There’s something about settling down after a long day and digging into a meal that feels like a warm hug. This cheesy chicken rice broccoli casserole is that kind of comfort food. I remember the first time I made it; the kitchen was a little chaotic—halfway through, I realized I’d forgotten to preheat the oven, so I scrambled around while trying to keep the kids entertained. But as soon as it came out, with its golden bubbly top and inviting scent, all those small hiccups melted away. You can almost hear the cheese sizzling as you scoop up a generous helping, the tender chicken and broccoli perfectly mingling with creamy rice. It’s the kind of dish that feels like a little celebration of home, even on the busiest nights.
Why You’ll Love It:
- The creamy, cheesy sauce is rich but not overwhelming—just enough to make every bite satisfying.
- It’s a one-dish meal, so fewer pots and pans to wash later. (Though, fair warning, it’s worth every bit of cleanup.)
- Broccoli adds a fresh pop of green and nutrition, balancing the indulgence.
- Leftovers reheat beautifully, though I usually find it hard to save any.
Even if you’re not a big fan of casseroles, this one might surprise you with how comforting and straightforward it is. It’s simple — and that’s kind of the point.
PrintCheesy Chicken Rice Broccoli Casserole
A comforting and hearty casserole combining tender chicken, fluffy rice, nutritious broccoli, and a creamy cheesy sauce baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, salt, black pepper, and paprika. Stir until well combined.
Add 3/4 cup of shredded cheddar cheese and 3/4 cup of shredded mozzarella cheese to the mixture and fold in gently.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
Sprinkle the remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese, and grated Parmesan cheese evenly over the top.
Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
Kitchen Notes: You don’t need any fancy equipment here, just a trusty baking dish and something to stir with. I like to serve this with a crisp side salad or some crusty bread to soak up the extra sauce. Sometimes, I swap out the broccoli for cauliflower or toss in some caramelized onions for a deeper flavor, but I haven’t tested all variations thoroughly. If you’re feeling adventurous, a sprinkle of red pepper flakes on top before baking can add a nice kick, though it’s perfectly cozy without it.
FAQ
Can I use brown rice instead of white? Sure, though the texture will be a bit firmer and it might need a longer bake to get everything heated through.
Is it okay to prepare this ahead of time? Definitely. Mixing everything together and refrigerating for a few hours before baking works well, just add a little extra time in the oven.
Can I freeze leftovers? Yes, this casserole freezes nicely. Just thaw overnight before reheating.
Give this casserole a try next time you want something that feels like home on a plate. You might find yourself making it again sooner than you expect.