Description
This easy Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and fluffy rice in a creamy, cheesy baked dish. Perfect for busy weeknights or family dinners, it offers one-pot convenience, balanced nutrition, kid-friendly flavors, and adaptability for any season or dietary preference.
Ingredients
Scale
Proteins
- 1 lb chicken breast or thighs, diced
Vegetables
- 2 cups broccoli florets (fresh or frozen, lightly steamed if fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
Grains
- 2 cups cooked white rice (preferably freshly cooked)
Dairy & Dairy Alternatives
- 1 cup shredded cheese blend (cheddar and mozzarella)
- 1 cup milk or cream
Condiments & Seasoning
- 1 can (10.5 oz) condensed cream of mushroom soup (or homemade gluten-free alternative)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika or thyme
- 1 tbsp cooking oil
Instructions
- Prepare the Ingredients: Cook the rice according to package instructions until fluffy. While the rice cooks, chop the broccoli into bite-sized florets and dice the chicken into uniform pieces for even cooking.
- Sauté Chicken and Aromatics: Heat oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink and beginning to brown. Add the chopped onions and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
- Mix the Casserole Base: In a large mixing bowl, combine the cooked rice, sautéed chicken and aromatics, broccoli florets, condensed cream of mushroom soup, milk or cream, and half of the shredded cheese. Season with salt, pepper, and paprika or thyme. Stir until thoroughly combined.
- Assemble and Bake: Grease a baking dish and transfer the casserole mixture evenly into it. Sprinkle the remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until heated through and cheese is melted and golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes to allow flavors to meld and make serving easier. Garnish as desired and serve warm.
Notes
- Use freshly cooked rice instead of leftover rice for a moist, fluffy casserole.
- Lightly steam fresh broccoli before adding to avoid mushiness and ensure even cooking.
- Let the casserole rest after baking for firmer slices and cleaner servings.
- For a creamier texture and lower sodium, substitute canned soup with a homemade roux-based mushroom sauce.
- For extra gooeyness and flavor, double the cheese topping.
- Customize by swapping cheeses, adding more vegetables, or using alternative proteins like tofu or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/6th of casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg