There's something so nostalgic and comforting about a good casserole for a weeknight dinner and this Chicken Broccoli and Rice Casserole hits all the comfort food buttons. It's cheesy and savory with tender bites of chicken and broccoli in every bite.

Looking for more great casseroles to add to your rotation? Be sure to try our Tuna Noodle Casserole, Cheesy Baked Spaghetti Casserole, and Poppy Seed Chicken Casserole next!

stacked white plates with chicken broccoli rice casserole and a fork in front of a baking dish of more casserole

With all our instant pot, slow cooker, sheet pan or one pan dinners and skillet meals that are so popular these days, I feel like the good ol' casserole gets overlooked.

These vintage-y creations bring to mind potlucks and church suppers and have often served the function of stretching food during tough times.

a white baking dish filled with cheesy chicken casserole and a spoon resting in an open spot where some is missing

And today I'm teaming up with some of my favorite food blogging friends to share casserole recipes of all sorts, including this cheesy chicken broccoli and rice casserole, so be sure to keep scrolling to the end of the post to get all the casserole inspiration you need!

chicken rice and broccoli casserole on a white plate wth a fork

With a vegetable, protein, and starch, this chicken, broccoli and rice casserole is a complete meal in one dish. And while many casserole recipes call for cans of cream of something soup, I skipped it in favor of making a super simple from scratch version for the sauce.

All it takes is a little chicken broth mixed into sauteed onions and garlic, thickened with a little flour to create a quick base that you can doctor up with some sour cream and seasonings.

Sauteed onions in a large pot.
Sour cream being stirred into homemade cream of chicken soup.

Then the rest of the dish is mostly about assembly. You could either layer everything into a casserole dish, starting with rice, then the shredded chicken, broccoli, sauce and cheese, or mix it all together.

I mixed everything together in this version, but I like it both ways.

I also included a panko topping here for a little extra texture and crunch, but you can forgo that as well if you prefer a cheesy top.

All the ingredients for a chicken broccoli and rice casserole in separate bowls and ready to be assembled.
Chicken and rice in a pot being mixed together with broccoli and a creamy, cheesy sauce.
Sprinkling shredded cheddar cheese over a chicken broccoli and rice casserole.

As for the protein in this casserole, I'm all about roasting an extra whole chicken or doubling up my crispy cast iron skillet chicken thighs and using the extra meat in meals like this during the week.

Or picking up a rotisserie chicken from Costco. It just makes life that much easier. It also makes it super easy to double up your cooking and assemble more than one chicken broccoli and rice casserole at once if you need to take a meal to a friend in need of a helping hand or some comfort.

Because although they may not be foodie-forward or fancy, nothing quite says "I'm here for you" like a casserole dinner prepared by someone else so you don't have to worry about what to put on the table that night. And that's something that will always be in style.

a close aerial view of the corner of a white baking dish filled with chicken broccoli rice casserole

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Chicken Broccoli and Rice Casserole

4.96 from 22 votes
Amy Nash
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 8 servings
There's something so nostalgic and comforting about a good casserole for a weeknight dinner and this Chicken Broccoli and Rice Casserole hits all the comfort food buttons.  It's cheesy and savory with tender bites of chicken and broccoli in every bite. 



  • 2 Tablespoons butter
  • 1 medium onion chopped (about 1 cup)
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon poultry seasoning
  • 1 cup sour cream
  • ½ cup milk


  • 3 cups cooked chicken shredded or chopped into bite-size pieces
  • 3 cups cooked rice
  • 4 cups broccoli florets cut into ½-inch pieces
  • 2 cups sharp cheddar cheese freshly grated

Crumb Topping

  • 1 ½ cups Panko bread crumbs or crushed cornflakes
  • ½ cup Parmesan cheese freshly grated
  • cup butter melted


  • Preheat oven to 400 degrees.  Lightly spray a 9x13" baking dish with non-stick cooking spray.
  • In a large skillet or pot, melt the butter over medium heat. Add the onion and garlic to the melted butter and saute until fragrant and the onions are translucent. Whisk in the flour.
  • Slowly whisk in the chicken broth, a little at a time, until there are no lumps of flour remaining. Continue to cook over medium heat, stirring frequently, until the sauce coats the back of a spoon. Stir in the salt, pepper, and poultry seasoning, and remove from heat. Stir in the sour cream and milk.
  • While the sauce cooks, microwave the broccoli florets in a large bowl covered with plastic wrap, until bright green and tender, about 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. This step is optional, but it helps the broccoli be more tender with less overall cooking time for the entire casserole. If you prefer your broccoli to be less soft, just skip this step.
  • In a large bowl, combine the rice, chicken, broccoli, and sauce, folding everything together until evenly coated and ingredients are mixed. Pour into prepared pan. Sprinkle the top of the casserole evenly with the grated cheddar cheese.
  • In a small bowl, mix together the panko, Parmesan cheese, and melted butter. Sprinkle evenly over cheese layer.
  • Cover with aluminum foil and bake for 25-35 minutes or until heated through. Remove the foil and bake another 10 minutes until the panko crumbs are golden brown.


If you don't have poultry seasoning on hand, just use ¼ teaspoon sage, with ⅛ teaspoon each of thyme, marjoram, and rosemary, along with a pinch each of nutmeg, black pepper, and cayenne pepper for a quick DIY homemade poultry seasoning blend that makes just enough for this recipe.


Calories: 547kcal | Carbohydrates: 35g | Protein: 29g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1149mg | Potassium: 506mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 48mg | Calcium: 397mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    We do a huge dinner with a bunch of elementary schoolers on Sunday nights and I Feel like this is the perfect recipe that could be doubled or tripled to feed a crowd!

  2. 5 stars
    Casseroles are perfect when the weather is cold so thanks for this collection! I must say I've never added rice to mine but love the idea!

  3. 5 stars
    Proper hearty comfort food, this! I think this is something even my fussy kids could get stuck into! I'm certainly craving it now, lol!

  4. 5 stars
    Oh yum! This reminds me of my childhood but it's WAY BETTER than any casserole I grew up with. Gorgeous, creamy... just perfect!

  5. 5 stars
    Classic comfort food. My mom used to make a similar casserole and it was always a favorite of mine.

  6. Can this be prepped and put together the night before and then put into the oven the next day when I get home from work?

  7. I have been looking for a casserole recipe that doesn't use "cream of" soup and this is it! Love that I can also use a rotisserie chicken for an easy weeknight meal. Can't wait to try thank you so much for this recipe.

  8. I have to admit I have never written a comment on any other recipe but this was so delicious I just had to. I made it exactly as the recipe stated except I cut it in half. I make a side dish that is similar in taste just without the chicken. It has rice, broccoli, mushrooms, onions, celery, cheddar cheese and the dreaded canned cr. of mushroom soup. I will never make that again using canned soup! Your homemade version will now be used in all my recipes calling for canned soup (not that there are many as I try to avoid it). Thanks so much for such a great recipe. I can also see the possibility to add extra ingredients (mushrooms!).

  9. 5 stars
    Best chicken broccoli casserole I’ve found that reminds me of what my Mom would make but without the canned soup!  I poached my chicken breast and used fresh broccoli (which I cut into 1/2” pieces) so doing that made it a little more time consuming but SO WORTH IT!! I did not steam broccoli prior to baking. The Panko topping  is 💯 !! Reheating now for lunch at 350 (covered) for 20-25 min.