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Chicken Broccoli Rice Casserole

4.86 from 14 votes
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posted: 06/09/21

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This post may contain affiliate links. Please read my disclosure policy

This Chicken Broccoli Rice Casserole is 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.

white casserole dish filled with chicken broccoli and rice casserole topped with fried onions

I partnered with Gold’n Plump® to bring you this delicious dinner recipe.

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.

Reader Review

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

  1. Sauté the onions. Soften the onion in melted butter over medium heat. Then stir in the frozen broccoli and cook until no longer frozen.
  2. 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.
  3. Top the casserole. Add cheese and fried onions to the top of the casserole and bake.
a package of gold'n plump chicken breasts on a wood board next to chicken broccoli rice casserole

Totally from scratch Chicken Broccoli Rice Casserole

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 short cut 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.

landscape photo of a white casserole dish with chicken broccoli cheese casserole

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 week night.

Follow the instructions up until you put the mixture in the casserole dish and the stop. Cover it and put it in the refrigerator.

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 five extra minutes of bake time and you have a delicious chicken and broccoli casserole.

landscape photo with two white plates on a blue napkin and straw placemat holding chicken broccoli cheese rice casserole

Freezer Friendly

This 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 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 and put in the oven.

Bake your frozen casserole for 45 minutes covered at 350 degrees. Then remove the foil and bake another 15 to 20 minutes or until the cheese is melted and the casserole is bubbling.

Serving Size

This recipe makes 7 cups. The nutritional information listed in the recipe card below is based on six servings. So each serving is one overflowing cup.

serving spoon holding chicken broccoli casserole with the rest of the casserole blurred in the background

FAQ

Do I cook the chicken before adding it?

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.

Do I precook the rice?

Nope! Stir in the uncooked instant rice in step 3.

Can I use regular long grain rice instead of instant rice?

Sorry! This recipe was only tested with instant rice.

Can I use fresh broccoli instead of frozen?

Yes! You will just want to sauté it until it is tender rather than the time frame given below.

overhead view of a serving spoon in a casserole dish of chicken broccoli rice casserole

Other Delicious Chicken Dinners

If you make this Chicken Broccoli Rice Casserole 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.

white casserole dish filled with chicken broccoli and rice casserole topped with fried onions
4.86 from 14 votes

Chicken Broccoli Rice Casserole

Serves: 6 people
(tap # to scale)
Prep: 5 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 10 minutes
This Chicken Broccoli Rice Casserole is 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.

Ingredients

  • 8 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 16 ounces frozen broccoli
  • 1 teaspoon onion powder optional
  • 1 teaspoon garlic powder optional
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounces condensed cream of chicken soup (store bought or homemade)
  • 1 cup milk (I used skim)
  • 1 cup instant rice
  • 2 cups shredded cheddar cheese divided
  • 1 pound Gold'n Plump Boneless Skinless Chicken Breasts diced (uncooked)
  • 1 cup fried onions

Instructions

  • Preheat your oven to 350 degrees.  Spray a 9 by 13 inch casserole dish with cooking spray.
  • In a large sauce pan, melt the butter. Add the onion, and cook until translucent, about 5 minutes.  Stir in the broccoli, and cook until no longer frozen, about 5 minutes.
  • 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.
  • Top with remaining cheese and fried onions. Bake covered for 30 minutes. Remove foil and continue baking for 15 minutes.

Notes

To make this dish ahead of time, follow the instructions through #3. Cover with foil and put in the refrigerator for up to 24 hours. When ready to bake, preheat your oven to 350 degrees. Top with 1 cup cheddar cheese and fried onions. Bake covered for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole has begun to brown around the edges.
Serving: 1heaping cup Calories: 469kcal (23%) Carbohydrates: 26g (9%) Protein: 25g (50%) Fat: 31g (48%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 1g Cholesterol: 98mg (33%) Sodium: 938mg (41%) Potassium: 408mg (12%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 81IU (2%) Vitamin C: 72mg (87%) Calcium: 171mg (17%) Iron: 11mg (61%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
white casserole dish filled with chicken broccoli and rice casserole topped with fried onions

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Chicken Broccoli Rice Casserole

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Aaron says

    5 stars
    This turned out perfectly! I looked for a basic rice/chicken/broccoli dish as comfort food this weekend and found your recipe. Great job! I like to cook and don’t really look for “quick and easy”, but by default this one is quick and easy. I had everything on hand and it is really tasty. Thank you for posting this! :) :) :)

    • Lisa Longley says

      This makes me so happy, Aaron! Things that are just inherently quick and easy are my favorite.

  2. Marjorie says

    I never use instant rice. Is there someway I could use other types of rice, eg., basmati, jasmine or long grain rice?

  3. clarissa says

    thank Lisa i like the recipe and the green pie.lary

  4. Tammy says

    Can U use any rice thanks

    • Lisa Longley says

      For this recipe you do need to use instant rice.

  5. Louise Kelley says

    5 stars
    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

    • Lisa Longley says

      You are so welcome! Thank you for taking the time to come back and leave this!

  6. Ashley says

    Can you use fresh broccoli?

    • Lisa Longley says

      Yes! There is a note about it in the FAQ.

  7. Tricia says

    5 stars
    This recipe was wonderful. I made it tonight and it was very simple. My family loved it and I have leftovers for my lunch. I will definitely keep this recipe and it will be made again. Thank you for such a delish dish.

    • Lisa Longley says

      I’m so glad to hear you liked it!

  8. Cathy H says

    I made the chicken broccoli rice casserole, and it is good. The only thing I would change would be not to use the fried onions on top of it. I doubled the recipe, and used a big onion in the casserole. That made the casserole have enough onions in it. In doubling the recipe, I used 1 can of cream of chicken soup and 1 can of cream of mushroom soup. That was what I had on hand. And it tasted good with that. The fried onions on top, in addition to the soup, made it a bit salty for our tastes. Next time, I will use either breadcrumbs or Panko, and no salt. But this recipe and others that I’ve made from your emails, are really good. And easy to put together. Even my 7 year old niece asked for seconds when I made these recipes. Thank you very much for sharing.

    • Lisa Longley says

      Hi Cathy! Yes, it’s so hard when it comes to salt content. Tastes vary so much with it. I’m glad you liked it!

  9. Amanda says

    3 stars
    I made this tonight and doubled the recipe. I’ve had to cook it twice as long and have had to dig through the casserole the whole time pulling out all of the raw chicken to the top, so it can cook. I’ll cook the chicken separate next time and add it in towards the end.

    • Lisa Longley says

      Hi Amanda! Well that sounds super frustrating. I’m so sorry to hear that. I haven’t tested this recipe doubling it, so I’d want to trouble shoot it and test it in my own kitchen. Doubling would make for a really thick recipe, so I’m not surprised that it needed more than double the time.

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