Chicken Broccoli Rice Casserole is a fresh take on a classic! No canned soups—just real ingredients, all made in one pot just as fast.
Like Chicken Poppy Seed Casserole or my mother-in-law’s Chicken Divan, this dish is pure comfort food.
Table of Contents
- Modern Chicken Broccoli Rice Casserole
- Rice Used In Chicken Broccoli Rice Casserole
- Using Rotisserie Chicken
- What About A Ritz Cracker Topping?
- Serve Chicken Broccoli Rice Casserole With:
- Customizing Chicken and Rice Casserole
- Storing Chicken Broccoli Rice Casserole
- Leftover Chicken Broccoli Rice Casserole?
- More One Pot Recipes You’ll Love:
- Easy Chicken Broccoli Rice Casserole Recipe
Modern Chicken Broccoli Rice Casserole
My mom used canned cream soups all the time, so they’re pure nostalgia for me. I love any cheesy, creamy casserole—especially with rice, chicken, and broccoli.
Tuna Casserole was a staple growing up, but chicken casserole? That was a big deal with nine of us to feed. Casseroles kept everyone happy!
Now, I’m giving the classic casserole a modern twist with a few updates:
- One-Pot Cooking: This entire casserole comes together in one pot in 30 mins or less!
- No Canned Soups: Ever wonder what’s really in those cans? Skipping them completely—no complicated cream sauce needed, just simple ingredients.
- No Ritz Topping: Cracker toppings are great but messy. I’ll share how to add them if you want, but most of the time, I skip them!
Rice Used In Chicken Broccoli Rice Casserole
This recipe works best with long-grain white or basmati rice. Skip short, medium, or minute rice—they get too sticky or don’t cook right.
Brown or wild rice? Not the best fit here—they need more time and water. Save them for something like my go-to Brown Rice Salad instead!
Quick Tip
Will frozen broccoli work? Fresh broccoli, chopped small, works best. Using frozen? Thaw fully and shake off excess water to avoid soggy rice.
Using Rotisserie Chicken
Chicken breasts work, but rotisserie chicken saves time. Add about 2 cups of diced, seasoned chicken at the end with the cheese.
Got extras? Use them for Rotisserie Chicken Tacos—they’re always a hit!
What About A Ritz Cracker Topping?
I usually skip the topping, but for extra crunch, here’s how:
- Mix ¾ cup crushed Ritz or Panko with 2 tablespoons unsalted butter.
- Heat the butter over medium-high, add the crumbs, and stir until lightly browned. Sprinkle evenly over the cheese layer.
Serve Chicken Broccoli Rice Casserole With:
Pair your chicken and rice casserole with some delicious sides to round out the meal:
- Everyday Salad: Toss some greens with your favorite dressing and whatever veggies you’ve got lingering in the fridge.
- Caesar Salad: This is a classic that always pairs well with a hearty casserole.
- Roasted Veggies: Yes, we’ve already got broccoli, but more is more when it comes to veggies, right?!
- Dinner Rolls: Perfect for scooping up any leftover sauce.
- Tropical Fruit Salad: Finish with something sweet and fresh!
Variations
Customizing Chicken and Rice Casserole
- Extras: Mix in mushrooms, peas, carrots, or any favorites.
- Protein Swaps: Use turkey, ham, or tuna. Crumbled bacon adds a savory crunch.
- Sour Cream: Adds tang, but the sauce is already rich—you may not need it.
Storage
Storing Chicken Broccoli Rice Casserole
- Fridge: Store in the fridge for up to 3 days. When reheating, add a splash of milk or broth to bring back its creaminess.
- Freezing: This casserole freezes well; use it within 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a bit more milk or broth if needed.
How To Make-Ahead
- To prepare this casserole ahead of time, follow the recipe up to adding the cheese on top. Then, transfer everything to an oven-safe dish (such as a 9×13-inch pan) and cover evenly with cheese. Cover the dish with foil and refrigerate.
- When you’re ready to bake, leave the foil on and cook at 350°F for 30 minutes covered. Then, remove the foil and bake for another 5-10 minutes, or until the cheese on top is bubbly and melted.
Storage
Leftover Chicken Broccoli Rice Casserole?
Fridge: Keep in the fridge for up to 3 days. Add a little milk or broth when reheating.
Freezing: Freeze for up to 3 months. Thaw overnight, then warm on the stove with a little milk or broth.
Make-Ahead Instructions
- Put everything in a 9×13-inch oven-safe dish before adding the cheese.
- Cover and refrigerate.
- Bake at 350°F for 30 mins covered, then uncover and bake 5-10 mins until bubbly.
More One Pot Recipes You’ll Love:
- One Pot Spaghetti with ground beef
- One Pot Burrito Bowls with the best seasoning blend
- Taco Spaghetti made with enchilada sauce
- Chicken Orzo with loads of veggies
- Sausage, Corn, & Spinach Orzo with a creamy base
Easy Chicken Broccoli Rice Casserole
Equipment
- 12-inch nonstick skillet or pot with a lid
Ingredients
- 2 tablespoons olive oil
- 3/4 up 1 lb boneless skinless chicken breasts (2 small breasts) OR use rotisserie chicken — Note 1
- Salt & pepper
- 2 tablespoons unsalted butter
- 1-1/2 cups finely diced yellow onion (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- 1-1/4 cups uncooked long-grain white rice (Note 1)
- 1/4 teaspoon dried thyme
- 3/4 teaspoon each: ground mustard & paprika
- 3 tablespoons white flour
- 2 cups milk (whole milk is best)
- 2 cups chicken broth
- 3 to 4 cups broccoli, cut to small pieces (1 large head) (Note 3)
- 2 cups freshly grated sharp cheddar cheese (pack to measure)
Instructions
- PREP CHICKEN: Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness (use the bottom of a frying pan). Season all sides with salt & pepper (use 1/4 tsp total of each).
- COOK CHICKEN: Heat oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken in a single layer. Cook for 2-3 minutes per side, or until fully cooked. Transfer to a cutting board and cover with foil. Let rest for 10 minutes, then dice.
- BUTTER: In same pan, add butter, onion, & garlic. Cook 5 minutes or until turning golden. Add uncooked rice and stir constantly for 1 minute. Add seasonings and flour, stirring constantly for 1 minute.
- CREAMY BASE: While whisking constantly, gradually add in milk and then broth. Whisk until smooth. Bring to a simmer (boiling at edges and foamy in the center) then cover with a lid and reduce the heat slightly above the lowest setting. Cook for 10-12 minutes.
- STEAM BROCCOLI: Remove lid (don't worry if it seems liquidy). Quickly add the broccoli in a single layer on top. Cover again and cook for an additional 3-5 minutes, or until the broccoli is tender and the rice is cooked (it's okay if dish is still slightly saucy).
- ADD CHEESE: Remove the pan from heat. Stir in the diced chicken and 1/2 cup of cheese until melted. Gently mix in another 1/2 cup of cheese. Spread the mixture into an even layer, then sprinkle the remaining 1 cup of cheese evenly on top. Cover with the lid to let the cheese melt from the residual heat, about 5 minutes.
- SERVE: Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if needed.
Recipe Notes
- Fridge: Store in an airtight container for 3-4 days; reheat in the microwave or oven.
- Freezer: Cool, then freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat at 350°F until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried your recipe tonight. It seemed pretty straightforward, but I was skeptical about the raw broccoli cooking enough. The dinner turned out great. Everyone loved it. Definitely goes in the To Repeat File! Thanks!!
It’s amazing how well the broccoli cooks! I am so thrilled you enjoyed this! Thanks so much for your comment Helen! 🙂
Is it 2cups of milk and 2cups of broth? Or 1cup milk and 1cup broth
2 cups of each (4 cups total!)
I was looking for an easy chicken and rice
dinner, and this just wasn’t it. My rice
Wouldn’t cook in the milk and broths
mixture.
Shoot, what happened? Did you change any part of the recipe? We’ve tested this many times to make sure it works as recipe is written, I’m so sorry that wasn’t the case for you.