Easy Chicken Broccoli Rice Casserole 

This Easy Chicken Broccoli Rice Casserole is creamy, cheesy, and the only way I can get my kids to eat broccoli without complaining.

The melted cheese on top reminds them of my Weeknight Baked Mac and Cheese (their favorite!), which is probably why this casserole stays on repeat in our house. 

It’s simple, comforting, and perfect for busy weeknights.

Ingredients:

• 1 lb boneless chicken (breasts, thighs, or rotisserie for a shortcut)
• 2 cups broccoli florets (fresh or frozen — I use frozen for convenience)
• 2–3 cups cooked rice (white/brown instant rice or even Knorr Cheddar Broccoli packets)
• 2 cups shredded cheese (sharp cheddar is best, but Colby Jack works great too)
• 1 (15 oz) can cream of chicken soup
• ½ cup chicken broth
• ½ cup heavy cream
• 1 tbsp sour cream
• Seasonings: salt, black pepper, garlic powder, onion powder, smoked paprika, garlic & herb seasoning
• 1 tbsp minced garlic
• Olive oil

Instructions:

Cook the chicken. Heat 1–2 tbsp olive oil in a skillet. Cut chicken into bite-size chunks, season generously, and cook 7–10 minutes until done.

Prepare rice and broccoli. Cook according to package directions while chicken cooks.

Make the sauce. In the same skillet, sauté garlic for 1 minute. Stir in broth, cream of chicken, heavy cream, sour cream, garlic & herb seasoning, and 1 cup cheese. Simmer until slightly thickened.

Assemble casserole. In a large bowl, combine chicken, broccoli, rice, and sauce. Season with salt and pepper to taste if necessary. Spread half into a greased baking dish, sprinkle with cheese, add remaining mixture, and top with more cheese.

Bake. Bake uncovered at 375°F for 25 minutes until hot and bubbly. Garnish with parsley and enjoy!

What to Serve with Chicken Broccoli Rice Casserole

This casserole pairs perfectly with soft dinner rolls, but it also works well with a fresh side salad or crispy fried chicken for a heartier meal.

Can This Be Made Ahead?

Yes! This Chicken Broccoli Rice Casserole is freezer-friendly, which makes it perfect for busy weeknights.

• To freeze: Assemble the casserole as directed, but do not bake. Cover tightly with foil and freeze for up to 3 months.
  
• To bake from frozen: Place in the oven covered at 375°F for 30 minutes. Bake uncovered for an additional 10-15 minutes if necessary, until hot and bubbly.

Final Note

I hope your family loves this comforting casserole as much as mine does. If you try it, tag me on Instagram @danielleskeaton — I’d love to see your version!