Creamy Chicken Broccoli Rice Cheese Casserole Recipe

I’m excited to share my chicken casserole with broccoli, a one dish dinner that packs protein, vegetables, and hearty rice while hiding a few clever tricks to make weeknights easier.

I love taking a simple idea and turning it into something a little wild and satisfying. My Creamy Chicken Broccoli Rice Cheese Casserole started as comfort food pantry magic and ended up as a weeknight lifesaver.

With tender cooked chicken and bright broccoli florets thrown together it hits that sweet spot between hearty and fresh. Imagine an updated Cheese Broccoli Chicken Casserole that reheats like a dream and keeps everyone guessing what you did different.

If you like Broccoli Rice Cheese And Chicken but want something with more texture this one might be your new go to. Try it, you might get hooked.

Ingredients

• Cooked chicken adds lean protein, keeps casserole filling and hearty.
• And white rice gives carbs and soaks up creamy sauce.
• Broccoli brings fiber, vitamin C and theres a little bite and freshness.
• Sharp cheddar gives tang, fat and melty cheesy richness thats addictive.
• Condensed soup makes sauce creamy fast, adds salt and savory depth.
• Sour cream adds tang, creaminess, can lighten heavy sauce a bit.
• Onion and garlic give depth and aroma, not sweet, savory punch.
• Panko with butter makes crunchy top, parmesan adds salty nutty finish.

Ingredient Quantities

• 3 cups cooked chicken, shredded or chopped (about 1.5 lb raw)
• 2 cups cooked long grain white rice (or 1 cup uncooked)
• 3 cups broccoli florets (fresh or frozen, roughly chopped)
• 2 cups shredded sharp cheddar cheese, divided
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup sour cream (or plain yogurt if thats what you have)
• 3/4 cup milk (whole or 2%)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 teaspoon Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs or crushed crackers for topping
• 2 tablespoons butter, melted (to toss with breadcrumbs)
• 1/4 cup grated Parmesan, optional for topping

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or oil, set aside.

2. If you need to cook rice, do that now so you have 2 cups cooked. If using frozen broccoli, thaw and pat it dry; if fresh, steam or blanch florets for 2-3 minutes until bright green and slightly tender, then drain well.

3. In a skillet over medium heat cook the chopped onion until soft, add the minced garlic for 30 seconds more. If it starts to stick add a splash of water, you don’t need extra oil.

4. In a large bowl whisk together the condensed cream of chicken soup, sour cream (or plain yogurt), milk, dried thyme, salt and black pepper until smooth.

5. Add the cooked chicken, cooked rice, broccoli, and the sautéed onion and garlic to the bowl. Stir in 1 1/2 cups of the shredded cheddar until everything is evenly coated. Taste and adjust salt or pepper if needed.

6. Spread the mixture into the prepared baking dish and smooth the top with a spatula.

7. Mix the panko breadcrumbs (or crushed crackers) with the melted butter and the remaining 1/2 cup cheddar and the optional grated Parmesan; sprinkle evenly over the casserole.

8. Cover loosely with foil and bake for 20 minutes, then remove the foil and bake another 10-15 minutes until bubbly and the topping is golden. If the casserole went into the oven straight from the fridge add 10-15 minutes to the total baking time.

9. Let the casserole rest for 5-10 minutes before serving so it firms up, then scoop and enjoy.

Equipment Needed

1. 9×13 inch baking dish (buttered or oiled)
2. Large mixing bowl
3. 10 in skillet for sauteing onion and garlic
4. Measuring cups and spoons
5. Chef’s knife and cutting board
6. Colander or slotted spoon to drain broccoli and rice
7. Silicone spatula or wooden spoon to stir and spread
8. Cheese grater for the cheddar and optional Parmesan
9. Aluminum foil and oven mitts for baking and handling hot dish

FAQ

Creamy Chicken Broccoli Rice Cheese Casserole Recipe Substitutions and Variations

• Chicken: swap the cooked chicken for rotisserie turkey or pulled pork, same amount about 3 cups. For a vegetarian swap use firm tofu, pressed and cubed and lightly pan fried, or two cans drained chickpeas about 3 cups, dont overcook the tofu its fine if a bit browned.
• Rice: use 2 cups cooked quinoa or cooked brown rice instead of white rice. For a low carb option use about 3 cups cauliflower rice but youll want to cut back on the milk a little and shorten the bake time.
• Cream of chicken soup: replace the canned soup with one can cream of mushroom or cream of celery, or make a quick homemade white sauce by melting 2 tablespoons butter, whisking in 2 tablespoons flour, then slowly adding 1 cup milk plus 1/4 cup chicken stock until thick, about 1 1/4 cups total.
• Sharp cheddar: swap with Monterey Jack or Colby Jack for a milder melt, or use 2 cups mozzarella plus 1/4 cup grated Parmesan for a creamier, stringier finish; use the same total cheese amount.

Pro Tips

– Use day old rice if you can, spread it out to cool too; fresh hot rice makes the casserole gummy and wont hold its shape as well.

– Make sure the broccoli is bone dry, squeeze out as much water as possible, or roast the florets for a few mins to concentrate flavor — they wont steam down and make the whole dish watery.

– Don’t skimp on browning the onion, thats where a lot of flavor comes from; a little extra garlic or a teaspoon of Dijon or smoked paprika will brighten the bland canned soup base without overpowering it.

– For a really crunchy top, toast the panko in a skillet with the butter first or blast it under the broiler for 1-2 minutes at the end, just watch it cause it goes from golden to burnt fast.

– If you want to make ahead, assemble and refrigerate up to 24 hours or freeze portions for up to 3 months, just add extra baking time when cold; also stir in one beaten egg or an extra 1/2 cup cheese if you want the slices to hold together nicer after chilling.