Creamy Chicken Broccoli Rice Cheese Casserole is that perfect comfort food that feels like a big, warm hug on a plate. It’s packed with tender chicken, fresh broccoli florets, fluffy rice, and a cheesy sauce that ties everything together in the coziest way. You get soft bites of chicken and broccoli mixed with gooey melted cheese and creamy rice—all baked just right with a golden top.
I love making this casserole because it’s so easy to put together, and it always feels like a special meal even on busy days. One tip I use is to cook the broccoli just until it’s bright green and slightly tender before mixing it in, so it keeps a little bite and doesn’t turn mushy. It’s hands-down a crowd-pleaser at home, and I like to make a big batch so we have leftovers for the next day.
My favorite way to serve it is hot from the oven with a simple side salad or some crusty bread to scoop up every last cheesy bit. There’s something about the creamy sauce and cheesy rice that makes everyone at the table ask for seconds. Whenever I make this casserole, it brings back memories of cozy family dinners where everyone gathers around, sharing stories and full plates.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here because it stays juicy. Rotisserie chicken works great for convenience. You can swap for cooked turkey or even chickpeas for a vegetarian option.
Broccoli: Fresh broccoli gives a nice color and crunch. Steaming it just until tender keeps it from getting mushy. Frozen broccoli is a good shortcut—just thaw and drain well first.
Rice: Cooked white rice adds softness and fills the casserole. Jasmine or long-grain are my top choices. For a healthier twist, try brown rice or cauliflower rice for a low-carb version.
Cheese: Cheddar provides creaminess and sharp flavor. Mixing in Parmesan adds a subtle bite. If you want, try Monterey Jack or mozzarella for a milder taste.
Creamy Sauce: The classic cream of chicken soup blends with sour cream for richness. Mayonnaise boosts creaminess but you can leave it out to lighten things up or use Greek yogurt.
How Do I Get a Creamy, Not Dry or Watery Casserole?
Getting the creamy texture right is key. Too much liquid and it gets soggy; too little and it’s dry. Here are my tips:
- Use cooked rice—not raw—because it absorbs moisture and softens perfectly in the bake.
- Steam broccoli until just tender to avoid extra water pooling in the dish.
- Mix the sauce ingredients well and add milk slowly if it feels too thick. Aim for a smooth, pourable sauce.
- Don’t skip the resting time after baking—it helps the casserole set so it holds together better when served.
- If you want extra cheese crust, sprinkle cheese on top during the last 5-10 minutes of baking for a golden finish.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – helps you combine ingredients without a mess.
- Steamer basket or pot – to steam broccoli just right, keeping it bright and tender.
- Measuring cups and spoons – for precise ingredient amounts and balanced flavors.
- Wooden spoon or spatula – to gently mix the casserole without crushing the ingredients.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey breast for a holiday twist that’s just as tasty.
- Add cooked bacon bits for smoky flavor and a crunchy texture contrast.
- Mix in chopped mushrooms or sautéed onions to boost veggie variety and depth.
- Use pepper jack cheese instead of cheddar for a little spicy kick you’ll love.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 3 cups broccoli florets, steamed or blanched until bright green and slightly tender
- 2 cups cooked white rice (long grain or jasmine works well)
Creamy Sauce & Seasonings:
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise (optional for extra creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Salt and black pepper to taste
- 1/2 cup milk (to thin mixture if needed)
Cheeses:
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
Other:
- Cooking spray or butter (for greasing the baking dish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 25 to 30 minutes to bake in the oven. Allow an additional 5 minutes for the casserole to rest before serving. Altogether, you’re looking at roughly an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Ingredients:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to keep the casserole from sticking. Get your chicken, rice, and steamed broccoli ready in a large bowl.
2. Make the Creamy Sauce:
In a separate bowl, combine the cream of chicken soup, sour cream, mayonnaise (if using), garlic powder, onion powder, dried thyme, salt, and pepper. Mix until smooth. If the sauce is very thick, add milk little by little until it becomes creamy and pourable.
3. Mix Everything Together:
Pour the creamy sauce over the chicken, rice, and broccoli. Gently stir to coat all the ingredients evenly. Fold in 1 cup of shredded cheddar cheese and the Parmesan cheese for extra flavor inside the casserole.
4. Assemble and Bake:
Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Bake in the preheated oven for 25 to 30 minutes until bubbly and the cheese on top is melted and golden brown.
5. Rest and Serve:
Let the casserole cool for about 5 minutes before serving. This helps it settle so your servings hold together nicely. Enjoy it warm, perhaps with a fresh green salad or steamed vegetables for a balanced meal.
Can I Use Frozen Broccoli for This Casserole?
Yes, you can! Just make sure to thaw the broccoli completely and drain any excess water before mixing it in. This helps prevent the casserole from becoming watery.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through.
Can I Substitute the Cream of Chicken Soup?
Yes, you can use cream of mushroom or cream of celery soup if you prefer. If you want to make it homemade, mix heavy cream with chicken broth and a bit of flour to thicken for a similar creamy effect.
