Chicken Broccoli Rice Casserole

This chicken broccoli rice casserole is my go-to dish whenever I need a comforting yet fuss-free dinner that pleases everyone around the table. The creamy layers of tender chicken, fresh green broccoli, and soft rice all come together beneath a golden, cheesy topping to create the kind of meal that makes leftovers a treat rather than a chore.

I first whipped this up after a long day when I needed something reliable and kitchen-friendly. Now it is a staple that gets requested anytime the family comes over for Sunday supper.

Ingredients

• Cooked rice: gives the casserole its comforting base and soaks up all the flavors
• Cooked chicken: is a perfect way to use up leftovers or rotisserie chicken provides protein and richness
• Fresh or frozen broccoli: broccoli adds color crunch and nutrition go for vibrant green florets that feel firm and fresh
• Shredded cheddar cheese: brings gooeyness and sharp flavor always choose cheese you can grate yourself for best melting
• Condensed cream of chicken soup: creates the creamy texture look for low-sodium options or make your own if time allows
• Milk: helps loosen and smooth out the sauce
• Garlic powder and onion powder: boost the savory notes without the need for chopping fresh aromatics
• Salt and pepper: balance and heighten all the flavors
• Breadcrumbs and melted butter: optional but give a deliciously crisp topping especially when you crave a bit of texture

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish to prevent sticking and make serving easier

Cook the Broccoli:

Steam or blanch your broccoli florets for two to three minutes just until they turn bright green and begin to soften then drain well so no water waters down your casserole

Mix Ingredients:

In a large bowl combine your cooked rice chicken broccoli one cup of cheddar condensed soup milk garlic and onion powder salt and pepper Stir well so every bite holds a little bit of everything

Assemble:

Spread your rice chicken and broccoli mixture into the greased baking dish Press gently so the layer is even and reaches each corner for perfect scooping

Add Toppings:

Sprinkle a generous handful of extra cheddar over the surface then if you love a crunchy top add the buttered breadcrumbs at this stage

Bake:

Place the dish uncovered in the oven and bake for twenty five to thirty minutes You are looking for bubbling edges and a golden browned top that hints at all the deliciousness beneath

Serve:

Let the casserole rest for at least five minutes before serving so everything sets This helps it keep its shape and tastes even better once slightly cooled

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The cheddar cheese here is my favorite part because it gets bubbly and just a bit crisp right on top My kids always try to sneak the corner pieces for the extra crust you get with the cheese and crumbs This is the dish my family asks for most often after a chilly soccer practice

Storage Tips

Store any leftover casserole tightly covered in the refrigerator for up to three days It reheats beautifully in the microwave or oven Cover with foil and bake at a low temperature so it does not dry out For longer storage freeze baked portions in airtight containers Casserole will hold up in the freezer for about two months

Ingredient Substitutions

If you are out of cooked chicken rotisserie or even leftover turkey works just as well

For a lighter version use light cream of chicken soup or swap in Greek yogurt with chicken broth

Switch cheddar for Monterey Jack Swiss or a mix depending on what your family likes

If you have picky eaters chop the broccoli a bit finer so it mixes throughout

Serving Suggestions

A green salad with a punchy vinaigrette balances the richness of the casserole

Serve with roasted carrots or steamed corn for extra veggies on the side

As a cozy brunch dish add a poached egg on top right before serving

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Cultural or Historical Context

Chicken broccoli rice casseroles became a staple in many American homes during the mid twentieth century when condensed soups gained popularity as quick flavor boosters Housewives and home cooks alike loved these casseroles for bringing together leftovers while being reliably hearty and crowd pleasing

Recipe FAQs

→ Can I use brown rice instead of white?

Yes, both white and brown rice work well. Brown rice will provide a nuttier flavor and extra fiber but may require slightly longer cooking if not fully cooked beforehand.

→ Is fresh or frozen broccoli better?

Either can be used. Fresh broccoli offers more bite, while frozen is convenient and softens well during baking. Be sure to steam or blanch before mixing in.

→ How do I make the top extra crispy?

Add a layer of buttered breadcrumbs and extra cheese before baking for a crunchy, golden finish.

→ Can I prepare this dish ahead?

Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. It’s also freezer-friendly for make-ahead meals.

→ What’s a good substitute for cream of chicken soup?

Use homemade white sauce with chicken broth or substitute with Greek yogurt and seasonings for a lighter option.