Easy cheesy chicken broccoli rice casserole is a one-pot wonder that’s sure to become a family favorite. With the combination of chicken, broccoli, rice, and cheese, this perfect comfort food epitomizes deliciousness. You’ll receive rave reviews when made for an easy weeknight dinner. This casserole can be made ahead of time and produces awesome leftovers.
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Ingredients – Here’s What You’ll Need
You probably already have all of the ingredients needed for this amazing casserole.
- Chicken: I used skinless, boneless chicken breasts. You could also use skinless, boneless chicken thighs so long as you trimmed them of the fat.
- The Sauce: The sauce includes cream of mushroom soup and mayonnaise. You may think that mayonnaise is a weird ingredient to use in a dish like this. However, it works great. If you have an aversion to mayonnaise, you can use sour cream instead. Also you could use cream of chicken soup rather than cream of mushroom soup.
- Rice: The rice in this casserole should be cooked. I like to use long-grain rice, and make sure that it’s rinsed very well before cooking to remove as much excess starch as possible.
- Broccoli Florets: I don’t like over-cooked broccoli at all, so I use frozen broccoli florets, straight from the package, i.e., not thawed or cooked. This way, the broccoli ends up perfect, at least for my taste. I would caution against your using frozen broccoli pieces, however. My experience is that the broccoli pieces are mainly the tough stalks. You could use fresh broccoli that has been blanched in boiling water for about 2 minutes, submerged in ice water and drained well.
- Cheese: I use shredded extra sharp Cheddar cheese, but you could use sharp or regular Cheddar cheese if that’s what you prefer.
- The Toppings: In addition to topping this casserole with Cheddar cheese, I also use bread crumbs dotted with butter for the crunch. You could also use crushed Ritz crackers or crushed corn flakes.
- Chicken: I used skinless, boneless chicken breasts. You could also use skinless, boneless chicken thighs so long as you trimmed them of the fat.
- The Sauce: The sauce includes cream of mushroom soup and mayonnaise. You may think that mayonnaise is a weird ingredient to use in a dish like this. However, it works great. If you don’t want to use mayonnaise, you can use sour cream instead. Also, you could use cream of chicken soup rather than cream of mushroom soup.
- Rice: The rice in this casserole should be cooked. I like to use long-grain white rice that has been rinsed very well before cooking to remove as much excess starch as possible.
- Broccoli Florets: I don’t like over-cooked broccoli at all, so I use frozen broccoli florets straight from the package, i.e., not thawed or cooked. This way, the broccoli is perfect, at least for my taste. I would caution against your using frozen broccoli pieces, however. My experience is that the broccoli pieces are mainly tough stalks. You could use fresh broccoli that has been blanched in boiling water for about 2 minutes, submerged in ice water and drained well.
- Cheese: I use shredded extra-sharp Cheddar cheese, but you could use sharp or regular Cheddar cheese if that’s what you prefer.
- The Toppings: Besides topping this casserole with Cheddar cheese, I also use bread crumbs dotted with butter for the crunch. You could also use crushed Ritz crackers or crushed cornflakes.
Steps – Making the Casserole
- First, I cooked the chicken in a bit of butter in a skillet over medium heat until it was no longer pink (Photo 1). This took 7 or 8 minutes.
- While the chicken was cooking, I whisked together the cream of mushroom soup and mayonnaise in a large bowl (Photo 2). That was the extent of the prep!
- Next, I added the chicken, rice, broccoli, and part of the cheese to the soup/mayonnaise mixture (Photo 3) and stirred everything together (Photo 4).
- After I folded all of the ingredients, I transferred the mixture to a baking dish I had sprayed with non-stick vegetable spray.
- I sprinkled the casserole with shredded cheese and bread crumbs. Then I dotted the casserole with some butter.
I baked the casserole in a preheated 350°F oven for about 30 minutes. After 30 minutes, the casserole was bubbly and the top golden brown.
I served the Easy Chicken Rice and Broccoli Casserole with some crusty French bread and a nice Chardonnay.
The casserole was absolutely delicious. It was creamy and cheesy and a perfect one-pot meal. Yum!
Frequently Asked Questions
Plan on about 4 cups of florets if you’re using fresh broccoli. If you plan on using fresh broccoli, you should blanch it for about 2 minutes and then submerge it in ice water to stop the cooking. Drain it well before adding it to the rest of the ingredients.
I like my broccoli crisp tender. Therefore, I don’t thaw or cook the frozen broccoli. Don’t be tempted to use frozen broccoli pieces. My experience is that the pieces are mainly the tough stems.
I used the extra-sharp Cheddar cheese because that’s what I had on hand. You could also use sharp or regular Cheddar cheese.
You can definitely use cream of chicken soup instead of the cream of mushroom soup.
You can use sour cream if you don’t want to use mayonnaise.
You can use crushed Ritz crackers, crushed cornflakes, or Panko in place of the bread crumbs.
One of the beauties of this dish is that it can be made ahead of time, covered in aluminum foil, and refrigerated. If you do this, add about 5 minutes to the cooking time.
Leftovers, if any, can be reheated for several minutes in the microwave or in a 350°F oven for 10 to 15 minutes.
Instead of making one large casserole, I sometimes divide the mixture between two smaller casserole dishes. I bake one and freeze the other for another time.
Other Amazing One-Pot Dishes
If you like the idea of a one-pot dish that reheats well, you should check out the following:
- Make Ahead Chicken Divan: Make Ahead Chicken Divan is the perfect dish to serve at a dinner party or anytime for that matter. Tender chicken and fresh broccoli are cooked in a luscious white sauce and topped with Parmesan cheese and paprika. It’s a breeze to put together and is absolutely delicious.
- Easy Tuna Noodle Casserole: This is my ultimate comfort food. It’s full of cheesy goodness and topped with a crunchy breadcrumb topping.
- Make Ahead Cottage Pie: Cottage Pie is one-dish wonder that is the ultimate in comfort food. This traditional Irish dish can easily be made ahead of time and reheated. In fact, I generally have several Cottage Pies in my freezer for those evenings when I want something easy and absolutely delicious.
- Eggplant Parmesan: Eggplant Parmesan is the ultimate in Italian comfort foods. It’s layered like lasagna. However, unlike lasagna, Eggplant Parmesan is meatless with crispy breaded eggplant slices taking the place of pasta. Those crispy eggplant slices are smothered in a simple marinara sauce, mozzarella cheese, and Parmesan cheese.
- One Pot Creamy Tuscan Chicken: One Pot Creamy Tuscan Chicken is the ultimate in simplicity and taste. Thinly sliced chicken breasts are pan-fried and finished in a creamy Italian-style sauce that’s bursting with goodness and flavor.
- Chicken Cordon Bleu Crêpes: Chicken Cordon Bleu Crêpes are a variation of the traditional Chicken Cordon Bleu with crêpes stuffed with a cheesy mixture of chicken, ham, and mushrooms. I topped the crêpes with additional creamy sauce and Parmesan cheese as a finishing touch.
- Easy Cheesy Mexican Rice with Chicken: Easy Cheesy Mexican Rice with Chicken is just in time for Cinco de Mayo. It’s an amazing one-pot meal with an incredible blend of flavors and textures. It makes a lot, so be prepared for yummy leftovers!
- Cheesy Penne with Roasted Vegetables: Cheesy Penne with Roasted Vegetables is an elegant, colorful, and flavorful dish. This one-dish wonder contains garden fresh vegetables roasted to perfection and tossed with penne in a dreamy, creamy, cheesy tomato sauce. One bite, and you’ll be hooked.
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Easy Chicken Rice and Broccoli Casserole
Ingredients
- 1 pound (16 ounces) boneless, skinless chicken breasts cut into 1-inch pieces
- 3 Tablespoons unsalted butter, divided
- 1 can cream of mushroom soup (See Tip 3)
- ½ cup (4 ounces) mayonnaise (See Tip 4)
- 2 cups cooked rice
- 12 ounce package of frozen broccoli florets (See Tip 1)
- 2 cups (8 ounces) shredded extra sharp Cheddar cheese, divided (See Tip 2)
- ½ cup bread crumbs (See Tip 5)
- Salt and freshly ground black pepper to taste (I usually add around ½ teaspoon of salt and ¼ teaspoon of pepper)
Instructions
- Preheat oven to 350° F. Spray a 2 ½ quart or 9 x 13-inch casserole dish with non-sticck vegetable spray. Set aside.
- Cook chicken in 1 Tablespoon melted butter in a skillet over medium heat until chicken is no longer pink, 5 to 6 minutes. Set aside.
- Whisk together cream of mushroom soup and mayonnaise in a large bowl.
- Add chicken, rice, broccoli, and 1 cup of shredded cheese to the soup mixture. Stir well to combine. Taste to see if salt and/or pepper should be added.
- Transfer to a prepared casserole dish. Top with remaining shredded cheese and bread crumbs. Dot with remaining butter. (See Tip 6)
- Bake in preheated 350° F oven for 30 to 35 minutes, or until bubbly and golden brown.
- Yield: 6 to 8 servings. (See Tip 7)
Video
Tips/Notes
- You can use 4 cups of fresh broccoli florets in place of the frozen broccoli. Blanch the fresh broccoli for 2 minutes, submerge in ice water and drain well. I like my broccoli crisp tender. Therefore, I don’t thaw or cook the frozen broccoli. Don’t be tempted to use frozen broccoli pieces. My experience is that the pieces are mainly the tough stems.
- I like to use extra sharp Cheddar cheese, but feel free to use sharp Cheddar cheese or regular cheddar cheese.
- You can use cream of chicken soup instead of cream of mushroom soup.
- If you don’t want to use mayonnaise, you can use sour cream instead.
- Rather than bread crumbs, you can use crushed Ritz crackers, crushed corn flakes or Panko bread crumbs..
- Instead of making one large casserole, divide the mixture between two smaller casserole dishes. Bake one and freeze the other for another time.
- Leftovers, if any, can be reheated for several minutes in the microwave or in a 350°F oven for 10 to 15 minutes.
Anonymous says
Should say in recipe directions that rice should be cooked first. Used instant brown rice and cooked longer but still pretty chewy. Wished I had read all the things prior to recipe.
Chula King says
Actually, the recipe indicates 2 cups of cooked rice.
Tia says
I found your website through your YouTube channel. Thank you for making easy to follow recipes. Much appreciated! And it was delicious.
Chula King says
Thanks so much for your comment Tia. I’m glad you found the website!
Chula
Vylette says
Third time I made this. Always great for dinner and easy to make. Thank you:)
Chula King says
So glad you liked it!
Chula
Elyse Williams says
Added this recipe to the rotation. Added an extra cup of cheese to the mix. Should’ve cut the broccoli in smaller pieces but hubs loved it so thank you !!
Chula King says
Extra cheese would be yummy! So glad you liked the recipe.
Anonymous says
Great. Easy. Thank you Chula. Chula is my dog’s name. Means pretty girl in Spanish.
Chula King says
Thanks! I had to smile when you mentioned that your dog’s name was the same as mine!
Chula
Katherine Kiele says
I need amounts.
How many chicken breasts, how much Mayo, rice cheese etc?????
Chula King says
Katherine,
The quantities are included in the recipe (https://pudgefactor.com/easy-chicken-rice-and-broccoli-casserole/#recipe). Generally, one pound of chicken breasts equates to two chicken breasts.
Chula
Bonnie n says
Looks delicious. I have a recipe similar but lost it. I like at the tips at the end. I always change things up.
Chula King says
Thanks Bonnie! This casserole really is delicious – even as leftovers.
Chula
Donna Dearing says
Best every
Gwen Van der Westhuizen says
Easy to make and really tasty.
Chula King says
I’m so pleased that you liked the casserole Gwen.
Chula
Eileen says
So glad to find a recipe that uses canned soup – Like a lot of cooks, I don’t always have time to make a white sauce (and it never tastes as good anyway) – So thank you for the real-life, easy recipes.
Chula King says
Eileen, I totally agree with you – I always have cream of mushroom soup in my pantry. It’s so easy to use and so good, especially in dishes like this casserole!
Chula