This chicken broccoli rice casserole is a super creamy, comfort food favorite with lots of wholesome ingredients and a cheesy breadcrumb topping that’ll make your family smile! It’s one of those super simple chicken and rice recipes that please even the pickiest palates. It’s a warm, hearty, super creamy dish with a scrumptious cheesy topping.
If you like creamy chicken casseroles like this, try my poppy seed chicken, chicken divan, million dollar chicken casserole, and my Grandma’s chicken noodle casserole next! These are all delish! I promise!! ♥
Commonly Asked Questions:
- Best Type Of Rice To Use? I generally use cooked long-grain white rice. It adds a nice creaminess to the casserole. It’s my family’s favorite and I always have it on hand. You can make it fresh on the stovetop or use leftovers. I like to cook the rice in chicken broth, rather than plain water, so it adds a little extra flavor to the casserole dish. If you don’t want to use white rice, see below. I don’t like to use Minute rice in this recipe. It’s stickier and doesn’t have the same creaminess long grain has.
- Can I Use Brown Rice? Yes, you can! Since this recipe calls for the rice to be cooked you won’t have to make any other adjustments. Brown rice requires a longer cooking time so just consider that when you’re planning. Also, the brown rice will add a nice slightly nutty flavor and a bit more texture to the chicken rice broccoli casserole.
- Can I Use Frozen Broccoli? Yes. Frozen broccoli works well. It will need to be thawed and drained well. I like to wrap mine after it thaws in a clean dish towel and gently, but firmly, wring it to remove most of the water.
- Can I Use Fresh Broccoli? Yes. I like to parboil fresh broccoli until it’s just tender then drain it well before adding it to the casserole. If you add the broccoli without parboiling, it will have more crunch. I’d suggest cutting it into 1/2 inch pieces so it cooks enough as the casserole bakes.
- Best Type Of Chicken To Use? Either cooked chicken breasts or thigh meat work great. I generally use a rotisserie chicken for convenience.
- Cream of Chicken Soup Substitutes: You can substitute cream of chicken with either cream of celery or cream of mushroom soup, or a combination of 2 of these.
Chicken Broccoli Rice Casserole Ingredients
- Campbells Condensed Cream of Chicken Soup
- Sour Cream
- Milk
- Worcestershire Sauce
- Lemon Juice
- Dried Poultry Seasoning
- Salt
- Black Pepper
- Chicken
- Broccoli Florets
- Cooked Rice
Topping:
- Cheddar Cheese
- Panko Bread Crumbs
- Thyme Leaves
- Butter
Tips
- Baking Dish – Use a 9×13 baking dish and spray it with nonstick cooking spray. This will make clean-up a breeze.
- Preheating Oven– Ovens preheat differently and some are designed to use both a top and bottom element to preheat quickly. If food is already in the oven, this quick blast of heat can char the outside while leaving the inside raw. So, you definitely want to preheat your oven before baking this to achieve the best results.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This can stay in the fridge for up to 3-4 days.
- Can You Freeze This? Yes, and I do this myself. I often make two casseroles and put one in the freezer for later. If you know you’re going to be freezing this, then prepare as directed without the cheesy breadcrumb topping.
- Wrap it up and toss it in the freezer instead of the oven. When you’re ready to pop it in the oven for dinner, that’s when you mix up your savory crunchy topping and cover your casserole.
- Make-Ahead Tips: This chicken broccoli casserole is fantastic for meal prep! You can make it ahead of time the same way you prepare to freeze it.
- Combine your ingredients and spread them into a prepared baking dish. Then cover and toss into the fridge. On dinner night, add your cheesy breadcrumb topping and toss it in the oven. Voila – dinner!
- Reheat Leftover: Preheat oven to 350°F. Place leftovers in a small baking dish and cover with foil. Place in oven until heated through,
Recipe Variations
- Cauliflower: Try switching the broccoli with cauliflower or thawed mixed frozen veggies.
- Bacon: Add some cooked chopped bacon in step 2.
- Ritz: Switch the panko crumbs in the topping with crushed Ritz crackers.
Serving Recommendations
One thing I love about this casserole is it’s a complete meal all on its own. I like to add a little crispness to dinner with a simple green salad works nicely, dressed with my balsamic vinaigrette recipe (one of my all-time favorite dressings and it only takes 5 minutes to put together!), strawberry spinach salad, or KFC coleslaw,
Even the kids will love my super easy brown sugar carrots or Arkansas green beans. No one ever says no to biscuits! My cathead biscuits, butter swim biscuits, Bisquick biscuits are all a snap to make and would be a delicious addition!
How to Make Chicken Broccoli Rice Casserole
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In a large mixing bowl, mix the first 8 ingredients until evenly combined.
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Add the chicken, broccoli, and rice and fold.
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Pour into prepared pan. Sprinkle the topping ingredients.
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Bake and serve.
**** See full instructions below.
More Chicken Casseroles Your Family Will Love ♥
- Chicken Tetrazzini
- Crack Chicken Casserole
- Mexican Chicken Casserole
- Chicken And Rice Casserole
- Chicken Tortilla Casserole
- Dorito Chicken Casserole
- Chicken and Dumpling Casserole
- Chicken Spaghetti
- White Chicken Enchiladas
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken Broccoli Rice Casserole
Chicken broccoli rice casserole is a hearty creamy favorite with lots of wholesome ingredients and a cheesy breadcrumb topping that’ll make grandma smile!
Servings: 6 Servings
Ingredients
Filling:
- 2 cans Campbells condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried poultry seasoning
- 1/2 teaspoon salt optional
- 1/2 teaspoons black pepper
- 2-3 cups chicken cooked and cubed or shredded
- 3 cups broccoli florets cut into 1/2 inch pieces
- 3 cups cooked rice
Topping:
- 2 cups cheddar cheese grated
- 1 1/2 cups panko bread crumbs
- 1 teaspoon dried thyme leaves
- 1/3 cup butter melted
Instructions
- Preheat oven to 350°F. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken (2-3 cups), broccoli (3 cups), and rice (3 cups) and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
- Sprinkle the top of the casserole evenly with grated cheese (2 cups). In a small bowl, mix together panko (1 1/2 cups), dried thyme (1 teaspoon), and melted butter (1/3 cup). Sprinkle evenly over the cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.
Fans Also Made:
Notes
- Looking for a low carb chicken casserole recipe? The Little Pine has one!
- Baking Dish – Use a 9×13 baking dish and spray it with nonstick cooking spray. This will make clean-up a breeze.
- Preheating Oven– Ovens preheat differently and some are designed to use both a top and bottom element to preheat quickly. If food is already in the oven, this quick blast of heat can char the outside while leaving the inside raw. So, you definitely want to preheat your oven before baking this to achieve the best results.
Nutrition
Serving: 1/6 of the recipe | Calories: 661kcal | Carbohydrates: 45g | Protein: 25g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Cholesterol: 117mg | Sodium: 1339mg | Potassium: 464mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1316IU | Vitamin C: 43mg | Calcium: 403mg | Iron: 2mg
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I substituted cauliflower rice and non fat greek yogurt to cut calories and turned out awesome!
Hi, Leanne! That’s so awesome! Thanks for the positive review 🙂
I’m planning this for next week but I am concerned the broccoli will be too crunchy even though no one has complained of that. I’m tempted to steam or parboil it but I think I just need reassurance that it will cook properly. Thanks!
It will cook up just fine. If you like your veggies on the softer side it’s a really good idea to blanch it until it gets slightly soft, then shock it in a water bath so it doesn’t continue to cook before it’s the casserole.
Thank you, Kathleen. Will let you know how it turns out.
🙂
As I was putting this together today, I realized I made it a couple of months ago, and I had blanched the broccoli. This time, I didn’t and it was crunchy, even though I baked it for 40 minutes. It’s pretty tasty but you definitely need to blanch it the broccoli unless you like it crunchy. And I did take care to cut it into smaller than bite-sized pieces.
Thanks, Marianne 🙂
I’m glad you like this and tried again!
This was soooo good! Comfort food at its finest! A great casserole for these cold days. The thyme on the topping was a perfect touch. I really enjoy all your recipes, Kathleen! Every single one I make is delicious. You are a great cook, so thanks for sharing your wonderful recipes!
Oh Leesa, you made my day! I’m so happy you’re enjoying them!! <3
Didn’t have cream of chicken soup, so added cream of mushroom and cream of broccoli soups,plenty onion & garlic powder and some cheddar cheese. Seemed dry so added 3/4 cup of mayo. Sprinkled cheddar on top of panko topping. Was delish! Will make it again.
Yours sounds delish, Diana!
Need freezing and reheating instructions please
Hi, Andrea!
Freezing: I often make two casseroles and put one in the freezer for later. If you know you’re going to be freezing this, then prepare as directed without the cheesy breadcrumb topping. Wrap it up and toss it in the freezer instead of the oven. When you’re ready to pop it in the oven for dinner, that’s when you mix up your savory crunchy topping and cover your casserole.
Reheat Leftover: Preheat oven to 350°F. Place leftovers in a small baking dish and cover with foil. Place in oven until heated through.
I made this tonight and it was a hit!! I made minimal changes that didn’t really alter the recipe. To make this a bit more “healthy” I did slightly less rice (a smidge over 2 cups), and added more broccoli and chicken. I mixed some cheese into the filling, then topped it with cheese before doing a mixture of crushed Ritz Crackers and Panko Breadcrumbs, seasoned with onion powder and garlic powder, all mixed with melted butter. Oh. My. GOSH. My husband nearly died when he ate this, and our 9 month old was eyeballing it and desperately reaching for it the whole time we were eating. 12/10 will make again!
Hi, MJ! Thank you so much for your positive review! I’m so happy it was a hit, it made me laugh when you said your 9-month-old wants this too! 🙂
Love this recipe!!! You can change it up if you wanted to,like I put more broccoli and less rice!! However you want to do it!!
Can I use uncooked chicken?
Hi, Nancy. Yes, you can. If you want to start with uncooked chicken, simply simmer it, chop or shred it, then it’s all ready to use in the casserole. 🙂
If I use frozen broccoli do I precook or put in the casserole frozen?
Hi, Jonna. Yes, mix frozen broccoli, no need to precook 🙂
Can this be frozen? I’m wanting to take it to a family in need, but I’d like to just take it frozen so they can eat it whenever they are ready. If it can be frozen, how would the process change? What would the reheat instructions be?
Yes, it can 🙂
Yes it can 🙂
I have always enjoyed cooking. First tried the froEn stouffers, which was good.. however cooking this recipe at home blows the frozen foods away. Quite easy too, in fact.
Glad you enjoyed, Brandon!
My families new favorite casserole. Loved the flavor. We used sticky white rice for the cooked rice as my family loves this instead. I mixed half the cheese in the filling and topped with other half of cheese.
Didn’t have panko but used bread crumbs. Butter didn’t mix well with bread crumbs. Would probably just sprinkle bread crumbs on top and drizzle butter with thyme leaves. Will try recipe with panko next time.
Will definitely make again and again.
Hi, Susan! Thank you for sharing your tweaks! Glad you and your family liked this recipe 🙂
Thanks for posting that you varied using sticky rice. This recipe looks so yummy, and that’s the only kind of rice I have right now. I may even make this today, for tomorrow night’s Sunday dinner…can’t wait to try it.
Awesome recipes on this site!
This is delicious!!! Husband and kids loved it! I used frozen broccoli for convenience. Next time I will use less breadcrumbs for the topping.
Will definitely make again! So good!
Thank you, Erica!! <3 <3 <3