This post may contain affiliate links. Please read our disclosure policy.
When you need a hearty, extra-creamy, family-pleasing dinner, this Chicken Broccoli Rice Casserole is the kind of cozy classic that always hits the spot. It’s packed with tender chicken, fluffy rice, fresh broccoli, and a velvety sauce that wraps everything together in pure comfort.
This recipe works beautifully because the sauce is thick and stable (no runny casseroles here!), the rice absorbs flavor without becoming mushy, and the chicken and broccoli bake together into one perfectly balanced, scoopable meal. The buttery panko topping locks in moisture and adds that craveable crunch that makes casseroles feel complete — especially when it turns golden in the oven.
If you love creamy chicken casseroles, you’ll also enjoy my Chicken and Rice Casserole and my all-time reader favorite Grandma’s Chicken Noodle Casserole — both are perfectly cozy options when you want something warm and comforting. And if you’d like something similar but just a little different, try my Sausage and Potato Casserole for a ground-sausage twist that still gives you that same nostalgic, baked-in-the-oven coziness. Want more easy casserole dinner ideas? You’ll find plenty in my full collection of Casserole Recipes.
✨ Before You Begin
-
✨ Prep the broccoli properly: If using frozen, thaw and squeeze out excess moisture. If using fresh, parboil for just a minute or two so it bakes up tender—not crunchy.
-
✨ Use cooked rice: Long-grain white rice gives the creamiest texture. Cook it in chicken broth if you want extra flavor.
-
✨ Choose your chicken: Rotisserie chicken works wonderfully and saves time. Breasts or thighs are both great.
-
✨ Don’t skip the preheat: For casseroles, you need an even, steady oven temperature so the sauce stays creamy and the topping browns beautifully.
-
✨ Mix gently: Fold in the chicken, broccoli, and rice so the rice stays fluffy and the broccoli keeps its shape.
Chicken Broccoli Rice Casserole Recipe Ingredients
- Campbell’s Condensed Cream of Chicken Soup: Cream of chicken is my favorite soup, but cream of celery will also work.
- Sour Cream: I use regular sour cream, full-fat.
- Milk: I use whole milk to make the cheese sauce rich and creamy.
- Worcestershire Sauce: Adds a layer of meaty flavor to the sauce.
- Lemon Juice: Adds a brightness to this rich sauce.
- Dried Poultry Seasoning: The perfect mix of spices.
- Salt + Black Pepper: table salt and freshly cracked pepper.
- Cooked Chicken: This is a great recipe for rotisserie chicken. You can also poach chicken thighs or skinless chicken breasts.
- Broccoli Florets: Use thawed and well-drained frozen broccoli or parboil fresh broccoli.
- Rice: I use cooked rice. I prefer long-grain white rice.
Topping:
- Cheddar Cheese: I like sharp cheddar cheese.
- Panko Breadcrumbs: I like regular panko, but you can use the seasoned variety. If you do so, omit the thyme leaves.
- Thyme Leaves: Dried thyme leaves.
- Butter: I use unsalted butter.
⭐ Pro Tips
⭐ Drain the broccoli well.
Excess moisture can thin the sauce and make the casserole watery. Frozen broccoli should be wrung out in a clean dish towel; fresh should be parboiled just until crisp-tender.
⭐ Don’t use Minute Rice.
It breaks down too quickly and turns mushy. Long-grain white rice delivers the best texture and creaminess.
⭐ Taste the mixture before baking.
Since the chicken, rice, and broccoli are already cooked, this is your moment to adjust salt, pepper, or lemon to taste.
⭐ Let it rest for 5 minutes after baking.
This helps the sauce thicken slightly so your scoops come out creamy, not runny.
⭐ Try different cheeses.
Sharp cheddar is classic, but Monterey Jack or Colby Jack melt beautifully for an even creamier finish.
🔬 The Science Behind This Casserole
Creamy casseroles succeed when rich ingredients (like soup, sour cream, and milk) are paired with starches that can absorb flavor and moisture without turning gummy. Long-grain white rice is ideal because it stays fluffy and separate while still soaking in the sauce. Parboiled or squeezed-dry broccoli reduces moisture so the casserole stays thick and sliceable, and baking uncovered allows steam to escape — keeping the topping crisp instead of soggy.
How to Make Chicken Broccoli Rice Casserole
In a large bowl, whisk together the cream of chicken soup, sour cream, milk, Worcestershire, lemon juice, poultry seasoning, salt, and pepper until smooth. Fold in the cooked chicken, broccoli, and rice until everything is evenly coated.
Spread into a buttered 9×13 dish. Sprinkle on the cheddar cheese. In a separate bowl, mix the panko, melted butter, and thyme, then sprinkle evenly over the cheese. Bake uncovered at 350°F for 30–35 minutes, until hot and bubbling with a golden topping.
**** See full instructions below.
Storing, Reheating, Freezing & Make-Ahead Tips
Storing
- Cover tightly and refrigerate for 3–4 days. The flavors deepen as it sits, making reheated portions extra delicious.
Reheating
- Reheat covered in a 350°F oven for 15–20 minutes until hot.
- If the casserole was stored in a glass or ceramic dish, let it come to room temperature for 20–30 minutes so the dish doesn’t crack when it hits a hot oven.
- You can also microwave individual portions.
Freezing
- Assemble the casserole fully (without baking), wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.
Make-Ahead
- Assemble the casserole 1–2 days in advance. Cover tightly and refrigerate.
- Before baking, let the dish stand at room temperature for about 30 minutes so the ceramic or glass warms gently — this prevents thermal shock and ensures even heating.
- Bake uncovered until hot and bubbly.
✦ Frequently Asked Questions
✦ Best type of rice to use?
Long-grain white rice gives the best creamy, fluffy texture. Avoid Minute Rice — it becomes sticky and mushy.
✦ Can I use brown rice?
Yes! Just be sure it’s fully cooked. It adds a nutty flavor and slightly firmer texture.
✦ Frozen or fresh broccoli?
Both work. Frozen must be thawed and squeezed dry; fresh should be parboiled until crisp-tender.
✦ Does it need to be baked covered?
No — bake uncovered so the topping gets crisp and golden.
✦ Can I substitute the soup?
Yes. Cream of celery or cream of mushroom both work, or use a combination.
What to Serve With Chicken Broccoli Rice Casserole
Fresh + Crisp Sides
Cozy Breads
Sweet Finishes
More Chicken Casseroles Your Family Will Love ♥
- White Chicken Enchiladas
- Chicken Tetrazzini
- Crack Chicken Casserole
- Mexican Chicken Casserole
- Chicken Tortilla Casserole
- Dorito Chicken Casserole
- Chicken and Dumpling Casserole
Tried This Recipe?
💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!
📸 And if you Gram… don’t forget to share your photo on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
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, Use thawed and well-drained frozen broccoli or parboil fresh broccoli, 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°F. Butter a 9X13 inch baking dish or spray with nonstick cooking spray.
- In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken (2-3 cups), broccoli (3 cups), and rice (3 cups) and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
- Sprinkle the top of the casserole evenly with grated cheese (2 cups).
- In a small bowl, mix together panko (1 1/2 cups), dried thyme (1 teaspoon), and melted butter (1/3 cup). Sprinkle evenly over the cheese layer.
- Bake, uncovered, in preheated oven 30-35 minutes or until casserole is heated through and panko crumbs are golden brown.
Fans Also Made:
Notes
- Looking for a low carb chicken casserole recipe? The Little Pine has one!
- Baking Dish – Use a 9×13 baking dish and spray it with nonstick cooking spray. This will make clean-up a breeze.
- Preheating Oven– 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.
I substituted cauliflower rice and non fat greek yogurt to cut calories and turned out awesome!
Hi, Leanne! That’s so awesome! Thanks for the positive review 🙂
I’m planning this for next week but I am concerned the broccoli will be too crunchy even though no one has complained of that. I’m tempted to steam or parboil it but I think I just need reassurance that it will cook properly. Thanks!
It will cook up just fine. If you like your veggies on the softer side it’s a really good idea to blanch it until it gets slightly soft, then shock it in a water bath so it doesn’t continue to cook before it’s the casserole.
Thank you, Kathleen. Will let you know how it turns out.
🙂
As I was putting this together today, I realized I made it a couple of months ago, and I had blanched the broccoli. This time, I didn’t and it was crunchy, even though I baked it for 40 minutes. It’s pretty tasty but you definitely need to blanch it the broccoli unless you like it crunchy. And I did take care to cut it into smaller than bite-sized pieces.
Thanks, Marianne 🙂
I’m glad you like this and tried again!
This was soooo good! Comfort food at its finest! A great casserole for these cold days. The thyme on the topping was a perfect touch. I really enjoy all your recipes, Kathleen! Every single one I make is delicious. You are a great cook, so thanks for sharing your wonderful recipes!
Oh Leesa, you made my day! I’m so happy you’re enjoying them!! <3
Didn’t have cream of chicken soup, so added cream of mushroom and cream of broccoli soups,plenty onion & garlic powder and some cheddar cheese. Seemed dry so added 3/4 cup of mayo. Sprinkled cheddar on top of panko topping. Was delish! Will make it again.
Yours sounds delish, Diana!
Need freezing and reheating instructions please
Hi, Andrea!
Freezing: 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.
Reheat Leftover: Preheat oven to 350°F. Place leftovers in a small baking dish and cover with foil. Place in oven until heated through.
I made this tonight and it was a hit!! I made minimal changes that didn’t really alter the recipe. To make this a bit more “healthy” I did slightly less rice (a smidge over 2 cups), and added more broccoli and chicken. I mixed some cheese into the filling, then topped it with cheese before doing a mixture of crushed Ritz Crackers and Panko Breadcrumbs, seasoned with onion powder and garlic powder, all mixed with melted butter. Oh. My. GOSH. My husband nearly died when he ate this, and our 9 month old was eyeballing it and desperately reaching for it the whole time we were eating. 12/10 will make again!
Hi, MJ! Thank you so much for your positive review! I’m so happy it was a hit, it made me laugh when you said your 9-month-old wants this too! 🙂
Love this recipe!!! You can change it up if you wanted to,like I put more broccoli and less rice!! However you want to do it!!
Can I use uncooked chicken?
Hi, Nancy. Yes, you can. 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. 🙂
If I use frozen broccoli do I precook or put in the casserole frozen?
Hi, Jonna. Yes, mix frozen broccoli, no need to precook 🙂
Can this be frozen? I’m wanting to take it to a family in need, but I’d like to just take it frozen so they can eat it whenever they are ready. If it can be frozen, how would the process change? What would the reheat instructions be?
Yes, it can 🙂
Yes it can 🙂
I have always enjoyed cooking. First tried the froEn stouffers, which was good.. however cooking this recipe at home blows the frozen foods away. Quite easy too, in fact.
Glad you enjoyed, Brandon!
My families new favorite casserole. Loved the flavor. We used sticky white rice for the cooked rice as my family loves this instead. I mixed half the cheese in the filling and topped with other half of cheese.
Didn’t have panko but used bread crumbs. Butter didn’t mix well with bread crumbs. Would probably just sprinkle bread crumbs on top and drizzle butter with thyme leaves. Will try recipe with panko next time.
Will definitely make again and again.
Hi, Susan! Thank you for sharing your tweaks! Glad you and your family liked this recipe 🙂
Thanks for posting that you varied using sticky rice. This recipe looks so yummy, and that’s the only kind of rice I have right now. I may even make this today, for tomorrow night’s Sunday dinner…can’t wait to try it.
Awesome recipes on this site!
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