Chicken Broccoli Rice Casserole

This chicken broccoli rice casserole is a comfort food classic.

Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.

What You’ll Need for this Casserole

Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.

Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.

Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.

Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.

Variations

• Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.

How to Make Chicken Broccoli Rice Casserole

1. Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
2. Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
3. Top with cheddar and breadcrumbs and bake (recipe below).

Leftovers?

• Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
• Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
• You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.

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Chicken Broccoli Rice Casserole

Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

• Preheat oven to 375°F.

• 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.

• Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

• Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

• Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

• Top casserole with cheddar and breadcrumbs (if using).

• Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. 
 
If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.

4.97 from 64 votes

Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

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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