Sometimes, after a long day, you just want to come home to something warm and satisfying without a lot of fuss. This chicken broccoli rice casserole with Uncle Ben’s is exactly that kind of dish — hearty, simple, and layered with comfort. It’s the kind of meal that fills the kitchen with inviting aromas and invites you to slow down, even if just for a few bites.

I remember the first time I made this casserole, the moment I pulled it out of the oven felt like a small victory. The cheese was bubbling and golden, the broccoli still bright and fresh, and the chicken tender enough to melt in your mouth. I had a little trouble finding the right casserole dish—and I had to improvise with what I had on hand, so the edges weren’t perfectly neat—still, it all came together in the end. The slight imperfection made it feel even more homemade, like this was a meal made for real life, not a food magazine shoot.

Why You’ll Love It:

It’s a one-dish dinner that’s both filling and flavorful, combining tender chicken, fresh broccoli, and creamy rice in every bite.
Using Uncle Ben’s rice adds a reliable texture that holds up well in the casserole — not too mushy, not too dry.
The melted cheese topping adds a golden, slightly crispy finish that makes this feel like a special treat.
It’s simple — and that’s kind of the point. Minimal hands-on time means you can focus on other things while it bakes.
Prep and cook time together come to about 50 minutes, which makes this manageable even on a busy weeknight.

Don’t worry if you’re not an expert cook. This casserole is forgiving, which means even if you get a bit distracted or forget to steam the broccoli just a minute longer, it’ll still turn out delicious. Leftovers reheat well, making this a great option for lunch or a quick dinner the next day.

Chicken Broccoli Rice Casserole with Uncle Ben’s Rice

Print Recipe

A comforting and easy-to-make chicken broccoli rice casserole using Uncle Ben’s rice, tender chicken, and fresh broccoli, all baked in a creamy sauce topped with melted cheese.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6

Ingredients

Scale

1 cup Uncle Ben’s Original Converted Rice
2 cups water
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 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

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Instructions

Preheat the oven to 350°F (175°C).
In a medium saucepan, bring 2 cups of water to a boil. Add Uncle Ben’s Original Converted Rice, reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, steam the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to a greased 9×13-inch casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the casserole.
Drizzle the melted butter over the cheese layer and then sprinkle the grated Parmesan cheese evenly on top.
Bake uncovered in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.

Kitchen Notes: I usually reach for a medium-sized casserole dish that’s close to 9×13 inches, but if you have something a bit smaller or bigger, it’s fine — just keep an eye on the baking time since thickness can affect it. Serving this with a simple green salad or some crusty bread rounds out the meal nicely. If you want to switch things up, sometimes I swap the cream of mushroom soup for cream of chicken, or add a handful of chopped nuts for a little crunch — not sure how everyone would like that, but it’s worth a try. You can also sprinkle some paprika over the top before baking for a bit of color and subtle smoky flavor.

FAQ

Can I use frozen broccoli? Yes, but be sure to thaw and drain it well to avoid excess moisture making the casserole too wet.

What if I don’t have both cheddar and mozzarella? You can use just one type of cheese or any other cheese you prefer; it just changes the flavor profile slightly.

Can this be made ahead? Absolutely. Prepare it, cover tightly, and refrigerate for up to a day before baking. Just add a few extra minutes to the cook time if it’s cold from the fridge.

When you’re ready for a cozy dinner that feels like a warm hug on a plate, this chicken broccoli rice casserole with Uncle Ben’s is waiting. Give it a try and see how easy comfort food can be.