Gather ’round the table for a hearty and comforting classic: this Creamy Chicken, Broccoli, Rice & Cheese Casserole! This beloved dish combines tender cooked chicken, fluffy rice, crisp-tender broccoli, and a rich, cheesy sauce, all baked together into a bubbly, golden perfection. It’s the ultimate easy weeknight meal or a perfect potluck dish, offering a complete and satisfying experience in every spoonful. Simple to assemble and universally appealing, this casserole is designed to bring warmth and deliciousness to your family dinner.

Why I Love This Recipe

This Chicken, Broccoli, Rice & Cheese Casserole is a cornerstone of comfort food in my book. I love how it takes familiar ingredients and transforms them into a cohesive, incredibly satisfying meal with minimal effort. The creaminess from the soups and milk, combined with the melty cheddar cheese, creates a rich and indulgent base that perfectly coats the tender chicken and rice. The broccoli adds a welcome pop of color and a touch of freshness, preventing the dish from being too heavy. It’s a fantastic recipe for using up leftover cooked chicken, and it consistently delivers that warm, nostalgic feeling of a home-cooked meal that everyone at the table will enjoy.

List of Ingredients

Here’s what you’ll need to create this comforting Creamy Chicken, Broccoli, Rice & Cheese Casserole:

• 2 cups water (for cooking rice)
• 2 cups uncooked white rice (long-grain or medium-grain)
• 1 (10.5-ounce) can cream of chicken soup (condensed)
• 1 (10.5-ounce) can cream of mushroom soup (condensed)
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 cup milk (whole or 2%)
• 1 small white onion, finely diced
• 16 ounces frozen broccoli florets or pieces, thawed and drained (or fresh broccoli, blanched)
• 2 cups shredded sharp cheddar cheese, divided

Swaps and Notes

• Rice: White rice is traditional here. For a slightly healthier option, you could use brown rice, but it would need to be cooked separately according to its package directions, as its cooking time differs significantly.
• Chicken: Leftover roasted chicken or rotisserie chicken works perfectly and saves time. You can also boil or bake chicken breasts specifically for this recipe. Ground turkey or cooked ham could be used for variations.
• Soups: Cream of chicken and cream of mushroom provide the classic creamy base. You can use two cans of the same soup (e.g., two cream of chicken) if you have a preference, or explore other cream-based condensed soups like cream of celery for a different flavor.
• Butter: Unsalted butter is preferred to control the saltiness. Melt it before adding to the casserole mixture.
• Milk: Whole milk or 2% milk will provide the best creaminess.
• Onion: Finely diced white onion adds an aromatic base. For a milder flavor, you can sauté it briefly before adding to the mix, or omit if desired.
• Broccoli: Frozen broccoli pieces work well for convenience. Ensure they are thawed and well-drained to avoid excess water in the casserole. If using fresh broccoli, chop it into small florets and blanch (boil for 2-3 minutes, then immediately cool in ice water) until crisp-tender before adding.
• Cheese: Sharp cheddar cheese provides a robust flavor. Monterey Jack, Colby Jack, or a blend of cheeses would also be delicious melting options. Freshly shredded cheese melts smoother than pre-shredded.
• Seasoning: The condensed soups provide a good amount of salt. Taste the mixture before baking and add extra salt or pepper if needed. A pinch of garlic powder or onion powder could also be added for extra flavor depth.

List of Steps for the Recipe

1. Preheat Oven and Cook Rice:

• Preheat your oven to 350∘F (175∘C).
• Cook the 2 cups of uncooked rice according to the package directions, using 2 cups of water. Once cooked, fluff with a fork.

2. Prepare Casserole Base:

• In a large 9×13-inch baking pan, add the cooked rice and the 2 cups of shredded or diced cooked chicken. Spread them evenly across the bottom of the pan.

3. Combine Wet Ingredients and Mix-ins:

• In a separate medium bowl, or directly in the baking pan (if it’s large enough for stirring), combine the 1 (10.5-ounce) can of cream of chicken soup, 1 (10.5-ounce) can of cream of mushroom soup, 1/4 cup melted butter, and 1 cup milk. Whisk or stir until well combined and smooth.
• Add the 16 ounces of thawed and drained broccoli pieces (or blanched fresh broccoli) and the 1 small finely diced white onion to the liquid mixture.
• Add 1 cup of the shredded cheddar cheese to this mixture.
• Pour this entire mixture over the rice and chicken in the baking pan. Stir everything together thoroughly with a large spoon or spatula until all ingredients are evenly distributed and coated.

4. Bake the Casserole:

• Place the baking pan into the preheated oven.
• Bake for 30 to 35 minutes. The casserole should be heated through and bubbly around the edges.

5. Add Final Cheese Topping:

• During the last 5-10 minutes of baking, remove the casserole from the oven.
• Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
• Return the casserole to the oven and continue baking until the cheese is completely melted and bubbly, and perhaps slightly golden brown in spots.

6. Rest and Serve:

• Remove the casserole from the oven.
• Let it sit and rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to scoop.
• Serve hot with a fresh dinner salad for a complete meal.

Tips for Success

• Drain Broccoli Well: If using frozen broccoli, ensure it’s completely thawed and well-drained to prevent your casserole from becoming watery.
• Don’t Overcook Rice: Cook the rice just until done; it will absorb more liquid in the oven. Slightly al dente is better than mushy.
• Shred Your Own Cheese: Freshly shredded cheese (especially cheddar) melts much smoother and creamier than pre-shredded, which often contains anti-caking agents.
• Room Temperature Milk/Soups: While not critical, bringing milk and soups closer to room temperature can help them mix more smoothly.
• Taste Before Baking: After mixing everything, taste a tiny bit of the raw mixture (before adding raw chicken) to adjust salt and pepper if needed. The soups are quite salty already.
• Cover if Browning Too Fast: If the top of your casserole starts browning too quickly before the inside is fully heated, you can loosely cover it with foil.

Serving Suggestions and Pairings

This Creamy Chicken, Broccoli, Rice & Cheese Casserole is a satisfying meal on its own, but it pairs beautifully with:

• Dinner Salad: A simple green salad with a light vinaigrette offers a fresh contrast to the rich casserole.
• Garlic Bread or Dinner Rolls: Perfect for soaking up the creamy sauce.
• Steamed Vegetables: If you want more greens, a side of steamed green beans or asparagus.
• Crisp White Wine: A dry Sauvignon Blanc or Pinot Grigio would cut through the richness nicely.
• Iced Tea or Lemonade: Classic, refreshing non-alcoholic options.

Nutritional Information

(Approximation per serving, based on 8 servings. Values can vary significantly based on ingredients, chicken type, and exact amounts.)

• Calories: Approximately 450-550 kcal
• Protein: Approximately 30-40 g
• Fat: Approximately 20-30 g (with 10-15 g saturated fat)
• Carbohydrates: Approximately 35-45 g
• Fiber: Approximately 2-4 g
• Sodium: Approximately 900-1200 mg (can be reduced by using low-sodium soups and broth)
• Cholesterol: Approximately 90-110 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Refrigeration: Leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days. The flavors often meld even more.
• Reheating:
  • Oven: For best results, reheat individual portions or the whole casserole in an oven preheated to 325∘F(160∘C), loosely covered with foil, until heated through (about 20-30 minutes for a larger portion). Add a splash of milk or broth if it seems dry.
  • Microwave: Individual portions reheat well in the microwave. Heat in 1-2 minute intervals, stirring, until warmed through.
• Freezing: This casserole freezes relatively well. Allow it to cool completely, then transfer to a freezer-safe container or individual portions. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture of the rice and broccoli may be slightly softer after freezing and thawing, but it will still be delicious.

Final Thoughts

This Creamy Chicken, Broccoli, Rice & Cheese Casserole is the epitome of comfort food – hearty, flavorful, and incredibly easy to make. It’s a complete meal that satisfies everyone at the table, making it a perfect solution for busy weeknights or a reliable crowd-pleaser for any gathering. Embrace the warmth and deliciousness of this timeless classic!

We’d love to hear how your Chicken, Broccoli, Rice & Cheese Casserole turned out! Share your favorite comfort food memories or any creative twists you added in the comments below. Don’t forget to follow us for more delicious and comforting recipes!