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Chicken Broccoli Rice Casserole Recipe

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4.8 from 66 reviews

This Ultimate Chicken Broccoli Rice Casserole is a hearty, comforting one-dish meal perfect for easy weeknight dinners. Combining tender chicken, fresh broccoli, creamy soups, cheese, and fluffy rice, it’s a classic casserole that’s simple to prepare and irresistibly delicious. The casserole is baked until bubbly and golden, delivering a satisfying blend of textures and flavors the whole family will love.

Ingredients

Chicken and Broccoli

  • 3 cups cooked chicken, shredded or diced
  • 4-5 cups fresh broccoli florets, chopped (or frozen, undrained)

Rice

  • 3 cups cooked rice (long-grain white or brown)

Sauces and Seasonings

  • 1 (10.5 oz) can cream of mushroom soup, undiluted
  • 1 (10.5 oz) can cream of celery soup, undiluted
  • ½ cup sour cream or plain Greek yogurt
  • ½ cup milk (whole, 2%, or skim)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper

Cheese and Toppings

  • 1 ½ cups shredded cheddar cheese, divided
  • Optional: ½ cup crushed buttery crackers or panko breadcrumbs
  • 2 tbsp melted butter (for topping)
  • Olive oil or butter, for greasing

Instructions

  1. Prepare Chicken and Broccoli: If using raw chicken, cook 1.5-2 lbs boneless, skinless breasts by boiling or baking until internal temperature reaches 165°F (74°C). Allow to cool and shred to yield 3 cups. For fresh broccoli, blanch 4-5 cups florets in boiling water for 2-3 minutes until tender-crisp, then drain well. If using frozen broccoli, make sure it is fully thawed and drained.
  2. Cook Rice: If not using leftover rice, cook 1½ cups uncooked rice with 3 cups water or broth according to package directions to yield 3 cups cooked rice. Fluff with a fork and set aside.
  3. Mix Creamy Sauce: In a large bowl, whisk together undiluted cream of mushroom soup, cream of celery soup, sour cream or Greek yogurt, and milk until smooth. Stir in onion powder, garlic powder, salt, and black pepper until well combined.
  4. Add Cheese to Sauce: Fold in 1 cup of shredded cheddar cheese into the creamy sauce mixture until just incorporated. Reserve the remaining ½ cup cheddar cheese for topping.
  5. Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
  6. Layer Ingredients: Spread the cooked rice evenly over the bottom of the baking dish. Layer the shredded chicken evenly over the rice, then scatter the blanched (or drained frozen) broccoli florets on top of the chicken.
  7. Pour Sauce Over Layers: Carefully pour the creamy soup and cheese mixture evenly over the chicken and broccoli layers, ensuring everything is generously coated.
  8. Add Toppings: Sprinkle the reserved ½ cup shredded cheddar cheese over the top of the casserole. For an optional crunchy topping, mix ½ cup crushed buttery crackers or panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese.
  9. Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, until the casserole is bubbly and the cheese topping is melted and golden brown. If the topping browns too quickly, loosely tent the dish with foil.
  10. Rest and Serve: Remove from oven and let the casserole rest for 5-10 minutes before serving. Serve warm with a side such as a fresh green salad or crusty bread.

Notes

  • Use leftover cooked chicken and rice to save time.
  • Blanching broccoli helps maintain bright color and crisp-tender texture.
  • You can substitute cream of mushroom and celery soup with homemade versions for a fresher taste.
  • Adjust seasoning to your preference; consider adding a pinch of nutmeg for warmth.
  • For a lower-fat version, use skim milk and reduced-fat cheese.
  • Casserole can be assembled the night before and baked fresh when ready.
  • Freeze leftovers in portioned containers for quick future meals.

Find it online: https://mealoria.com/chicken-broccoli-rice-casserole-recipe/