This chicken broccoli rice casserole is a super creamy, comfort food favorite with lots of wholesome ingredients and a cheesy breadcrumb topping that’ll make your family smile! It’s one of those super simple chicken and rice recipes that please even the pickiest palates. It’s a warm, hearty, super creamy dish with a scrumptious cheesy topping.
If you like creamy chicken casseroles like this, try my poppy seed chicken, chicken divan, million dollar chicken casserole, and my Grandma’s chicken noodle casserole next! These are all delish! I promise!! ♥
Commonly Asked Questions:
- Best Type Of Rice To Use? I generally use cooked long-grain white rice. It adds a nice creaminess to the casserole. It’s my family’s favorite and I always have it on hand. You can make it fresh on the stovetop or use leftovers. I like to cook the rice in chicken broth, rather than plain water, so it adds a little extra flavor to the casserole dish. If you don’t want to use white rice, see below. I don’t like to use Minute rice in this recipe. It’s stickier and doesn’t have the same creaminess long grain has.
- Can I Use Brown Rice? Yes, you can! Since this recipe calls for the rice to be cooked you won’t have to make any other adjustments. Brown rice requires a longer cooking time so just consider that when you’re planning. Also, the brown rice will add a nice slightly nutty flavor and a bit more texture to the chicken rice broccoli casserole.
- Can I Use Frozen Broccoli? Yes. Frozen broccoli works well. It will need to be thawed and drained well. I like to wrap mine after it thaws in a clean dish towel and gently, but firmly, wring it to remove most of the water.
- Can I Use Fresh Broccoli? Yes. I like to parboil fresh broccoli until it’s just tender then drain it well before adding it to the casserole. If you add the broccoli without parboiling, it will have more crunch. I’d suggest cutting it into 1/2 inch pieces so it cooks enough as the casserole bakes.
- Best Type Of Chicken To Use? Either cooked chicken breasts or thigh meat work great. I generally use a rotisserie chicken for convenience.
- Cream of Chicken Soup Substitutes: You can substitute cream of chicken with either cream of celery or cream of mushroom soup, or a combination of 2 of these.
Chicken Broccoli Rice Casserole Ingredients
- Campbells Condensed Cream of Chicken Soup
- Sour Cream
- Milk
- Worcestershire Sauce
- Lemon Juice
- Dried Poultry Seasoning
- Salt
- Black Pepper
- Chicken
- Broccoli Florets
- Cooked Rice
Topping:
- Cheddar Cheese
- Panko Bread Crumbs
- Thyme Leaves
- Butter
Tips
- 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.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This can stay in the fridge for up to 3-4 days.
- 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.
- Make-Ahead Tips: This chicken broccoli casserole is fantastic for meal prep! You can make it ahead of time the same way you prepare to freeze it.
- Combine your ingredients and spread them into a prepared baking dish. Then cover and toss into the fridge. On dinner night, add your cheesy breadcrumb topping and toss it in the oven. Voila – dinner!
- Reheat Leftover: Preheat oven to 350°F. Place leftovers in a small baking dish and cover with foil. Place in oven until heated through,
Recipe Variations
- Cauliflower: Try switching the broccoli with cauliflower or thawed mixed frozen veggies.
- Bacon: Add some cooked chopped bacon in step 2.
- Ritz: Switch the panko crumbs in the topping with crushed Ritz crackers.
Serving Recommendations
One thing I love about this casserole is it’s a complete meal all on its own. I like to add a little crispness to dinner with a simple green salad works nicely, dressed with my balsamic vinaigrette recipe (one of my all-time favorite dressings and it only takes 5 minutes to put together!), strawberry spinach salad, or KFC coleslaw,
Even the kids will love my super easy brown sugar carrots or Arkansas green beans. No one ever says no to biscuits! My cathead biscuits, butter swim biscuits, Bisquick biscuits are all a snap to make and would be a delicious addition!
How to Make Chicken Broccoli Rice Casserole
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In a large mixing bowl, mix the first 8 ingredients until evenly combined.
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Add the chicken, broccoli, and rice and fold.
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Pour into prepared pan. Sprinkle the topping ingredients.
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Bake and serve.
**** See full instructions below.
More Chicken Casseroles Your Family Will Love ♥
- Chicken Tetrazzini
- Crack Chicken Casserole
- Mexican Chicken Casserole
- Chicken And Rice Casserole
- Chicken Tortilla Casserole
- Dorito Chicken Casserole
- Chicken and Dumpling Casserole
- Chicken Spaghetti
- White Chicken Enchiladas
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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°F. 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 (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 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.
Nutrition
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Shelley says
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!
Kathleen Smith says
Thanks Shelley. So happy you enjoyed!
Ashley says
Do you think I could add stovetop stuffing as a topping instead of the bread crumbs?
Kathleen Smith says
Sounds like a great idea Ashley 🙂
Gerry delucia says
I want to make this recipe tonight, is it better to cook the broccoli before or not? Thanks.
Kathleen Smith says
I prefer to add it chopped fairly small and raw to the casserole.
Julie says
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!!!
Kathleen Smith says
So glad you liked the recipe Julie! Thanks for sharing your experience 🙂
Wendy says
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.
Kathleen Smith says
So glad you liked it Wendy 🙂
Dawn says
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
Kathleen says
So happy you enjoy it Dawn 🙂
Tim says
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
Kathleen says
Love your changes Tim!
Erica says
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!
Kathleen says
Sounds delicious Erica!
Debbie Deane says
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!
Kathleen says
You’re so welcome Debbie! I’m so glad your family enjoyed the Chicken Broccoli and Rice Casserole 🙂
Emma says
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!
Kathleen says
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.
Shawna says
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!
Kathleen says
Hi Shawna. So glad you liked it. Thanks so much for leaving a comment 🙂
Brianna says
So do you do one cup of cheese in the casserole and one cup on top?
Kathleen says
Hi Brianna. You can make it that way, and I’ve done it that way, but I prefer it just on the top.
Naomi says
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!
Kathleen says
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!
karen says
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!
Kathleen says
Hi Karen! Wow,so glad you could make the substitutions! Hope you enjoy 🙂
Channy says
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, 🙂
Kathleen says
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 🙂
Marian says
I’m fixing it to nite for my husband 81 birthday ,, sounds so good thanks !
Kathleen says
Well, happy birthday to your husband! I sure hope you both enjoy Marian! 🙂
Corinna says
I just made this tonight and it was absolutely delicious!! Great recipe. Even my picky toddler ate an entire plate full. Thank you!
Kathleen says
Hi Corrina! I’m so happy it was a hit for your family too! Especially the little one 🙂