Save This creamy broccoli rice cheese and chicken casserole is my ultimate answer for busy weeknights and those comfort food cravings. With just a few ingredients and minimal prep time you get a hearty dish that fills the kitchen with warmth and nostalgia. It combines cozy flavors and textures in every bite and everyone ends up racing for seconds.
I first whipped up a version of this casserole to use leftovers after a long summer potluck and now it is the recipe my friends ask me to bring for almost every gathering.
Ingredients
- Cooked chicken: Provides protein and makes this a satisfying complete meal Use freshly cooked or rotisserie for best flavor
- Cooked rice: Offers gentle starch and soaks up the creamy sauce Choose white for fluffiness or brown for extra fiber and nutty flavor
- Broccoli florets: Bring freshness color and nutrients Fresh is best but frozen saves time and works beautifully Thaw and pat dry to prevent sogginess
- Cheddar cheese: Delivers that gooey melt and comforting sharp flavor Always grate your own from a block for best melt and taste
- Cream of chicken soup: Creates creaminess and binds everything Look for low sodium if you want more control over seasoning
- Milk: Balances the casserole for just the right amount of creaminess Whole milk makes it extra rich
- Onion powder and garlic powder: Bring subtle depth without the need for chopping
- Salt and pepper: Brighten flavors Start light and adjust after mixing
- Optional breadcrumbs: Give the topping a little crunch and golden color Go for fresh if you have time
Instructions
- Prepare the Oven and Dish:
- Preheat your oven to 375 degrees Fahrenheit Place the rack in the center and lightly grease a 9 by 13 inch baking dish with butter or your favorite non stick spray This step ensures the casserole does not stick and gets those nice edges
- Prepare the Broccoli:
- If your broccoli is fresh blanch the florets in boiling water for two to three minutes then drain immediately to keep them bright and tender If using frozen broccoli let it thaw fully and pat dry with a kitchen towel This keeps the casserole from getting watery
- Mix the Casserole Base:
- In a large mixing bowl combine your cooked chicken cooked rice broccoli one and a half cups of cheddar the cream of chicken soup milk onion powder garlic powder salt and pepper Stir slowly and mix until every ingredient is evenly coated and distributed The mixture should look creamy and chunky
- Assemble the Casserole:
- Spread the chicken and rice mixture into your prepared baking dish Use a spatula to get it even all the way to the corners Sprinkle the remaining half cup of cheddar on top for an extra cheesy crust Scatter over your breadcrumbs if you are using them for crunch
- Bake to Bubble and Serve:
- Slide the casserole into your preheated oven and bake for twenty five to thirty minutes until the center is steaming hot and the top layer is bubbling golden and crisp Let it rest out of the oven for at least five to ten minutes before cutting This makes it easier to slice and serve
Save My favorite part is the broccoli which stays a bit crisp and green rather than mushy I remember the first time my niece asked for seconds and declared it her new favorite veggie cavity dish
Storage Tips
Keep leftovers in a tightly sealed container in the fridge for up to four days The flavors actually meld and deepen over a day or two To reheat use the oven at 350 degrees Fahrenheit for a crispier top or microwave for convenience You can also freeze portions wrapped well for up to two months Make sure to thaw overnight in the fridge before baking again
Ingredient Substitutions
No cream of chicken soup on hand Try cream of mushroom or your own homemade white sauce For gluten free needs swap the soup with a certified gluten free version and use crushed gluten free crackers or omit the crumb topping entirely You can add diced bell peppers or mushrooms if you want more variety or use leftover turkey in place of chicken
Serving Suggestions
I love this casserole with a fresh green salad and a squeeze of lemon on the side It is also great with steamed carrots or roasted root vegetables For an extra homey feel serve with warm dinner rolls to soak up every last bite
Cultural and Historical Context
Casseroles have been a staple of American home kitchens for generations They really took off in the mid century as a way to stretch leftovers and comfort busy families This broccoli rice cheese and chicken version is a perfect example of adapting simple ingredients into something special and satisfying
Save You will love serving this casserole to your family and friends for both weeknights and special occasions It is a dish everyone can agree on with creamy goodness in every bite
Recipe FAQ
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves prep time. Shred or dice before mixing with other ingredients.
- → Are fresh and frozen broccoli both okay?
Both work well. If using fresh, blanch it briefly. Thaw and dry frozen florets to avoid excess moisture.
- → What cheese is best for this casserole?
Shredded cheddar cheese melts well and gives a classic flavor, but you can also try Monterey Jack or Colby.
- → Can I make it ahead and freeze?
Yes, assemble then freeze before baking, or freeze leftovers. Reheat in the oven until hot and bubbly.
- → How do I add more vegetables?
Stir in diced bell peppers, mushrooms, or peas along with the other ingredients for added variety and color.
- → Is brown rice a good substitute?
Absolutely, cooked brown rice can be used in place of white rice for a heartier texture and flavor.