Chicken broccoli rice casserole is the ultimate comfort food. It’s creamy, cheesy, and delicious, which is why people have been making it for generations!
I’m telling you, this recipe is the epitome of comfort food.
The casserole is loaded with tender chicken, fresh broccoli, and perfectly cooked rice. Then, you top it with crispy fried onions and bake it to golden perfection.
Trust me, everyone will ask for seconds!
Why You’ll Love This Chicken Broccoli Rice Casserole
Comforting Classic: Most casserole recipes are cozy and belly-warming. But this one is even more comforting than most. Combining tender chicken, fluffy rice, crunchy broccoli, and plenty of cheese, it’s real “down-home” cooking.
Crispy, Golden Topping: The fried onion topping adds a delightful crunch and visual appeal. It makes the dish as beautiful as it is delicious. (And it’s plenty of both!)
Great for Leftovers: The casserole reheats beautifully, with the flavors actually improving the next day. It’s an excellent choice for meal prep or planned leftovers.
Customizable: Easily adapt this recipe by swapping in different veggies, cheeses, or seasonings. It’s also a great way to use up ingredients you already have.
Ingredients
- Boneless, Skinless Chicken Thighs: Thighs have the perfect balance of flavor and tenderness. They’re protein-rich, juicy, and delicious.
- Seasonings: To enhance the overall flavor and give the dish a kick. Garlic and onion powders are savory essentials. Paprika adds a mild sweetness and color. Salt and pepper round everything out nicely.
- Butter & Olive Oil: For sauteing the chicken. They also prevent sticking and add richness to the flavor.
- Chicken Broth: Cooking the rice in broth instead of water makes it more flavorful.
- White Long-Grain Rice: It absorbs the broth to become thick and fluffy.
- Fresh Broccoli Florets: They add a vibrant green color and a nutritional boost with lots of vitamins and fiber.
- Condensed Cream of Chicken Soup: It gives you a from-scratch sauce taste without the from-scratch sauce hard work.
- Whole Milk: It thins the condensed soup and adds creaminess and cohesion.
- Sour Cream: It adds a slight tanginess that makes the flavor unbeatable.
- Shredded Cheddar: It melts neatly into the casserole for a gooey texture and sharp flavor. Add extra on top for a truly decadent dish.
- Fried Onions: The crunchy, savory topping!
How to Make Chicken Broccoli Rice Casserole
This recipe is packed with amazing ingredients, but it’s so easy to follow.
1. Preheat. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare the chicken. Cut the thighs into bite-sized pieces. Season with garlic and onion powders, paprika, salt, and pepper.
3. Cook the chicken. Cook the chicken for about 5 minutes in a large buttered pot over medium heat. Once golden brown, remove it from the pot and set aside. Then, pour the chicken broth, olive oil, and rice into the pot. Bring to a boil over medium-high heat, stirring regularly. Once boiling, reduce the heat to low, cover, and simmer for 5 to 6 minutes.
4. Add the broccoli. Add and evenly spread the florets on top of the rice. Recover and cook for 8 to 10 more minutes or until the rice is tender. Then, turn off the heat and let the mixture sit (covered) for 10 minutes.
5. Combine. Fluff the rice and broccoli gently with a fork. Then, add the cooked chicken, condensed soup, milk, sour cream, and half the shredded cheddar. Mix well and add more seasonings if needed.
6. Assemble and bake. Grease a 9×13-inch dish lightly with butter or cooking spray. Transfer the rice mixture to the dish and spread it evenly. Top with the remaining cheddar and the fried onions. Cover with foil and bake for 15 to 20 minutes or until the cheese is bubbly.
7. Rest and serve. Remove the casserole from the oven. Let it rest, uncovered, for 10 minutes, then scoop, serve, and enjoy!
Tips for the Best Chicken Broccoli Rice Casserole
The most important thing for most casseroles is to cut the ingredients into uniformly sized pieces. Even, bite-sized pieces will ensure consistent cooking. Here are a few more things to remember.
- Don’t forget to pre-cook. Although the chicken doesn’t need to be fully cooked, the seared chicken should be nicely golden brown. Searing it first locks in the flavor.
- Ditch the instant rice. It cooks too quickly and will become mushy while the casserole is baking. You can substitute brown rice, but it will take longer to cook.
- Fresh or frozen broccoli? Fresh broccoli works best for this recipe. However, you can use frozen broccoli in a pinch. Thaw it completely and pat it dry before adding it.
- Skip the bagged stuff. Use sharp instead of mild cheddar for a better, bolder taste. And shred it yourself instead of using bagged cheeses. (Freshly shredded will melt better.)
- Season separately. What do I mean by that? Simple! Season each component (the chicken, rice, and sauce) separately for a well-rounded taste.
- Don’t overbake! Bake the casserole only until the cheese melts and is bubbly. Overcooking it will dry out the casserole.
- Make it your own. Swap the broccoli with cauliflower or mixed veggies. Use rotisserie chicken for convenience, or add cooked bacon for extra flavor. You can also use whatever cheese varieties you like best.
How to Store
This is an excellent casserole for meal-prepping because leftovers taste great. You can also make it ahead of time and freeze it for later!
To Store: Store the baked, cooled casserole in an air-tight container in the fridge. It should last for up to 4 days. If unbaked, cover and refrigerate for up to 24 hours before baking.
To Freeze: Cool the casserole completely and wrap it tightly in foil. (Or transfer it to an air-tight container.) Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Reheat the entire casserole covered at 350 degrees for 20 to 30 minutes. Or microwave individual portions on high until hot.
More Hearty Chicken Dinners You’ll Love
Creamy Chicken and Rice
Chicken Piccata Meatballs
Chicken Korma
Grilled Chicken Margherita
Chicken Broccoli Rice Casserole
6
servings15
minutes40
minutes514
This chicken broccoli rice casserole is comfort food at its best! With tender chicken, veggies, rice, tons of cheese, and a crispy onion topping, everyone will devour it.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
salt and pepper to taste
2 tablespoons butter
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long-grain rice
2 cups fresh broccoli florets
1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup whole milk
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 cup fried onions (store-bought or homemade)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the chicken thighs into bite-sized pieces, ensuring uniform sizes for even cooking. Season evenly with garlic powder, onion powder, paprika, salt, and pepper.
- Heat a large pot over medium heat and add the butter. Once melted, add the seasoned chicken pieces. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown on the outside. (It doesn’t need to be fully cooked yet.) Remove from the pot and set aside on a plate.
- In the same pot, add the chicken broth, olive oil, and uncooked rice. Stir to combine and bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and let the rice simmer for 5-6 minutes.
- Add the broccoli florets on top of the rice, spreading them evenly. Cover again and cook for 8-10 more minutes. Or until the liquid is fully absorbed and the rice is tender. Once cooked, turn off the heat. Let the mixture sit covered for 10 minutes without stirring to allow the rice to steam.
- After the resting time, gently fluff the rice and broccoli with a fork. Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, and half of the shredded cheddar to the pot. Mix until well combined. Adjust seasoning with additional salt and pepper if needed.
- Lightly grease a 9×13-inch casserole dish with cooking spray or a thin layer of butter. Transfer the rice, chicken, and broccoli mixture into the dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top, followed by an even layer of fried onions.
- Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest uncovered for 10 minutes. This helps it set and makes it easier to serve. Scoop into portions and enjoy!
