Name: Broccoli Rice Chicken and Cheese Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 2 cups cooked white rice; 2 cups broccoli florets, steamed or thawed if frozen; 1 ½ cups shredded cheddar cheese, divided; 1 can (10.5 oz) cream of chicken soup; ½ cup sour cream; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt, to taste; Black pepper, to taste; 1 tablespoon butter (optional, for added richness)

I grew up eating this Broccoli Rice Chicken and Cheese Casserole, and it still brings me that same cozy, comforting feeling every time I make it. There’s something unbeatable about the way creamy cheese melts into tender rice and juicy chunks of chicken, with bright green broccoli tucked in between. It’s the kind of dish that wraps you up like a warm blanket — simple, hearty, and packed with flavor in every bite.

I especially love making this casserole on busy weeknights when I want something filling but don’t feel like fussing over multiple pots and pans. Everything bakes up in one dish, and the leftovers taste even better the next day. Whether you’re feeding a family or just meal-prepping for the week, this recipe is a reliable, satisfying go-to that never disappoints.

Why You’ll Love This Broccoli Rice Chicken and Cheese Casserole

This casserole isn’t just delicious — it’s a time-saver and a crowd-pleaser. The creamy texture and cheesy topping make it feel indulgent, while the chicken and broccoli give it that nourishing, well-balanced edge. It’s perfect for:

Quick weeknight dinners
Make-ahead meals
Feeding a hungry group

Using up leftover chicken or rice
A comforting pick-me-up dish for any season

You don’t need fancy ingredients or techniques — just real, straightforward food that works together beautifully.

What Kind of Chicken Should I Use?

You’ve got options here, which is one reason I love this dish so much. If you have leftover rotisserie chicken, shred it and toss it in — it’s already seasoned and super tender. Boneless, skinless chicken breasts or thighs also work well if you want to cook from scratch. Just bake, boil, or pan-sear them ahead of time. I’ve even made this with canned chicken in a pinch, and it still came out delicious. The key is making sure your chicken is cooked and chopped before mixing it into the casserole.

Options for Substitutions

Flexibility is this casserole’s secret weapon. You can easily swap ingredients based on what’s in your fridge or dietary needs:

Rice: Brown rice, jasmine, or even cauliflower rice if you want a low-carb option. Just make sure it’s cooked before adding.

Cheese: Sharp cheddar is the classic choice, but Monterey Jack, mozzarella, or even a mix of cheeses will work beautifully.
Broccoli: Fresh or frozen broccoli florets both do the trick. If frozen, thaw and drain first to avoid excess moisture.
Cream base: Cream of chicken soup is traditional, but cream of mushroom or cream of celery also adds great flavor. Want to go lighter? A homemade béchamel or Greek yogurt can be used instead.

Protein: Not a fan of chicken? Swap in turkey, ham, or even a plant-based meat alternative.

This recipe is built to adapt to your kitchen and cravings.

Ingredients for This Broccoli Rice Chicken and Cheese Casserole

Cooked Chicken
The heart of the casserole — it brings in protein and satisfying texture. I prefer diced or shredded cooked chicken for even distribution throughout the dish.

Cooked Rice
This makes the base hearty and comforting. Long-grain white rice works great, but you can also use brown rice or jasmine for a little twist.
Broccoli Florets
Adds color, crunch, and freshness to balance the creamy and cheesy richness. Either fresh or thawed frozen broccoli works well.
Cheddar Cheese
Sharp cheddar melts beautifully and delivers that bold cheesy flavor everyone expects in a casserole. Use freshly shredded for the best melt.

Cream of Chicken Soup
The shortcut to that creamy base — it blends everything together with ease. You can also use cream of mushroom or celery depending on your taste.
Sour Cream
Adds a subtle tang and helps create a smooth, velvety texture in the casserole.
Garlic Powder & Onion Powder
These spices add depth and flavor without overpowering the dish. Simple, pantry-friendly, and essential.

Salt & Pepper
The basics — just enough to enhance all the ingredients without making it too salty.
Butter (optional)
A little melted butter can be stirred in or drizzled on top for extra richness and that golden finish.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.

Step 2: Cook Your Ingredients (If Needed)

If your chicken or rice isn’t already cooked, do that first. You’ll need about 2 cups of cooked rice and 2 cups of cooked, chopped chicken. For fresh broccoli, steam or blanch briefly to soften it slightly before baking.

Step 3: Mix the Filling

In a large mixing bowl, combine the cooked chicken, rice, broccoli florets, cream of chicken soup, sour cream, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir everything until well mixed.

Step 4: Transfer to Baking Dish

Spoon the mixture into the prepared baking dish and spread it out evenly with a spatula. Sprinkle the remaining cheese evenly over the top.

Step 5: Bake

Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

Step 6: Cool and Serve

Let the casserole rest for 5–10 minutes before serving to allow it to set. This makes slicing and serving easier — and safer!

How Long to Cook the Broccoli Rice Chicken and Cheese Casserole

Once everything is assembled in the baking dish, it only takes 25 to 30 minutes in a preheated 350°F (175°C) oven. The casserole is already made with cooked ingredients, so the bake time is just to heat everything through and get that golden, bubbly cheese layer on top. If you’re using cold ingredients straight from the fridge, it might need an extra 5 minutes.

Tips for Perfect Broccoli Rice Chicken and Cheese Casserole

Shred your own cheese
Pre-shredded cheese often has anti-caking agents that affect how smoothly it melts. Freshly shredded cheddar will give you that gooey, creamy top.
Don’t overcook the broccoli
Give your broccoli a quick steam or blanch if it’s fresh — it should be slightly tender but still bright green before going into the oven. Overcooked broccoli can get mushy.
Mix the filling thoroughly
Make sure every bite gets a bit of everything — chicken, rice, broccoli, cheese, and seasoning — by stirring everything well before transferring it to the dish.

Taste the mix before baking
Give your mixture a quick taste before you add it to the dish. Adjust salt or seasoning if needed — the canned soup and cheese already add salt, so be mindful.
Use foil if needed
If the cheese starts to brown too fast before the inside is heated through, loosely cover the casserole with foil in the last 10 minutes of baking.

Watch Out for These Mistakes While Cooking

Using raw rice
This recipe calls for cooked rice — adding raw rice will leave you with a crunchy, undercooked mess. Always pre-cook your rice.

Skipping broccoli prep
If you use fresh broccoli, blanch or steam it first. Adding it raw will make it too firm even after baking.
Overloading with cheese
Too much cheese on top can turn greasy instead of melty. Stick to the recommended amount, and if you want extra, mix some into the filling instead of piling it all on top.
Not seasoning the filling
Even with canned soup and cheese, the casserole needs balanced flavor. Taste your mixture before baking and adjust with salt, pepper, or spices.

Using watery frozen broccoli
Always thaw and drain frozen broccoli before using. Excess water will make the casserole soggy and dilute the flavor.

What to Serve With Broccoli Rice Chicken and Cheese Casserole?

Roasted Garlic Green Beans

Bright, garlicky, and slightly crisp — they add freshness to balance the creamy casserole.

Simple Garden Salad

A mix of crisp lettuce, cherry tomatoes, cucumbers, and a light vinaigrette offers a cool, crunchy contrast.

Buttery Dinner Rolls

Soft and warm rolls are perfect for scooping up any cheesy bits left on the plate.

Oven-Roasted Carrots

Their natural sweetness brings a lovely contrast to the savory flavors of the casserole.

Crispy Baked Zucchini

A lighter side that’s crunchy and herby — it pairs well without overpowering.

Caesar Salad

Bold, creamy, and packed with texture, it complements the casserole beautifully.

Fresh Fruit Salad

Adds a refreshing and slightly sweet finish to the meal — especially great for spring or summer meals.

Sweet Corn on the Cob

Classic comfort food that’s juicy, sweet, and so easy to make alongside the casserole.

Storage Instructions

This casserole is a dream when it comes to leftovers — it stores and reheats beautifully.

Refrigerator:
Let the casserole cool completely before covering it with foil or transferring to an airtight container. Store in the fridge for up to 4 days.
Freezer:
To freeze, portion into airtight containers or wrap the entire casserole dish tightly with plastic wrap and foil. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat individual portions in the microwave for 1–2 minutes, or warm larger portions in a 350°F (175°C) oven, covered with foil, for 20–25 minutes or until heated through.

Estimated Nutrition

(Per serving — based on 6 servings total)

Calories: 420

Protein: 28g
Fat: 22g
Saturated Fat: 11g

Carbohydrates: 28g
Fiber: 3g
Sugar: 3g

Cholesterol: 85mg
Sodium: 720mg

These values are estimates and can vary depending on the specific brands or ingredients used.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely. You can assemble it a day in advance, cover it, and store it in the fridge. When you’re ready to bake, let it sit at room temperature for 15 minutes and then bake as directed.

Can I use uncooked chicken in this recipe?

No — the chicken must be fully cooked before mixing it into the casserole. The bake time isn’t long enough to safely cook raw chicken.

Can I freeze this before baking?

Yes! Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze. When ready to bake, thaw overnight in the fridge and bake as usual.

What if I don’t have cream of chicken soup?

You can substitute it with cream of mushroom, cream of celery, or even a homemade white sauce made with butter, flour, and milk.

How do I make this casserole gluten-free?

Use a gluten-free condensed soup or make a homemade gluten-free cream base. Also, be sure the chicken broth and all other ingredients are certified gluten-free.

Can I make this vegetarian?

Sure! Just leave out the chicken and add extra broccoli or mix in sautéed mushrooms or chickpeas for texture and protein.

Why is my casserole watery?

Most likely due to using frozen broccoli that wasn’t drained well. Be sure to thaw and pat it dry before mixing it in.

Can I use cauliflower rice instead of regular rice?

Yes, cauliflower rice works great if you’re aiming for a low-carb version. Just make sure to sauté it first so it doesn’t release too much moisture while baking.

Conclusion

This Broccoli Rice Chicken and Cheese Casserole is the ultimate one-dish comfort food — creamy, cheesy, and loaded with nourishing goodness. Whether you’re making it for a family dinner, prepping lunches for the week, or just craving a cozy bite of nostalgia, it’s a guaranteed crowd-pleaser. Easy to customize and make ahead, it fits perfectly into busy lives without sacrificing flavor or satisfaction. Once you try it, it might just earn a permanent spot in your rotation.