It is 6pm and your family is hungry. You want something warm, filling, and simple. This Chicken Broccoli Rice Casserole is the perfect solution for your busy evening.
There is something so cozy about a bubbling casserole dish. The smell of melting cheese fills your kitchen instantly. It makes your home feel extra warm on a chilly winter night. You will love how fast this comes together.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy parents. It uses simple ingredients you likely already have. You can use pantry staples like rice and canned soup. It is a great way to use leftover chicken too.
Your kids will actually enjoy eating their vegetables here. The creamy cheese sauce makes the broccoli taste amazing. It is a complete meal in one single pan. This means minimal cleanup for you after dinner is over.
It is the ultimate comfort food for a snowy day. Every bite is tender, creamy, and very satisfying. You can easily double the recipe for a crowd. It is truly a foolproof meal for any beginner cook.
How It Comes Together
Making this casserole is incredibly simple and stress-free. You just mix the ingredients in one large bowl. Then, you spread everything into your baking dish. It is a hands-off meal once it hits the oven.
The topping adds a lovely golden crunch to the dish. You do not need any fancy kitchen tools. Even if you are new to cooking, you can do this. It turns out perfect every single time you make it.
Ingredients You’ll Need
This recipe relies on fresh broccoli and simple staples.
- 2 cups cooked chicken breast, cubed
- 3 cups cooked long-grain white rice
- 3 cups fresh broccoli florets, steamed and drained
- 10.5 ounces condensed cream of chicken soup
- 0.5 cup whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Step-by-Step Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Fold the cubed chicken, cooked rice, and steamed broccoli into the soup mixture until evenly coated.
- Stir in 1.5 cups of the shredded cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the remaining 0.5 cup of cheese over the casserole, followed by the buttered breadcrumbs.
- Bake for 30 to 35 minutes until the sauce is bubbling and the topping is golden brown.
- Remove from the oven and let stand for 5 minutes before serving.
Best Ways to Enjoy It
Serve this Chicken Broccoli Rice Casserole while it is piping hot. The cheese should be stretchy and the topping crunchy. It looks beautiful right in the baking dish. You can set it in the middle of the table.
Pair it with a simple green side salad. A light vinaigrette balances the creamy sauce perfectly. You could also serve it with warm garlic bread. It is a wonderful meal for a relaxed family night.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. This dish actually tastes great the next day. The flavors have more time to meld together.
To reheat, put a portion in the oven. Use a 350°F temperature for about 10 minutes. This helps keep the breadcrumb topping nice and crisp. You can also use the microwave for a quick lunch. It is a very meal-prep friendly recipe for your week.
Tips for Best Results
- Don’t skip the melted butter in the breadcrumbs for extra crunch.
- Use a rotisserie chicken to save time on busy nights.
- Avoid over-steaming the broccoli so it stays slightly firm.
- Shred your own cheese for a much smoother melt.
- Add a pinch of paprika for a little extra color.
- For winter holidays, double the batch to feed a crowd.
- Make sure the rice is fully cooked before adding it.
- Let the dish rest for five minutes before scooping it out.
Ways to Switch It Up
- Swap white rice for brown rice for a nuttier flavor.
- Try using pepper jack cheese for a little spicy kick.
- In summer, swap broccoli for fresh zucchini slices.
- Use gluten-free breadcrumbs to make this dish allergy-friendly.
- Substitute cream of mushroom soup for a different earthy taste.
Quick Answers
Can I use frozen broccoli?
Yes, you can certainly use frozen broccoli florets. Just make sure to thaw and drain them well first. This prevents the casserole from becoming too watery during baking.
Can I make this ahead of time?
Absolutely, this is a great make-ahead meal. Assemble everything except the breadcrumb topping the night before. Add the crumbs just before you pop it in the oven.
How do I know when it is done?
Look for bubbles around the edges of the dish. The cheese should be completely melted and gooey. The breadcrumbs will be a beautiful golden brown color.
I hope this cozy casserole brings a little extra warmth to your table tonight. It is such a joy to share a simple, home-cooked meal with the people you love. Happy cooking!
— Lidia
Chicken Broccoli Rice Casserole
Ingredients
- 2 cups cooked chicken breast, cubed
- 3 cups cooked long-grain white rice
- 3 cups fresh broccoli florets, steamed and drained
- 10.5 ounces condensed cream of chicken soup
- 0.5 cup whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Fold the cubed chicken, cooked rice, and steamed broccoli into the soup mixture until evenly coated.
- Stir in 1.5 cups of the shredded cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the remaining 0.5 cup of cheese over the casserole, followed by the buttered breadcrumbs.
- Bake for 30 to 35 minutes until the sauce is bubbling and the topping is golden brown.
- Remove from the oven and let stand for 5 minutes before serving.
