Easy Chicken Broccoli Rice Casserole

Chicken broccoli rice casserole is the recipe I turn to when I need dinner on the table fast without sacrificing flavor or nutrition. I created this easy chicken broccoli rice casserole in oven after too many nights of standing over the stove cooking each component separately. This one pot chicken broccoli rice casserole combines lean chicken breast, fresh broccoli, and tender rice in a creamy, cheesy sauce that bakes together in one dish. It’s become my ultimate busy weeknight dinner recipe that everyone in my family actually asks for by name.

This dump-and-bake chicken broccoli rice casserole uses simple ingredients like long-grain white rice casserole base, broccoli florets chicken casserole style, and cream of chicken soup casserole (or homemade if you prefer a chicken broccoli rice casserole no soup version). It pairs perfectly with sides like my creamy smoked sausage pasta for a mixed menu or garlic butter steak bites when you want protein variety. Whether you’re looking for healthy chicken broccoli rice casserole options or a pioneer woman broccoli chicken rice casserole style comfort food casserole, this cheesy chicken broccoli rice casserole delivers every single time.

Why You’ll Love This Chicken Broccoli Rice Casserole

• It’s Truly a One-Dish Meal. You get protein, vegetables, and carbs all baked together in one 9×13 dish. No need to make separate side dishes because this cheesy chicken broccoli and rice casserole has everything you need. Just add a simple salad or some bread and dinner is complete.
• The Prep is Ridiculously Easy. This is a dump-and-bake chicken broccoli rice casserole in the truest sense. You literally dump everything into the baking dish, stir it together, cover with foil, and let the oven do all the work. No browning meat, no pre-cooking rice, no steaming vegetables separately. It’s the definition of easy dinner made with ingredients you probably already have.
• Leftovers Actually Get Better. Unlike some casseroles that dry out the next day, this one stays creamy and gets even more flavorful as the rice absorbs more of the cheesy sauce overnight. It reheats beautifully in the microwave or oven, making it perfect for meal prep lunches or quick dinners later in the week.

Ingredients for Chicken Broccoli Rice Casserole

This cheesy chicken broccoli rice casserole comes together with pantry staples and fresh ingredients. The combination creates comfort food that tastes like you spent hours in the kitchen.

What You’ll Need

• Chicken Breast: use boneless, skinless chicken breast cut into bite-sized cubes so it cooks evenly with the rice. You want pieces about 1-inch so they’re done at the same time as everything else. Raw chicken works perfectly in this recipe because it cooks through in the oven while staying juicy. You can also use rotisserie chicken if you want to speed things up even more, just shred it and add it.
• Long-Grain White Rice: uncooked rice is essential for this recipe. Don’t use instant rice or pre-cooked rice because they’ll turn mushy. Long-grain white rice gives you that perfect fluffy texture that soaks up all the creamy sauce. Jasmine rice or basmati rice work great too. Measure it accurately because too much rice will make the casserole dry.
• Fresh Broccoli Florets: cut into bite-sized pieces so they cook evenly and are easy to eat. Fresh broccoli is way better than frozen for this recipe because frozen releases too much water and makes everything soggy. You want florets that are roughly the same size as your chicken pieces.
• Cream of Chicken Soup: the base of your creamy sauce. You can use Campbell’s condensed soup straight from the can, or make homemade condensed soup if you prefer a chicken broccoli rice casserole no soup version with real ingredients. Two 10.5-ounce cans are perfect for a 9×13 dish. Cream of mushroom soup works too if that’s what you have.
• Chicken Broth: adds moisture so the rice cooks properly and creates that saucy texture instead of dry casserole. Use low-sodium broth so you can control the salt level. You need about 2 cups of liquid total for the rice to absorb and get tender.
• Milk: combines with the soup to create a creamy, pourable sauce that coats everything. Whole milk makes it richer, but 2% milk works fine too. Don’t use skim milk because you need some fat for the sauce to taste good.
• Shredded Cheddar Cheese: sharp cheddar gives you the best flavor and that beautiful golden, bubbly top. Freshly shredded cheese melts better than pre-shredded because pre-shredded has anti-caking agents that prevent smooth melting. You’ll use some mixed into the casserole and save some for the top.
• Garlic Powder: adds savory depth without needing to chop fresh garlic. About 1 teaspoon is perfect for the whole dish. You can use fresh minced garlic if you prefer, just sauté it first or it might taste raw.
• Onion Powder: gives you that subtle onion flavor throughout without chunky pieces that some people don’t like. It distributes evenly when you mix everything together.
• Salt and Black Pepper: season properly so the rice doesn’t taste bland. Start with about 1 teaspoon of salt and adjust to taste. Remember that the soup and broth already have salt, so don’t go crazy.
• Butter: a few tablespoons melted and drizzled over the top before baking adds richness and helps create that golden crust on the cheese. It’s optional but makes a noticeable difference in flavor.

Instructions for Making Chicken Broccoli Rice Casserole

Step-by-Step Directions

Step 1: Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray or butter. Make sure the dish is large enough because this makes a lot of food and you don’t want it bubbling over in the oven.

Step 2: In a large mixing bowl, combine the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Whisk everything together until smooth and there are no lumps of soup. This is your sauce base that the rice will cook in.

Step 3: Add the uncooked rice to the soup mixture and stir well. Make sure every grain of rice is coated in the liquid because that’s how it’s going to cook. The rice will absorb all this liquid as it bakes.

Step 4: Add the raw chicken pieces and fresh broccoli florets to the rice mixture. Stir everything together so the chicken and broccoli are evenly distributed throughout. You want every serving to have a good mix of all three main ingredients.

Step 5: Stir in about half of the shredded cheddar cheese, saving the other half for topping. The cheese mixed into the casserole melts and creates pockets of gooey goodness throughout.

Step 6: Pour the entire mixture into your prepared baking dish and spread it out evenly. Make sure the rice is in a single layer as much as possible so it cooks uniformly. Press down any pieces of chicken or broccoli that are sticking up high.

Step 7: Cover the baking dish tightly with aluminum foil. This is crucial because the foil traps steam which cooks the rice and keeps the chicken moist. Don’t skip this step or your rice will be crunchy and your chicken will be dry.

Step 8: Bake covered for 60 to 70 minutes, or until the rice is tender and the chicken is cooked through. You can check by inserting a fork into the center and making sure the rice is soft and the chicken reaches 165°F internal temperature.

Step 9: Remove the foil carefully (watch out for the steam), sprinkle the remaining cheddar cheese evenly over the top, and drizzle with melted butter if using. Return to the oven uncovered for 10 to 15 minutes until the cheese is melted, bubbly, and starting to turn golden brown.

Step 10: Let the casserole rest for 5 to 10 minutes before serving. This lets the sauce thicken up a bit and makes it easier to scoop out portions without everything falling apart. Garnish with fresh parsley if you want it to look pretty.

Hint: If you want to make this a 5 ingredient chicken broccoli casserole, just use chicken, rice, broccoli, cream of chicken soup, and cheese. Skip the extra seasonings and milk (use more broth instead) for the simplest version possible. It pairs beautifully with sweet potato country dumplings for a complete comfort food spread.

My Chicken Broccoli Rice Casserole Journey

I started making this recipe back when my kids were toddlers and I was exhausted every single night. I needed something that didn’t require me to stand at the stove supervising multiple pots. I’d seen versions of chicken and rice casserole but they always called for pre-cooking the chicken or using leftover chicken, which defeated the purpose of making dinner easy.

One particularly frantic Wednesday, I just threw raw chicken, uncooked rice, broccoli, and cream of chicken soup into a dish with some broth and hoped for the best. I covered it with foil and stuck it in the oven, crossing my fingers that I hadn’t just wasted a bunch of ingredients. An hour later, I pulled out this beautiful, bubbly, perfectly cooked casserole. My husband took one bite and said it tasted better than the version his mom used to make with pre-cooked chicken.

Grandma came over for dinner that night and watched me make it the following week. She said, “Jazzy, you’re smarter than I was. I used to cook my chicken first because I didn’t trust it would cook through in the oven with the rice.” She told me her mother always said you had to brown meat first, but this recipe proved you don’t always have to follow old rules. Sometimes the shortcut works just as well, or even better. This has been my go-to weeknight dinner ever since.

Substitutions for Chicken Broccoli Rice Casserole

• Cream of Chicken Soup – make a homemade version by melting 3 tablespoons butter, whisking in 3 tablespoons flour, then slowly adding 1.5 cups of milk or broth until thick for a chicken broccoli rice casserole no soup option, or use cream of mushroom soup instead
• Chicken Breast – swap with boneless thighs for more flavor and moisture, or use turkey breast for a leaner option, or make it vegetarian by using chickpeas or white beans instead of meat
• White Rice – use brown rice but increase the liquid by 1/2 cup and add 20 to 30 minutes to the covered baking time to make healthy chicken broccoli rice casserole, or cauliflower rice for low-carb but reduce cooking time and liquid significantly
• Cheddar Cheese – replace with Monterey Jack for a milder flavor, or mozzarella for extra gooey stretchy cheese, or a Mexican blend if you want to add some spice to the dish

Variations on Chicken Broccoli Rice Casserole

• Mayo Version – stir in 1/2 cup of mayonnaise along with the soup and milk to make chicken broccoli rice casserole with mayo that’s extra rich and creamy, which is how some Southern cooks make it for that traditional comfort food taste
• Layered Style – instead of mixing everything together, create a layered chicken broccoli rice casserole by putting rice on the bottom, then chicken, then broccoli, then soup mixture poured over, and cheese on top for a more structured presentation that looks impressive
• Crockpot Version – put everything in a slow cooker instead and cook on low for 4 to 5 hours to make chicken rice broccoli casserole crockpot style, perfect for when you’re gone all day and want dinner ready when you walk in the door

Equipment for Chicken Broccoli Rice Casserole

• 9×13 Inch Baking Dish – the standard size that fits this recipe perfectly. Glass or ceramic both work great, but ceramic holds heat longer which keeps your casserole warm at the table. Make sure it’s at least 2 to 3 inches deep to hold all the ingredients without spilling over.
• Aluminum Foil – essential for covering the dish during baking to trap steam. Heavy duty foil is best because it won’t tear when you’re crimping it around the edges of the hot dish. You can reuse the same piece if you make this often.
• Large Mixing Bowl – you need space to stir together the soup mixture, rice, chicken, and broccoli without making a mess. A bowl that’s too small means ingredients end up all over your counter instead of in the casserole.
• Whisk – helps blend the soup, broth, and milk into a smooth sauce with no lumps. A fork works in a pinch, but a whisk makes it much easier and faster to get everything incorporated properly.

Storage Tips for Chicken Broccoli Rice Casserole

• Room Temperature – don’t leave this out for more than 2 hours because of the dairy and chicken. Get leftovers into the fridge promptly to prevent any food safety issues. Casserole bakes in one dish makes this easy, just cover and refrigerate the whole thing.
• Refrigerator – store leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through. Add a splash of milk if it seems dry. You can also reheat the whole dish covered at 350°F for 20 to 25 minutes.
• Freezer – this freezes beautifully for up to 3 months, making it perfect for make-ahead chicken casserole meal prep. Let it cool completely, then portion into freezer-safe containers or wrap the whole dish tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating. The texture stays great after freezing, unlike some rice dishes that get mushy.
• Make-Ahead Tip – assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for 20 minutes, then bake as directed, adding 10 to 15 minutes to the covered baking time since it’s starting cold.

Grandma’s Secret for Chicken Broccoli Rice Casserole

Grandma watched me make this a few times before she finally shared her tip. “Jazzy, if you want restaurant-quality casserole, you need to let it rest before you serve it,” she said. She explained that the resting time after baking lets the rice finish absorbing any excess liquid and the sauce thickens into that perfect creamy consistency. If you cut into it immediately, it looks soupy and runs all over the plate.

She also taught me to sprinkle just a tiny bit of paprika on top of the cheese before the final bake. “It doesn’t change the flavor much, but it makes the cheese look golden and professional,” she told me. Those little color flecks make people think you did something fancy when really you just shook some paprika from a jar. It’s the difference between homemade looking and bakery looking, and it takes 2 seconds. Similar to how presentation matters for dishes like paneer and broccoli bake, these small touches elevate the whole meal.

FAQ about Chicken Broccoli Rice Casserole

Conclusion

This chicken broccoli rice casserole has saved me on more rushed weeknights than I can count. The fact that you can throw raw ingredients into a dish and pull out a complete, delicious dinner an hour later feels almost too good to be true. It’s comfort food that doesn’t require you to be comfortable in the kitchen, which is exactly what busy families need.

If you love easy casseroles and want to try another cheesy vegetable bake, check out this awesome broccoli-cheese casserole that uses similar techniques with a different flavor profile. It’s another great option for hearty casseroles that feed a crowd.

Make this for Sunday meal prep, serve it for a cozy family dinner, or bring it to a potluck where everyone will ask for the recipe. The leftovers are just as good, and having this waiting in your fridge makes lunch decisions so much easier all week long. Let me know how yours turns out!