Full of cheese, chicken, broccoli and rice this Chicken Broccoli Rice Casserole is a quick and easy weeknight dinner to whip up that comes together in no time.
I’m a huge casserole/hot dish fan. I’m a Minnesota girl so hot dish is our default word but I’m getting more used to calling things casseroles these days.
This Chicken Broccoli Rice Casserole is one that we have been making for our family for years and we just can’t get enough of it! It is just that good.
The addition of the cheese in this really makes it. I know some don’t have cheese but it wouldn’t be so awesome if we left it out so we have always added it!
This is one of our weeknight dinner staples that we make at least once a month. All the flavors just work so well together and you have so many different elements.
It is a hearty and filling dish that you will want to put on your menu rotation and keep in on there. Comfort food at it’s best!
Some of our other favorite casseroles we have on our site include: Spaghetti Casserole, Sloppy Joe Casserole and Chicken Pot Pie Casserole.
WHY THIS RECIPE WORKS:
- Easy to find ingredients help this dish come together in no time.
- You can use any of your favorite cheese, cheddar is ours.
- You can cut this in half to serve a smaller family.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Cream of chicken soup
Sour cream
Mayonnaise
Chicken stock
Kosher salt
Black pepper
White rice
Chicken
Broccoli
Cheddar cheese
Parsley for garnish, optional
HOW TO MAKE CHICKEN BROCCOLI RICE CASSEROLE:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Place the cream of chicken soup, sour cream, mayonnaise, chicken stock, salt, and pepper into a medium-sized bowl.
- Whisk everything together until smooth.
- Add the white rice, diced chicken, broccoli, and half of the cheese into a very large bowl.
- Add the cream of chicken soup mixture and stir to combine everything.
- Pour this into the prepared baking dish and smooth out the top.
- Cover with foil and bake for 50-55 minutes until bubbly and heated through.
- Take the foil off and top with the remaining cheese.
- Bake for an additional 5-10 minutes until the cheese is melted. Top with optional parsley and serve.
DO I HAVE TO USE CREAM OF CHICKEN SOUP?
While we think this is the best flavor for this casserole you can substitute the cream of chicken soup with cream of mushroom, cream of broccoli, cheddar cheese or cream of celery soups.
CAN I USE BROWN RICE OR WILD RICE?
Since the rice is cooked before adding it to the casserole itself you can substitute brown or wild rice easily! We have done it in the past and the results are great!
WHAT KIND OF CHEESE CAN I USE?
Cheddar cheese is our go-to for this Chicken Broccoli Rice Casserole Recipe, we feel that the flavors mix well together. But if you would like to use another cheese you can.
Some other cheeses you can use include:
- Colby Jack
- Monterey Jack
- Muenster
- Parmesan
- Mozzarella
HOW TO STORE:
You can store this casserole in baking dish or an airtight container in the refrigerator for up to 3 days.
This is also great frozen, to freeze let casserole cool and then wrap with plastic wrap then foil and place in the freezer where it should las for up to 3 months.
Let defrost in the refrigerator overnight and then reheat in the oven at 350 degrees F until everything is heated through.
TIPS AND TRICKS:
- You can use rotisserie chicken for this recipe or boil up and chop chicken.
- Frozen or fresh broccoli that is cooked can be used.
- Substitute your white rice for brown or wild if you’d like.
- You can substitute your soup for others, see my tips above.
- Cheddar cheese is what we like too use in this recipe, but others can be use again, see tips above.
- This can be frozen.
- You can half this recipe to serve for a smaller family or for a single person.
Looking for that perfectly tasty and comforting dinner time meal, then you have to whip up my Chicken Broccoli Rice Casserole!
If you like this recipe you might also like:
If you’ve tried this CHICKEN BROCCOLI RICE CASSEROLE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Broccoli Rice Casserole
Ingredients
- 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 3 cup diced cooked chicken
- 12 ounces frozen chopped broccoli
- 12 ounces shredded cheddar cheese divided
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, set aside.
- Place the cream of chicken soup, sour cream, mayonnaise, chicken stock, salt, and pepper into a medium-sized bowl.
- Whisk everything together until smooth.
- Add the white rice, diced chicken, broccoli, and half of the cheese into a very large bowl.
- Add the cream of chicken soup mixture and stir to combine everything.
- Pour this into the prepared baking dish and smooth out the top.
- Cover with foil and bake for 50-55 minutes until bubbly and heated through.
- Take the foil off and top with the remaining cheese.
- Bake for an additional 5-10 minutes until the cheese is melted. Top with optional parsley and serve.
Notes
- You can use rotisserie chicken for this recipe or boil up and chop chicken.
- Frozen or fresh broccoli that is cooked can be used.
- Substitute your white rice for brown or wild if you'd like.
- You can substitute your soup for others, see my tips above.
- Cheddar cheese is what we like too use in this recipe, but others can be use again, see tips above.
- This can be frozen.
- You can half this recipe to serve for a smaller family or for a single person.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Lisa
I’m looking forward to making this casserole. I believe the amount/size of the cream of chicken soup needs to be corrected to perhaps 10.5 oz. Thanks for such wonderful recipes.
Tornadough Alli
Thanks for pointing that out, i’m not sure why the 1 didnt transfer over! It is changed now 🙂