Creamy Chicken Broccoli Rice Casserole

This creamy chicken broccoli rice casserole is one of my favorite comfort food dishes. It’s rich, hearty, and packed with tender chicken, fluffy rice, and broccoli all baked together in a creamy sauce. I love how it comes out golden, cheesy, and bubbling straight from the oven.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of cozy, one-dish meal that makes dinner simple and satisfying. The creamy sauce ties everything together, the broccoli adds freshness, and the cheese on top makes it extra indulgent. I also like that it’s a great way to use up leftover chicken or rice, making it both convenient and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced)

• Cooked rice (white or brown)

• Fresh or frozen broccoli florets

• Cream of chicken soup (or homemade creamy base)

• Sour cream or mayonnaise

• Shredded cheddar cheese

• Onion powder

• Garlic powder

• Salt and black pepper

• Butter (optional, for greasing the baking dish)

Directions

1. I preheat the oven to 375°F and lightly grease a baking dish with butter or oil.

2. In a large bowl, I mix the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, half the cheese, and seasonings until everything is combined.

3. I spread the mixture evenly into the baking dish.

4. I sprinkle the remaining cheese on top.

5. I bake for 25–30 minutes, until the casserole is hot and the cheese is melted and bubbly.

6. I let it rest for a few minutes before serving so it sets slightly.

Servings and timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prep and 30 minutes to bake, so I can have it ready in about 45 minutes.

Variations

Sometimes I add mushrooms, peas, or carrots for extra vegetables. If I want more crunch, I top the casserole with buttered breadcrumbs or crushed crackers before baking. For a lighter version, I use Greek yogurt instead of sour cream and reduced-fat cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the casserole with foil and warm it in the oven at 350°F until heated through. For quicker portions, I reheat in the microwave, though the oven keeps the texture better. This casserole also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw overnight before baking.

FAQs

Can I use uncooked rice in this casserole?

I prefer using cooked rice to save time, but some recipes allow uncooked rice with extra liquid and a longer baking time.

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate. I bake it fresh when I’m ready to serve.

What’s the best cheese to use?

I like sharp cheddar for flavor, but mozzarella or a cheddar blend also work well.

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken—it saves time and adds great flavor.

How do I keep the broccoli from getting mushy?

I blanch fresh broccoli for just a couple of minutes or thaw frozen broccoli before adding it to the casserole so it holds up better during baking.

Conclusion

Creamy chicken broccoli rice casserole is one of those recipes I turn to when I want a complete, satisfying meal in one dish. I love how the creamy sauce, cheesy topping, and wholesome ingredients come together into something warm and comforting. It’s easy, versatile, and always a hit at the dinner table.