This Chicken Broccoli Rice Casserole is the ultimate comfort food. With easy ingredients and the ability to make it ahead, this chicken broccoli and rice casserole will become part of the meal rotation.
I’m so excited about today’s recipe! It is a spin on my Broccoli Rice Casserole, but made with chicken to stretch it into a full dinner recipe. This great recipe can be made completely from scratch. It can be made ahead and frozen. Your family will love this classic dinner recipe.
Made this last week, it was delicious! Leftovers for lunch the next day were great too. Very easy and quick to put together with ingredients I had on hand. Thanks for another great recipe.
How to Make Chicken Broccoli Rice Casserole
Here is a brief overview of how this chicken rice broccoli casserole comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Sauté the onions. Soften the onion in melted butter over medium heat. Then stir in the frozen broccoli and cook until no longer frozen.
- Mix together the casserole ingredients. Mix together the condensed cream of chicken soup, milk, spices, vegetables, chicken, instant rice, and some of the cheese. Pour it into the casserole dish.
- Top the casserole. Add cheese and fried onions to the top of the casserole. Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes.
Homemade Cream of Chicken Soup
I know there are a lot of people who get turned off from recipes that call for condensed soup.
I get it. So this chicken broccoli rice cheese casserole has the shortcut of using the store-bought condensed cream of chicken soup. But, you can also substitute that with my homemade condensed cream of chicken soup!
It makes the exact amount the can gives you, so it’s a perfect swap out.
Homemade Cream of Chicken Soup
Make Ahead Chicken Broccoli Casserole
I love that this chicken broccoli cheese rice casserole is an easy make ahead meal. This makes it perfect for a busy weeknight. To prepare this casserole ahead of time, follow the instructions up until you put the mixture in the casserole dish. Once in the dish, cover it and put it in the refrigerator for up to 24 hours.
When you get home from work the next night, pull it out, add the remaining cheese and fried onions, and pop it in the oven. Just add five extra minutes of baking time and you have a delicious chicken and broccoli casserole.
Storing and Reheating Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the oven or microwave until heated through.
How to Freeze Broccoli Chicken Rice Casserole
This cheesy chicken broccoli rice casserole makes a great freezer meal!
- Use an aluminum disposable baking dish so you don’t have to worry about your frozen glass or ceramic dish cracking and breaking in your hot oven.
- Like the instructions above, you want to prepare your casserole but not top it. Wrap it several times in aluminum foil or plastic wrap before placing it in the freezer.
- When you are ready to bake it, take it right from the freezer, top it with the remaining cheddar cheese and fried onions, cover with foil, and put it in the oven.
- Bake your frozen casserole for 45 minutes covered at 350 degrees Fahrenheit. Then remove the foil and bake another 15 to 20 minutes or until the cheese is melted and the casserole is bubbling.
FAQ
Nope! The chicken goes into the recipe in Step 3 raw. It will absolutely cook through in the 45 minutes this casserole is in the oven.
Nope! Stir in the uncooked instant rice in Step 3.
This recipe has only been tested with instant rice.
Yes! You will just want to sauté it until it is tender rather than the time frame given below.
Swap the Rice for Noodles
If this recipe sounds great to you but your family digs noodles more than rice, then make it that way! My Chicken Broccoli Noodle Casserole swaps the rice for noodles and is always a huge hit with my kiddos!
Chicken Broccoli Noodle Casserole
Other Delicious Chicken Dinners
- This Butter Chicken Recipe is super popular and my family loves how perfect that sauce is over rice.
- I’m obsessed with this Bourbon Chicken. It’s like takeout but better!
- And everyone loves the amazing flavors in this Baked Honey Garlic Chicken Thighs.
If you make this Chicken Broccoli Rice Casserole recipe or any of my other dinner recipes, please let me know by leaving a comment! I love hearing what’s working for you and what’s not.
Chicken Broccoli Rice Casserole
Ingredients
- 8 tablespoons unsalted butter (113 grams)
- 1 small yellow onion diced
- 16 ounces frozen broccoli (453.6 grams)
- 10.5 ounces condensed cream of chicken soup store bought or homemade (298 grams)
- 1 cup milk use whatever type you have (236.6 grams)
- 1 teaspoon onion powder optional
- 1 teaspoon garlic powder optional
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breasts diced & uncooked (453.6 grams)
- 1 cup instant rice (92 grams dry)
- 2 cups shredded cheddar cheese divided (226 grams)
- 1 cup fried onions (56 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray.
- In a large saucepan, melt the butter. Add the onion and cook until translucent, about 5 minutes. Stir in the frozen broccoli and cook until no longer frozen, about 5 minutes.8 tablespoons unsalted butter, 1 small yellow onion, 16 ounces frozen broccoli
- In a large bowl, whisk together the condensed cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Stir in the broccoli onion mixture, diced chicken, instant rice, and 1 cup of cheddar cheese. Pour into the prepared casserole dish.10.5 ounces condensed cream of chicken soup, 1 cup milk, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 pound boneless skinless chicken breasts, 1 cup instant rice, 2 cups shredded cheddar cheese
- Top with the remaining cheese and fried onions. Bake covered for 30 minutes. Remove foil and continue baking for 15 minutes.1 cup fried onions, 2 cups shredded cheddar cheese
Notes
Tiffany says
Made this for a 2nd time now. First time I followed to a T. This time I did some variations to try out. I used boneless chicken thighs vs Breast. Cream of mushroom soup (had on hand) a little heavy whipping cream I needed to finish off, some sour cream (added a nice flavor twist!) along with the milk and a bit of swiss cheese (needed to use up) along with the chedder, and a can of sliced carrots for more veggies and color. I baked about 10 min longer with the thigh meat (takes longer to cook). It turned out FABULOUS. This is my go to chicken rice recipe now and may try more variations to change it up if I get bored.
I’m so glad you enjoy it, Tiffany!