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Chicken Broccoli Rice Casserole

4.94 from 33 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 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.

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

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

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.

  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. 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 Condensed Cream of Chicken Soup

Make this Homemade Condensed Cream of Chicken Soup to replace that can from the grocery store. If you want a completely from scratch dinner, this recipe will replace that can with the exact same amount.
overhead of a casserole dish full of broccoli chicken rice casserole with a serving spoon in it

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.

two white stacked plates with cheese chicken broccoli rice casserole on it

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.
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?

This recipe has only been 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.

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

This Chicken Broccoli Noodle Casserole is absolutely delicious. Simple ingredients come together in the best way to make the ultimate comfort food.
Overhead photo of a pan of Chicken Broccoli Noodle Casserole with a spoon for serving.
two white plates stacked with chicken rice broccoli casserole on it

Other Delicious Chicken Dinners

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.

white casserole dish filled with chicken broccoli and rice casserole topped with fried onions
4.94 from 33 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 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.

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

To make this dish ahead of time, follow the instructions through step #3. Cover with foil and put in the refrigerator for up to 24 hours. When ready to bake, preheat your oven to 350 degrees Fahrenheit. 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.

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  1. Tiffany says

    5 stars
    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.

    • Lisa Longley says

      I’m so glad you enjoy it, Tiffany!

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