Chicken Broccoli Rice Casserole is a comfort food classic that will disappear almost as fast as you can make it!
Tender pieces of chicken, broccoli, and rice in a quick and creamy sauce. One pot and oodles of cheese (no ‘cream of’ soups required) make this a weeknight favorite!
A simple recipe, quick and easy to make from scratch, and the flavor? It’s homemade goodness all the way!
Easy Cheesy Casserole
This is a shortcut version of our favorite Broccoli Rice Casserole, great for a weeknight meal.
- Chicken Broccoli Rice Casserole makes for an easy all-in-one dinner, with protein, vegetables, and starch.
- Best of all it’s made in just one pot, this means less mess.
- This casserole quickly goes from counter to table in no time. No need to cook the rice separately.
- You can use leftover or rotisserie chicken and/or swap out the veggies or cheeses for what’s in your fridge.
Ingredients & Variations
CHICKEN This recipe starts with cooked chicken (see notes in the recipe if you don’t have cooked chicken).
Use leftover baked chicken breasts or thighs, or even rotisserie chicken. I usually batch cook shredded chicken which works well in this recipe too. Leftover turkey can be used in place of chicken.
BROCCOLI Fresh or frozen broccoli will work in this recipe, and it’s a good recipe to substitute other vegetables. Try a California mix, or even just a simple mixed (peas/carrots/corn) frozen veggie mixture.
RICE Instant rice or Minute Rice make this dish quick. If you don’t have instant rice you can cook some long grain white rice to use in this recipe instead. Leftover cooked rice (of any variety) can be used.
CHEESE This 3 cheese casserole has cream cheese, cheddar cheese, & parmesan, plus butter & sour cream for a light and cheesy sauce.
How to Make Chicken Broccoli Rice Casserole
This casserole comes together as easily as 1, 2, 3!
- Make the sauce with sautéed onion & garlic (per recipe below).
- Add broth, rice, & broccoli, cover, and let rest 5 minutes.
- Stir in chicken and cheese and bake if desired.
- Sprinkle with topping mixture and bake according to instructions.
A Couple of Recipe Tips
- If cooking your own chicken, pan fry in pieces or even cook breasts in the air fryer and shred.
- Feel free to use cooked white rice or even brown rice. Cook it according to package instructions (sub broth for water for extra flavor) before adding it in step 3 of the recipe.
- For a super tasty topping, add some yummy crispy fried onions to the topping.
More Comforting Casseroles
- Mac and Cheese Casserole– extra rich & creamy
- Chicken and Wild Rice Casserole – freezer friendly
- Classic Tater Tot Casserole – easy and cheesy
- Cheesy Ham Casserole – perfect for a crowd
- Creamy Turkey Casserole – a great way to use leftover turkey
Did your family love this Chicken Broccoli Rice Casserole? Be sure to leave a rating and a comment below!
Chicken Broccoli Rice Casserole
Equipment
Ingredients
- 1 yellow onion diced
- 1 tablespoon butter
- 2 cloves garlic minced
- 2 ounces cream cheese softened
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1¾ cups chicken broth
- 1¼ cups instant rice
- 4 cups broccoli chopped into small pieces
- 2 cups cooked shredded chicken
- ⅓ cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons shredded Parmesan cheese
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Topping
- 1 cup shredded cheddar cheese
- 2 tablespoons bread crumbs optional
Instructions
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Preheat oven to 375°F.
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In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
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Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.
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Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.
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Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
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Top casserole with cheddar and breadcrumbs (if using).
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Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner, Entree
Cuisine American
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Made this for a group function at church and everyone loved it! Love having the various serving options, sure made it easier. Thanks!!
This was bland except for the parmesan flavor. Everything cooked up well, including the broccoli.
Can this recipe be make ahead of time?
I have never made this casserole ahead but you should be able to prep up to Step 6 and then bake later. I would love to hear how it turns out for you!
This is a favorite in our house. I use short grain brown rice that I pre-cooked so I reduced the liquid a bit. I also added mushrooms and blanched the broccoli. That is what I like about your recipes, we can add a bit extra to make them our own.
Loved this!! I precooked jasmine rice because that’s what I had but followed everything else exactly. I might precook broccoli a bit next time but that’s just personal preference. Will definitely make again!
My super fussy family loved this. There were no leftovers and I’ve been asked to make it multiple times.
Excellent and easy casserole. It doesn’t end up all mushy like so many other chicken casseroles. This will definitely be a regular at our house!
I love the way you tell what all the possible variations to your recipes are. I also really appreciate the pictures of the assembly of the ingredients. But after all the great info I put this together with broccoli, fresh mushrooms & mixed vegetables. I also took your idea of French fried crispy onions!!! What a hit this dish was, thank you for this & all of your delicious ideas!!!
I am so happy to hear you loved this recipe and that you found the provided information helpful!
Can I use Cauliflower rice instead of instant rice?
I haven’t tried it so I can’t say for sure Suzanne. If you try it I would love to hear how it turns out!
I enjoyed it with Cauliflower rice. I didn’t make it with regular rice so I don’t have anything to compare it to
Thank you for sharing Suzanne! I am glad you enjoyed this recipe.
If using with precooked rice do you still use the same amount of broth? Does anyone know?
If using pre-cooked rice, you will want to reduce the broth to about ¾ cup (depending on the type of rice). Start with ½ cup and simmer the broccoli until tender-crisp. Stir in 2 ½ cups of cooked rice and cook until the rice is heated through adding more broth as needed.
Thanks. You are officially my favorite go to for recipes. I appreciate you very much for helping me out.
Thank you so much for your kind words JonT, you made my day! So glad you’ve enjoyed the recipes!
Was wondering if using frozen broccoli should we cook that first or thaw it?
Hi Tabitha, you should be able to add them to the recipe as is without thawing first.
Would love to try this casserole but don’t have cream cheese or sour cream and don’t want to have to purchase these ingredients as we just 2 seniors. What can be substituted.
Also, if using cooked rice would you alter the liquids.
Hi Ellen, we have only tried this recipe as listed so I am not sure how it would turn out without the cream cheese or sour cream. You could try replacing it with plain Greek yogurt or cottage cheese but maybe another reader has attempted it and can provide some insight! As for the rice you should be fine to sub in cooked rice without altering the recipe.
SOOOOO good. Good winter comfort food!
Good, basic recipe for leftover chicken / turkey. Pass this down to new cooks.. made this Sunday and got 5* reviews..
That is wonderful, Linda! So happy everyone enjoyed it!
Great recipe! Didn’t miss the cream of chicken soup at all.
So happy you enjoyed it, Anita!
I do not use instant rice, how do I change this casserole so I can cook it for my family?
(Chicken Rice casserole)
You can substitute long grain white rice that has been cooked or any variety of leftover cooked rice can be used. I hope this helps Diann!
The Dijon chicken breasts were wonderful! Very easy to make and tastes delicious. My husband said this is a keeper!
I am so glad you and your husband loved the recipe Paige!
Delicious!! I made it with rotisserie chicken and brown rice. The cheese sauce combo has great flavor! I also used panko bread crumbs along with the cheddar cheese for the topping. Baking it for 20 minutes was the perfect time.
I am so happy to hear you loved the recipe Paige!
When does this casserole go in the oven?
After the topping is added the casserole is baked for 20 minutes.
So I always read a recipe prior to making… this one is missing something? Does it go into the over or not? With instant rice it doesn’t really need it. I think the oven is specifically for the Topping portion and not to cook the casserole… Can anyone who has made this clarify? I would love to make it soon…
Sorry for the confusion. The casserole is baked with or without topping to melt the cheese and heat through. Enjoy!
Does this hold up well if put in the freezer before the 20 minute bake and baked at a later time? Trying to find a good freezer recipe for this type of casserole. You’re recipes are always my favorite!
I haven’t tried it so I can’t say for sure Angela, but it should work just fine. If you try it I would love to hear how it turns out!