Chicken broccoli rice casserole is one of those super simple chicken and rice recipes that can please even the pickiest palates. It’s a warm hearty dish with a scrumptious cheesy topping that makes it a favorite among chicken recipes.
The best part is that you don’t have to sacrifice flavor for convenience! Chicken broccoli rice casserole makes a fantastic midweek meal because its wholesome, nutritious and it comes together fast.
This recipe incorporates many veggies with equal amounts of nutritious rice, tender broccoli, and moist succulent chicken for a winner winner chicken dinner!
Psst — looking for more chicken casseroles? Check out my chicken cordon bleu casserole or my chicken and rice casserole!
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What I Love About This Recipe
I absolutely love that this casserole recipe is jam-packed with nutritious ingredients and covered with a full-on cheesy breadcrumb topping. Don’t let the simplicity of this recipe fool you into thinking that there’s not much flavor to contend with because that couldn’t be further from the truth! Here are some of the best reasons to love it.
- Cheesy crunchy topping
- Hearty and nutritious
- Protein-packed
- Simple mix and bake instructions
- Moist, creamy and delicious
- Great for meal prep
How To Make Chicken Broccoli Rice Casserole
Begin with preheating the oven. Then mix all the first 8 ingredients in a mixing bowl. Add chicken, broccoli, and rice, mix well. Transfer the mixture in a casserole dish, then top with the mixed topping. Bake for 30-35 minutes… and now dinner is ready!
Recipe Notes
Turning a few wholesome ingredients into this chicken broccoli rice casserole is really easy and it doesn’t require any special kitchen gadgets. There are a couple of ways, however, to make things easier on yourself.
Baking Dish – First, try to use a 9×13 baking dish and spray it with nonstick cooking spray. This will make clean-up a breeze.
Preheating Oven – It’s also important to preheat your oven. For some of us lackadaisical cookers, it’s easy to question how important it really is to completely preheat your oven. The thing is that when you’re following an exact recipe, the cooking time will not be correct if you don’t preheat your oven.
That’s not all. Ovens preheat differently and some are designed to use both a top and bottom element to preheat quickly. If food is already in the oven, this quick blast of heat can char the outside while leaving the inside raw. So, you definitely want to preheat your oven before baking this to achieve the best results.
Topping – You’ll also have that savory fragrant cheesy breadcrumb topping to contend with. While it’s a cinch to mix up and toss on your casserole, some people do prefer it a little crispier than others. If that’s you, then slide it under the broiler for a quick minute and crisp it up a little more!
Ingredient Notes
One of the most lovable things about this delectable chicken casserole is how versatile it is! If you prefer fresh broccoli, then use it. It’ll probably take about 20-30 minutes to get it cooked al dente, depending on the method you use.
Boccoli – If you prefer softer broccoli, then frozen may be your best bet. I typically find that cutting broccoli into half-inch cubes works best for this casserole.
Chicken – Cooked chicken makes this casserole convenient and gives it a ton of protein. If you want to start with uncooked chicken, simply simmer it, chop or shred it, then it’s all ready to use in the casserole.
Feel free to use rotisserie chicken or even leftover grilled chicken from another dinner. It’s got that extra touch of seasoning that really makes it something special.
Cheese – Now for the cheese!! Everything is better with cheese. Here’s the thing. You can use any type of shredded cheese you fancy but I find that cheddar works best. Yellow cheddar is customary and beautiful but it’s hard to beat the flavor of white cheddar. If you want the best of both worlds, combine a cup of each to top your casserole!
Chicken and Broccoli Casserole Storing Tips
Storing this dish is as simple as covering it properly and sliding it in the fridge. It is best kept in an airtight container with a secure lid to keep it fresh. It will keep just fine in a large Ziploc also and it will save you room in the fridge, but your cheesy breadcrumb topping may end up mixed into your casserole.
Can You Freeze This?
Yes, and I do this myself. I often make two casseroles and put one in the freezer for later. If you know you’re going to be freezing this, then prepare as directed without the cheesy breadcrumb topping. Wrap it up and toss it in the freezer instead of the oven.
When you’re ready to pop it in the oven for dinner, that’s when you mix up your savory crunchy topping and cover your casserole.
Chicken Broccoli Casserole Make Ahead Tips
This chicken broccoli casserole is fantastic for meal prep! You can make it ahead the same way you prepare to freeze it. Combine your ingredients and spread it into a prepared casserole dish. Then cover and toss into the fridge. On dinner night add your cheesy breadcrumb topping and toss it in the oven. Voila – dinner!
How Long Can You Keep This In The Fridge?
If your chicken broccoli rice casserole is stored properly in an environment at or below 40 degrees Fahrenheit, it can stay in the fridge for up to 3-4 days. It is best to reserve the 2-hour serving rule for food safety.
Serving Recommendations
This recipe is best to serve with a hot and comforting bowl of cream of broccoli soup or chicken potato soup, plus some salad on the side!
Recipe Variations
There are so many different things you can do to this, its easy to make subtle changes to the recipe.
- If you prefer to omit broccoli, there’s no shame in that game! Serve Dorito chicken casserole with a crisp salad or put some broccoli on the side if you need some greens to go with it.
- Mexican chicken casserole is a nice twist on a chicken casserole with a Mexican flair. It offers those South of the border flavors in a simple casserole even the kids will love. You can also take things in another rich creamy direction with chicken tortilla casserole that brings the wonders of Tex-Mex to your table.
- Chicken bacon ranch pasta combines two of America’s favorite foods into a scrumptious bubbling beauty that will fill hearts and tummies alike. Just about everyone loves bacon and ranch!
- When you’re short on time, don’t fret. Make instant pot chicken and rice in a fraction of the time.
More Chicken Casserole Recipes
Chicken casserole recipes are easy, creamy, and delicious. They’re fantastic for intimate family meals, potlucks and friendly get-togethers. The best part is that they are easy to change and prepare. Many times, they can be ready in under an hour.
Here are some of my favorite chicken casserole recipes for you to try.
- No Peek Chicken – tender rice and chicken dish with a savory sauce
- Chicken Divan – Packed with broccoli, cheese, and juicy chicken
- Chicken Tater Tot Casserole – a certified crowd-pleaser
- Chicken Stuffing Casserole – super creamy with sour cream and creamy soup
- Tamale Casserole – a sweet corn pudding topping, chicken and melted cheese
Chicken Broccoli Rice Casserole
Ingredients
Filling:
- 2 cans Campbells condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried poultry seasoning
- 1/2 teaspoon salt optional
- 1/2 teaspoons black pepper
- 2-3 cups chicken cooked and cubed or shredded
- 3 cups broccoli florets cut into 1/2 inch pieces
- 3 cups cooked rice
Topping:
- 2 cups cheddar cheese grated
- 1 1/2 cups panko bread crumbs
- 1 teaspoon dried thyme leaves
- 1/3 cup butter melted
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken, broccoli, and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
- Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together panko, dried thyme, and melted butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.
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Conclusion
Chicken broccoli rice casserole is a hearty favorite across generations. It’s got a dreamy cheesy breadcrumb topping and plenty of wholesome nutritious ingredients you can feel good about serving your family. This scrumptious casserole can be on the table in under an hour with only a 10-minute prep time and it tastes like you spent all day in the kitchen!
Whip up a little love today with a winner winner chicken dinner!
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This is delicious!!! Husband and kids loved it! I used frozen broccoli for convenience. Next time I will use less breadcrumbs for the topping.
Will definitely make again! So good!
Thank you, Erica!! <3 <3 <3
Delicious! I added onion and garlic powder just because, but my husband said it would have been good without it.
Will definitely make again!
I used frozen broccoli also.
Hi, Erica! Thank you for your feedback! Glad you and your husband like this casserole 🙂 <3
I’ve tried many chicken, rice & broccoli casseroles and this is my absolute favorite !! The crunch on top is perfect & the flavor of the overall casserole is great . I usually put it together the night before (without topping) for a super easy delicious dinner. Also, easy to cut recipe in half to enjoy with less portions.
Hi, Becky. Yay! So happy you like it. It’s so easy to make-ahead, right? 🙂
This recipe was fantastic! I’m diabetic so I switched the rice out for frozen rice cauliflower. It was amazing!
Great idea, Dayna! So happy you enjoyed! <3
This was a very easy, delicious and comforting casserole. My rice hating son actually enjoyed it, so that’s a huge win! It made enough to have leftovers the next night and I love to cook once and eat twice! It means I get the next night off for other things, so I found that this recipe yields at least 8 servings. I used Italian seasoned panko breadcrumbs and omitted the thyme since the crumbs were already seasoned. I also used frozen broccoli florets (just a 12 oz or so package) thawed & drained, because it’s cheaper, works very well, and saves chopping time (I’m lazy!). It reheats very well and tastes just as good the next day as it did when it originally was baked. Another bonus, it’s budget friendly! Definitely a keeper! Thank you so much!
You’re very welcome, Christine! 😀 So happy to hear that your son loves it!
This is a great, healthier version of my old chicken divan recipe, which I have now retired in preference to this recipe! The only change I make is adding curry powder and a little extra lemon! So good!
It was a hit!
Wow! Thanks, Tanya!
Would you need to at least Blanche fresh broccoli first or raw works fine, that’s as always
Hi David! Just use raw broccoli. 😀 Happy cooking!
yummy! chicken + broccoli, perfect dinner!
Yaaasss! ❤️
Hi! I’m a college kid new to cooking, wondering how to make this gluten free (making this for my boyfriends gluten free family) so I’m new to cooking and new to gluten free haha. Would the biggest thing be taking out bread crumbs and doing GF cream of chicken be it or would there be more to it?
Hi Kylie. I’m really sorry but since I do not make many gluten-free recipes, I haven’t worked out the conversions. 🙁
I make this gluten free by getting the GF cream of chicken soup from Walmart and use rice crispies or broken up corn flakes instead of the bread crumbs
That’s amazing, Julie! 😀 Thanks for sharing your tweaks!
You can buy GF corn flakes that are ground into Breadcrumbs . As for GF cream of chicken google homemade recipe and use corn starch instead .
Do I cook the frozen broccoli before adding it to the dish?
Hi Doreensima! No need to cook the broccoli. 😀 Just defrost it and add to the dish before baking. Hope this helps!
Do I cook the chicken before adding it to the mix??!??
Yes 🙂
I am a onion and garlic adding person, but I followed the recipe to a T except my own seasonings. It was very tasty and filling. I will be repeating this recipe often. Thanks for this one…
You’re welcome, Cheryl! ❤️
Added just a touch of smoked paprika, but followed recipe otherwise. It was so delicious! The men in my house gave it 5 stars (I always have them rate to decide whether to use that recipe again). 5 stars is very rare for them. WIll be making this again!
Wow! I’m honored the men gave me 5 stars!
They gave HER a 5 * rating also,not just you!!!
Second time making this. It was a definte upgrade from the campbells recipe that was just,meh for the family. Talking amongst about making it with cauliflower. Maybe?
Hi Russ! You can definitely try it! 😀
Can I make this with uncooked rice? It is there not enough liquid to cook the rice in it while it’s baking?
Hi Teresa, no the recipe doesn’t have enough liquid.
Can we use egg noodles instead of rice?
Hi Dave. I wouldn’t because the proportions would be off. Sorry!
Would love to make this for thanksgiving, would love to prep or cook today. Is there anyway to warm it up tomorrow without drying it?
Hi Pat! I recommend covering it with a lid. That’ll keep the moisture in. Hope this helps! 😃
Very delicious! I made this with a rotisserie chicken and added a can of mushrooms to mine and it it was really great. I think next time I will make a smaller portion because with 2 of us this makes a lot. Both my husband and I have ate it a few times and still have some left. I will also try one of your other topping suggestions as I like the variety. I made this recipe exactly as stated besides adding the mushrooms and it was fantastic! Thanks so much.
You’re welcome, Kelly! That’s great! I’m so happy you and your husband liked it! Love the mushroom idea <3
Hi Nicole!
I completely understand. Everyone has different preferences and I appreciate the input for sure. Others have said they enjoyed the cream of mushroom in this recipe, too. Hopefully it’ll be a hit next time you make it. Thank you for sharing!
I made this last night and my people absolutely loved it. Hands down the best way to get my 10 year old picky eater to eat broccoli.
So glad to hear it was a hit with your family! It was always a good way to get some veggies into my kiddos, too! Thanks for sharing!
Can I made this recipe and freeze it?
Thanks,
Donna
Hi Donna! Yes, you can freeze it. Hope this helps!
How long do you cook when you pull out of freezer & cook!
Delicious! I use cream of mushroom instead of cream of chicken, cut the poultry seasoning in half, add a tad more lemon juice and mix in French’s onions into the panko–my family loves!!
Hi KJ!
So glad the family loves it…your variations sound de-lish!
I made this tonight and my husband, who usually isn’t big on casseroles, loved it. Normally he doesn’t care either way if I keep recipes or not but he requested that I keep this one so he must’ve really liked it. I also really enjoyed it!
It’s super, super easy. I really took the cheat’s way out though. I used a rotisserie chicken and just tore up the meat, frozen and thawed broccoli, and pre-cooked microwave rice packets. I always have a few cans of cream of chicken soup in the cupbard, and I had sour cream on hand as well as half a bag of mixed blend shredded cheese. I had to make my own bread crumbs but that’s ok.
Will definitely be making this again!
Hey Ash. that’s wonderful to hear! I LOVE when the whole family is happy <3
I cannot believe there are only 110 calories in the CHICKEN BROCCOLI AND RICE CASSEROLE. Is this a printing error? I have not made it yet, I have just seen all these different appetizing casserole combinations and have yet to decide which one to begin with. I love casseroles.
Oops, thanks for noticing that TERRy. It’s now updated.
This looked so good I decided to try it. And of course I messed up and used a can of cream of chicken and a can of cream of mushroom. The blend tasted good before cooking, so we’ll see how it tastes cooked. I can’t see why it would be nasty, I have used this combo before. But it was a mistake in this instance. I have my fingers crossed.
I hope it turns great, Gordon! Keep us posted! 🙂
When making this recipe do you make the cream of chicken soup by adding water to it or just use the can itself
Hi, Travis. No need to add water. I hope you enjoy! 🙂
Hi,
Thanks so much for this delicious recipe! I also added corn & sauteed onions & garlic, yummy. My question is how would I reheat this without the topping getting soggy or the filling drying out?
Hi Markita, well to be honest there’s no way to avoid the top getting soggy with leftovers. You can heat it in a covered dish in a 350-degree oven. If you feel it’s a little dry, you can add a little bit of milk or even water to the filling. <3
Really delicious! I made sure to cut the broccoli into small pieces. I’ve made it twice in 2 weeks. Definitely a keeper.
Hello! Yay, that’s great! Thank you for letting us know! So happy you made it twice! 🙂
Hi, if I substitute Ritz for topping do you still make the same as breadcrumbs with the butter and other ingredients?
Hi! Yes, I would make it the same way, just substituting the Ritz crumbs for bread crumbs.I hope you enjoy it <3
Delicious!! Must try for anyone considering this recipe. I tried to leave a more lengthy review but it keeps knocking me out twice. New spin on an old favorite. Thank you.
Thanks so much Tamra! Sorry about the system not allowing you to leave a longer review. Technology can be so frustrating sometimes!! I’m so happy you enjoyed the casserole <3
Can you just use normal breadcrumbs?
Hey Beza, Yes, you can 🙂
I made this and it was a big hit with the whole family. I did not add the sour cream though. I also love that you added the nutritional information. Thank you so much for sharing!
Mayra, you’re so very welcome! Thanks for sharing that is was a hit for your family too! <3
Can I make it the night before to bake the next Day?
Yes!
Does it matter if the cooked rice is hot or cold when adding in?
Hi Deb. I generally add it when its at room temperature or straight out of the fridge. 🙂
Hoping to make this for a birthday party this weekend. Just wondering, do you cover the casserole when you bake it?
Hi Judy. No I don’t cover it when I bake it <3
I hate to ask this question in case it is too obvious (well, not to me, I guess! Lol). When using a rotisserie chicken, do you lnclude the skin in the casserole or remove it? Thank you!
That’s a great question, Susan! I personally don’t add the skin to the casserole, but it’s personal preference. Feel free to add it if you like.
My family and I loved this dish. I replaced the cream of chicken soup with homemade cream sauce to reduce sodium and rotisserie chicken, bumped up the amount of thyme to add flavor. Loved it. It’s a go to!
I’m so happy to hear that Cindy <3 I love that you made it with homemade cream sauce!
I made this tonight it was delicious!
I used 1 can creamy chicken soup and 1 can of cream of broccoli soup!
Sound like a delicious combo, Courtney! So glad you enjoyed the recipe. Thanks so much for leaving a comment and a rating <3
Hello, if we use the rotisserie chicken should we still use the poultry seasoning since the chicken is already seasoned? Thanks
Hi Mark. I still use it. Just be really careful not to over salt with rotisserie chicken 🙂
Made this last night and it was delicious! Cut the recipe in half for me and my daughter but followed recipe exactly. Was great for lunch today too!!
Thank you so much, Julie! I’m so happy you and your daughter enjoyed it. It’s some of my favorite comfort food <3
Kathleen it’s in the oven now. Like you I am a home cook to. I will let you know the results.
Hi Larry! Hope you loved the casserole. Its a favorite in our house because it has a lot of creamy sauce tying everything together.
I’ve made this twice now and it’s my husband’s favorite casserole! He hates casseroles usually.
Both times I used crushed cornflakes on the top and that adds a really yummy crunch. I’ve made with 1 can each of cream of mushroom and cream of chicken.
If you have an instapot try making the chicken in bulk in there first and then shredding using a hand mixer. I use the shredded chicken in recipes like this and it’s very good and so easy.
Thanks Christy! I’m so excited o hear that the Chicken Broccoli Rice Casserole has become your hubbys favorite! Yay! The cornflake topping is a really great idea and a yummy way to change things up. Love the Instant Pot tip <3
If I cut this recipe in half would a 9×9 pan be okay?
Hi Courtney! Yes that would work great <3
What are your tips for making this ahead of time? Can it be frozen?
Hey Joanne. I’m sorry but I haven’t made this one and frozen it. It should work out well though. I’d love to hear back from you if you try it! Sorry I can’t be of more help!
Can freeze but only for 1-2 weeks or chicken gets hard and freezer burnt, this is due to the dairy products in recipe, for we all know that dairy doesn’t freeze well.
Thanks so much Dave! 🙂
Finally got a chance to make this: yummy! Just realized I forgot the lemon juice…oh well. Used the rice medley from Trader Joe’s which added a bit of color and chewy texture, which I like. Soooo easy! This will be a staple for us! Thanks for the great recipe!
Thanks Shelley. So happy you enjoyed!
Do you think I could add stovetop stuffing as a topping instead of the bread crumbs?
Sounds like a great idea Ashley 🙂
I want to make this recipe tonight, is it better to cook the broccoli before or not? Thanks.
I prefer to add it chopped fairly small and raw to the casserole.
This is the BEST chicken casserole ever! It is my new GO TO for every event. It disappears very quickly, and I’m always asked to provide the recipe. Thanks so much for sharing!!!
So glad you liked the recipe Julie! Thanks for sharing your experience 🙂
This was so yummy. No sour cream (oops it died on me)…so used equal parts heavy (whipping) cream and milk. Took your suggestion for flavoured cracker topping. Keeper of a recipe.
So glad you liked it Wendy 🙂
I have made this twice now to people just loving it.. I didn’t think I was going to like it.. but I gotta say.. I was impressed
So happy you enjoy it Dawn 🙂
Cooked this today and it was very good!I used minute brown rice and 3 medley minute rice with brown and red rice and quinoa.I used the Ritz crackers/butter topping.Also cooked a bit longer,45-50min.
Thanks
Love your changes Tim!
Been a while since this was posted but I used Campbell’s cream of Mushroom with roasted garlic soup and i dodnt have sour cream so I used a buttermilk nust to add a thicker liquid….it still turned out pretty darn good!
Sounds delicious Erica!
Fantastic! My family loved it and said this recipe was a keeper! I even ate it for breakfast the next morning…LOL! As good as it is right out of the oven, it’s even tastier the next day. Thanks so much!
You’re so welcome Debbie! I’m so glad your family enjoyed the Chicken Broccoli and Rice Casserole 🙂
Wow! I made this tonight and it was absolutely delicious! Quick question – Have you ever tried freezing the leftovers? There’s only 2 of us and I certainly don’t want any of this to go to waste!
Hey Emma. So glad you liked the casserole! Its one of my fav’s! I’m sorry I’ve never frozen this casserole. I don’t see any reason why it wouldn’t work out well, though. I’d love to hear back from you if you try it.
I have never commented on any recipe that I’ve found on Pinterest, but tonight I just had to.This was delicious! It’s going into the regular rotation for sure!
Hi Shawna. So glad you liked it. Thanks so much for leaving a comment 🙂
So do you do one cup of cheese in the casserole and one cup on top?
Hi Brianna. You can make it that way, and I’ve done it that way, but I prefer it just on the top.
Hi, this looks and sounds delicious, will make this in the next week or two. Just wondering, what do you serve it with? Extra rice…or potatoes…or does it not need anything on the side? Thanks!
Hi Naomi. I think of this recipe as a one dish dinner. If everyone in my family seems extra hungry sometimes I’ll make a quick salad. 🙂 Hope you enjoy!
oh my goodness yummy! i had to do most from scratch bc i live in norway and i dont have cream of anything soups that i have seen lol since i had no sourcream i used a little african paprika flavored cream cheese, mayo and milk lol all the flavors blend so nicely and that bit of worcestershire just sets it off! i used quinoa instead of rice as well. im just in that sort of mood lol i buy panko everytime im in the states so im so glad i had just enough! i used a cup bc i have to save it lol i havent tried the finish product but if its anything like the flavors before im so excited, its in the oven now!
Hi Karen! Wow,so glad you could make the substitutions! Hope you enjoy 🙂
Making this now and it smells delicious. I only had Italian bread crumbs that had some panko crumbs thrown into it so I hope it still comes out ok. Thanks for the recipe, 🙂
Hi Channy. I’m sure it’ll come out really great! I think it’s fun to switch up the toppings. LMK how it comes out 🙂
I’m fixing it to nite for my husband 81 birthday ,, sounds so good thanks !
Well, happy birthday to your husband! I sure hope you both enjoy Marian! 🙂
I just made this tonight and it was absolutely delicious!! Great recipe. Even my picky toddler ate an entire plate full. Thank you!
Hi Corrina! I’m so happy it was a hit for your family too! Especially the little one 🙂