I enjoy making this broccoli, rice, cheese, and chicken casserole whenever I want a comforting and hearty meal that feels familiar and satisfying. The creamy texture, tender chicken, and soft rice make this dish perfect for family dinners or quiet evenings at home. I like how everything comes together in one casserole dish with very little effort.
Why You’ll Love This Recipe
I like this recipe because it is simple, reliable, and made with everyday ingredients I usually already have. I enjoy how the rice absorbs all the creamy flavors while baking, and the melted cheese on top makes it extra comforting. This casserole is also great for leftovers, which makes my weeknight meals easier.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups water
2 cups uncooked white rice
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of mushroom soup
2 cups cooked chicken, shredded
1/4 cup butter, melted
2 cups broccoli florets
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I begin by preheating the oven to 350°F (175°C) and lightly greasing a large baking dish. I cook the rice by bringing the water to a boil and simmering the rice until fully cooked and fluffy.
In a large bowl, I mix the cooked rice with the cream of chicken soup, cream of mushroom soup, melted butter, shredded chicken, broccoli, salt, and pepper. I stir everything until well combined. I then fold in 1 cup of the shredded cheese.
I transfer the mixture into the prepared baking dish and spread it evenly. I sprinkle the remaining 1 cup of shredded cheese over the top. I bake the casserole uncovered for 35 to 40 minutes, until it is hot throughout and the cheese is fully melted. I let it sit for a few minutes before serving.
Servings And Timing
I usually divide this casserole into 6 servings. Preparation takes about 15 minutes, and baking takes around 40 minutes, making the total time approximately 55 minutes.
Variations
I sometimes replace the cheddar cheese with a mix of mozzarella and Monterey Jack for a milder flavor. I also like adding a pinch of paprika or curry powder when I want a subtle warmth. If I want a creamier texture, I occasionally stir in a few tablespoons of milk before baking.
Storage/Reheating
I store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the entire dish in the oven at 325°F until heated through. I usually add a small splash of water or milk to keep it moist.
FAQs
Can I use frozen broccoli?
I use frozen broccoli sometimes, and I let it thaw and drain well before mixing it into the casserole.
Can I make this casserole ahead of time?
I often assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking.
What kind of chicken works best?
I like using cooked chicken breast, but leftover roasted chicken or rotisserie chicken works just as well.
Can this casserole be frozen?
I freeze the casserole before baking by wrapping it tightly. When I am ready to cook it, I thaw it overnight in the refrigerator and bake as directed.
Can I use a different type of rice?
I sometimes use brown rice, but I make sure it is fully cooked before adding it since it requires a longer cooking time.
Conclusion
I keep this broccoli, rice, cheese, and chicken casserole in my regular meal rotation because it is easy, comforting, and dependable. It is the kind of dish I trust when I want a warm, filling meal that brings everyone to the table.
A comforting broccoli, rice, cheese, and chicken casserole that’s creamy, hearty, and perfect for family dinners or make-ahead meals.
Ingredients
2 cups water
2 cups uncooked white rice
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of mushroom soup
2 cups cooked chicken, shredded
1/4 cup butter, melted
2 cups broccoli florets
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C) and lightly grease a large baking dish.
Cook the rice in boiling water until fully cooked and fluffy; set aside.
In a large bowl, combine cooked rice, cream of chicken soup, cream of mushroom soup, melted butter, shredded chicken, broccoli, salt, and black pepper.
Stir until well combined, then fold in 1 cup of the shredded cheese.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake uncovered for 35–40 minutes until hot throughout and cheese is melted.
