- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 2 cups cooked long-grain white rice (or 1 cup uncooked rice, cooked per package)
- 3 cups broccoli florets, chopped small (about 10 oz)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 (10.5 oz) can cream of mushroom soup
- 1½ cups sour cream or plain Greek yogurt
- 1½ cups shredded cheddar cheese, divided
- ½ cup milk or chicken broth
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- 2 tbsp melted butter (for topping)
🥦 Broccoli tip: Blanch broccoli in boiling water for 2 minutes, then shock in ice water—this keeps it crisp-tender and bright green.
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2. Make the Filling
In a large bowl, combine chicken, rice, broccoli, both cans of soup, sour cream, 1 cup cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
💡 Don’t skip the sour cream—it adds tang and prevents the casserole from being too heavy.
3. Assemble the Casserole
Spread mixture evenly into the prepared baking dish.
Sprinkle with remaining ½ cup cheese, then drizzle with melted butter (this creates a golden, crispy top!).
4. Bake to Perfection
Bake for 30–35 minutes, until edges are bubbly and the top is golden.
Let rest 5–10 minutes before serving.
Tips for Casserole Success
- Use cooked rice—uncooked rice will absorb too much liquid and stay hard.
- Don’t overcook broccoli—it continues to cook in the oven.
- Make it ahead: Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to bake time.
- Boost flavor: Add 1 tsp poultry seasoning, a splash of hot sauce, or ½ cup sliced mushrooms.
- Double the batch: Freeze one for future comfort!
Serving Suggestions
- Classic comfort: With garlic bread and a simple green salad
- Holiday side: Add to your Thanksgiving or Christmas buffet
- Weeknight dinner: Serve with a fruit cup or steamed carrots
- Leftover magic: Reheat slices in the oven for a quick lunch
Frequently Asked Questions (FAQs)
Q: Can I use frozen broccoli?
A: Yes! Thaw and pat dry to prevent excess water. Add directly to the casserole—no need to cook first.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cream soups, coconut yogurt, and vegan cheese.
Q: Why is my casserole watery?
A: Likely from wet broccoli or too much liquid. Drain veggies well and measure rice accurately.
Q: Can I freeze it?
A: Yes! Assemble unbaked casserole, wrap tightly, and freeze for up to 3 months. Thaw overnight, then bake as directed.
Q: Can I use brown rice?
A: Yes—but use 2.5 cups cooked brown rice, as it’s denser than white rice.
Final Thoughts: Comfort, Simplified
Chicken Broccoli Rice Casserole isn’t just dinner—it’s a promise of ease, nourishment, and shared comfort. With its creamy sauce, tender chicken, and vibrant broccoli, it’s the kind of dish that says, “You’re home,” without requiring hours in the kitchen.
So grab that rotisserie chicken, fluff that rice, and bake a casserole that brings everyone to the table with a smile.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you add mushrooms? Use pepper jack cheese? Share your casserole success in the comments below—or tag me on social. And if you know someone drowning in weeknight dinner stress, send them this recipe. You’ll be their new kitchen hero! 🍗🥦✨💛
