This Creamy Chicken Broccoli Rice Cheese Casserole is the perfect mix of comforting and tasty. It’s packed with tender chunks of chicken, fresh broccoli, creamy cheese, and fluffy rice, all baked together until everything melts into one warm, cheesy hug. The combination of textures—the soft rice, the slight crunch from the broccoli, and the gooey cheese on top—makes every bite something to look forward to.
I love making this casserole because it feels like a home-cooked hug in a dish. It’s one of those meals that comes together easily and fills the whole kitchen with that irresistible cheesy aroma. I usually make an extra batch because it tastes even better the next day, which is great for quick lunches or busy weeknights when I don’t want to cook again.
My favorite way to serve this is right out of the oven while the cheese is still bubbly and golden on top. It pairs so well with a simple green salad or some fresh bread to soak up any leftover sauce. Whenever I bring this casserole to potlucks or family dinners, it always disappears fast, which tells me it’s a true crowd-pleaser!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast adds mild flavor and protein. Rotisserie chicken works great for saving time. You can swap for cooked turkey or even cooked tofu to make it vegetarian.
Broccoli: Fresh or frozen is fine. I like to blanch frozen broccoli to keep it bright and tender without overcooking. You can switch to cauliflower or green beans if preferred.
Cream of Chicken Soup: This creates the creamy base. If you want a homemade version, mix cream and chicken broth with a little flour to thicken. Use cream of mushroom as a substitute if you like a different flavor.
Cheddar Cheese: Sharp cheddar melts well and gives the casserole rich flavor. Feel free to mix in mozzarella or Monterey Jack for extra gooeyness. For dairy-free, try melted vegan cheese alternatives.
Sour Cream & Milk: These keep the casserole creamy and moist. Greek yogurt can be used in place of sour cream for a tangier taste and more protein.
How Do I Get the Best Texture in My Casserole?
The secret to a perfect creamy casserole is balancing moisture and cooking times:
- Rice: Use cooked rice that’s a day old or well-drained. This prevents mushiness.
- Broccoli: Blanch or steam just until tender but still firm. Overcooking turns it mushy in the oven.
- Mix well but gently: Stir all ingredients evenly so every bite is balanced but don’t smash the broccoli or chicken pieces.
- Bake uncovered: This helps the top cheese get bubbly and golden while the inside stays creamy.
- Rest after baking: Let it sit for 5 minutes so the flavors meld and the casserole firms up slightly for easier serving.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – to combine all the ingredients without spills.
- Skillet – to sauté onions and garlic for extra flavor.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Wooden spoon or spatula – for gentle mixing without breaking broccoli or chicken.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ham to give it a smoky, richer taste.
- Mix in cooked mushrooms or bell peppers for added veggies and color.
- Use pepper jack or gouda cheese instead of cheddar for a spicy or smoky twist.
- Add a pinch of paprika or chili powder for a mild kick and warm flavor.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice
- 2 cups cooked chicken breast, diced or shredded
- 2 cups fresh or frozen broccoli florets
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup milk
For Flavor:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley (optional)
- Cooking spray
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, totaling around 45 minutes including resting time after baking.
Step-by-Step Instructions:
1. Prep Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
2. Cook the Broccoli:
If using frozen broccoli, blanch it in boiling water for 2-3 minutes until just tender, then drain well. If using fresh broccoli, steam or cook until tender but still bright green. Set aside.
3. Sauté Onions and Garlic:
In a skillet, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat.
4. Mix All the Ingredients:
In a large bowl, combine the cooked rice, cooked chicken, the steamed broccoli, cream of chicken soup, sour cream, milk, sautéed onions and garlic, salt, pepper, and half of your shredded cheddar cheese. Stir gently but thoroughly to mix everything well.
5. Assemble the Casserole:
Pour your mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese evenly on top.
6. Bake and Rest:
Bake uncovered for 25-30 minutes, until the casserole is hot and bubbly, and the cheese on top is melted and golden. Once out of the oven, let it rest for 5 minutes before serving. Garnish with dried parsley if you like.
7. Serve and Enjoy!
Serve warm as a filling and comforting main dish. It pairs wonderfully with a fresh salad or some crusty bread to complete the meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just blanch frozen broccoli in boiling water for 2-3 minutes to thaw and soften before adding it to the casserole. This helps maintain its bright color and prevents it from becoming mushy during baking.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until hot and bubbly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
What Can I Substitute for Cream of Chicken Soup?
You can use cream of mushroom soup or make a homemade substitute by combining chicken broth, cream, and a little flour or cornstarch to thicken. This keeps your casserole creamy without changing the flavor too much.
