Easy Broccoli, Rice, Cheese, and Chicken Casserole

Introduction

When life gets busy, there’s nothing better than a dish that brings comfort, flavor, and convenience all in one. This Broccoli, Rice, Cheese, and Chicken Casserole checks all the boxes—it’s creamy, cheesy, hearty, and loaded with nutritious broccoli and protein-rich chicken. Perfect for weeknights, meal prep, or even potlucks, this dish is a family-friendly classic that never fails to satisfy. Whether you’re new to cooking or a seasoned home chef, you’ll love how easy it is to pull together with minimal effort and maximum flavor.

My recipe story

I first came across this casserole years ago while searching for a hearty dish that could feed a crowd without requiring hours in the kitchen. The original version used pantry staples like condensed soup and frozen broccoli, making it incredibly practical for busy nights. Over the years, I’ve refined and tweaked the recipe to make it richer in flavor, creamier in texture, and more adaptable for different tastes. Now, it’s become one of my go-to recipes whenever I need something cozy, reliable, and crowd-pleasing. It’s the kind of dish that warms both the stomach and the heart, bringing back fond memories of family dinners and potluck gatherings.

Ingredient breakdown

This recipe uses everyday ingredients that are affordable and easy to find. Each one plays a key role in creating the creamy, cheesy, and satisfying flavor profile of this casserole.

Rice: Long-grain white rice is the classic choice, giving the casserole a fluffy texture that soaks up the sauce. You can also use brown rice for added fiber, though it will take a bit longer to cook.

Chicken: Boneless, skinless chicken breast or thighs work perfectly. You can cook them fresh or use leftover rotisserie chicken for a quick shortcut.

Broccoli: Fresh broccoli florets add color, nutrition, and a subtle crunch. Frozen broccoli works just as well and saves time on prep.

Cream of chicken soup: This pantry staple is the key to the creamy base. If you prefer homemade, you can easily substitute with a quick white sauce flavored with chicken broth.

Cheese: Sharp cheddar cheese brings richness and gooey texture, but you can mix in mozzarella, Monterey Jack, or even pepper jack for a different flavor profile.

Together, these ingredients make the casserole rich, hearty, and deeply comforting without being complicated or expensive.

Equipment you’ll need

• Large saucepan (to cook the rice)
• Cutting board and knife (for prepping chicken and broccoli)
• Mixing bowl (to combine ingredients)
• Wooden spoon or spatula
• 9×13-inch baking dish
• Aluminum foil (for covering while baking)
• Oven mitts

Step-by-step directions

Step 1: Cook the rice. In a large saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer until fully cooked and fluffy. This step ensures your casserole has a perfect base that won’t turn mushy while baking.

Step 2: Prepare the chicken and broccoli. While the rice is cooking, cube your chicken into bite-sized pieces. If using fresh broccoli, wash and chop into small florets. If you’re using frozen broccoli, thaw and drain well to avoid extra moisture in the casserole.

Step 3: Make the creamy mixture. In a large mixing bowl, combine the cooked rice, cream of chicken soup, chicken pieces, and half of the shredded cheese. Stir well until everything is evenly coated in the creamy mixture.

Step 4: Layer the casserole. Lightly grease your 9×13-inch baking dish. Spread the mixture evenly into the dish and sprinkle the remaining cheese on top. The cheese layer creates a golden, bubbly crust while baking.

Step 5: Bake to perfection. Cover the dish with foil and bake at 350°F (175°C) for about 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and slightly golden. Allow it to rest for 5 minutes before serving.

Variations & substitutions

This casserole is wonderfully versatile. Here are some easy ways to make it your own:

• Swap chicken for ground turkey, shredded beef, or even tofu for a vegetarian version.
• Add mushrooms, carrots, or peas to boost the vegetable content.
• Use cream of mushroom soup instead of cream of chicken for a different flavor profile.
• Try a blend of cheeses like cheddar and mozzarella for extra gooeyness.
• Spice it up with a pinch of cayenne pepper or red pepper flakes.

Storage, freezing & make-ahead

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing: This casserole freezes beautifully. Wrap tightly with foil or place in freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.

Make-ahead: Assemble the casserole a day in advance, cover, and refrigerate. When ready to bake, add 5–10 minutes to the baking time since it will be chilled.

Serving ideas & pairings

This casserole is hearty enough to serve on its own, but it pairs wonderfully with light sides. A crisp green salad with a tangy vinaigrette helps balance the richness. Garlic bread or dinner rolls make great accompaniments for scooping up the creamy sauce. For a fresh contrast, try serving with roasted vegetables or a simple fruit salad on the side.

FAQ

Can I use instant rice for this recipe?
Yes, but reduce the cooking liquid and time accordingly. Instant rice will cook faster, so watch closely to avoid mushiness.

Can I make this casserole gluten-free?
Absolutely! Use a gluten-free condensed soup and ensure your rice and cheese are gluten-free certified.

What cheese works best for this casserole?
Sharp cheddar is classic, but Colby Jack, mozzarella, or a blend of cheeses also work beautifully.

Can I prepare this casserole in advance?
Yes, assemble it up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving.

How do I prevent the casserole from drying out?
Cover with foil while baking and add a splash of broth or milk if the mixture seems too dry before baking.

Final thoughts

This Broccoli, Rice, Cheese, and Chicken Casserole is a timeless recipe that delivers comfort and flavor in every bite. It’s practical, versatile, and endlessly satisfying, making it a dish you’ll return to again and again. Whether you’re feeding your family on a busy weeknight, bringing a dish to a potluck, or preparing freezer meals for later, this casserole truly does it all. Try it once, and it’s sure to become a staple in your kitchen rotation.

Broccoli, Rice, Cheese, and Chicken Casserole

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 6 servings

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Description

A creamy, cheesy, and hearty casserole packed with chicken, broccoli, and rice. Perfect for weeknight dinners or make-ahead meals.

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Ingredients

• 2 cups water
• 2 cups uncooked rice

• 1 (10 oz) can cream of chicken soup

• 2 cups cooked chicken, cubed or shredded
• 2 cups broccoli florets (fresh or frozen)

• 2 cups shredded cheddar cheese, divided

• 1/2 cup milk
• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a medium saucepan, bring water to a boil. Add rice, cover, and simmer until tender, about 15 minutes.

3. In a large bowl, combine cooked rice, cream of chicken soup, chicken, broccoli, milk, garlic powder, onion powder, and half of the cheese. Mix until well blended.
4. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.

5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly. Let rest 5 minutes before serving.

Notes

This casserole can be made ahead, covered, and refrigerated for up to 24 hours before baking. Leftovers store well in the fridge for 3–4 days or can be frozen for up to 3 months. Pair with a crisp salad or garlic bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American