Creamy Chicken Broccoli Rice Cheese Casserole is a comforting, hearty dish that brings together tender chicken, bright green broccoli, soft rice, and lots of melty cheese. It’s a perfect mix of creamy and cheesy textures that’s sure to please everyone at the table. This casserole feels like a warm hug in food form, especially on busy weeknights.
I love how simple this casserole is to put together but still tastes like it took hours to make. One of my favorite tricks is to use leftover cooked chicken or rotisserie chicken to save time. The broccoli adds a pop of color and some crunch, which makes every bite feel fresh instead of heavy. Plus, the cheese sauce is so creamy that it keeps everything moist and perfectly blended.
This casserole is fantastic when served fresh from the oven, bubbling and golden on top. I like to pair it with a simple side salad or some garlic bread for a complete meal. It’s the kind of dish that gets better the next day, too, so it’s great for lunch leftovers. Whenever I make it, I know my family will have smiles all around the dinner table.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the dish tender and protein-rich. Rotisserie or leftover chicken works great if you want to save time. For a lighter option, you can try turkey breast instead.
Broccoli: Fresh broccoli gives a nice crunch and color, but frozen works fine too—just thaw and drain it first to avoid extra moisture. Cauliflower is a good substitute if you’re not a broccoli fan.
Cheese: Sharp cheddar is key for that creamy, tangy flavor. You can mix in mozzarella for a milder, stretchier texture. Parmesan adds a bit of nuttiness. For dairy-free, try vegan cheese alternatives.
Cream of Chicken Soup: This adds a creamy base and depth of flavor. You can swap it for cream of mushroom or cream of celery for a different twist, or use a homemade white sauce for a fresher touch.
Sour Cream & Mayonnaise: These keep the casserole rich and moist. Greek yogurt can replace sour cream for a tangier, healthier swap. If you want less fat, use light mayo or skip it altogether.
How Do You Get the Casserole Creamy but Not Watery?
The secret is balancing the moisture from the soup, sour cream, and milk with the rice and chicken texture. Here’s how I do it:
- Use cooked rice that’s slightly dry, not mushy or freshly boiled. Leftover rice is perfect.
- Thaw and drain frozen broccoli well, or steam fresh broccoli lightly to remove excess water.
- Mix the liquid ingredients thoroughly with the other components so everything is coated but not swimming in liquid.
- Bake covered at first to keep moisture in, then uncover to let excess steam evaporate, allowing the top to brown.
This way, you get creamy, cheesy bites without a soggy casserole. Letting it rest after baking also helps it set nicely before serving.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy to serve.
- Large mixing bowl – helps you combine all ingredients without spills.
- Whisk – great for blending the creamy sauce smoothly.
- Cutting board and sharp knife – to chop chicken, onion, and broccoli easily.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham to change up the protein in a tasty way.
- Add sautéed mushrooms or diced bell peppers for extra flavor and veggies.
- Mix in a bit of smoked gouda or Monterey Jack cheese for a richer cheese taste.
- Sprinkle crispy bacon bits on top before baking for a crunchy, smoky touch.
Creamy Chicken Broccoli Rice Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 2 cups cooked white rice
- 3 cups fresh broccoli florets (or frozen, thawed)
Cheese & Dairy:
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
Others:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare, plus 35 to 40 minutes to bake. Allow an extra 5 minutes to rest before serving, so the flavors meld perfectly and the casserole sets nicely.
Step-by-Step Instructions:
1. Prepare Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Mix the Main Ingredients:
In a large bowl, combine the cooked chicken, cooked rice, and broccoli florets. Give them a good mix so everything is evenly distributed.
3. Make the Creamy Sauce:
In a separate bowl, whisk together the condensed cream of chicken soup, sour cream, mayonnaise, milk, finely chopped onion, minced garlic, salt, pepper, and dried thyme until smooth and creamy.
4. Combine and Coat:
Pour the creamy sauce over the chicken, rice, and broccoli mixture. Stir well so all ingredients are coated evenly.
5. Add Cheese:
Stir in 1 cup of shredded cheddar cheese and all of the Parmesan cheese until well mixed.
6. Assemble and Bake:
Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake an additional 10 to 15 minutes, until the cheese is bubbly and golden.
7. Rest and Garnish:
Remove from the oven and let it rest for 5 minutes to thicken up. Sprinkle freshly chopped parsley over the casserole for a fresh, pretty finish.
8. Serve and Enjoy:
Dish out warm and serve. This casserole pairs wonderfully with a side salad or some crusty bread for a full meal.
Can I Use Frozen Broccoli for This Casserole?
Yes, frozen broccoli works well! Just make sure to thaw it completely and drain any excess water to prevent the casserole from becoming watery.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through for best results.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it, and refrigerate overnight. When ready, bake it a few extra minutes to ensure it’s heated through.
What Can I Substitute for Cream of Chicken Soup?
You can use cream of mushroom or cream of celery soup as alternatives, or make a quick homemade white sauce if you prefer a fresher taste.
