This Creamy Chicken Broccoli Rice Cheese Casserole is the perfect mix of comforting and delicious. It brings together tender chicken, soft rice, fresh broccoli, and loads of melty cheese in a creamy sauce that hugs every bite. It’s the kind of dish that feels like a warm hug after a long day.
I love making this casserole when I want something easy to throw together but still full of flavor. One of my favorite tricks is using cooked rice and pre-cooked chicken to save time—then all you do is stir everything together and pop it in the oven. The cheese on top gets golden and bubbly, which always makes me smile when it’s ready to come out.
This casserole is great for feeding a crowd or keeping leftovers for the next day. I like serving it with a simple green salad or some garlic bread to round out the meal. Whenever I make this dish, it always feels like a family favorite, and I bet you’ll find yourself making it again and again too!
Key Ingredients & Substitutions
Chicken: Using cooked chicken is a big time-saver. I like using rotisserie or leftover chicken to keep it easy. You can also swap for cooked turkey or even canned chicken in a pinch.
Rice: White rice works best for a tender base, but you can use brown rice for more fiber. Just note it might need a little extra moisture and longer baking to soften.
Broccoli: Fresh broccoli adds a nice crunch after baking. If you use frozen, be sure to thaw and drain it well so the casserole doesn’t get watery.
Cheese: Sharp cheddar gives great flavor and melts nicely. If you want a milder taste, you could try Monterey Jack or mozzarella. For a richer flavor, adding a little Parmesan on top is lovely.
Cream of chicken soup: This adds creaminess and helps hold everything together. You can swap it for cream of mushroom or cream of celery for a different twist or make your own sauce with milk and flour.
How Do I Make Sure the Casserole Is Creamy and Not Dry?
Getting that creamy texture without dryness can be tricky. Here are some tips I use:
- Use cooked rice and chicken that aren’t too dry, as they soak up sauce well.
- Make sure to include the full amount of sour cream and soup—they add moisture and creaminess.
- Lightly steam or blanch broccoli before adding to keep it tender but not watery.
- Mix everything well to distribute moisture evenly before baking.
- Cover the casserole with foil for the first 20 minutes to lock in moisture, then uncover to brown the cheese on top.
Following these steps will help you get a cheesy, creamy casserole that’s just right every time.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – makes combining the rice, chicken, and sauce a breeze.
- Skillet or frying pan – for sautéing onions and garlic, which adds great flavor.
- Wooden spoon or spatula – ideal for stirring without scratching your pan or bowl.
- Measuring cups and spoons – to get your ingredients just right for the best texture.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie chicken for faster prep.
- Add chopped mushrooms or bell peppers to boost veggie variety and sweetness.
- Use different cheeses like mozzarella or Monterey Jack for a milder melt.
- Mix in cooked bacon or ham pieces if you want a smoky, meaty twist.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
- 2 cups cooked white rice
- 2 cups cooked chicken breast, cubed or shredded
- 3 cups fresh broccoli florets (or frozen, thawed)
- 1 ½ cups shredded sharp cheddar cheese, divided
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- Optional: ¼ teaspoon dried thyme or parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including chopping and mixing, plus 25-30 minutes to bake. Allow an extra 5 minutes to rest before serving. So, from start to finish, you’ll need roughly 45 minutes to enjoy a comforting, creamy casserole.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to keep the casserole from sticking and to make clean-up easier.
2. Sauté Onion and Garlic:
In a skillet, warm the olive oil or butter over medium heat. Add the finely chopped onion and minced garlic. Cook them for about 3-4 minutes until soft and fragrant. Then remove the skillet from heat.
3. Mix the Casserole Ingredients:
In a large bowl, combine the cooked rice, cooked chicken, broccoli florets (steamed or blanched if you like them softer), sautéed onion and garlic, cream of chicken soup, sour cream, milk, and 1 cup of shredded cheddar cheese. Mix everything well and add salt and pepper to your taste.
4. Assemble and Bake:
Transfer the mixture evenly into your prepared baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Bake uncovered for 25-30 minutes until the casserole is bubbly and the cheese has melted and turned a light golden color.
5. Rest and Serve:
Once baked, let the casserole rest for about 5 minutes to set. If you like, sprinkle dried thyme or fresh parsley over the top for a nice touch. Serve warm and enjoy the creamy, cheesy goodness!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works great! Just be sure to thaw and drain it well to prevent excess moisture from making the casserole watery.
How Can I Make This Casserole Ahead of Time?
You can assemble the casserole a day in advance, cover it tightly, and refrigerate. When ready to eat, bake it for the usual 25-30 minutes, adding a few extra minutes if baking from cold.
Can I Substitute the Cream of Chicken Soup?
Absolutely! You can swap it with cream of mushroom, cream of celery, or even make a simple homemade white sauce to keep things creamy and flavorful.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through before serving.
