Easy Chicken Rice and Broccoli Casserole is a one pot wonder that’s sure to become a family favorite. With the combination of chicken, rice, broccoli, and of course cheese, you know it’s going to be delicious. It can be made ahead of time and produces awesome leftovers.
Ingredients for Casserole
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 Ritz Cracker crumbs dotted with butter for the crunch. You could also use breadcrumbs or crushed corn flakes.
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). Finally, I stirred everything together (Photo 4).
After I folded all of the ingredients together, I divided the mixture between two baking dishes. The idea here was that the Master Taste Tester and I would have one of the casseroles for dinner, and the other at a later time. I sprinkled both casseroles with shredded cheese and crushed corn flakes. Then I dotted both with some butter.
II I popped one of the casseroles into a preheated 350° F oven for about 30 minutes and froze the other one. 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!
Chula’s Expert Tips
Chula’s Expert Tips- You can use 2 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 crushed Ritz crackers, you can use bread crumbs, Panko or crushed corn flakes.
- 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.
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 just 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 on the traditional Chicken Cordon Bleu with crêpes stuffed with a cheesy mixture of chicken, ham and mushrooms. As a finishing touch, I topped the crêpes with additional creamy sauce and Parmesan cheese.
- 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!
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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
- 2 cups cooked rice
- 12 ounces frozen broccoli florets (See Tip 1)
- 2 cups (8 ounces) shredded Cheddar cheese, divided (See Tip 2)
- 1 can cream of mushroom soup (See Tip 3)
- 1/2 cup (4 ounces) mayonnaise (See Tip 4)
- 1/2 cup crushed Ritz crackers (See Tip 5)
Instructions
- Preheat oven to 350° F.
- Cook chicken in 1 Tablespoon melted butter in a skillet over medium heat until chicken is no longer pink, 7 or 8 minutes. Set aside.
- Whisk together cream of mushroom soup and mayonnaise in a large bowl.
- Add chicken, rice, broccoli, 1 cup of shredded cheese, to the soup mixture. Stir well to combine. Transfer to 9 x 13-inch casserole dish. Top with remaining shredded cheese and corn flake crumbs. Dot with remaining butter. (See Tip 6)
- Bake in preheated oven for 30 to 35 minutes, or until bubbly and golden brown.
- Yield: 6 to 8 servings. (See Tip 7)
Video
Chula's Expert Tips
- You can use 2 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 crushed Ritz crackers, you can use breadcrumbs, Panko or crushed corn flakes.
- 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.
Nutrition
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.
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