Name: Creamy Chicken Broccoli Rice Casserole: Family Favorite
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp salt, divided; ½ tsp black pepper, divided; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp paprika; 1 ½ cups uncooked long-grain white rice; 3 cups chicken broth or water; ½ tsp salt; 4-5 cups fresh broccoli florets, chopped (or 16 oz frozen, thawed and drained); ¼ cup unsalted butter; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; ¼ cup all-purpose flour; 2 cups milk (whole or 2%); 1 (10.5 oz) can condensed cream of chicken soup; ½ cup chicken broth (alternative to white wine); 1 tsp Dijon mustard; ½ tsp salt; ¼ tsp black pepper; Pinch of nutmeg; 2 cups shredded sharp cheddar cheese, divided; 1 cup shredded Monterey Jack cheese; ½ cup panko breadcrumbs (optional); 2 tbsp melted butter (for breadcrumbs, if using); Fresh parsley, chopped, for garnish (optional)

Chicken Broccoli Rice Casserole is more than just a meal; it’s a warm hug in a dish, a true testament to the power of simple ingredients coming together to create something extraordinary. I find that few dishes evoke such a strong sense of comfort and home-cooked goodness quite like it. This iconic casserole has long been a beloved staple in kitchens across the globe, particularly in American households, earning its place as a go-to for busy weeknights and special family gatherings alike. Its roots lie in the ingenious combination of complete meal components into one convenient, oven-baked masterpiece, a culinary trend that truly flourished from the mid-20th century.

People universally adore this Chicken Broccoli Rice Casserole for its irresistible blend of flavors and textures: the tender, juicy chicken, the vibrant, crisp-tender broccoli, and the fluffy rice, all generously coated in a rich, creamy, and often cheesy sauce. It’s a complete, satisfying dish that offers both convenience and unparalleled deliciousness, making it a perfect solution for those seeking a comforting, hearty meal without extensive preparation. It embodies the essence of wholesome family cooking.

Ingredients:

For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika (smoked paprika for an extra layer of flavor!)
For the Rice:
- 1 ½ cups uncooked long-grain white rice (such as Jasmine or Basmati)
- 3 cups chicken broth or water
- ½ teaspoon salt
For the Broccoli:
- 4-5 cups fresh broccoli florets, chopped into bite-sized pieces (about 1-1.5 pounds of fresh broccoli crowns)
- Alternatively, 16 ounces frozen broccoli florets, thawed and drained
For the Creamy Sauce:
- ¼ cup unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk (whole milk or 2% works best for creaminess)
- 1 (10.5 ounce) can condensed cream of chicken soup (or cream of mushroom for a richer, earthier taste)
- ½ cup chicken broth or white wine (optional, for thinning if needed)
- 1 teaspoon Dijon mustard (adds a wonderful tang!)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (enhances creaminess)
For the Cheese and Topping:
- 2 cups shredded sharp cheddar cheese, divided (extra sharp is my personal favorite for maximum flavor in this Chicken Broccoli Rice Casserole!)
- 1 cup shredded Monterey Jack cheese (or another good melting cheese like Colby or Gruyere)
- ½ cup panko breadcrumbs (for a crispy topping, optional but highly recommended)
- 2 tablespoons melted butter (for tossing with breadcrumbs, if using)
- Fresh parsley, chopped, for garnish (optional)

Phase 1: Preparing Your Ingredients & Preheating

Preheat Your Oven and Prepare Baking Dish: First things first, let’s get that oven ready! Preheat your oven to 375°F (190°C). While it’s warming up, lightly grease a 9×13-inch baking dish with cooking spray or butter. This simple step ensures your magnificent Chicken Broccoli Rice Casserole doesn’t stick, making cleanup a breeze.
Prepare the Chicken: Take your boneless, skinless chicken breasts or thighs and cut them into uniform 1-inch cubes. Uniform pieces are key here, as they’ll cook evenly. In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of paprika. Give it a good mix to ensure every piece is thoroughly coated with those delicious seasonings. Set aside.
Prepare the Broccoli: If you’re using fresh broccoli, wash it thoroughly and chop it into bite-sized florets. Aim for pieces that are roughly the same size as your chicken cubes – this helps with even cooking and makes for a pleasant eating experience. If you’re using frozen broccoli, ensure it’s thawed and then gently press out any excess moisture. Too much water will make your casserole watery, and we definitely don’t want that!
Shred the Cheese: If you haven’t already, shred your cheeses. I always recommend shredding cheese from a block rather than buying pre-shredded. Block cheese melts much more smoothly and has a superior flavor, elevating your Chicken Broccoli Rice Casserole to new heights. Divide the shredded cheddar: you’ll use 1 ½ cups for the filling and reserve ½ cup for the topping, along with all the Monterey Jack.

Phase 2: Cooking the Rice & Chicken

Cook the Rice: In a medium saucepan, combine 1 ½ cups of uncooked long-grain white rice with 3 cups of chicken broth (or water) and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Once cooked, remove it from the heat but keep it covered for another 5 minutes to steam perfectly. Then, fluff it gently with a fork. This ensures light and separate grains, which are ideal for a casserole.
Cook the Chicken: While the rice is simmering, heat 1 tablespoon of olive oil (or the remaining oil from your initial seasoning step if you seasoned the chicken in the same bowl) in a large skillet over medium-high heat. Add the seasoned chicken cubes to the hot skillet, ensuring not to overcrowd the pan. You might need to do this in two batches to achieve a nice sear. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set it aside. Don’t worry about perfectly cooking it through at this stage, as it will continue to cook in the oven.

Phase 3: Crafting the Creamy Sauce

Sauté Aromatics: Using the same skillet you used for the chicken (don’t wipe it clean – those little bits of chicken fond add fantastic flavor!), melt ¼ cup of unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent.
Add Garlic and Flour: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly. Now, sprinkle ¼ cup of all-purpose flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes. This step, known as making a roux, is crucial for thickening our sauce and cooking out the raw flour taste. It will create a beautiful golden paste.
Build the Creamy Base: Gradually whisk in 2 cups of milk, a little at a time, ensuring there are no lumps. Keep whisking until the mixture is smooth and starts to thicken. Once you have a smooth base, stir in the can of condensed cream of chicken soup, ½ cup of chicken broth (or white wine if you’re feeling fancy!), 1 teaspoon of Dijon mustard, ½ teaspoon of salt, ¼ teaspoon of black pepper, and a tiny pinch of nutmeg. Continue to cook, stirring frequently, for another 3-5 minutes, until the sauce is bubbly and thickened to your desired consistency. If the sauce seems too thick, add a splash more broth or milk until it’s pourable but still rich and creamy. This is the heart of your magnificent Chicken Broccoli Rice Casserole!

Phase 4: Assembling Your Chicken Broccoli Rice Casserole

Combine Ingredients: In a very large mixing bowl, combine the cooked rice, cooked chicken, and the fresh or thawed broccoli florets. Pour the creamy sauce you just prepared over these ingredients. Add 1 ½ cups of the shredded sharp cheddar cheese.
Gently Mix: Using a large spoon or spatula, gently fold all the ingredients together until everything is well combined and coated in the rich, creamy sauce. Be careful not to mash the rice or broccoli. You want an even distribution of chicken, broccoli, and rice throughout the casserole. This thorough mixing ensures every bite of your Chicken Broccoli Rice Casserole is bursting with flavor.
Transfer to Baking Dish: Pour the entire mixture into your prepared 9×13-inch baking dish. Spread it evenly with your spatula, ensuring it fills the dish from edge to edge.
Add the Cheesy Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese and all of the Monterey Jack cheese evenly over the top of the casserole. This cheesy layer will bake into a golden, bubbling crust, adding incredible texture and flavor.
Prepare Optional Breadcrumb Topping: For an extra layer of crunch and visual appeal, melt 2 tablespoons of butter in a small bowl. Add the ½ cup of panko breadcrumbs to the melted butter and toss until the breadcrumbs are evenly coated. Sprinkle these buttery breadcrumbs over the cheese layer. This step is optional, but I highly recommend it for that perfect contrast of textures in your Chicken Broccoli Rice Casserole.

Phase 5: Baking and Serving

Bake the Casserole: Carefully place the baking dish into your preheated 375°F (190°C) oven. Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges, and the cheese on top is melted and golden brown. If you used the breadcrumb topping, it should be beautifully crisp and toasted. Keep an eye on it to ensure it doesn’t get too dark; if it’s browning too quickly, you can loosely cover it with foil for the last 10 minutes of baking.
Rest Before Serving: Once your gorgeous Chicken Broccoli Rice Casserole is out of the oven, resist the urge to dive in immediately! Let it rest on a wire rack for 5-10 minutes. This resting period allows the flavors to meld even further and helps the casserole set, making it easier to serve clean portions. Plus, it gives it a moment to cool down slightly so you don’t burn your tongue!
Garnish and Serve: Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot and enjoy this comforting, hearty meal. It’s a complete meal on its own, but it pairs wonderfully with a simple green salad or a side of crusty bread to soak up any extra sauce. This casserole is truly a crowd-pleaser and perfect for a weeknight dinner or a cozy family gathering. The rich flavors and satisfying textures make this Chicken Broccoli Rice Casserole an instant classic in any home.

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey for today, but truly, it’s just the beginning of a delicious adventure for your taste buds. This Chicken Broccoli Rice Casserole isn’t just another recipe; it’s an invitation to experience ultimate comfort, a beacon of weeknight simplicity, and a testament to how truly satisfying homemade meals can be. I genuinely believe that once you try this dish, it will quickly earn a permanent spot in your family’s meal rotation. It’s the kind of dish that brings everyone to the table without a fuss, filling your home with an aroma that promises warmth and contentment.

Why is this a must-try, you ask? Let me count the ways! First and foremost, its sheer ease of preparation is a game-changer. With minimal hands-on time and straightforward ingredients, you can whip up a hearty meal that tastes like you’ve been slaving away all day. It’s the perfect solution for busy evenings when you crave something wholesome but are short on time. Secondly, it’s a nutritional powerhouse disguised as comfort food. You’re getting lean protein from the chicken, essential vitamins and fiber from the vibrant broccoli, and sustained energy from the rice – all baked together in a creamy, cheesy embrace that no one can resist. It’s genuinely a complete meal in one dish, meaning fewer pots and pans to wash up afterwards, which, let’s be honest, is a victory in itself!

But the true magic of this Chicken Broccoli Rice Casserole lies in its incredible versatility. While the core recipe is a winner, I always encourage you to make it your own. Think about serving it alongside a crisp, green side salad with a tangy vinaigrette to cut through the richness, or with a slice of warm, crusty bread to sop up every last bit of that luscious sauce. For variations, the possibilities are endless! Don’t have cheddar? Try sharp provolone, gooey Monterey Jack, or even a blend of Italian cheeses for a different flavor profile. Want to amp up the creaminess? A dollop of cream cheese or a splash of heavy cream stirred in at the end can elevate the richness beautifully. If you’re looking to sneak in more veggies, consider adding finely diced carrots, peas, or even sautéed mushrooms. A sprinkle of smoked paprika or a pinch of dried thyme can introduce subtle aromatic notes that will surprise and delight.

For those with dietary considerations, this casserole is surprisingly adaptable. You can easily make it gluten-free by ensuring your cream of mushroom soup (or homemade cream sauce) is GF certified and by using gluten-free breadcrumbs for a topping, if desired. To make it dairy-free, simply swap the cheese for a plant-based alternative and use a dairy-free milk or cream substitute in your soup base. For an extra layer of texture, consider topping your casserole with crispy fried onions during the last few minutes of baking, or a sprinkle of panko breadcrumbs mixed with a little melted butter for a golden, crunchy crust. And if you’re a fan of a little kick, a pinch of red pepper flakes would certainly not be unwelcome!

I am genuinely excited for you to bring this recipe into your kitchen. It’s more than just a meal; it’s an experience – a moment of shared joy, a comforting end to a long day, or even a fantastic make-ahead option for busy weeks. So, please, gather your ingredients, follow my easy steps, and prepare to be amazed by how much flavor and comfort can come from one humble casserole dish. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any fun variations? What was your family’s favorite part? Share your thoughts, photos, and any brilliant tweaks you came up with in the comments section below, or tag me on social media. Your culinary adventures inspire me, and I can’t wait to see your delicious creations. Happy cooking, and enjoy every single hearty bite of your homemade Chicken Broccoli Rice Casserole!