A creamy, comforting chicken, broccoli, and rice casserole perfect for cozy family dinners or potluck favorites. This easy, oven-baked dish combines tender chicken, fluffy rice, steamed broccoli, and a rich, cheesy sauce that comes together in one casserole pan.
Why I Love This Recipe
I love how easy this casserole is to throw together, especially with pre-cooked ingredients. It’s the kind of meal I can prepare ahead of time and just pop in the oven when I need something warm and satisfying. The combination of textures and flavors—creamy sauce, tender chicken, and melty cheese—makes it a guaranteed hit with everyone at the table. Plus, it’s a great way to use up leftover chicken or rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or cubed
2 cups cooked rice
2 cups broccoli florets, steamed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil or butter
Directions
I start by preheating the oven to 180°C (350°F).
In a large mixing bowl, I combine the cooked chicken, rice, and steamed broccoli.
In a separate bowl, I whisk together the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper.
I pour the sauce mixture over the chicken, rice, and broccoli, and stir everything until it’s fully coated.
Then I transfer it all to a greased casserole dish.
I sprinkle the shredded cheddar cheese over the top, followed by the grated Parmesan.
I bake the casserole for 25–30 minutes until it’s hot and the cheese is bubbly.
Finally, I let it rest for about 5 minutes before serving.
Servings and timing
This recipe makes 6 generous servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I like to mix things up based on what I have on hand. Sometimes I sauté onions and garlic in olive oil before mixing everything—this adds more depth to the flavor. When I want a lighter version, I swap sour cream with Greek yogurt. For a crispy topping, I sometimes add seasoned breadcrumbs before baking. This recipe is also very freezer-friendly, and I often make it ahead and refrigerate it unbaked until I’m ready to cook.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I usually microwave individual portions for about 2 minutes, or reheat in the oven at 180°C (350°F) until warmed through. If I’ve frozen the casserole, I thaw it in the fridge overnight and then bake it covered until heated through.
FAQs
How can I make this casserole ahead of time?
I assemble everything, cover it tightly, and store it in the fridge for up to 24 hours before baking. When I’m ready, I just pop it in the oven.
Can I freeze this chicken broccoli rice casserole?
Yes, I freeze it either before or after baking. If freezing unbaked, I thaw it overnight in the fridge before baking as usual.
What other vegetables can I use?
I sometimes swap or add veggies like cauliflower, peas, or carrots—whatever I have in the fridge. Just make sure they’re pre-cooked or steamed.
Can I use rotisserie chicken?
Absolutely. I love using rotisserie chicken for extra flavor and to save time. I just shred it and mix it right in.
How can I make this gluten-free?
I use a gluten-free cream of chicken soup and double-check all my ingredients. Everything else in the recipe is naturally gluten-free.
Conclusion
This chicken broccoli rice casserole is one of those comforting dishes I keep coming back to—it’s warm, creamy, cheesy, and totally satisfying. Whether I’m feeding my family or prepping meals ahead of time, it always delivers. The simple ingredients and flexibility make it a great staple for any kitchen.
