Cheesy Chicken Broccoli and Rice Casserole
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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!
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.
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!
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.
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.
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.
More Casserole Recipes Your Family Will Love
- Cheesy Baked Spaghetti Casserole
- Biscuits and Gravy Casserole
- Chicken Spaghetti Casserole
- Fresh Green Bean Casserole
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Chicken Broccoli and Rice Casserole
Ingredients
Sauce
- 2 Tablespoons butter
- 1 medium onion chopped (about 1 cup)
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1 cup sour cream
- 1/2 cup milk
Casserole
- 3 cups cooked chicken shredded or chopped into bite-size pieces
- 3 cups cooked rice
- 4 cups broccoli florets cut into 1/2-inch pieces
- 2 cups sharp cheddar cheese freshly grated
Crumb Topping
- 1 1/2 cups Panko bread crumbs or crushed cornflakes
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup butter melted
Instructions
- Preheat oven to 400 degrees. Lightly spray a 9×13″ 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.
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!
Absolutely this could easily feed a crowd!
I want some right now!
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!
What a great classic! This one looks so delicious I need to try it!
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!
Oh yum! This reminds me of my childhood but it’s WAY BETTER than any casserole I grew up with. Gorgeous, creamy… just perfect!
Classic comfort food. My mom used to make a similar casserole and it was always a favorite of mine.
My mom made this for me all the time growing up!! I love it so much!
It’s a classic from my childhood as well!
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?
Absolutely!
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.
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!).
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.
So glad you enjoyed it!