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There’s Just Something About a Chicken Casserole…
We all have those days—where 5pm sneaks up like a ninja, your energy’s gone, and the idea of “what’s for dinner?” feels like a trap. That’s exactly when this creamy chicken casserole swoops in like the hero it is. It’s hearty, cheesy, and packed with flavor—plus, you only need one baking dish and about 15 minutes of prep. (Yes, really!)
And let’s not ignore the magic trio that makes this dish sing: chicken, broccoli, and rice. It’s the comfort food trifecta that even picky eaters seem to miraculously agree on. Whether you’re a busy mom juggling carpool and deadlines or just craving a no-fuss dinner that still hits the soul-food spot, this one’s for you.
Why You’ll Love This Chicken Casserole with Broccoli and Rice
- One pan, zero stress. Less cleanup = more couch time.
- Family-friendly. Even your “I-don’t-eat-green-things” kid might be won over.
- Make-ahead magic. Start your day prepping, end it with baking
- Creamy, cheesy comfort. Enough said.
Ingredients You’ll Need
- Butter – For flavor and richness.
- Chicken Breasts – Boneless and skinless, cut into bite-sized chunks.
- Italian Seasoning, Salt, and Pepper – The essentials!
- Olive Oil – A light saute for the chicken.
- Chicken Broth – Adds depth to the rice.
- White Long Grain Rice – Uncooked. (See rice tips below!)
- Broccoli Florets – Fresh or frozen work—I’ll break it down for you in a sec.
- Condensed Cream of Chicken Soup
- Milk – Whole, skim, almond… use what you’ve got!
- Sour Cream – For that smooth, slightly tangy touch; mayo makes a handy substitute.
- Cheddar Cheese – Shredded, sharp, and glorious.
How to Make Best Creamy Chicken Casserole with Broccoli and Rice
Step-by-Step (Simple As Can Be)
- Preheat your oven to 350°F. Grease a 9×13 casserole dish. (Or don’t grease and feel rebellious—we’re not judging.)
- Cook the chicken. Add olive oil to a skillet and place it on medium heat.. Season diced chicken with Italian seasoning, salt, and pepper. Saute until just cooked—about 5-7 minutes. It’ll finish cooking in the oven, so no need to overdo it.
- Mix the base. In a large bowl, stir together the cream of chicken soup, chicken broth, milk, sour cream, and cheddar cheese. Then add the uncooked rice, cooked chicken, and broccoli florets. Using frozen broccoli? No need to thaw—just toss it right in. Using fresh? Break it into smaller florets for uniform doneness.
- Pour & cover. Transfer the mixture to your casserole dish. Cover tightly with foil.
- Bake for 45 minutes. Check rice for tenderness. If needed, bake an additional 5-10 minutes. Remove foil for the last 5 minutes if you want the top to crisp up a bit.
- Let it rest. Give it 5–10 minutes before serving. Trust me—it thickens beautifully.
Tips & Tricks for Chicken Casserole Perfection
- Rice matters! Stick with white long grain rice. Brown rice cooks slower and might soak up extra liquid. Instant rice will turn to mush—avoid it unless you’re in a risotto kinda mood.
- Cheese swaps. Want it extra gooey? Mix in some mozzarella. Or go bold with pepper jack.
- Double the batch. This freezes like a dream. Make one for now, one for later. Your future self will thank you.
- Add-ins welcome! Diced bell peppers, mushrooms, or even crispy bacon bits? Go wild.
A Little Story From My Kitchen
This chicken broccoli rice casserole has been my midweek secret weapon since my kids were toddlers. One of them went through a “no green food” phase (don’t they all?), and this dish was the only exception. I told him the broccoli was “tiny trees that made you strong,” and boom—he asked for seconds. Ten years later, it’s still one of our go-to dinners.
FAQs About Chicken Casserole with Broccoli and Rice
What is in chicken broccoli casserole?
- Butter – For flavor and richness.
- Chicken Breasts – Boneless and skinless, cut into bite-sized chunks.
- Italian Seasoning, Salt, and Pepper – The essentials!
- Olive Oil – A light saute for the chicken.
- Chicken Broth – Adds depth to the rice.
- White Long Grain Rice – Uncooked. (See rice tips below!)
- Broccoli Florets – Fresh or frozen work—I’ll break it down for you in a sec.
- Condensed Cream of Chicken Soup
- Milk – Whole, skim, almond… use what you’ve got!
- Sour Cream – Adds tangy richness; mayo is a solid stand-in.
- Cheddar Cheese – Shredded, sharp, and glorious.
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Just skip the skillet step and stir in 2–3 cups of shredded rotisserie chicken.
Can I use brown rice or quinoa?
You can, but both need longer to cook and extra liquid. I’d recommend pre-cooking them if you’re unsure.
How should I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to keep it creamy.
Can I make this casserole ahead of time?
Yep! Assemble everything (uncooked rice and all), cover tightly, and store in the fridge up to 24 hours in advance. Then bake as usual.
Whether you’re feeding a hungry family, prepping meals ahead for the week, or just need something warm and familiar on a rainy night, this chicken casserole delivers every time. The combination of tender chicken, creamy sauce, hearty rice, and bright green broccoli checks all the boxes—plus, it makes your kitchen smell like home.
If you give it a try, come say hi over on Instagram or in our Facebook group and let me know how it turned out. Bonus points if your picky eater says “yum.”
Happy cooking,
Lily 💛
