Chicken rice broccoli casserole is the perfect weeknight meal for busy families. Leftover cooked chicken, broccoli (fresh or frozen!), and a creamy, cheesy sauce come together to create a comforting casserole that's easier to make than you think!
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You will love this Chicken Rice Broccoli Casserole
I love good, simple cooking that brings people together, which is why I created this broccoli chicken rice casserole recipe. There's just something about a warm, hearty casserole that just hits the spot after a long day. And when it's packed with ingredients like tender chicken, nutrient-rich broccoli, a crispy panko topping, and creamy cheese, you know it’ll be a family favorite!
The best part? This casserole is incredibly easy to make, and it's a great way to use up leftover chicken! I've made this chicken broccoli and rice casserole so many times, and it always turns out delicious. Just follow my step-by-step instructions to learn how to make the perfect casserole every time. Your family will love it!
Ingredients for Chicken Broccoli Rice Casserole
For the Casserole
- White rice
- Chicken
- Garlic powder
- Onion powder
- Mustard
- Chicken broth
- Salt
- Pepper
- Celery seed
- Cream of chicken soup
- Broccoli
- Cheddar cheese
- Sour cream
For the Topping
- Butter
- Panko bread crumbs
For the exact amounts needed, please see the recipe card below.
How to make Chicken Rice and Broccoli Casserole
- Preheat your oven to 350ºF.
- Combine all the casserole ingredients in a medium-sized bowl and mix until well combined.
- Spread the mixture evenly in an 8x8 pan.
- Combine panko and melted butter in a separate bowl.
- Sprinkle the panko mixture evenly over the top of the casserole.
- Bake for 40 minutes, uncovered, until the top is golden brown and the edges are bubbly.
Broccoli Chicken Rice Casserole substitutions
Do you want to make this chicken broccoli rice casserole but don't have all the ingredients in your pantry? Don't worry, I've made this dish with a few substitutions, and it still turns out great! Here are some options:
- Use any cut of chicken: Breast, thigh, or even leftover rotisserie chicken will work in this recipe.
- Use vegetable broth: The chicken broth adds to the overall flavor, but if you don't have any on hand, vegetable broth works as a great alternative.
- Swap out the cream of chicken soup: Any cream soup will do, such as cream of mushroom or cream of celery. You can also make your own homemade cream of chicken soup and use that!
- Try a different type of cheese: Sharp cheddar is my favorite for this recipe, but mild cheddar will also work. If you're out of cheddar, use Monterey Jack or Colby cheese.
- Use Greek yogurt: Greek yogurt is a great sub for sour cream! Use it in equal amounts for a (slightly) healthier version of this casserole.
- Add more veggies: Don't be afraid to add more vegetables to this dish! Peas, corn, or even diced bell peppers would all make great additions.
- Add extra cheese: Alongside your cheddar, mix in some parmesan, mozzarella, or gruyere for added cheesiness! This is a must-try for all cheese lovers.
What goes with Chicken Broccoli and Rice Casserole?
Honestly, the question should be, what doesn't go with this casserole? It's such a versatile dish that I've paired it with so many different sides! Some of my favorite options are:
- No knead easy dinner rolls
- Green beans with bacon and onion
- Easy cucumber salad
- Steakhouse mashed potatoes
- Oven roasted zucchini
- Farm style bread
- Cherry tomato salad recipe
- Cheesy garlic bread
- Oven roasted Brussels sprouts
- Avacado corn salad
Storing Cheesy Chicken Broccoli Rice Casserole
Let any leftovers cool before storing them in an airtight container. This chicken rice and broccoli casserole can be kept in the fridge for 3-4 days, making it perfect for meal prep or enjoying as leftovers in the week.
To reheat, just pop it back into the oven at 350ºF until heated through. You can also microwave individual servings for a quicker option.
Can you freeze Chicken Broccoli and Rice Casserole?
Yes! You can freeze this casserole for up to 2-3 months. It's best to freeze it into individual servings for easy reheating later. Always use freezer-safe containers and let them cool completely before freezing. When you're ready to enjoy, just thaw your casserole in the fridge overnight and reheat as directed above.
Cheesy Chicken Broccoli Rice Casserole FAQs
Too much liquid can make any casserole watery, including this one. One of the main culprits could be excess moisture from the broccoli. Blanching fresh broccoli and thawing frozen broccoli are two methods that can help remove excess water before baking. Also, be sure to use the correct amount of liquid in the recipe and avoid adding any extra broth.
It completely depends on the type of casserole you're making and the vegetables you're using! Parboiling certain veggies (such as broccoli, as mentioned above) can help remove excess water and prevent a watery casserole. Other veggies, such as onions and peppers, can benefit from being sautéed before being added to the casserole for added flavor. You might also want to pre-cook starchy vegetables like potatoes or sweet potatoes, depending on how long they take to cook.
However, you don't need to cook all vegetables fully beforehand as they’ll continue to cook in the casserole while baking. Some veggies, like corn, can even be added raw as they have minimal water content and are quick to cook.
You don't need to cover your casserole when baking unless the recipe specifically calls for it. I don't cover this cheesy chicken broccoli rice casserole, but it turns out perfectly every time! Keeping it uncovered helps the panko topping get nice and crispy.
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Chicken Broccoli and Rice Casserole
Equipment
Ingredients
For the Broccoli Casserole
- 1 ¼ cup white rice (instant)
- 2 cups chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dry mustard
- ¾ cup chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon celery seed
- 1 can cream of chicken soup
- 1 ½ cups broccoli (frozen or fresh, chopped)
- 1 ½ cup cheddar cheese
- ⅓ cup sour cream
For the Topping
- 2 tablespoons butter (melted)
- ⅔ cup panko bread crumbs
Instructions
- Preheat oven to 350ºF.
- Combine the casserole ingredients and mix until well combined.
- Spread evenly in an 8x8 pan.
- Combine panko and melted butter.
- Sprinkle evenly over the top of the casserole.
- Bake for 40 minutes, uncovered until the top is golden brown and the edges are bubbly.
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