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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
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✨ 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.
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✨ Use cooked rice: Long-grain white rice gives the creamiest texture. Cook it in chicken broth if you want extra flavor.
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✨ Choose your chicken: Rotisserie chicken works wonderfully and saves time. Breasts or thighs are both great.
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✨ Don’t skip the preheat: For casseroles, you need an even, steady oven temperature so the sauce stays creamy and the topping browns beautifully.
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✨ 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?
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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.
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! 🙂