Cheesy broccoli chicken rice casserole combines cooked chicken, cooked rice, and tender broccoli in a condensed-soup filling. Two cups of cheddar go into the mixture, with a separate cup of cheese on top.
This is a soft, spoonable bake that makes six servings. Briefly steaming the fresh broccoli before assembly helps it become tender without extending the oven time until the rice dries out.
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Why This Cheesy Broccoli Chicken Rice Casserole Works
Cooked rice and chicken make the baking stage mainly about heating the filling through. Condensed soup and milk keep it moist, while lightly steamed broccoli avoids raw, crunchy centers. Keeping the topping separate gives a clear cheese layer without borrowing cheese from the measured filling.
Ingredients for Cheesy Broccoli Chicken Rice Casserole
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked rice, measured after cooking
- 2 cups fresh broccoli florets, small pieces
- 1 can condensed cream of chicken soup, 10.5-ounce can
- 1 cup milk
- 2 cups cheddar, shredded, for the filling
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup cheddar, shredded, for topping
As Needed
- water, for steaming the broccoli
- cooking oil, as needed to grease the dish
How to Make Cheesy Broccoli Chicken Rice Casserole
1. Prepare the broccoli. Heat the oven to 350°F and grease a 9-by-13-inch dish. Cut the broccoli into small, similar florets and steam over simmering water for about 3–4 minutes, just until bright green and slightly tender. Drain thoroughly; excess water makes the filling thinner.
2. Mix the filling. Combine the cooked chicken and rice with the soup, milk, seasonings, broccoli, and the full two cups of cheddar listed for the filling. Break up rice clumps so the sauce reaches every grain. The mixture should spread easily without being pressed tightly into the dish.
3. Add the separate topping. Spread the filling into an even layer and scatter the additional cup of shredded cheese over it. Bake uncovered for about 25–30 minutes. Check for bubbling in the middle and a center temperature of 165°F; bubbling edges alone do not tell you that the whole casserole is ready.
4. Rest briefly. Let the dish stand for 5 minutes before scooping. The sauce settles as the rice takes up some liquid, but the casserole remains soft. If the top browns before the center is hot, cover loosely with foil and continue heating rather than turning up the oven.
Serving Cheesy Broccoli Chicken Rice Casserole
Spoon into six portions and serve with a crisp salad or green beans. The casserole already contains rice, chicken, and plenty of cheese, so a fresh vegetable side provides a useful contrast. Use a spoon to serve it rather than expecting firm slices.
Storing Cheesy Broccoli Chicken Rice Casserole
Refrigerate leftovers promptly in shallow covered containers at 40°F or below and use within 3 days, counting from the oldest cooked ingredient. Reheat the portion you need to 165°F. See federal cold-storage guidance for details.
Cheesy Broccoli Chicken Rice Casserole: Tips and Variations
- Measure the rice and chicken after cooking.
- Use small broccoli florets and drain them well after steaming.
- Set aside the topping cheese before mixing the filling.
- A chilled assembled dish may need longer than the stated oven range.
Questions About Cheesy Broccoli Chicken Rice Casserole
Can I use frozen broccoli?
Yes, cook it according to its package directions and drain well. Measure two cups for the filling.
Can I use raw chicken?
Cook and shred it first. The casserole timing is designed for ingredients that are already cooked.
Can I use brown rice?
Yes, use two cups of cooked brown rice. The baking time does not change simply because the rice variety changes.
Can I assemble it ahead?
Yes, cover and refrigerate the assembled dish promptly. Bake until the center reaches 165°F, allowing extra time for a cold filling.
Can I use another soup?
Condensed cream of mushroom or cream of celery changes the flavor but can work. Check the label for ingredients and salt content.
More Recipe Ideas
- Slow Cooker Creamy Chicken and Broccoli Over Rice
- Cheesy Chicken Broccoli Shells
- Dump-and-Bake Chicken Alfredo Rice Casserole
- Quick and Easy Southern Bacon and Green Beans
Cheesy Broccoli Chicken and Rice Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 2 cups cooked rice measured after cooking
- 2 cups fresh broccoli florets small pieces
- 1 can condensed cream of chicken soup 10.5-ounce can
- 1 cup milk
- 2 cups cheddar shredded, for the filling
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cheddar shredded, for topping
As Needed
- water for steaming the broccoli
- cooking oil as needed to grease the dish
Instructions
Assemble
- Preheat the oven to 350°F and lightly grease a 9-by-13-inch baking dish. Steam the broccoli over simmering water for 3–4 minutes until bright green and slightly tender, then drain well.
- Combine the cooked chicken, cooked rice, broccoli, condensed soup, milk, 2 cups cheddar, garlic powder, onion powder, salt, and pepper. Spread in the dish and top with the separate 1 cup shredded cheese.
Bake
- Bake uncovered at 350°F for 25–30 minutes until bubbling in the center and 165°F throughout. Loosely cover with foil if the top browns before the center is hot.
- Let stand for 5 minutes. Spoon into 6 servings.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.
