Chicken Broccoli Rice Casserole
Chicken broccoli rice casserole turns budget staples into a creamy, cheesy, cozy dinner with tender chicken, fluffy rice, bright broccoli, and a crisp buttery topping.
This is the kind of meal I make when I want one hot dish that covers dinner without a pile of pans. The chicken stays juicy, the rice soaks up the creamy sauce, and the broccoli adds fresh flavor in every bite.
Why You Will Love This Recipe
- Creamy and cheesy: Sour cream, cheddar, and cream of chicken soup make a rich sauce that clings to every spoonful.
- Great texture: Tender chicken, soft rice, crisp broccoli, and buttery breadcrumbs give the casserole balance.
- Easy to prep: Cook the chicken and broccoli, stir everything together, then bake until bubbly.
- Smart for leftovers: Cooked rice and leftover chicken work beautifully here, which saves time and money.
Fabian’s Budget Tip: Use leftover cooked rice and frozen broccoli florets if you have them. Thaw the broccoli and pat it dry first so the casserole stays creamy instead of watery. You can also swap half the cheddar for any mild melting cheese already in your fridge.
Ingredients (Serves 4)
- 1 1/4 pounds boneless chicken breast (565 g)
- 3 cups cooked rice (555 g)
- 3 cups broccoli florets (270 g)
- 1 can cream of chicken soup, 10.5 ounces (298 g)
- 1/2 cup sour cream (120 g)
- 1 1/2 cups shredded cheddar cheese, divided (170 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
- 2 tablespoons butter, melted (28 g)
- 1/2 cup breadcrumbs (55 g)
- Butter for greasing the baking dish
Step-by-Step Instructions
1. Heat the Oven and Prep the Dish
Preheat the oven to 375°F (190°C). Grease a 9 by 13 inch baking dish with butter. The butter helps the edges turn lightly golden and keeps the creamy rice from sticking.
2. Cook the Chicken and Broccoli
Place the chicken breasts in a medium saucepan and cover them with water by about 1 inch. Bring to a gentle simmer, then cook for 12 to 15 minutes, until the chicken is cooked through and no longer pink in the center.
Add the broccoli florets during the last 3 minutes of cooking. They should turn bright green and feel just tender when pierced with a fork. Drain well, then let the chicken rest for a few minutes before dicing or shredding it.
3. Mix the Creamy Filling
In a large bowl, stir together the cooked rice, diced chicken, broccoli, cream of chicken soup, sour cream, 1 cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the rice looks glossy and the sauce coats every piece. The filling should smell savory, creamy, and lightly garlicky.
4. Add the Topping
Spoon the filling into the greased baking dish and spread it evenly. In a small bowl, mix the melted butter with the breadcrumbs until they look like damp sand. Sprinkle the buttered breadcrumbs over the casserole, then add the remaining 1/2 cup cheddar cheese on top.
5. Bake Until Bubbly and Golden
Bake for 22 to 28 minutes, until the edges bubble, the cheese melts, and the breadcrumb topping turns golden brown. Let the casserole rest for 5 minutes before serving so the creamy sauce settles into the rice instead of running across the plate.
Expert Troubleshooting and FAQs
Can I use frozen broccoli?
Yes. Thaw it first, then pat it dry with a clean towel. Extra moisture can thin the sauce and make the casserole loose.
Can I use leftover cooked chicken?
Yes. Use about 3 cups cooked diced or shredded chicken. Skip the chicken cooking step and warm the casserole until the center is hot and bubbly.
Why did my casserole turn watery?
The broccoli may have held too much water, or the rice may have been very hot and steamy when mixed. Drain the broccoli well and use cooked rice that has cooled slightly for the best creamy texture.
Can I make this casserole ahead of time?
Yes. Assemble the filling in the baking dish, cover it, and refrigerate for up to 24 hours. Add the buttered breadcrumbs right before baking so the topping stays crisp.
What kind of rice works best?
Long grain white rice, jasmine rice, basmati rice, or brown rice all work. Avoid very wet rice because it can make the casserole heavy and soft.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will vary based on the exact soup, cheese, sour cream, and rice you use.
- Calories: 610
- Protein: 43 g
- Carbs: 48 g
- Fats: 28 g
Chicken Broccoli Rice Casserole
Ingredients
- 1 1/4 pounds boneless chicken breast (565 g)
- 3 cups cooked rice (555 g)
- 3 cups broccoli florets (270 g)
- 1 can cream of chicken soup, 10.5 ounces (298 g)
- 1/2 cup sour cream (120 g)
- 1 1/2 cups shredded cheddar cheese, divided (170 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
- 2 tablespoons butter, melted (28 g)
- 1/2 cup breadcrumbs (55 g)
- Butter for greasing the baking dish
Instructions
- 1. Heat the Oven and Prep the Dish. Preheat the oven to 375°F (190°C). Grease a 9 by 13 inch baking dish with butter. The butter helps the edges turn lightly golden and keeps the creamy rice from sticking.
- 2. Cook the Chicken and Broccoli. Place the chicken breasts in a medium saucepan and cover them with water by about 1 inch. Bring to a gentle simmer, then cook for 12 to 15 minutes, until the chicken is cooked through and no longer pink in the center. Add the broccoli florets during the last 3 minutes of cooking. They should turn bright green and feel just tender when pierced with a fork. Drain well, then let the chicken rest for a few minutes before dicing or shredding it.
- 3. Mix the Creamy Filling. In a large bowl, stir together the cooked rice, diced chicken, broccoli, cream of chicken soup, sour cream, 1 cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the rice looks glossy and the sauce coats every piece. The filling should smell savory, creamy, and lightly garlicky.
- 4. Add the Topping. Spoon the filling into the greased baking dish and spread it evenly. In a small bowl, mix the melted butter with the breadcrumbs until they look like damp sand. Sprinkle the buttered breadcrumbs over the casserole, then add the remaining 1/2 cup cheddar cheese on top.
- 5. Bake Until Bubbly and Golden. Bake for 22 to 28 minutes, until the edges bubble, the cheese melts, and the breadcrumb topping turns golden brown. Let the casserole rest for 5 minutes before serving so the creamy sauce settles into the rice instead of running across the plate.
