Chicken Broccoli Rice Casserole Recipe

I’m hooked on this Quick Chicken Broccoli Rice Casserole that stays ready in the fridge for up to three days and always rescues me when dinner plans change.

I call this Quick Chicken Broccoli Rice Casserole my weeknight cheat, because it hides clever tricks that make leftovers disappear. I love how the shredded chicken and sharp cheddar cheese play together, giving a salty tang that somehow feels fancy.

It looks plain, but once you taste it you’ll want to know every little secret, and i’m not sharing them all here. You can prep it ahead so dinner shows up ready, there are tiny swaps that change everything.

Try it when you’re short on time, you’ll be surprised what a single pan can pull off.

Ingredients

• Chicken: Lean, high protein, keeps casserole hearty; can be dry if overcooked.
• Rice: Simple carbs for energy, white rice adds soft texture, low fiber though.
• Broccoli: Bright, fibrous veggie, packs vitamins C and K, adds slight bitterness.
• Cheddar: Sharp, melty, adds protein and calcium but also saturated fat and salt.
• Cream of chicken soup: Pre-made binder, makes it creamy, pretty salty and processed, strong umami.
• Sour cream or Greek yogurt: Sour tang, Greek yogurt gives extra protein, sour cream gives richer fat.
• Panko crumbs and butter: Crunchy topping, adds texture and buttery fat, watch portions for calories.
• Onion and garlic: Boost savory depth, tiny antioxidants, add flavor way more than calories.

Ingredient Quantities

• 3 cups cooked, shredded chicken (about 2 large breasts or 1 rotisserie chicken)
• 2 cups cooked long‑grain white rice (or 1 1/2 cups uncooked)
• 3 cups broccoli florets (fresh or frozen, thawed)
• 2 cups sharp cheddar cheese, shredded, divided
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup milk (whole or 2%)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup panko breadcrumbs or 1 sleeve Ritz crackers, crushed (for topping)
• 3 tablespoons butter, melted, divided
• 1-2 tablespoons chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 350°F and grease a 9 by 13 inch baking dish with a little butter or nonstick spray.

2. If you need to, cook 1 1/2 cups uncooked long grain white rice according to package directions so you have about 2 cups cooked, then fluff and let cool a bit; shred about 3 cups cooked chicken or pull meat from a rotisserie bird.

3. Prepare 3 cups broccoli florets: if frozen thaw and squeeze out excess water, if fresh steam or blanch for 2 to 3 minutes until bright green and just tender, then drain well.

4. Melt 1 tablespoon of the butter in a skillet over medium heat, sauté the finely chopped yellow onion until soft and translucent about 4 to 5 minutes, stir in the minced garlic and cook 30 seconds more then remove from heat.

5. In a large bowl stir together the
10.5 ounce can condensed cream of chicken soup, 1/2 cup sour cream or plain Greek yogurt, 1/2 cup milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 and 1/2 cups of the shredded sharp cheddar until smooth.

6. Add the shredded chicken, cooked rice, broccoli and the sautéed onion and garlic to the sauce and mix until everything is evenly coated, taste and adjust salt or pepper if needed.

7. Spread the mixture into the prepared baking dish in an even layer.

8. Melt the remaining 2 tablespoons butter and toss with 1 cup panko breadcrumbs or a sleeve of crushed Ritz crackers and the remaining 1/2 cup shredded cheddar and 1 to 2 tablespoons chopped parsley if you like, then sprinkle that crumb mixture evenly over the casserole.

9. Cover tightly with foil and bake for 20 to 25 minutes until bubbling around the edges, remove foil and bake another 10 to 15 minutes until the top is golden and cheese is melted; if you want extra color broil 1 to 2 minutes but watch it close so it doesn’t burn. Let rest 5 to 10 minutes before serving so it sets up.

10. Make ahead tip: you can assemble this casserole up to 3 days ahead, cover and refrigerate, then bake straight from the fridge (add a few extra minutes baking time) for a fast dinner.

Equipment Needed

1. 9 by 13 inch baking dish, glass or metal (grease it ahead of time)
2. Medium saucepan or rice cooker for the rice
3. Large skillet for sautéing the onion and garlic
4. Large mixing bowl to combine the sauce, chicken, rice and broccoli
5. Cutting board and chef’s knife for chopping and shredding chicken
6. Measuring cups and spoons for the soup, milk and seasonings
7. Wooden spoon or rubber spatula for stirring and scraping the bowl
8. Colander or fine mesh sieve to drain broccoli (or rice)
9. Aluminum foil and oven mitts for covering and removing the hot casserole

FAQ

Chicken Broccoli Rice Casserole Recipe Substitutions and Variations

• Chicken: no chicken, no problem. Use 3 cups shredded turkey or leftover roast pork, or 2 cans (12.5 oz) drained canned chicken, rotisserie works great too.
• Rice: swap the 2 cups cooked white rice for 2 cups cooked brown rice or 1 1/2 cups cooked quinoa for a nuttier bite. For low carb use about 4 cups cauliflower rice, just cut back a bit on the milk cause it holds less moisture.
• Cream of chicken soup: swap the 10.5 oz can for a can of cream of mushroom or celery, or whisk 1 cup plain Greek yogurt with 1/2 cup chicken broth and 1 tablespoon flour or cornstarch to make a quick thick sauce.
• Topping: instead of panko or crushed Ritz, use 1 cup crushed cornflakes, crushed pretzels, or 1 cup gluten free breadcrumbs; toss with 2 tablespoons melted butter so it gets golden and crunchy.

Pro Tips

– Squeeze the broccoli dry, like really squeeze it in a towel, or it will water down the whole casserole and make the topping soggy.
– Toast the panko or crushed crackers in the butter till golden in a skillet before topping, that way the crunch actually stays crisp after baking.
– Brighten the whole dish with a splash of acid or a little heat, lemon zest, a dash of hot sauce or a teaspoon of Dijon does wonders, especially if your chicken is bland.
– Portion into individual ramekins or a shallow pan if you want faster reheats and more crunchy top per serving, plus leftovers reheat way more evenly.