Oh, where do I even begin with this chicken broccoli rice casserole? It feels like a hug in a dish, doesn’t it? I swear, the moment that comforting aroma starts wafting from the oven, my whole house just transforms. It’s one of those recipes that has earned its permanent spot in my recipe binder, the one I pull out on a weeknight when everyone’s starving and I need something guaranteed to please, or when I’m hosting friends and want to serve up pure comfort food without breaking a sweat. Honestly, it’s a close cousin to a classic tuna noodle casserole in terms of its nostalgic appeal, but with a fresh, wholesome twist that makes it feel totally modern. This chicken broccoli rice dish isn’t just food; it’s a memory maker, a guaranteed win for even the pickiest eaters. I’ve been making it for years, and every single time, it’s met with rave reviews. It’s just that good!
What is a Cheesy Chicken Broccoli Rice Casserole?
So, what exactly is this magical chicken broccoli rice casserole? Think of it as the ultimate cozy comfort food, elevated. It’s essentially a creamy, dreamy baked dish where tender pieces of chicken, vibrant broccoli florets, and fluffy rice all come together in a luscious, cheesy sauce. It’s the kind of meal that feels both familiar and exciting, like revisiting an old favorite with a brand-new, delightful twist. We’re not talking about anything complicated here; it’s built on simple, wholesome ingredients that create something truly special. It’s the perfect antidote to a long day, a dish that nourishes both the body and the soul. It’s the kind of meal that makes you want to gather around the table, share stories, and just enjoy each other’s company. It’s hearty, satisfying, and oh-so-delicious!
How do I make a creamy chicken broth casserole?
Quick Overview
This chicken broccoli rice casserole is all about layering simple flavors and textures to create pure comfort. We’ll start by getting our chicken and broccoli ready, then whip up a quick, creamy sauce, combine everything with fluffy cooked rice, and bake it until bubbly and golden. It’s a straightforward process, designed to be fuss-free and deliver maximum deliciousness. You’ll be amazed at how quickly this comes together, proving that incredible meals don’t have to be complicated.
Ingredients
For the Main Dish:
2 cups cooked chicken, shredded or cubed (rotisserie chicken is a fantastic shortcut! I always keep some in the freezer for quick meals.)
4 cups broccoli florets, fresh or frozen (if using frozen, don’t thaw completely)
3 cups cooked white or brown rice (leftover rice works perfectly here, saving you a step!)
1 can (10.5 oz) condensed cream of mushroom soup (this is the secret to its creamy goodness!)
1 can (10.5 oz) condensed cream of chicken soup (adds another layer of savory flavor)
1 cup milk (whole milk gives the best richness, but 2% works fine too)
1 ½ cups shredded cheddar cheese, divided (sharp cheddar for a punchy flavor, or mild if you prefer)
½ teaspoon garlic powder
¼ teaspoon black pepper
A pinch of salt (taste first, as the soups are salty!)
Optional Topping:
½ cup crushed buttery crackers or breadcrumbs (for that delightful crispy topping)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 375 degrees Fahrenheit (190 degrees Celsius). While it’s heating up, grab a 9×13 inch baking dish. You can give it a quick spray with non-stick cooking spray, or a light brush of butter, just to ensure nothing sticks. This step is super simple but it makes cleanup a breeze later!
Step 2: Prepare Broccoli
If you’re using fresh broccoli, give it a quick blanch. You can do this by dropping the florets into boiling water for about 2 minutes, then immediately plunging them into an ice bath or rinsing them under cold water. This tenderizes them just enough so they cook perfectly in the casserole. If you’re using frozen broccoli, you can skip the blanching but make sure they aren’t completely thawed, a little firmness is good!
Step 3: Combine Wet Ingredients & Cheese
In a large bowl, which you’ll need because this is a generous recipe, whisk together the condensed cream of mushroom soup and the condensed cream of chicken soup. Pour in the milk and stir until it’s smooth and creamy. Now, add about 1 cup of the shredded cheddar cheese, the garlic powder, pepper, and a pinch of salt. Stir everything together until the cheese is just starting to melt into the sauce. It should smell amazing already!
Step 4: Combine Everything
To this glorious creamy mixture, add your cooked chicken, blanched broccoli, and cooked rice. Gently fold everything together. You want to make sure all the ingredients are evenly coated in that luscious soup mixture. Be careful not to overmix; we want to keep everything intact as much as possible.
Step 5: Assemble in Baking Dish
Pour the entire mixture into your prepared baking dish and spread it out evenly. Make sure it fills the dish nicely. This is where the magic starts to happen!
Step 6: Top with Remaining Cheese (and Crackers!)
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. If you like that extra crunch, this is the time to add your crushed buttery crackers or breadcrumbs. Just sprinkle them right over the cheese. It adds a fantastic texture contrast.
Step 7: Bake
Pop that dish into your preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden. If you added the cracker topping, you want it to be nice and toasted.
Step 8: Rest
This is a crucial step that’s often overlooked! Once it comes out of the oven, let the casserole rest for about 5-10 minutes before you serve it. This allows the flavors to meld and the casserole to set up a little, so it holds its shape when you scoop it out.
Step 9: Slice & Serve
Now for the best part! Slice into that beautiful chicken broccoli rice casserole and serve it up hot. It’s absolutely perfect on its own, but I’ll share some favorite pairings next!
What to Serve It With
This chicken broccoli rice casserole is practically a meal in itself, a true one-dish wonder! But if you’re looking to round out the meal or serve it for a special occasion, I’ve got you covered. For a simple weeknight dinner, a fresh green salad with a light vinaigrette is absolutely perfect. It provides a nice crisp contrast to the creamy casserole. Some crusty bread is always a welcome addition for mopping up any extra cheesy sauce – my kids always demand it! If you’re feeling a bit fancy for a brunch gathering, consider serving it alongside some mini quiches or a fruit salad. For a truly comforting, soul-warming meal, especially on a chilly evening, a side of roasted sweet potatoes or garlic mashed potatoes would be heavenly. Honestly, though, it’s so hearty and complete, it really shines all on its own. My family loves it so much that most of the time, we don’t need anything else!
Top Tips for Perfecting Your Cheesy Chicken Broccoli Rice Casserole
I’ve made this chicken broccoli rice casserole more times than I can count, and through the years, I’ve picked up a few tricks that make it even better. One of my biggest tips is about the chicken: if you can, use a rotisserie chicken. The flavor and tenderness it adds are unbeatable, and it saves you so much time. If you’re shredding your own chicken, make sure it’s not overcooked, or it can become dry. For the broccoli, I always recommend fresh if you have it, but frozen works beautifully. Just make sure it’s not completely thawed before adding it, as it will cook through in the oven and you don’t want mushy broccoli. When it comes to the creamy soups, don’t be tempted to use “healthy” versions unless you’ve tested them extensively. The classic condensed soups are what give this casserole its signature texture and flavor. I learned that the hard way once! For the rice, leftover rice is literally a game-changer. It’s drier than freshly cooked rice, so it won’t make the casserole watery. If you are cooking rice specifically for this, make sure it’s cooled down a bit before mixing it in. And the cheese! While cheddar is classic, don’t be afraid to mix it up. I’ve tried Gruyere, Monterey Jack, and even a touch of Parmesan, and they’re all delicious. Just make sure you’re using a good quality cheese that melts well. Finally, the baking time is a guideline; ovens can be so different! Keep an eye on it, and when it’s bubbly and golden, it’s ready. If the top is browning too quickly but the inside isn’t hot enough, just loosely tent it with foil.
Storing and Reheating Tips
This chicken broccoli rice casserole is fantastic as leftovers, and sometimes I think it tastes even better the next day! Once it’s cooled down a bit after baking, you can cover it tightly with plastic wrap or transfer it to an airtight container. It should stay fresh in the refrigerator for about 3-4 days. When you’re ready to reheat, you have a few options. For individual servings, the microwave is super quick and easy. Just pop a portion onto a plate and microwave for 1-2 minutes, stirring halfway through, until heated through. If you’re reheating a larger portion, the oven is your best bet for maintaining that wonderful texture. You can place the casserole back into a baking dish, cover it loosely with foil, and bake it at around 350 degrees Fahrenheit (175 degrees Celsius) for about 20-30 minutes, or until it’s heated through and bubbly. Remove the foil for the last 5-10 minutes if you want to crisp up the top a bit. I don’t typically freeze this casserole once it’s baked, as the texture of the rice and creamy sauce can change quite a bit. However, if you wanted to prep it ahead for freezing, assemble the unbaked casserole in a freezer-safe dish, cover it very tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When you’re ready to cook, thaw it completely in the refrigerator overnight, then bake as directed, possibly adding a few extra minutes to the baking time.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite chicken broccoli rice casserole! I really hope you give this recipe a try. It’s the kind of dish that brings warmth and smiles to any table, and it’s so forgiving, which makes it perfect for cooks of all levels. It’s comforting, delicious, and surprisingly easy to make, hitting all the right notes for a weeknight dinner or a weekend treat. If you enjoy this recipe, you might also love my creamy chicken and dumplings or my easy shepherd’s pie – they’re in a similar vein of hearty, soul-satisfying goodness! I truly can’t wait to hear how yours turns out! Please, leave a comment below and let me know what you think, or share your own favorite variations. And if you snap a picture, tag me on social media – I love seeing your creations!
Chicken Broccoli Rice Casserole
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 0.5 cup yellow onion diced small
- 1 pound boneless skinless chicken breasts diced into bite-sized pieces
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon freshly ground black pepper or to taste
- 3 cloves garlic finely minced
- 4 tablespoons unsalted butter half of 1 stick
- 0.33 cup all-purpose flour
- 0.33 cup whole milk
- 2.33 cups reduced sodium chicken broth divided
- 0.25 teaspoon onion powder
- 1 cup long grain rice
- 2 cups broccoli florets fresh strongly recommended
- 1.5 cups shredded cheddar cheese divided
- Fresh parsley optional for garnishing
Instructions
Preparation Steps
- To a large, high-sided skillet (or stainless steel + lid) add the olive oil, onions, chicken, evenly sprinkle with salt and pepper, and cook over medium-high heat for about 5 minutes; stir very frequently and flip the chicken to ensure even cooking.
- Add the garlic and cook for 1 minute; stir constantly.
- Remove the chicken and onions from the skillet and set aside in a bowl or on a plate.
- Roux - Add the butter and heat to melt; stir constantly to encourage the butter to melt and not burn.
- Evenly sprinkle the flour over the melted butter, and cook for 30 seconds; whisk constantly.
- While whisking, slowly add the milk, 1/3 cup broth, and continue to whisk and cook for 30 more seconds, or until a thick paste has formed. Roux Tips: Do not shortcut the step of making a roux, make sure to cook the flour sufficiently so your final casserole doesn't have a raw flour taste, and make sure you end up with a thick paste. Because no canned or condensed soups are used, the roux is essential to help ensure your casserole thickens up properly.
- Add back in the cooked chicken and onion mixture to the roux, dry rice, and slowly add in the remaining 2 cups broth.
- Bring to a boil, and once boiling, reduce the heat so that mixture will simmer, and cover with a lid. Allow the mixture to gently simmer over low heat for about 15 minutes, or until the rice is tender. Rice Cooking Tips: Rice needs both time + liquid to soften. A. If after 15 minutes or so, the rice is still hard, keep simmering until it's not. B. If there is no more liquid left but the rice is still hard, add about 1/3 cup additional broth, and simmer covered for about 5 more minutes, or until soft and done. C. If after about 15 minutes of simmering, the mixture is still soupy yet the rice has already cooked through and is soft, uncover the skillet and turn up the heat and bring the mixture to a more rapid simmer with the lid off to allow some of the excess liquid to steam off and evaporate.
- Stir in the broccoli florets, 1 cup shredded cheddar cheese, and continue to cook over low heat for about 3 minutes, or until broccoli is as tender as desired. Broccoli Tips: If you like your broccoli on the crisp-tender side, 3 minutes will likely be fine. If you like more well done broccoli, you may want to simmer for 5-6 minutes. If you're using frozen broccoli, it's likely already very mushy so just add it with the cheese, stir to combine, and immediately move onto step 10, so you're just warming it and not actually cooking it.
- Evenly sprinkle the remaining 0.5 cup shredded cheese (or a little more if you'd like) over the top, cover with a lid, and just let it sit for about 1-2 minutes and the cheese will melt from the carryover heat. Want a crispy topping? See Notes.
- Optionally garnish with fresh parsley and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave as desired. I store leftovers in individually sized containers for ease of storage and reheating.
Notes
Featured Comments
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