a golden, bubbling dish. It’s incredibly family-friendly, freezer-friendly, and works well for leftovers. I also appreciate how flexible it is: I can toss in extra vegetables or spice it up with a dash of hot sauce or paprika. It’s cozy, filling, and just the kind of food that makes home feel like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components

• 2 cups uncooked long-grain white rice

• 2 cups water

• 1 can (10 oz) cream of chicken soup

• 1 can (10 oz) cream of mushroom soup

• 2 cups cooked chicken, shredded

• 16 oz frozen broccoli florets or fresh broccoli, chopped

• 1 small white onion, finely diced (about 3/4 cup)

• 1/4 cup unsalted butter (1/2 stick)

• 1 cup milk (whole or 2% recommended)

• 2 cups sharp cheddar cheese, shredded, divided

Optional Add-Ins

• 1/2 teaspoon garlic powder or paprika

• Dash of hot sauce or black pepper

• 1/2 cup sliced mushrooms or diced bell peppers

Directions

1. In a medium saucepan, I bring 2 cups of water to a boil, then stir in the rice. I reduce the heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and the water is fully absorbed. Then I fluff it with a fork and set it aside.

2. I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray.

3. In the baking dish, I combine the cooked rice, shredded chicken, both soups, butter, milk, diced onion, broccoli, and 1 cup of shredded cheddar cheese. I mix everything gently until it’s evenly combined.

4. I cover the dish tightly with aluminum foil and bake it for 20 minutes. Then I remove the foil and bake it for another 10 to 15 minutes until it’s bubbling and lightly browned.

5. In the final 5 minutes, I sprinkle the remaining cup of cheese evenly on top and return the dish to the oven until the cheese is melted and golden.

6. After removing the casserole from the oven, I let it stand for 5 minutes so it can set for easier serving. I usually serve it hot with a simple green salad or some garlic bread on the side.

Servings and timing

• Servings: 8

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 60 minutes

Variations

When I want to switch things up, I like to:

• Use brown rice or even quinoa for a heartier texture.

• Replace chicken with leftover turkey or rotisserie chicken.

• Add a sprinkle of crushed crackers or breadcrumbs on top for a crunchy finish.

• Mix in different cheeses like mozzarella or pepper jack for a different flavor profile.

• Make it vegetarian by skipping the chicken and using a third can of soup or extra veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I cover the portion with foil and warm it in a 350°F oven for about 15–20 minutes. For quicker meals, I reheat individual portions in the microwave, covered, for 2–3 minutes. If I want to freeze it, I wrap it tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.

FAQs

What type of chicken works best for this casserole?

I usually use shredded rotisserie chicken or any leftover cooked chicken. It’s quick, flavorful, and saves prep time. Grilled or baked chicken also works great.

Can I make this casserole ahead of time?

Yes, I often assemble everything a day ahead, cover it tightly, and store it in the fridge. When I’m ready to bake, I just pop it straight into the oven—maybe adding a few extra minutes to the bake time.

Can I use fresh broccoli instead of frozen?

Absolutely. I just chop it into small florets and give it a quick steam or blanch before mixing it into the casserole to make sure it’s tender after baking.

How do I make it spicier?

When I’m in the mood for a kick, I add a few dashes of hot sauce or mix in some chopped jalapeños or a pinch of red pepper flakes with the rest of the ingredients.

What can I serve with this casserole?

This casserole is a full meal on its own, but I like serving it with a crisp green salad, garlic bread, or even a simple fruit salad to round things out.

Conclusion

This Broccoli Rice Cheese Chicken Casserole is one of those comforting dishes I keep coming back to. It’s warm, cheesy, and packed with simple ingredients I usually have on hand. Whether I’m feeding a crowd, prepping for busy weeknights, or just craving something cozy, this casserole always hits the spot.

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