This chicken casserole with rice and broccoli is an easy, comforting dinner that’s perfect for busy nights. It’s creamy, cheesy, and bakes all in one dish for a meal the whole family will love.
If you’re looking for more easy dinner ideas, be sure to check out my family favorite chicken recipes for even more delicious options.
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Table of Contents
- Recipe at a Glance
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- What to Serve with Chicken Rice and Broccoli Casserole
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips
- 💬 Comments
Recipe at a Glance
Prep: 30 min | Cook/Bake: 30 min | Difficulty: Easy | Servings: 12
Main Ingredients: chicken breast, cream of chicken soup, cheddar cheese, rice, broccoli, milk, eggs
Best For: weeknight dinners, feeding a family, casual gatherings
Make Ahead: assemble ahead and refrigerate until ready to bake
Storage: store covered in the refrigerator up to 3 days; reheat in oven or microwave
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Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- Bakes all in one dish for less cleanup.
- Creamy, cheesy comfort food the whole family enjoys.
- Great for feeding a crowd or saving leftovers.
- Can be prepped ahead for busy nights.
This casserole is a complete meal on its own, but you can also serve it with a simple salad and my Homemade Ranch Salad Dressing or crescent rolls with garlic butter and cheese.
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Instead of chicken breast: rotisserie chicken or leftover cooked chicken
Swap the soup: cream of mushroom or cream of celery
Change the rice: brown rice (add extra liquid and increase cook time)
Try a different cheese: mozzarella or a cheddar blend
Add more vegetables: carrots, peas, or mushrooms
Use fresh broccoli instead: chop into small florets and steam lightly before adding
If you’re looking for a quicker, low-carb option without rice, try my Cast Iron Chicken, Broccoli and Cheese. It’s a one-pan meal ready in about 30 minutes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Season chicken with garlic salt and pepper. Cook in olive oil until cooked through.
Step 2: Add cooked rice, cooked chicken, steamed broccoli, cream of chicken soup, eggs, and milk to the casserole dish. Stir to combine.
Step 3: Top with cheddar cheese if desired. Bake at 350°F for 20-30 minutes until bubbly.
Insider Tips from My Kitchen to Yours
✔️ DO cook the frozen broccoli first and drain well before adding to keep the casserole from becoming watery
❌ DO NOT skip covering the dish while baking, or the rice may not cook evenly
Storage & Serving Tips
Refrigerate: Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
Freezer: This casserole can be frozen after baking. Let it cool completely, then wrap tightly in plastic wrap and foil or store in an airtight container for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat covered in the oven at 350°F until warmed through, adding a splash of milk if needed to keep it creamy.
Serving Tips: Let the casserole rest for a few minutes before serving to help it set. Add a sprinkle of extra cheese or fresh parsley on top before serving if desired.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can use rotisserie or leftover cooked chicken. Just reduce the bake time slightly since the chicken is already cooked.
This usually happens if the broccoli isn’t drained well or if too much liquid is added.
The rice should be tender and most of the liquid absorbed. The center should be hot and set.
What to Serve with Chicken Rice and Broccoli Casserole
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🗒️Shopping List
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📖 Recipe Card
Ingredients
- 4 chicken breasts, halved and diced
- 2-3 tablespoons olive oil
- 4 cups cooked rice
- 2 (10.5 ounce) cans cream of chicken soup
- 12 ounces cooked broccoli
- 1 cup milk
- 2 eggs
- 1 cup cheddar cheese, optional
- garlic salt, to taste
- pepper, to taste
Method
- Heat a skillet over medium heat and add the olive oil and diced chicken. Season with garlic salt and pepper.
- In a large bowl or in the casserole dish, add the cooked rice, cooked chicken, cooked broccoli, cream of chicken soup, milk, and eggs. Mix until well combined.
- Top with shredded cheese if desired.
- Bake at 350°F for 20-30 minutes until bubbly.
Nutrition
Notes
Meal Prep:
- This casserole works well for meal prep. Assemble it as directed but do not bake. Cover tightly with foil and freeze.
- When ready to serve, thaw in the refrigerator, then bake as directed.
Tips:
- Make sure the broccoli is fully cooked and well drained before adding it to the casserole to prevent excess moisture.
- Stir the rice mixture thoroughly so the liquid is evenly distributed, which helps the rice cook evenly and become tender.
- Let the casserole rest for 5–10 minutes after baking so it sets and is easier to serve.
Storage & Make Ahead:
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- You can assemble the casserole ahead of time, cover, and refrigerate for up to 24 hours before baking.
Tried this recipe?
Let us know how it was!Food Safety Tips
- Cook foods to a safe internal temperature of 165 °F (74 °C) when applicable.
- Use separate utensils for raw and cooked ingredients.
- Wash hands thoroughly after handling uncooked foods.
- Avoid leaving food at room temperature for extended periods.
- Stay nearby while food is cooking.
- Use cooking oils suited for higher-heat cooking.
- Ensure proper airflow when using a gas stove.
- More kitchen safety guidance is available at USDA.gov.
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