Chicken Broccoli Rice Casserole
Let Me Tell You About My Love Affair With This Casserole
Okay, so picture this: It’s a Tuesday, I’ve just come in from a dismal, drizzly school run, and honestly, the last thing I want to do is wrestle with a dozen dirty pans. Enter my Chicken Broccoli Rice Casserole (which, yes, I still have to Google how to spell ‘casserole’ sometimes). This is the ultimate comfort food—warm, cheesy, and more forgiving than my old sweatpants. My mom used to make a version of this whenever we had leftover chicken; I still remember her shouting, “Stop picking the broccoli off!” at my younger brother. (He lost that battle, by the way.) Anyway, if you want something that’s cozy, crowd-pleasing, and basically impossible to mess up—unless you forget it in the oven, been there—this is your jam.
Why You’ll Love This Dish (Or At Least I Hope You Do)
I make this when my brain’s on autopilot or when I need something that makes my house smell like I have my life together. My kids go crazy for it because—let’s be real—cheese covers a multitude of sins. (And broccoli. Sorry, broccoli.)
Honestly, it’s also my secret weapon for using up random odds and ends in the fridge. Ran out of chicken once and threw in some leftover roast turkey; didn’t hear a single complaint. I’ve even made a version with that weird pre-cooked rice that comes in a pouch when I’m in a hurry, and no one noticed. Although, one time I tried swapping out the rice for quinoa… let’s just say not every experiment is a good idea.
Let’s Talk Ingredients (And My Many Substitutions)
- 2 cups cooked chicken, shredded or chopped (rotisserie is a lifesaver; I use whatever’s cheapest, honestly)
- 2 cups cooked rice (white, brown, Jasmine—I’ve even used leftover fried rice once, worked fine!)
- 2 cups broccoli florets, lightly steamed (fresh or frozen; my grandmother insisted on fresh, but frozen totally works)
- 1 can (about 10 oz) condensed cream of mushroom soup (cream of chicken is good too, or mix both!)
- 3/4 cup sour cream (or Greek yogurt if that’s what you have—sometimes I just use whatever dregs are left in the fridge)
- 1 cup shredded cheddar cheese (my crew likes it extra cheesy so I usually bump this up a bit)
- 1/2 cup milk (I’ve used oat milk in a pinch and it was fine)
- Salt and pepper, to taste (I tend to go easy on the salt since the soup has plenty)
- 1/2 tsp garlic powder (optional, but I like the little kick)
- 1/2 cup breadcrumbs or crushed crackers for topping (Ritz, panko, or whatever’s lurking in the pantry)
- 2 tbsp butter, melted (if you remember—sometimes I just dot some on top and call it a day)
How I Usually Throw It Together (Step-By-Step…ish)
- Preheat your oven to about 350°F (175°C). If you forget and do it halfway, no biggie—just bake a few minutes longer.
- Grease up a 9×13 inch baking dish. I use spray, but you can rub it with a butter wrapper if you’re feeling old school.
- In a big bowl, mix together the chicken, broccoli, cooked rice, soup, sour cream, half the cheese, milk, garlic powder (if using), salt, and pepper. This is where I usually sneak a taste—just to “check the seasoning,” of course.
- Spoon the mixture into your dish. It’ll look kind of gloopy, but that’s exactly how it should be. Don’t worry if it seems too thick; it always loosens up as it bakes.
- Sprinkle the rest of the cheese on top. Mix the breadcrumbs or crushed crackers with the melted butter and scatter that over everything. If you forget the butter, honestly, it’s still good.
- Bake, uncovered, for about 30–35 minutes. The top should be golden and bubbly. If you like it extra crispy, pop it under the broiler for a couple minutes—but watch it like a hawk! (Ask me how I know.)
- Let it cool for a few minutes before serving. Or just dig in and burn your tongue like I always do.
Random Notes From My Kitchen
- If your rice is a bit dry, add an extra splash of milk. Actually, I find it works better if you don’t pack the rice down too much.
- Forgot to steam the broccoli? Just microwave it for a minute with a splash of water. Or, leave it raw if you like it with a bit more bite.
- You can assemble this ahead, stick it in the fridge, and bake it when you get home. (Just add 10 extra minutes bake time if it’s cold.)
Variations I’ve Attempted (Some More Successful Than Others)
- Swapped chicken with leftover turkey after Thanksgiving; worked like a charm.
- Used a mix of sharp cheddar and Monterey Jack—nice, but maybe a bit too gooey. Actually, I think plain cheddar’s my favorite so far.
- Tried adding mushrooms once; my kids picked them out, so… your mileage may vary.
- Attempted a quinoa version. Don’t. The texture’s just not the same and it sort of… squishes? Hard to explain, but not great.
What If I Don’t Have (Insert Kitchen Gadget Here)?
You don’t need a fancy casserole dish. Any oven-safe pan will do. Heck, I once made it in a foil tray when my Pyrex was MIA (thanks, potluck season). If you don’t have a microwave for the broccoli, just toss it in with the rice for its last few minutes of cooking. Or just trust that the oven will soften everything up—eventually.
How To Store It (Though It Rarely Survives)
Supposedly, you can keep leftovers in an airtight container in the fridge for up to 3 days. But, honestly, in my house this stuff vanishes overnight. It reheats well in the microwave or oven, though if you’re picky about crispy tops, the oven’s your best bet. I think this tastes better the next day, actually. It just kind of… melds.
How I Like To Serve It (Take Or Leave My Advice)
Usually, it’s just a big scoop on a plate with a side salad (if I’m trying to look responsible). My youngest likes a dollop of ketchup on the side. Not my thing, but hey, to each their own. Sometimes, if we’re feeling fancy, I’ll sprinkle chopped green onions or parsley on top. (And if I’m really feeling wild, a splash of Tabasco for me.)
Lessons Learned (AKA My Pro Tips)
- Don’t use raw rice. I tried that once, thinking it would cook in the oven. It… did not. Crunchy surprise, anyone?
- Let the casserole sit for a few minutes before cutting into it. I know it’s tempting, but it’ll set up and slice easier. I once rushed this step and ended up with a cheesy avalanche on my plate. Still tasty, just less Instagram-worthy.
- If you double the cheese, add a tad more milk or sour cream, or it’ll get a bit claggy.
Real Answers To Real (Sometimes Odd) Questions
- Can I freeze this? Yep! I do it all the time. I usually wrap portions in foil, then tuck them in a freezer bag. Just thaw overnight and reheat. Or just nuke it if you’re impatient.
- Can I make this vegetarian? Sure, just skip the chicken and maybe add more veggies. I’ve seen folks use chickpeas or tofu, though to be honest, I haven’t tried that myself.
- What do I do if my casserole is too dry? Drizzle a bit of milk or even chicken broth over the top before reheating. Or just add more cheese (always more cheese, right?)
- Is there a gluten-free version? Use GF condensed soup and breadcrumbs, and check your rice. Some brands have sneaky additives. I get mine from Bob’s Red Mill or check at Gluten Free on a Shoestring for ideas.
- Can I prep this ahead for a potluck? Oh, absolutely. In fact, it’s even better if it sits a bit before baking. Just cover and chill, then bake when you get there. Maybe bring extra cheese, just in case.
- Do I have to use condensed soup? I mean, you could make a homemade white sauce, but who’s got time for that on a weeknight? I won’t tell if you don’t.
And that’s the gist of it. Actually, I just remembered—I meant to mention that this casserole is great for sneaking in other veggies too, like peas or carrots. But, shh, don’t tell my kids.
Anyway, give this Chicken Broccoli Rice Casserole a whirl next time the day’s got you beat or you just need something warm and fuss-free. If you end up with a burned top or a messier-than-expected scoop, well, welcome to the club!
Ingredients
- 2 cups cooked chicken breast, shredded
- 3 cups broccoli florets, steamed
- 2 cups cooked white rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine cooked chicken, steamed broccoli, cooked rice, condensed cream of chicken soup, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper.
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3Mix until all ingredients are well combined, then spread the mixture evenly into the prepared baking dish.
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4Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
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5Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden.
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6Let cool for a few minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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