I adore my Chicken Casserole With Broccoli, a balanced, family-friendly one-dish meal packed with protein, vegetables, and complex carbs that you can easily personalize for busy weeknights.

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I never planned to love casseroles as much as I do, but this Creamy Chicken Broccoli Rice Cheese Casserole hooked me fast. Packed with cooked chicken and shredded sharp cheddar cheese, it’s the kind of dish that makes you wonder why dinner ever felt boring.

I call it my Broccoli Rice Cheese And Chicken secret because every time I bring it to a table people go quiet then ask for seconds. There’s something about the textures and the way flavors fold together that keeps me making it, probably more than I should, honestly.

Ingredients

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Chicken: Lean protein, builds muscle, keeps you full, gives hearty flavor, not boring
Rice: Simple carbs for energy, mild taste so spices shine, filling side
Broccoli: Fiber, vitamins C K, adds color and slight bite, can be bland sometimes
Cheddar: Rich in protein and calcium, gives gooey melty sharp flavor, pretty salty
Soup: Creamy base that binds everything, very savory, beware of extra sodium
Sour cream/Greek yogurt: Tang, creaminess, probiotics if yogurt, cuts richness a bit
Panko/Parmesan: Crispy topping, adds texture and nutty saltiness, makes it more homemade

Ingredient Quantities

3 cups cooked chicken, shredded or chopped

2 cups cooked long grain white rice (about 1 cup uncooked)

2 to 3 cups broccoli florets, fresh or frozen, cut into bite sized pieces

2 cups shredded sharp cheddar cheese (about 8 ounces)

1 can condensed cream of chicken soup (10.5 ounce)

1 cup sour cream or plain Greek yogurt

1/2 cup milk

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg, beaten (optional)

2 tablespoons butter, melted

1/2 cup panko breadcrumbs or crushed crackers

1/4 cup grated Parmesan cheese (optional)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon paprika or smoked paprika (optional)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking dish or similar; this keeps the casserole from sticking.

2. If using frozen broccoli, microwave or steam it 2 to 3 minutes then drain well so it isn’t watery. If fresh, cut into bite sized florets and steam 2 minutes so it stays bright green and not mushy.

3. Finely chop the onion and mince the garlic. Melt about 1 tablespoon of the butter in a skillet over medium heat and sauté the onion until soft, about 4 minutes, then add the garlic for 30 seconds. Set aside.

4. In a large bowl combine 3 cups cooked chicken (rotisserie works great), 2 cups cooked long grain white rice, 2 to 3 cups prepared broccoli, and 2 cups shredded sharp cheddar cheese, reserving about 1/2 cup of cheese for the top.

5. Whisk together 1 can condensed cream of chicken soup, 1 cup sour cream or plain Greek yogurt, 1/2 cup milk, the sautéed onion and garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika if using. If you want a firmer set casserole add the beaten large egg now, if not leave it out.

6. Pour the sauce over the chicken-rice-broccoli mixture and stir until everything is evenly coated. Taste and adjust salt and pepper if needed; if the mix seems too thick add a splash more milk, too thin is fine it’ll set while baking.

7. Transfer the mixture to the prepared baking dish, spread evenly, and sprinkle the reserved 1/2 cup cheese over the top.

8. In a small bowl combine 1/2 cup panko breadcrumbs or crushed crackers, 1/4 cup grated Parmesan if using, and the remaining melted butter (about 1 tablespoon left from the original 2 tablespoons). Toss until the crumbs are evenly moistened then sprinkle over the casserole.

9. Cover loosely with foil and bake at 350 F for 20 minutes, then remove foil and bake another 10 to 15 minutes until bubbly and the topping is golden. For extra crunch you can broil 1 to 2 minutes but watch it closely. Let rest 5 to 10 minutes before serving so it firms up.

Equipment Needed

1. 9×13 inch baking dish (or similar)
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. 8 to 10 inch skillet for sautéing
5. Cutting board and chef’s knife
6. Wooden spoon or silicone spatula
7. Colander or fine-mesh strainer for draining broccoli
8. Small bowl and whisk (for sauce and topping mix)
9. Oven mitts and aluminum foil for covering and broiling

FAQ

Q: Can I use frozen broccoli?
A: Yes. If using frozen, thaw and squeeze or pat it dry first or give it a quick steam so it doesnt dump extra water into the casserole. You can also roast frozen florets for a nuttier flavor before mixing.

Q: Do I have to use the egg, what does it do?
A: The egg is optional. It helps bind everything so slices hold together better, but if you want a creamier, softer dish you can skip it.

Q: How do I get a crunchy topping that wont burn?
A: Mix panko with the melted butter and the Parmesan, sprinkle on for the last 10 minutes of baking and broil for 1 to 2 minutes if you want extra crisp. Keep an eye on it though, crumbs go from golden to burnt fast.

Q: Can I make this ahead or freeze it?
A: Yep. Assemble and refrigerate up to 24 hours, or freeze either baked or unbaked. If baking from frozen add about 15 to 30 minutes at 350F until it's heated through; if reheating baked leftovers, thaw overnight for best results.

Q: My casserole came out watery, what happened?
A: Common causes are too much milk, using frozen broccoli without draining, or undercooked rice. Fixes: drain excess liquid, bake uncovered longer to evaporate moisture, or stir in a little extra cheese or a cornstarch slurry before baking.

Q: Any easy swaps for dietary needs?
A: Sure. Use plain Greek yogurt instead of sour cream, a dairy free cheese and milk substitute for vegan/dairy free, or swap cauliflower rice for a lower carb version. For vegetarian, use cream of mushroom or a veggie cream soup in place of the chicken soup.

Creamy Chicken Broccoli Rice Cheese Casserole Recipe Substitutions and Variations

Chicken: swap with shredded rotisserie turkey, canned chicken, or firm tofu (press and pan-fry for better texture).
Rice: use cooked quinoa, cooked brown rice, or cauliflower rice for a low-carb version (steam and squeeze out excess moisture).
Condensed cream of chicken soup: replace with 1 cup quick white sauce made from 1 cup chicken broth + 1 cup milk + 2 tbsp flour whisked until thick, or use cream of mushroom, or mix 1 cup Greek yogurt with 1/2 cup chicken broth and 1 tsp bouillon.
Sour cream or plain Greek yogurt: substitute plain Greek yogurt if you want tang but lighter, or use blended cottage cheese, or cream cheese thinned with a splash of milk.

Pro Tips

– Drain and dry like crazy. If you use frozen broccoli, microwave or steam then squeeze it in a clean dish towel or pile of paper towels until almost no water comes out, and use cold day old rice or spread fresh rice on a sheet to cool so it wont turn mushy when mixed.
– Taste and tweak the sauce before it goes in. Condensed soup can be pretty salty or bland, so add a splash of Dijon or a little lemon juice, a pinch of cayenne for heat, or extra sharp cheddar to brighten it up, and season again after you mix everything.
– Make the topping actually crunchy. Toast the panko in a pan with the butter until lightly golden so it wont just go soggy on top, or mix in a tiny bit of oil so it browns evenly. Broil 1 to 2 minutes at the end if you want extra crunch but watch it the whole time.
– Plan for resting and leftovers. Let the casserole sit 8 to 10 minutes after baking so it firms up and slices clean, and if you want to make ahead assemble and chill overnight (or freeze), then bake covered longer from chilled/frozen and uncover at the end to brown.

Creamy Chicken Broccoli Rice Cheese Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I adore my Chicken Casserole With Broccoli, a balanced, family-friendly one-dish meal packed with protein, vegetables, and complex carbs that you can easily personalize for busy weeknights.

Servings

servings

Calories

677

kcal

Equipment: 1. 9×13 inch baking dish (or similar)
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. 8 to 10 inch skillet for sautéing
5. Cutting board and chef’s knife
6. Wooden spoon or silicone spatula
7. Colander or fine-mesh strainer for draining broccoli
8. Small bowl and whisk (for sauce and topping mix)
9. Oven mitts and aluminum foil for covering and broiling

Ingredients

3 cups cooked chicken, shredded or chopped
2 cups cooked long grain white rice (about 1 cup uncooked)
2 to 3 cups broccoli florets, fresh or frozen, cut into bite sized pieces
2 cups shredded sharp cheddar cheese (about 8 ounces)
1 can condensed cream of chicken soup (10.5 ounce)
1 cup sour cream or plain Greek yogurt
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, beaten (optional)
2 tablespoons butter, melted
1/2 cup panko breadcrumbs or crushed crackers
1/4 cup grated Parmesan cheese (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or smoked paprika (optional)

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish or similar; this keeps the casserole from sticking.
If using frozen broccoli, microwave or steam it 2 to 3 minutes then drain well so it isn't watery. If fresh, cut into bite sized florets and steam 2 minutes so it stays bright green and not mushy.
Finely chop the onion and mince the garlic. Melt about 1 tablespoon of the butter in a skillet over medium heat and sauté the onion until soft, about 4 minutes, then add the garlic for 30 seconds. Set aside.
In a large bowl combine 3 cups cooked chicken (rotisserie works great), 2 cups cooked long grain white rice, 2 to 3 cups prepared broccoli, and 2 cups shredded sharp cheddar cheese, reserving about 1/2 cup of cheese for the top.
Whisk together 1 can condensed cream of chicken soup, 1 cup sour cream or plain Greek yogurt, 1/2 cup milk, the sautéed onion and garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika if using. If you want a firmer set casserole add the beaten large egg now, if not leave it out.
Pour the sauce over the chicken-rice-broccoli mixture and stir until everything is evenly coated. Taste and adjust salt and pepper if needed; if the mix seems too thick add a splash more milk, too thin is fine it'll set while baking.
Transfer the mixture to the prepared baking dish, spread evenly, and sprinkle the reserved 1/2 cup cheese over the top.
In a small bowl combine 1/2 cup panko breadcrumbs or crushed crackers, 1/4 cup grated Parmesan if using, and the remaining melted butter (about 1 tablespoon left from the original 2 tablespoons). Toss until the crumbs are evenly moistened then sprinkle over the casserole.
Cover loosely with foil and bake at 350 F for 20 minutes, then remove foil and bake another 10 to 15 minutes until bubbly and the topping is golden. For extra crunch you can broil 1 to 2 minutes but watch it closely. Let rest 5 to 10 minutes before serving so it firms up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.