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Published on Updated on February 13, 2024
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Creamy Chicken and Rice Casserole Recipe – This one-dish casserole is made with cooked chicken, rice, and tender broccoli baked in a creamy cheesy mixture that comes together so quickly! It’s a wholesome, family-friendly meal that the everyone will love!
WhenYOUmakeChicken Rice Broccoli CasseroleRecipe, tag us@munchkintimeblogon Instagram, we would LOVE to see your creation! Thank you!
I don’t know about you, but I love collecting casserole recipes! There’s always a need for quick and easy go-to recipes that feed a family on a budget, and can be prepared ahead of time, and warmed up on busy nights!
This chicken rice broccoli casserole is one of my favorites. It’s made with chunks of juicy chicken, rice, and broccoli, in a creamy cheesy sauce baked until golden and bubbly. It’s hearty and filling and incredibly easy to make.
Why This Recipe Works
- Quick and easy – It gets even easier if you’re using leftover cooked chicken or store-bought rotisserie chicken and leftover rice. Then it’s just a matter of mixing everything and tossing it in the oven.
- Freezer-friendly – Bake it, cool it, and store it for later. Or make a second one and fill the freezer of a friend or family member in need of some extra love.
- Simple ingredients – There are plenty of ingredients in this chicken and rice casserole recipe that you may already have on hand.
- Tons of flavor – Seasoned chicken, cream of mushroom soup, broccoli, plenty of seasoning, and loads of cheddar cheese make this one tasty dish!
Ingredients
- Chicken: I use chicken thighs (about 4-5 of them) cut into bite-sized pieces. You can also use chicken breast or leftover chicken, or you can pick up a rotisserie chicken if preferred.
- Rice: Cooked Jasmine rice is what is listed, but because we’re using already cooked rice, you can use any kind you want. Any type of white rice or brown rice will work.
- Cream of mushroom soup: I have a great homemade cream of mushroom soup that I will sometimes use if I’ve got it on hand. Otherwise, a can of cream of mushroom soup will do.
- Seasoning: You’ll need salt, black pepper, cayenne pepper, smoked paprika, onion powder, and garlic powder for tons of flavor!
- Broccoli: Wash and cut into tiny pieces.
- Sharp cheddar cheese: I love the sharpness of aged cheddar and I love grating it myself rather than buying pre-shredded. In my opinion, it tastes better and melts better.
- Parsley: Fresh herbs for garnish are completely optional.
How to Cook Chicken Thighs
I have so many chicken thigh recipes I’ve shared on my blog, each with their own seasoning, marinate, or flavor profile. Sometimes they’re grilled, sometimes, baked, pan-fried, and sometimes I’ll even air fry them.
There’s no one way to cook chicken thighs for this recipe, but the main thing you want to consider is not to over season it. Avoid using sauces or marinades as it will alter the taste of the entire casserole.
My recommendation is to season your chicken thighs with salt and pepper and pan fry or bake them until cooked all the way through. Once they reach an internal temperature of 165 degrees F, they’re ready to use.
How to Make Broccoli Chicken Rice Casserole
Step 1: In a large mixing bowl, combine the rice, cooked chicken, cream of mushroom soup, spices, broccoli, and half of the sharp cheddar cheese.
Step 2: Mix everything until well combined. Transfer it to a prepared 9 x 13 casserole dish and make sure to spread it out evenly.
Step 3: Sprinkle the remaining cheddar cheese on top and bake, uncovered, for 25-35 minutes until heated through.
Step 4: Garnish with fresh parsley if desired. Enjoy!
Expert Tips & Substitutions
- If you don’t have cream of mushroom soup (or don’t like it) feel free to swap it with cream of chicken soup, cream of onion soup, or cream of broccoli soup instead.
- Add extra veggies if you’d like. Sliced mushrooms, peas, or bell peppers would be great.
- Make it ahead by assembling the ingredients in the casserole dish, covering it with plastic wrap, and keeping it refrigerated until you’re ready to bake it and serve it.
- Substitute sharp cheddar for any melty cheese. White cheddar, mozzarella, provolone, Monterey Jack, you name it.
What to Serve with Chicken and Rice Casserole
As you can imagine, this dish is pretty filling all by itself! We don’t need much, but a simple side salad is always a good idea.
I have so many favorites it’s hard to pick just one. chicken and rice casserole pairs well with all kinds of flavors, so here are just a few to pick from:
- The Best Caesar Salad with homemade dressing
- Greek Salad
- Cabbage Salad
- Carrot Salad with Garlic
- Black Bean Salad
- Cherry Tomato Salad
FAQs
Can this casserole be prepared in advance?
It can! You can either assemble it completely and cover it in the fridge. Or you can save time and prep some of the ingredients ahead of time and keep them stored in the fridge separately. Things like cooking the chicken, chopping broccoli, shredding the cheese, and cooking the rice.
Can you freeze chicken and rice casserole?
Certainly! However, sometimes when it’s thawed, the rice changes texture a bit. It’s nothing that will make or break the experience, it will still taste great!
How to store leftovers?
Keep any leftover chicken and rice casserole in an airtight container in the fridge for up to 3 days. Reheat it in the microwave and enjoy leftovers for a quick lunch or cozy dinner.
Chicken and Rice Casserole
Love Keil
This chicken and rice casserole recipe – made of juicy chicken, rice, and broccoli, in a creamy cheesy sauce baked until golden and bubbly.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Casserole
Cuisine American
Servings 6 servings
Calories 882 kcal
Equipment
Ingredients
- 3 cups chicken thighs cooked and cut into bite size pieces (about 5 chicken thighs) or use 3 cups of rotisserie chicken
- 3 cups jasmine rice cooked
- 28 oz cream of mushroom soup homemade or store bought
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups broccoli washed and cut into tiny pieces
- 2 1/2 cups sharp cheddar cheese grated
Instructions
Preheat the oven to 350F and grease a 9by13 inch casserole dish. In a big bowl combine chicken, rice, cream of mushroom soup, spices, broccoli and HALF of sharp cheddar cheese. Mix.
Add the mixture into a casserole dish and sprinkle the rest of the cheese on top. Bake for 25-30 minutes, or until heated thru.
Garnish with chopped parley. Enjoy!
Notes
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WhenYOU make Chicken and Rice CasseroleRecipe, tag us@munchkintimeblogon Instagram, we would LOVE to see your creation!
Nutrition
Calories: 882kcalCarbohydrates: 85gProtein: 44gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 170mgSodium: 1739mgPotassium: 657mgFiber: 2gSugar: 1gVitamin A: 864IUVitamin C: 26mgCalcium: 390mgIron: 3mg
Keyword broccoli, casserole, chicken, rice
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