Easy Creamy Chicken Broccoli Rice Casserole
Easy Creamy Chicken Broccoli Rice Casserole is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping it creamy and preventing it from drying out. The result is a golden, bubbly casserole that’s better than takeout and ready in just 30 minutes. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy No Bake Rhubarb Cheesecake Squares and Easy Chicken Tetrazzini Recipe.
Why This Easy Creamy Chicken Broccoli Rice Casserole Is Pure Comfort
- It's creamy and comforting, perfect for cozy nights in.
- This easy, one-pan dinner is ready in just 30 minutes.
- Better than takeout, it's a family favorite that's sure to please.
- Customize it with your favorite veggies or add-ins.
What You'll Need for Easy Creamy Chicken Broccoli Rice Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- broccoli florets
- uncooked white rice
- cream of chicken soup
- milk
- shredded cheddar cheese
- salt
- black pepper
- garlic powder
- onion powder
- paprika
- Optional: crushed crackers
- Optional: additional shredded cheese
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
- broccoli florets: Fresh or frozen both work well.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and ensures even cooking. → See on Amazon
- Stainless Steel Mixing Bowls — Durable and perfect for mixing ingredients. → See on Amazon
How to Make Easy Creamy Chicken Broccoli Rice Casserole
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large bowl, combine cooked chicken, broccoli, uncooked rice, cream of chicken soup, milk, salt, pepper, garlic powder, onion powder, and paprika. Mix well.
- Step 3: Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded cheese and crushed crackers (if using).
- Step 4: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
Cook's Tips for Perfect Easy Creamy Chicken Broccoli Rice Casserole
- : For a healthier version, use low-fat milk and reduce the amount of cheese.
- Common mistake and fix: Don't overcook the rice before mixing it in. It will continue to cook in the oven.
- : To make ahead, prepare the casserole and refrigerate it for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
- : For a crunchier topping, mix some breadcrumbs with melted butter and sprinkle it on top before baking.
Storing & Reheating Easy Creamy Chicken Broccoli Rice Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the casserole up to 24 hours ahead. Store it in the fridge until ready to bake.
Freezing Easy Creamy Chicken Broccoli Rice Casserole
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a quicker version, use leftover cooked chicken and rice.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the casserole is still too liquidy after baking, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the casserole. Bake for an additional 5-10 minutes.
Want to level up this recipe?
Non-stick Baking Dish — Ensures even baking and easy cleanup. → Check price on Amazon
Easy Creamy Chicken Broccoli Rice Casserole
Ingredients
Main Ingredients
- chicken breasts
- broccoli florets
- uncooked white rice
- cream of chicken soup
- milk
- shredded cheddar cheese
Seasonings
- salt
- black pepper
- garlic powder
- onion powder
- paprika
Optional Toppings
- crushed crackers
- additional shredded cheese
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large bowl, combine cooked chicken, broccoli, uncooked rice, cream of chicken soup, milk, salt, pepper, garlic powder, onion powder, and paprika. Mix well.
- Step 3: Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded cheese and crushed crackers (if using).
- Step 4: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
Notes
- Chef tip: For a quicker version, use leftover cooked chicken and rice.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the casserole is still too liquidy after baking, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the casserole. Bake for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: You can assemble the casserole up to 24 hours ahead. Store it in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 17g
- Carbs: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 90mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Chicken Broccoli Rice Casserole FAQs
Yes, you can assemble the casserole up to 24 hours ahead. Store it in the fridge until ready to bake.
Overcooking the rice before mixing it in can cause the casserole to dry out. Make sure to only cook the rice until it's al dente before mixing it in.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is not suitable for the air fryer. It's best baked in the oven.
Yes, this homemade version is healthier, cheaper, and just as delicious as takeout. Plus, you can customize it to your liking.
A Warm Final Note
I can’t wait for you to try Easy Creamy Chicken Broccoli Rice Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
