Irresistible Cheesy Chicken Rice and Broccoli Casserole in 45 Minutes

Name: Irresistible Cheesy Chicken Rice and Broccoli Casserole in 45 Minutes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup uncooked rice; 2 cups broccoli florets; 1 can (10.5 oz) cream of chicken soup; 1 cup shredded cheddar cheese; 1/2 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste

By:

Christina R. Jones

June 21, 2025

cheesy chicken rice and broccoli casserole

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Oh my gosh, you’ve gotta try this cheesy chicken rice and broccoli casserole! It’s my go-to when I need something comforting but don’t want to spend all night in the kitchen. Picture this: tender chicken, fluffy rice, crisp-tender broccoli, all smothered in melty cheese—what’s not to love? And the best part? You literally dump everything in one dish, pop it in the oven, and *poof*—dinner’s ready with barely any cleanup. My kids inhale this (even the broccoli—shocking, right?), and honestly? Sometimes I make a double batch just so I can sneak leftovers for lunch the next day. Trust me, this is the kind of easy, crowd-pleasing meal you’ll crave on busy weeknights.

cheesy chicken rice and broccoli casserole - detail 1

Why You’ll Love This Cheesy Chicken Rice and Broccoli Casserole

Listen, I know you’re going to adore this recipe as much as my family does—here’s why:

One-and-done magic: Everything cooks together in a single dish, so you’re not stuck scrubbing pots while everyone else eats. (My idea of heaven after a long day!)
Cheese pull for days: That golden, bubbly cheddar topping? It’s the stuff of childhood comfort food dreams—gooey, salty perfection in every bite.
Sneaky veggie win: Broccoli practically melts into the creamy rice, so even picky eaters get greens without the drama.
Weeknight superhero: Rotisserie chicken shortcuts mean you’re 10 minutes from oven to table—hungry crowds begone!

See? Told ya this casserole was special.

Ingredients for Cheesy Chicken Rice and Broccoli Casserole

Okay, let’s talk ingredients—the simple, humble heroes that make this casserole sing. Promise me you’ll use real cheese though, none of that pre-shredded stuff with the weird powdery coating! Here’s what you’ll need:

2 cups cooked chicken: Shred it while warm (rotisserie chicken works wonders here—no shame in shortcuts!).
1 cup uncooked long-grain white rice: Not instant! The baking time won’t work with quick-cook varieties.
2 cups broccoli florets: Chop ’em small so they soften just right—no one wants crunchy stems poking through that cheesy goodness.
1 can (10.5 oz) cream of chicken soup: The glue that holds this masterpiece together. Swap for mushroom soup if you’re feeling fancy.
1 cup shredded sharp cheddar: Freshly grated melts so much better—trust me on this.
1/2 cup milk: Whole milk makes it extra creamy, but whatever’s in your fridge works.
Seasonings: Garlic powder, onion powder, salt, and pepper—your flavor foundation. Add a pinch of smoked paprika if you’re adventurous!

See? Nothing crazy. Just good, honest ingredients that turn into magic together.

How to Make Cheesy Chicken Rice and Broccoli Casserole

Alright, let’s get cooking! This casserole comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have golden, bubbly perfection in no time.

Step 1: Preheat and Mix

First things first—preheat that oven to 375°F (190°C). While it’s heating up, grab your biggest mixing bowl (I use my favorite chipped blue one—it’s seen many casseroles in its day!). Dump in the shredded chicken, uncooked rice, broccoli florets, cream of chicken soup, milk, and all those seasonings. Now here’s the important part: mix it really well. You want every grain of rice coated in that creamy soup mixture—no dry pockets allowed! Just don’t add the cheese yet—we’re saving that glorious moment for later.

Step 2: Bake Covered

Pour your mixture into a greased 9×13-inch baking dish and cover it tightly with foil. This foil step? Non-negotiable, my friend. It traps steam so the rice cooks evenly without drying out. Pop it in the oven for 35 minutes—you’ll know it’s working when you start smelling that amazing garlicky-chickeny aroma wafting through your kitchen.

Step 3: Add Cheese and Finish

Now for the best part—take off the foil (careful, steam!) and sprinkle that freshly grated cheddar all over the top. Back in the oven it goes, uncovered this time, for about 10 minutes. Watch for that magical moment when the cheese turns golden and starts forming little bubbles—that’s your cue it’s done! Let it sit for 5 minutes before serving (I know, torture!) so everything sets up nicely. Then dig in and enjoy the cheesy, comforting goodness!

Tips for the Best Cheesy Chicken Rice and Broccoli Casserole

After making this casserole more times than I can count, I’ve picked up some tricks that take it from good to wow:

Rotisserie chicken is your BFF: Saves so much time! Just shred it while warm—the juices make everything extra flavorful.
Broccoli size matters: Cut florets small (bite-sized) so they cook through without turning mushy. Frozen works too—no need to thaw!
Taste before baking: Adjust seasonings after mixing—sometimes I add an extra pinch of garlic powder if the soup seems bland.
Resting time is key: Those 5 minutes after baking let the rice absorb any extra liquid for perfect texture.

Little tweaks make all the difference—trust me!

Variations for Your Cheesy Chicken Rice and Broccoli Casserole

One of my favorite things about this recipe? How easily you can mix it up! Swap broccoli for cauliflower if that’s what’s in your fridge—it gets just as tender and soaks up all that cheesy goodness. Feeling fancy? Try pepper jack cheese instead of cheddar for a spicy kick. Sometimes I toss in sautéed mushrooms or a handful of crispy bacon bits (because, well… bacon). The base recipe is your playground—make it yours!

Serving Suggestions

This cheesy chicken rice and broccoli casserole is practically a meal by itself, but I love rounding it out with a quick side. My go-to? Garlic bread to scoop up every last cheesy bite—just pop some store-bought bread in the oven while the casserole rests. A simple green salad with tangy vinaigrette cuts through the richness perfectly. One generous scoop (about a cup) makes a satisfying portion, but let’s be real—you’ll probably go back for seconds like I always do!

Storage and Reheating

Here’s the beautiful thing about this casserole—it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual portions tightly in foil and freeze for up to 3 months. When reheating, the oven is your best bet (350°F for about 20 minutes) to keep that cheese perfectly melty. Microwave works in a pinch, but you might lose some of that crispy top—still delicious though!

Nutritional Information

Just so you know what you’re diving into: One serving (about 1 cup) of this cheesy wonder has around 320 calories, 22g protein, and 12g of that glorious melted fat. Remember—nutritional values are estimates and vary by ingredients. Now go enjoy every bite guilt-free!

FAQ About Cheesy Chicken Rice and Broccoli Casserole

Got questions? I’ve got answers! Here are the things people ask me most about this cozy casserole:

Can I use frozen broccoli instead of fresh?
Absolutely! No need to thaw—just toss those frozen florets right in. They’ll cook perfectly during baking. (I actually keep a bag in my freezer just for this recipe!)

How can I make this gluten-free?
Easy swap! Use gluten-free cream of chicken soup (Pacific Foods makes a great one) and check your seasonings. The rest is naturally GF!

Why does my rice sometimes come out crunchy?
Two culprits: wrong rice type (must be long-grain white rice) or not enough liquid. If your oven runs hot, try adding an extra 1/4 cup milk next time.

Can I prep this ahead?
You bet! Mix everything (except cheese) the night before, cover, and refrigerate. Just add 5-10 minutes to the baking time since it’s cold.

What’s the best cheese substitute?
Not a cheddar fan? Try Monterey Jack for mildness or Gruyère for something fancy. Even mozzarella works in a pinch!

Final Thoughts

There you have it—my all-time favorite cheesy chicken rice and broccoli casserole that never fails to make my family smile. Give it a try this week and let me know how it turns out! Snap a pic of your bubbly cheesy masterpiece and tag me—I’d love to see your version of this cozy dish!