I keep this chicken broccoli rice casserole in my back pocket for the kind of creamy, cheesy dinner that makes everyone ask for seconds. One pan, simple staples, and a comfort food finish that feels almost too easy.
I’m obsessed with this Chicken Broccoli Rice Casserole because it checks every box I actually care about: creamy, cheesy, filling, and not remotely fussy. The chicken stays tender, the broccoli brings just enough freshness, and every bite has that saucy, cheesy situation I keep going back for.
And honestly, that thick, creamy base is the reason I sneak extra forkfuls straight from the pan. I love that it tastes like something I’d crave after a long day, but it still feels practical enough for real life.
No drama. Just a loaded casserole that disappears fast whenever I put it on the table again.
Ingredients
- Chicken brings the protein and makes this casserole feel like a real dinner.
- Long grain rice soaks up the broth and turns cozy, not mushy.
- Chicken broth gives the rice way more flavor than plain water.
- Broccoli adds color, bite, and hey, a little green never hurts.
- Onion gives that comfy, savory base you’d miss if it wasn’t there.
- Garlic keeps things from tasting flat.
Basically, it wakes everything up.
- Cream of chicken soup makes it creamy, easy, and very weeknight-friendly.
- Sour cream adds tang and keeps the whole dish rich without feeling heavy.
- Sharp cheddar melts in and brings that cheesy pull everyone wants.
- Oil helps brown the chicken and gets the skillet going nicely.
- Butter adds a little richness because, honestly, casseroles deserve it.
- Salt, pepper, and paprika keep the flavor simple but not boring.
- Plus Parmesan on top gives a salty, golden finish if you’re feeling extra.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1 1/2 cups uncooked long grain white rice
- 3 cups low sodium chicken broth
- 4 cups broccoli florets, fresh or frozen, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Optional 1/4 cup grated Parmesan cheese for topping
How to Make this
1. Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish or spray with cooking spray.
2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds bite-size chicken pieces, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika, and cook until lightly browned but not fully cooked through, about 4 to 5 minutes. Remove chicken and set aside.
3. In the same pan, add the diced medium onion and sauté until softened, about 3 to 4 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
4. Stir in 1 1/2 cups uncooked long grain white rice and toast with the onion and garlic for 1 minute.
5. Pour in 3 cups low sodium chicken broth, 1 can (
10.5 ounces) condensed cream of chicken soup, and 1 cup sour cream; stir until smooth and combined. Scrape up any browned bits from the pan.
6. Return the browned chicken to the pan and fold in 4 cups chopped broccoli florets (fresh or frozen) and 1 cup of the shredded sharp cheddar cheese. Taste and adjust with more salt and pepper if needed.
7. Transfer the mixture to the prepared baking dish if not already ovenproof. Smooth the top, cover tightly with foil, and bake in the preheated oven for 30 minutes.
8. Remove foil, stir gently to redistribute, then sprinkle the remaining 1/2 cup shredded sharp cheddar cheese evenly over the top. If using, sprinkle 1/4 cup grated Parmesan cheese as a topping.
9. Return to the oven, uncovered, and bake an additional 10 to 15 minutes until the rice is tender, the casserole is bubbly, and the cheese is melted and lightly golden.
10. Let rest 5 to 10 minutes before serving to set. Serve warm and enjoy.
Equipment Needed
1. Oven
2. 9×13 inch baking dish or ovenproof skillet/Dutch oven
3. Large skillet or sauté pan for browning chicken and vegetables
4. Cutting board
5. Chef knife
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula
8. Mixing bowl
9. Aluminum foil
10. Oven mitts or potholders
FAQ
Chicken Broccoli Rice Casserole Recipe Substitutions and Variations
- Chicken breasts: substitute boneless skinless chicken thighs for more moisture and flavor; cut into bite-size pieces and use same cooking temperature and time.
- Long grain white rice: swap for brown rice for nuttier flavor; increase broth to 3 1/2 to 4 cups and bake about 20 to 30 minutes longer until tender.
- Condensed cream of chicken soup: replace with 1 1/4 cups prepared white sauce (béchamel) or 1 can cream of mushroom soup for a similar creamy texture and flavor.
- Sour cream: use plain Greek yogurt or crème fraîche as a tangy substitute; use the same amount and fold in gently to avoid breaking texture.
Pro Tips
– Brown the chicken well but stop before it is fully cooked. Those browned bits carry big flavor into the sauce, and finishing in the oven keeps the chicken tender instead of drying it out.
– If using frozen broccoli, do not thaw fully. Toss it in frozen so it releases less water while baking, helping the casserole stay creamy instead of watery.
– Toast the rice briefly with the onion and garlic as directed and measure your broth carefully. That short toasting step adds nuttiness, and a correct liquid to rice ratio prevents a mushy texture.
– Let the casserole rest uncovered for at least 5 minutes after baking. It firms up as it cools so you can slice neat portions, and the flavors meld for a better bite.
Chicken Broccoli Rice Casserole Recipe
I keep this chicken broccoli rice casserole in my back pocket for the kind of creamy, cheesy dinner that makes everyone ask for seconds. One pan, simple staples, and a comfort food finish that feels almost too easy.
6
servings
695
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish or ovenproof skillet/Dutch oven
3. Large skillet or sauté pan for browning chicken and vegetables
4. Cutting board
5. Chef knife
6. Measuring cups and measuring spoons
7. Wooden spoon or heatproof spatula
8. Mixing bowl
9. Aluminum foil
10. Oven mitts or potholders
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
-
1 1/2 cups uncooked long grain white rice
-
3 cups low sodium chicken broth
-
4 cups broccoli florets, fresh or frozen, chopped
-
1 medium onion, diced
-
2 cloves garlic, minced
-
1 can (10.5 ounces) condensed cream of chicken soup
-
1 cup sour cream
-
1 1/2 cups shredded sharp cheddar cheese, divided
-
2 tablespoons olive oil or vegetable oil
-
2 tablespoons butter
-
1 teaspoon salt, or to taste
-
1/2 teaspoon black pepper
-
1/2 teaspoon paprika
-
Optional 1/4 cup grated Parmesan cheese for topping
Directions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish or spray with cooking spray.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large ovenproof skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds bite-size chicken pieces, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika, and cook until lightly browned but not fully cooked through, about 4 to 5 minutes. Remove chicken and set aside.
- In the same pan, add the diced medium onion and sauté until softened, about 3 to 4 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
- Stir in 1 1/2 cups uncooked long grain white rice and toast with the onion and garlic for 1 minute.
- Pour in 3 cups low sodium chicken broth, 1 can (
- 5 ounces) condensed cream of chicken soup, and 1 cup sour cream; stir until smooth and combined. Scrape up any browned bits from the pan.
- Return the browned chicken to the pan and fold in 4 cups chopped broccoli florets (fresh or frozen) and 1 cup of the shredded sharp cheddar cheese. Taste and adjust with more salt and pepper if needed.
- Transfer the mixture to the prepared baking dish if not already ovenproof. Smooth the top, cover tightly with foil, and bake in the preheated oven for 30 minutes.
- Remove foil, stir gently to redistribute, then sprinkle the remaining 1/2 cup shredded sharp cheddar cheese evenly over the top. If using, sprinkle 1/4 cup grated Parmesan cheese as a topping.
- Return to the oven, uncovered, and bake an additional 10 to 15 minutes until the rice is tender, the casserole is bubbly, and the cheese is melted and lightly golden.
- Let rest 5 to 10 minutes before serving to set. Serve warm and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 476g
- Total number of serves: 6
- Calories: 695kcal
- Fat: 32.2g
- Saturated Fat: 13.2g
- Trans Fat: 0.25g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 155mg
- Sodium: 863mg
- Potassium: 629mg
- Carbohydrates: 48.7g
- Fiber: 2.3g
- Sugar: 3.3g
- Protein: 49g
- Vitamin A: 572IU
- Vitamin C: 45.8mg
- Calcium: 305mg
- Iron: 2.2mg