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This cheesy chicken broccoli rice casserole is the kind of cozy dinner that always earns a spot in our weeknight rotation! Tender chicken, fluffy rice, and fresh broccoli cook together in a creamy sauce and finish with a layer of melty cheddar cheese. Another reason this recipe is such a favorite is how well it works for leftovers. The casserole reheats beautifully, making it a great option for meal prep or a quick lunch the next day.
Table of Contents
- Quick Look: Chicken Broccoli and Rice Casserole
- Why You'll Love Chicken Broccoli Rice Casserole
- Ingredients You'll Need
- Best Rice for Chicken Broccoli Rice Casserole
- How to Make Chicken Broccoli Rice Casserole
- Recipe Tips
- Variations and Substitutions
- Storage, Freezing, and Reheating
- Recipe FAQs
- More Casserole Recipes
- The BEST Chicken Broccoli Rice Casserole Recipe
Quick Look: Chicken Broccoli and Rice Casserole
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 27 minutes
- 🕒 Total Time: 37 minutes
- 👥 Servings: 6
- 📊 Calories: ~524 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: Creamy, cheesy, and full of protein!
- ⭐ Difficulty: Easy one-pot meal
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Why You'll Love Chicken Broccoli Rice Casserole
If you've ever made my Instant Pot chicken broccoli rice casserole, you'll love this oven-baked version! This creamy chicken and broccoli rice casserole checks every box for a reliable weeknight meal. Everything cooks together in one pan is a great option for busy nights.
It's also a great balance of comfort food and wholesome ingredients. The tender chicken adds protein, the broccoli brings fresh flavor and texture, and the rice makes the dish super filling. If you love easy chicken dinners with rice and veggies, you'll also love these buffalo chicken rice bowls for a simple, flavor-packed weeknight meal!
Ingredients You'll Need
- Chicken breast: The protein of the dish. Cutting it into small cubes helps it cook quickly and evenly, so every bite is tender.
- Olive oil and butter: Add richness and help the chicken and aromatics develop flavor while cooking.
- Onion and garlic: Create the savory base of the casserole and give the dish depth without needing complicated seasonings.
- Jasmine rice or long-grain white rice: Cooks right in the pan with the broth, absorbing flavor as it softens.
- Chicken broth: Helps cook the rice while adding extra savory flavor.
- Broccoli florets: Bring freshness and balance to the creamy casserole. Fresh broccoli works best, but frozen can work in a pinch. If you love broccoli-forward meals, my chicken broccoli stir fry is another quick and healthy dinner option!
- Milk, Dijon mustard, and plain Greek yogurt: Creates the creamy base. The yogurt adds tang while keeping the casserole lighter than many traditional versions.
- Shredded cheddar cheese: Melts into the sauce and adds that classic cheesy chicken broccoli rice casserole flavor. To make this lower in fat, use low-fat cheddar cheese!
- Seasonings: Salt, pepper, paprika, and garlic powder
- Fresh chopped parsley (optional): Adds a pop of color and a light fresh flavor when sprinkled on top just before serving.
If you want to make a dairy-free version, you can swap the cheese and yogurt for a mixture of dairy-free cream cheese, almond milk, Dijon mustard, and 2 tbsp nutritional yeast!
Best Rice for Chicken Broccoli Rice Casserole
The type of rice you use makes a big difference in how this easy chicken broccoli rice bake turns out.
- Long-grain white rice or jasmine rice works best because it cooks evenly and stays fluffy rather than sticky. In this recipe, the rice is uncooked when added, and it cooks directly in the broth while the casserole simmers.
- Instant rice/minute rice is not recommended because it cooks much faster and can become mushy. Brown rice also requires a longer cooking time and more liquid, so it won't work as a direct swap without adjusting the recipe.
How to Make Chicken Broccoli Rice Casserole
Step 1: In a large deep skillet, heat the olive oil over medium heat. Add the chicken breast cubes and season generously with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until they are nice and browned but not cooked through.
Step 2: Add the butter, onion, and garlic and stir for 2-3 minutes. Add in the rice, chicken broth, salt, pepper, paprika, and garlic powder, and stir.
Step 3: Bring to a boil over high heat, then lower the heat to medium low. Cover and cook for 10 minutes.
Step 4: Add in the broccoli florets, stir, then cover and cook for an additional 8-10 minutes until the rice is cooked and the broccoli is tender. Turn the heat to low.
Step 5: Step 5: Stir in the milk, Dijon mustard, Greek yogurt, shredded cheddar, and parmesan until creamy.
Step 6: Top with the remaining shredded cheese and cover until melted. Serve topped with fresh parsley if desired. Enjoy!
Recipe Tips
- Use long-grain rice so the texture stays fluffy instead of sticky.
- Cut the chicken into evenly sized pieces so it cooks quickly and stays tender!
- Chop the broccoli into small florets so it cooks evenly with the rice.
- Taste the rice before serving to make sure it's fully cooked.
- Let the casserole rest for a few minutes before serving so the creamy sauce can thicken slightly.
- Freshly shredded cheese also melts more smoothly than pre-shredded cheese, which can help the sauce stay creamy.
Variations and Substitutions
- Rotisserie chicken works well if you want to save time. Stir it near the end of cooking since it's already fully cooked.
- Frozen broccoli can be used instead of fresh. Simply thaw completely and pat dry with paper towels to avoid a watery casserole.
- You can also experiment with different cheeses. Sharp cheddar adds bold flavor, while Monterey Jack or mozzarella creates a milder, extra melty sauce.
Storage, Freezing, and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm individual portions in the microwave or heat the casserole gently on the stovetop. Adding a splash of milk or broth helps keep the rice creamy.
- This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
If you love easy clean up, this one-pot mac and cheese with broccoli and this chicken enchilada casserole are comforting favorites that check all the boxes!
Recipe FAQs
This can happen if too much liquid is added or if frozen broccoli releases extra moisture. Make sure to thaw and pat dry your frozen broccoli if you choose to use it.
Yes! Prepare the casserole, let it cool completely, and store it in the fridge covered with foil. When ready to eat, preheat your oven and bake at 350 degrees F for 25 minutes or until heated through
More Casserole Recipes
The BEST Chicken Broccoli Rice Casserole
Equipment
Ingredients
- 1 tbsp olive oil
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tbsp butter
- ½ onion, diced
- 3 cloves minced garlic
- 1.5 cups uncooked jasmine rice, or long-grain white rice
- 4.5 cups chicken broth
- 1 tsp salt, + more to taste
- ½ tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 12 oz broccoli florets, 3 cups
- ⅓ cup milk of choice
- 1 tsp dijon mustard
- ½ cup plain non-fat Greek yogurt
- 1.5 cups shredded cheddar cheese
- Fresh chopped parsley, for garnish, optional
Instructions
- In a large deep skillet, heat the olive oil over medium heat.
- Add the chicken breast cubes and season generously with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until they are nice and browned but not cooked through.
- Add in the butter, onion and garlic and stir for 2-3 minutes. Add in the rice, chicken broth, salt, pepper, paprika, garlic powder, and stir.
- Bring to a boil over high heat, then lower the heat to medium low. Cover and cook for 10 minutes.
- Add in the broccoli florets, stir, then cover and cook for an additional 8-10 minutes until the rice is cooked and the broccoli is tender. Turn the heat to low.
- Stir in the milk, dijon mustard, Greek yogurt, shredded cheddar, and parmesan until creamy. Top with the remaining shredded cheese and cover until melted. Serve topped with fresh parsley if desired. Enjoy!
Notes
- Use long-grain rice so the texture stays fluffy instead of sticky.
- Cut the chicken into evenly sized pieces so it cooks quickly and stays tender!
- Chop the broccoli into small florets so it cooks evenly with the rice.
- Taste the rice before serving to make sure it's fully cooked.
- Let the casserole rest for a few minutes before serving so the creamy sauce can thicken slightly.
- Freshly shredded cheese also melts more smoothly than pre-shredded cheese, which can help the sauce stay creamy.
- To make dairy free, use 2 tbsp nutritional yeast, 1 container Kite Hill cream cheese, and dijon mustard!
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm individual portions in the microwave or heat the casserole gently on the stovetop. Adding a splash of milk or broth helps keep the rice creamy.
- This casserole can also be frozen for up to 2 months! Thaw overnight in the fridge before reheating.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
