Chicken Broccoli Rice Casserole

There’s something undeniably nostalgic and satisfying about a bubbling hot casserole coming out of the oven, especially one packed with juicy chicken, tender rice, creamy sauce, and perfectly cooked broccoli. This Chicken Broccoli Rice Casserole is the kind of dish that makes a weeknight dinner feel special while still being incredibly easy to pull together. Whether you’re feeding a hungry family or prepping meals ahead for the week, this hearty one-dish wonder has you covered.

Why This Casserole Is a Keeper

• One pan, all the flavor: Everything bakes together into a warm, cheesy, cohesive dish.
• Crowd-pleasing classic: From picky kids to hungry adults, it’s universally loved.
• Time-saving ingredients: With shortcuts like canned soup and frozen broccoli, it’s ready with minimal prep.
• Freezer-friendly: Make now, bake later. It freezes beautifully for make-ahead meals.

Ingredients You’ll Need

Here’s what you’ll need to make this casserole for 6 servings:

For the Base:

• 2 cups chicken broth – Adds rich, savory depth to the rice.
• 2 cups instant rice (uncooked) – Quick-cooking and perfect for this one-dish bake.
• 16 oz boneless, skinless chicken breast – Lean protein, cut into small pieces after a light sear.
• 1 small white onion, chopped – Adds aromatic sweetness.
• 1 x 16 oz package frozen chopped broccoli – No need to thaw; it cooks right in the casserole.

For the Creamy Sauce:

• 1 x 10.75 oz can cream of chicken soup – The classic shortcut that makes the casserole irresistibly creamy.
• 1 cup milk – Thins the sauce just enough to coat everything evenly.
• ¼ cup butter – Adds richness and a touch of buttery flavor.
• 1 pound shredded cheese – Cheddar works best, but any melting cheese will do.

How to Make It – Step by Step

1. Prepare the Chicken

Start by seasoning the chicken breasts with salt and pepper. Heat a bit of olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown. This step enhances the flavor and texture of the chicken. Cook until the internal temperature reaches at least 120°F—don’t worry if it’s not fully cooked through; it will finish cooking in the oven. Once slightly cooled, cut the chicken into 1-inch cubes.

2. Par-Cook the Rice

While the chicken is cooking, rinse the rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring the chicken broth to a boil. Add the rice, cover, remove from heat, and let it sit for about 5 minutes. The rice will absorb the flavorful broth and soften, making it ready for baking.

3. Combine Ingredients

Preheat your oven to 350°F (175°C). In a large mixing bowl or directly in a 9×13-inch baking dish, combine the cooked rice, chopped chicken, cream of chicken soup, butter, milk, chopped onion, frozen broccoli, and about ¾ of the shredded cheese. Stir until everything is well mixed and evenly coated with the creamy base.

4. Bake the Casserole

Cover the baking dish loosely with foil and place it in the oven. Bake for 30 to 35 minutes, stirring halfway through to ensure even melting and cooking. Remove the foil, top with the remaining shredded cheese, and return to the oven uncovered for another 5–10 minutes, until the cheese on top is fully melted and bubbly.

5. Cool and Serve

Let the casserole rest for 10 to 15 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier. Spoon into bowls or onto plates and serve warm.

Tips for Success

• Use rotisserie chicken for an even quicker version—just shred and skip the searing step.
• Swap the soup: Cream of mushroom or cream of celery soup can replace the cream of chicken if desired.
• Make it low-carb by substituting cauliflower rice for the instant rice.
• Add a topping: Crushed Ritz crackers, seasoned breadcrumbs, or fried onions can give the casserole a crunchy finish.

Make Ahead and Storage

• To refrigerate: Cover tightly and refrigerate for up to 4 days.
• To freeze: Assemble everything, wrap tightly with foil, and freeze unbaked. When ready to serve, thaw in the fridge overnight and bake as directed.
• To reheat: Warm individual portions in the microwave or reheat the entire casserole covered in the oven at 300°F until heated through.

Nutritional Estimate (Per Serving)

Note: Based on standard ingredients. For more accurate results, use a nutrition calculator.

• Calories: 548 kcal
• Protein: 32g
• Carbohydrates: 38g
• Fat: 31g
• Fiber: 3g
• Sodium: 720mg

Final Thoughts

This Chicken Broccoli Rice Casserole is everything comfort food should be: warm, creamy, hearty, and packed with familiar, cozy flavors. It’s the kind of dish that brings people together around the dinner table, making it a timeless family favorite. Whether you’re a busy parent, a meal prepper, or just someone who craves a cheesy classic, this casserole deserves a spot in your recipe rotation.

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