5 Star chicken broccoli rice casserole Joy

Oh, I know that feeling well. It’s 5:30 PM, the kids are running around, and you stare into the pantry thinking, “I just can’t do another boxed meal tonight.” Trust me, I’ve been exactly where you are, juggling deadlines and that constant dinner question. That’s why I dug deep into my archives because busy weeknights demand food that feels like a hug but comes together fast. This chicken broccoli rice casserole is that hug! It takes all those honest, simple ingredients my grandmother taught me to use and puts them into one warm dish. We’re stripping away the stress and bringing that soulful, comforting meal back to your Tuesday table. It really is the ultimate fix for chaotic evenings.

Why This Creamy Chicken Broccoli Rice Casserole is Your New Weeknight Hero

When I was trying to balance my marketing job with real home cooking, I needed meals that were nearly foolproof. That’s why this recipe shot straight to the top of my personal rotation—it’s the definition of a Comfort Food Casserole that respects your time. You get that deep, satisfying flavor without spending an hour stirring a pot. Seriously, this is the ultimate One Dish Family Meal!

The sheer creaminess of this dish is what sets it apart. It’s rich, satisfying, and tastes exactly like something your favorite aunt would bring to a potluck. I started using this kind of recipe—dump everything in one bowl, one pan—because honestly, who has the energy for multiple pots after a long day? It’s all about making your routine simpler, and this amazing casserole does just that.

Quick Prep for a Hearty Chicken Bake

Look at that prep time: fifteen minutes! That’s barely enough time to empty the dishwasher, let alone cook dinner using complicated methods. This Hearty Chicken Bake relies on pantry superheroes, like the condensed soups and pre-cooked rice. If you have those staples on hand, you are basically ready to go. This speed is essential when you’re trying to get dinner on the table fast, and you can see more of my easy weeknight dinners right here.

Nostalgic Flavor Profile of This Chicken Broccoli Rice Casserole

If you are craving that classic, homemade flavor without the fuss, you’ve found it. It’s the combination of the sharp cheddar and that velvety sauce that just screams ‘comfort.’ That cheesy blanket on top? Pure gold. Every bite of this Chicken Broccoli Rice Casserole tastes like a weekend tradition, even when you’re serving it up on a frantic Wednesday. That nostalgic taste is why the whole family cleans their plates!

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Ingredients for the Best Chicken Broccoli Rice Casserole

Okay, let’s talk about what goes into this magic! As you can see from the list, this is built from things you likely already have tucked away. We need about two cups of cooked chicken—and yes, that means your rotisserie leftovers or even canned chicken works wonders here! For my perfect Cheddar Chicken Casserole, I always specify sharp cheddar because the flavor punches through that creamy base better than mild, you know?

Here’s the list so you can check your pantry right now:

• 2 cups cooked, shredded chicken (canned or rotisserie works)
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1 (10 ounce) package frozen broccoli florets, thawed and drained
• 2 cups cooked white rice
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup crushed butter crackers (optional topping)

Ingredient Notes and Substitutions for Your Chicken Broccoli Rice Casserole

I get asked all the time if you can skip one of the soups. Listen, the cream of mushroom soup is really important! It adds a depth that the cream of chicken just can’t pull off alone in this specific chicken broccoli rice casserole. It gives it that real, deep flavor. Don’t worry about using fresh chicken if you’re crunched for time—canned is perfectly fine, I promise I won’t tell! Also, that cracker topping? It’s totally optional. If you’re trying to keep things super simple or just don’t have them, just pile on that last bit of cheese and bake it. It’s still going to be delicious!

Step-by-Step Instructions for Making This Chicken Broccoli Rice Casserole

Alright, let’s get this show on the road! This isn’t complicated, which is the beauty of it. You’re using a big bowl and one dish—we love that minimal cleanup dinner life! Before you do anything else, you need to get your oven warmed up to 375 degrees Fahrenheit. Grab that 9×13 baking dish you have and give it a quick light grease so nothing sticks. If you need tips on pan prep for other bakes, check out my guide on the ham and cheese casserole for some general advice!

Mixing the Creamy Chicken Broccoli Rice Casserole Base

First things first: we build that luxurious sauce. In a large bowl, toss together everything wet and all your seasonings—that means your cream of chicken soup, the mushroom soup, mayo, sour cream, onion powder, garlic powder, salt, and pepper, plus the milk. Whisk that vigorously until it looks smooth and happy. Now, gently fold in the cooked chicken, the well-drained broccoli pieces, the cooked rice, and most of your cheddar—keep about a half cup back for the top!

Baking and Resting the Chicken Broccoli Rice Casserole

Once everything is mingled together beautifully, spread that whole mixture evenly into your prepared dish. Sprinkle that last bit of cheese right over the top. If you decided to go for the cracker crunch factor, sprinkle those over the cheese now. Pop it into the oven for about 30 to 35 minutes. You’re looking for it to be piping hot and bubbly, and if you used crackers, they should be golden brown. This next step is crucial, so don’t skip it! Let your chicken broccoli rice casserole rest for five minutes once it comes out. It lets the sauce settle just right so it doesn’t run everywhere when you scoop it out. You can find more tips on making similar bakes over at That Oven Feelin!

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Tips for Perfecting Your Chicken Broccoli Rice Casserole

I’ve made this casserole enough times to know the little tricks that take it from ‘good’ to ‘oh my gosh, what is in this?’ As a real home cook testing recipes over and over, I can tell you the texture secrets are all about draining your ingredients properly. Soggy broccoli or swimmingly rice will ruin that perfect creamy consistency we are aiming for.

First, make sure your thawed broccoli is squeezed dry—I mean really dry! You can use a clean kitchen towel or even press it against the colander walls for a minute. Same goes for your rice; leftover rice is great, but if it holds moisture, your sauce ends up thin. We want this Tender Chicken Bake to hold its shape when you scoop it!

Remember, the richness comes from those creamy soups and the sour cream interacting with the sharp cheddar cheese. Don’t rush the stirring process when you combine everything in the bowl. You want everything evenly coated so you don’t end up with dry pockets of rice. For more inspiration on getting great weeknight results, you can always check out my general tips on the blog. If you want to see how another cook handles their creamy bake, check out this recipe over at Best Home Made Recipes!

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Make Ahead Casserole and Storage for Your Chicken Broccoli Rice Casserole

One of the absolute best things about this chicken broccoli rice casserole is that it’s totally designed for real life—which means leftovers and advanced prep! If you’re planning ahead for a busy Friday night, you can totally assemble this whole thing up to two days early. Just mix everything together, put it in the greased dish, cover it tightly with foil—and put it right in the fridge.

When it comes time to bake it straight from the cold, don’t worry, it’s super easy! You just need to tack on an extra ten minutes to the baking time since the oven has to work harder to heat up the cold casserole. If you are looking for other ideas to prep and save for later, I have my favorite freezer-ready breakfast burritos, too!

And yes, this makes a fantastic Freezer Friendly Dinner! Wrap that prepped casserole tightly in plastic wrap and then foil. When you are ready to bake it from frozen, pull the foil off, cover it with fresh foil, and bake at 375 degrees for about an hour, then uncover and bake until golden. You can see another great make-ahead dish idea over at The Cozy Cook. Seriously, having this ready to go is a lifesaver!

Serving Suggestions for This Easy Chicken Dinner

Because this chicken broccoli rice casserole is so rich and satisfying—hello, cheese and creamy sauce!—you don’t need a ton of extras, which is great for keeping that Minimal Cleanup Dinner promise. I usually like serving something bright right next to it to cut through all that richness.

A simple side salad with a sharp vinaigrette is perfect. Fresh greens really wake everything up! If you want to stick with the vegetable theme but need something speedy, a crisp green bean side works well too. Honestly, since this is a true One Dish Family Meal, you can serve it straight from the baking dish onto plates and call it a day. For super easy sides, you have to try my recipe for creamy coleslaw—it’s quick and adds that crunch!

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Variations on the Classic Chicken Broccoli Rice Casserole

You know I love tweaking a recipe! While this chicken broccoli rice casserole is perfect as is, sometimes you just need to shake things up, right? Don’t feel boxed in by my ingredients list. If you have some mushrooms hiding out, toss them in softened with the chicken—they add a fantastic earthy note!

Cheese swaps are easy, too. If you don’t have cheddar, Monterey Jack melts just as beautifully and gives you that amazing stretch factor. Or, if you want something richer, try half cheddar and half Gruyère! For spices, a dash of dried thyme with your garlic powder really deepens the savory flavor profile. These little changes keep this Broccoli Cheese Casserole Recipe feeling fun and new every time you make it. Check out my simpler broccoli casserole if you want to try a veggie-only version sometime!

If you’re looking for something similar but different, see what they are doing with cheesy variations over at Cook Cara for some extra inspiration!

Frequently Asked Questions About Chicken Broccoli Rice Casserole

I always get so many questions when people try this recipe for the first time because it’s such a staple! Honestly, these are some of the Simple Casserole Ideas that readers ask about most, so I figured I’d lay out the answers here:

Can I use fresh broccoli instead of frozen in this chicken broccoli rice casserole?

Oh, absolutely! I love using fresh broccoli when it looks amazing at the market. If you use fresh, you’ll want to chop it into bite-sized florets and steam or blanch it for just about two or three minutes until it’s bright green but still a little bit crunchy. Then, you must drain it really well—just like we talked about for the rice!

Do I really need both cream of chicken and cream of mushroom soup?

That’s the question everyone asks! If you’re in a pinch, you can use two cans of the cream of chicken, but I won’t lie, you lose some of that deep, savory flavor that makes this the Best Chicken Broccoli Casserole. The mushroom soup adds a subtle earthiness that balances the cheese so nicely. I personally think it’s worth keeping both for that classic taste.

If I use raw chicken, how should I adjust the recipe?

Since this is meant to be such a Quick Weeknight Casserole, I rely on pre-cooked chicken, but if you must use raw, cook about one pound of chicken breast first. You’ll need to simmer it until it’s totally cooked through, shred it, and then you might want to bake the casserole for an extra 5 to 7 minutes just to be safe. Always check that internal temperature reaches 165 degrees Fahrenheit!

Is this recipe considered healthy, or is it strictly comfort food?

It definitely leans towards that rich, Nostalgic Comfort Food side of things because of the creamy base and the cheese content. However, we load it up with protein from the chicken and lots of vitamins from the broccoli! If you are keeping track of things, you can review the estimates, but know that it’s designed to be a complete meal in one go. For more balanced ideas, check out the full recipe breakdown over at Choose Your Recipe!

For more ideas on how to handle chicken and rice when time is short, take a peek at my classic chicken and rice casserole post!

Nutritional Estimates for This Comfort Food Casserole

Now friends, I have to be honest with you—I’m a cook, not a nutritionist, so these numbers are my best guess based on standard ingredient amounts for this delicious Comfort Food Casserole!

Here is approximately what you’re looking at per serving:

• Calories: 550
• Fat: 32g
• Carbohydrates: 38g
• Protein: 30g

These values will change slightly depending on how much cheese you pile on or if you use low-fat sour cream versus the full-fat version. Just consider these estimates to help you plan your week, okay? I always recommend focusing on how happy and full your family is after eating this great Easy Chicken Dinner!

Share Your Thoughts on This Chicken Broccoli Rice Casserole

Wow, I really hope you love making this chicken broccoli rice casserole as much as I love eating it! It’s one of those recipes that just solidifies my belief that simple food made with care is the best kind of food.

So, I desperately want to see how it turned out! Have you made it yet for your family? Please take a moment to leave a rating right below—did it get 5 stars?! Be honest! I’m always striving to make these recipes the absolute best they can be.

Also, tell me the details in the comments! What did you pair with it? Did you go simple with a side salad or did you pair it with something super retro? I love seeing how you serve up your favorite comfort food! If you have any questions about substitutions or anything at all, use the contact page, and I’ll get right back to you!

Easy Creamy Chicken Broccoli Rice Casserole

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Make this simple, cheesy Chicken Broccoli Rice Casserole for a comforting, family-friendly dinner with minimal cleanup. It is perfect for busy weeknights.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken (canned or rotisserie works)
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1 (10 ounce) package frozen broccoli florets, thawed and drained
• 2 cups cooked white rice
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup crushed butter crackers (optional topping)

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, mayonnaise, sour cream, onion powder, garlic powder, salt, pepper, and milk. Mix until smooth.
3. Stir in the cooked chicken, thawed broccoli, cooked rice, and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix everything until it is evenly coated.
4. Spread the mixture evenly into the prepared baking dish.
5. Top the casserole with the remaining 1/2 cup of cheddar cheese. If using, sprinkle the crushed butter crackers over the cheese layer.
6. Bake for 30 to 35 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown.
7. Let the casserole rest for 5 minutes before you serve it. This dish is a great alternative to using meal planning services.

Notes

• You can prepare this casserole up to 2 days ahead. Cover it tightly and refrigerate. Add about 10 minutes to the baking time if baking from cold.
• For a shortcut, use canned chicken. If you prefer fresh, cook 1 pound of chicken breast and shred it before using.
• If you are looking for ways to simplify your routine beyond this recipe, look into meal delivery companies for inspiration.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6
• Sodium: 850
• Fat: 32
• Saturated Fat: 15
• Unsaturated Fat: 17
• Trans Fat: 1
• Carbohydrates: 38
• Fiber: 2
• Protein: 30
• Cholesterol: 95