If you’ve been craving a cozy, fuss-free dinner that tastes like a warm hug, this Chicken Broccoli Rice Casserole is the one to bookmark. It’s everything we love about family meals — tender chicken, fluffy rice, and broccoli wrapped up in a creamy, cheesy sauce. Around our house, it’s the kind of recipe that brings everyone to the table without even calling for them.
When I first made this casserole years ago, it wasn’t out of inspiration — it was out of necessity. Three hungry kids, a mountain of laundry, and no time to get fancy. But somewhere between the bubbling cheese and that golden crust, this simple dish turned into one of our family’s most requested dinners.
Table of Contents
Why You’ll Love This Chicken Broccoli Rice Casserole
- It’s hearty, filling, and perfect for weeknights.
- Uses simple pantry staples (no canned soups needed!).
- Customizable with your favorite cheeses or add-ins.
- Freezer-friendly — make ahead for those busy days.
- The kids actually eat the broccoli (yes, really).
There’s something so satisfying about pulling a hot, cheesy casserole from the oven on a cool evening. The smell alone feels like comfort.
What Does Chicken Broccoli Rice Casserole Taste Like?
Imagine layers of flavor — seasoned chicken, tender broccoli, and rice, all held together by a silky homemade cheese sauce. It’s rich without being heavy, cheesy without being greasy, and just the right amount of creamy. The Italian seasoning and garlic give it a subtle savoriness, while the sharp cheddar adds a little tangy bite.
Honestly, it tastes like nostalgia and love baked into one dish.
Ingredients You’ll Need for Chicken Broccoli Rice Casserole
Before we dive into the mixing and baking, let’s talk about the real heroes of this Chicken Broccoli Rice Casserole — the ingredients. When I first started making this dish, I learned that the secret isn’t in the number of ingredients, but in choosing ones that build layers of creamy, comforting flavor. Every element here serves a purpose, and if you’ve made my Broccoli Potato Cheese Soup, you’ll recognize some familiar flavor foundations.
Below, I’ve broken down each part so you can prep like a pro and understand why each ingredient matters.
Broccoli – The Heart of the Casserole
- 2 cups steamed broccoli florets, finely chopped (about 1 fresh bunch)
Broccoli brings that fresh, green bite that balances the richness of the cheese and chicken. For the best texture, steam it just until tender but still bright green. Overcooked broccoli can turn mushy once baked. Fresh is ideal, but frozen florets (thawed and drained well) work beautifully too.
If you’re someone who normally has to bribe the family to eat their veggies, this casserole might surprise you — the cheese sauce softens the flavor just enough to make everyone go back for seconds.
Seasoned Chicken – The Protein Star
- 1 lb chicken breasts (or boneless thighs for a juicier texture)
- 1 tsp seasoning salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
Chicken forms the savory base of this Chicken Broccoli Rice Casserole, and seasoning it well is key. I like to use boneless, skinless chicken breasts because they stay tender when baked, but thighs are a great option if you prefer a little more richness.
That Italian seasoning blend — a mix of oregano, thyme, basil, and rosemary — brings warmth and depth to every bite. Don’t skip the pre-seasoning step; it ensures your chicken has flavor before it ever meets the sauce.
Pro Tip: If you’re short on time, you can use leftover roasted chicken or even shredded rotisserie chicken. Just adjust the salt slightly, since pre-cooked chicken can already be seasoned.
Rice – The Comforting Base
- 2 cups water
- ¾ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 cup long-grain rice (I love Basmati for its aroma and fluffy texture)
Rice ties the casserole together, absorbing all that creamy cheese sauce and creating that cozy, stick-to-your-ribs comfort we crave in a weeknight dinner. I recommend long-grain varieties like Basmati or Jasmine rice — they stay separate and tender instead of clumping.
If you’re in a health-conscious season, brown rice or wild rice blends also work well — they just require longer cooking times and a little extra liquid. Either way, the rice in this Chicken Broccoli Rice Casserole should be fully cooked before combining with the sauce.
Homemade Cheese Sauce – The Cozy Blanket
- 6 tablespoons unsalted butter, divided
- ¼ cup finely diced onions
- ¼ cup finely diced celery
- 2 teaspoons minced garlic
- 4 tablespoons all-purpose flour
- 2 cups chicken broth (I prefer Better Than Bouillon for its deep flavor)
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon celery salt
- 1½ cups whole milk
- 1 cup sharp cheddar cheese, freshly shredded
This sauce is the reason your Chicken Broccoli Rice Casserole will never taste bland or dry. It’s creamy, savory, and made completely from scratch — no canned soups here! The butter and flour create a smooth base, the broth adds depth, and the milk gives that silky texture that clings to every grain of rice.
Freshly shredded cheddar makes all the difference — pre-shredded cheese often has anti-caking agents that prevent proper melting. If you love a bolder flavor, try sharp or extra-sharp cheddar; if you want something milder, mix in Colby Jack or Monterey Jack.
This step is where your kitchen starts to smell like pure comfort — a little like a Sunday afternoon in a cozy kitchen filled with laughter and warmth.
Mixed Cheese Topping – The Golden Finish
- 2½ cups freshly shredded mixed cheese (½ mozzarella, ½ sharp cheddar)
Let’s be honest — the bubbly, golden crust is half the reason anyone loves a casserole. This topping melts into gooey perfection and forms that irresistible cheesy layer that makes each serving feel like a treat.
I like mixing mozzarella for meltability and cheddar for flavor — it’s the perfect duo. If you’re feeling adventurous, sprinkle a handful of Parmesan on top right before broiling for an extra hint of sharpness.
Optional Add-Ins (For Extra Flavor & Texture)
- A handful of crispy fried onions on top for crunch.
- A sprinkle of crushed red pepper flakes for gentle heat.
- Swap half the broccoli for cauliflower florets for variety.
- Stir in diced cooked carrots or peas for extra color and nutrition.
These optional touches let you customize your Chicken Broccoli Rice Casserole to fit your family’s tastes or whatever’s in your fridge.
How to Make Chicken Broccoli Rice Casserole
When it comes to making this Chicken Broccoli Rice Casserole, it’s all about layering flavors and keeping things simple. I like to break it into small, doable steps — that way, even on a busy weeknight, you can bring a wholesome, homemade casserole to the table without breaking a sweat.
Take it one part at a time, and by the end, your kitchen will smell like cozy comfort food heaven.
Step 1: Steam the Broccoli (Don’t Skip This Part!)
Start by steaming your broccoli until it’s tender but still bright green — about 4 to 5 minutes. You don’t want it to go too soft; it’ll cook more in the oven. Once it’s done, drain any excess water and set it aside in a large mixing bowl.
This broccoli is the first layer of texture and color in your Chicken Broccoli Rice Casserole, adding freshness that balances the richness of the cheese sauce later.
Tip: If you’ve made my Creamy Smothered Chicken and Rice Recipe, you’ll notice the same trick — cooking your veggies just enough so they stay vibrant and flavorful even after baking.
Step 2: Cook the Chicken Until Golden and Juicy
- Dice your chicken into bite-sized pieces for even cooking.
- In a small bowl, mix your seasoning salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Sprinkle this blend generously over your chicken and toss to coat.
Heat a drizzle of oil in a large skillet over medium heat. Once hot, add your seasoned chicken. Sear for 2 to 3 minutes on each side until lightly golden and cooked through. The aroma alone will have everyone wandering into the kitchen asking what’s for dinner.
When done, transfer the chicken to the same large bowl with your broccoli.
Jessica’s Note: I often make a double batch of chicken so I can save half for lunches later in the week. It’s the kind of shortcut every busy mom deserves.
Step 3: Make the Rice (Fluffy and Flavorful)
In a medium pot, bring 2 cups of water, salt, onion powder, and garlic powder to a boil. Add your long-grain rice (Basmati or Jasmine works beautifully), stir once, then reduce the heat to a gentle simmer. Cover and cook for 10 to 12 minutes or until most of the water has absorbed.
Turn off the heat and let it sit, covered, for another 10 minutes to steam. Fluff gently with a fork — no mushy rice here!
Once it’s ready, transfer the rice into your big mixing bowl with the broccoli and chicken. At this point, you’ll start to see the beginnings of that perfect casserole mix.
Step 4: Make the Creamy Homemade Cheese Sauce
This is the secret to turning ordinary ingredients into a bubbling masterpiece of comfort.
- Preheat your oven to 350°F (175°C).
- Butter a 2-quart casserole dish and set it aside.
- Melt 2 tablespoons of butter in a large deep skillet over medium heat. Add your diced onions and celery. Cook until they turn translucent and tender — about 3 minutes.
- Stir in the minced garlic and cook just until fragrant (about 30 seconds).
- Add the remaining 4 tablespoons of butter, and once melted, sprinkle in the flour to create a roux. Stir constantly for 2 to 3 minutes until golden and bubbling.
Now comes the transformation: slowly pour in your chicken broth while whisking continuously to avoid lumps. Add black pepper, garlic powder, and celery salt.
Next, pour in the milk, stirring until the mixture thickens into a smooth, creamy base — think the consistency of a rich chowder. Reduce the heat slightly, then stir in your shredded sharp cheddar cheese until fully melted and velvety.
Taste the sauce here — it should be seasoned, savory, and delicious all on its own. If it tastes flat, add a little salt or pepper. Remember, this is the heart of your Chicken Broccoli Rice Casserole.
Step 5: Combine Everything
Pour your warm cheese sauce into the large mixing bowl with the cooked chicken, rice, and broccoli. Stir gently but thoroughly until every piece is coated in creamy goodness. You should see a mix that’s thick but still slightly saucy — perfect for baking.
If you’re anything like me, you’ll “taste test” a spoonful (or three) right about now. Don’t worry — it’s practically a chef’s duty.
Step 6: Assemble the Casserole
Spread half of the mixture into your greased casserole dish and smooth it out evenly. Sprinkle half of your mixed cheese topping (a blend of mozzarella and sharp cheddar) over the layer.
Add the remaining mixture on top, followed by the rest of the cheese.
The double cheese layering ensures every bite of your Chicken Broccoli Rice Casserole has that perfect creamy-cheesy pull.
Optional: For a little extra flair, sprinkle a few breadcrumbs or crushed crackers on top for crunch before baking.
Step 7: Bake Until Golden and Bubbling
Place the casserole dish on a baking sheet (to catch any overflow) and bake uncovered for 20 minutes.
Then switch your oven to broil on low for 2 to 3 minutes, watching carefully until the top turns a lovely, golden brown. The edges should be slightly crispy, and the middle should bubble up like a cozy pot of cheese heaven.
Once baked, let the casserole rest for 10 minutes before serving. This helps the sauce set just enough to hold its shape when you scoop it.
Step 8: Serve and Enjoy
Scoop generous portions into bowls or plates, and watch smiles spread around your table. Pair this Chicken Broccoli Rice Casserole with a simple green salad or a warm roll of bread for a complete meal.
And if you love the way creamy rice dishes bring comfort to your evenings, you’ll also enjoy my Dump and Bake Chicken Tzatziki with Rice — it’s another reader favorite for busy nights when you still want a wholesome, home-cooked dinner.
Jessica’s Cozy Tip
This casserole freezes beautifully. I often make two — one for dinner and one for the freezer. To freeze, let the baked casserole cool completely, wrap tightly with foil, and store for up to 3 months. Reheat in the oven at 350°F until warmed through.
Every time I pull one out of the freezer, I’m reminded that a little prep today can mean a whole lot of peace later in the week.
Tips and Tricks for the Perfect Chicken Broccoli Rice Casserole
- Use freshly shredded cheese. Pre-shredded versions have anti-caking agents that prevent smooth melting.
- Season each layer. Taste the sauce before mixing — that’s your flavor foundation.
- Don’t overcook the broccoli. Keep it vibrant and just tender.
- Make ahead: Assemble up to a day early, refrigerate, then bake fresh.
- Freezer tip: Freeze leftovers in airtight containers for up to 3 months.
This casserole also doubles beautifully as a potluck dish — I’ve brought it to countless church gatherings and never come home with leftovers.
Storage for Chicken Broccoli Rice Casserole
Let it cool completely, then cover tightly and refrigerate for up to 4 days. To reheat, cover with foil and warm in the oven at 325°F for about 20 minutes. It reheats beautifully without drying out.
FAQs
Can I use rotisserie chicken?
Yes, absolutely. Just skip the seasoning and cooking step and add shredded rotisserie chicken directly.
Can I use brown rice or quinoa?
Sure can — just increase cooking time and adjust water accordingly.
What cheese works best?
Sharp cheddar gives the best flavor, but you can mix in Colby Jack or Monterey for extra meltiness.
Conclusion
This Chicken Broccoli Rice Casserole isn’t just dinner — it’s comfort in a dish. It’s what I make when life feels a little too hectic or when I want to feed my family something that feels like home. Whether you’re serving it on a chilly weeknight or bringing it to a neighbor in need, it’s one of those recipes that never lets you down.
If you love hearty, family-friendly meals like this, you might also enjoy my Broccoli Potato Cheese Soup or Dump and Bake Chicken Tzatziki with Rice.
So go ahead — make this casserole tonight and watch it disappear before you can even grab a second serving.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Chicken Broccoli Rice Casserole: The Ultimate Family Comfort Food
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Cheesy Chicken Broccoli Rice Casserole combines seasoned chicken, tender broccoli, and fluffy rice in a rich, creamy cheese sauce. It’s layered with more cheese and baked until golden and bubbling for the ultimate comfort food dinner everyone loves.
Ingredients
- 2 cups steamed broccoli florets, finely diced (1 fresh bunch)
Seasoned Chicken:
- 1 lb chicken breasts (or chicken thighs)
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
Rice:
- 2 cups water
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup long-grain rice (Basmati recommended)
Cheese Sauce:
- 6 tablespoons unsalted butter, divided
- ¼ cup onions, finely diced
- ¼ cup celery, finely diced
- 2 teaspoons garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon celery salt
- 1½ cups whole milk
- 1 cup cheddar cheese, freshly shredded (sharp recommended)
Mixed Cheese Topping:
- 2½ cups freshly shredded mixed cheese (½ mozzarella, ½ sharp cheddar)
Instructions
1. Place the cooked, chopped broccoli into a large bowl and set aside.
2. Dice the chicken into small pieces. Mix seasoning salt, garlic powder, onion powder, black pepper, and Italian seasoning, then toss with chicken to coat.
3. Heat oil in a large skillet and cook chicken until done. Add to the bowl with broccoli.
4. Add water, salt, onion powder, and garlic powder to a pot and bring to a boil. Stir in rice, cover, and simmer for 10–12 minutes until tender. Let sit covered for another 10 minutes, then add to the bowl with broccoli and chicken.
5. Preheat oven to 350°F. Grease a 2-quart casserole dish with butter.
6. Melt 2 tablespoons butter over medium heat in a large skillet. Add onions and celery, cook until tender. Add garlic and cook until fragrant.
7. Add remaining 4 tablespoons butter, melt, then whisk in flour and cook 2–3 minutes until golden.
8. Slowly pour in chicken broth while whisking. Stir in pepper, garlic powder, onion powder, and celery salt. Add milk and simmer until thickened like chowder.
9. Stir in shredded cheddar cheese until smooth. Taste and adjust seasonings if needed.
10. Pour cheese sauce into the bowl with chicken, broccoli, and rice. Toss to coat well.
11. Spread half the mixture into the prepared baking dish and top with half the mixed cheese topping. Repeat the layers.
12. Place baking dish on a sheet pan (to catch any bubbling) and bake for 20 minutes.
13. Broil on low until cheese is lightly golden, watching closely.
14. Let cool slightly before serving.
Notes
For extra creaminess, stir in a spoonful of cream cheese or sour cream into the sauce.
Add a sprinkle of crushed Ritz crackers on top for a crunchy finish.
This casserole freezes beautifully — bake, cool, wrap tightly, and freeze for up to 2 months.
Reheat covered at 350°F until warmed through.
You can substitute rotisserie chicken for an even faster prep time.
