You know those nights when you want something hearty, healthy, and all in one dish? This chicken brown rice broccoli casserole has been my go-to for years—it’s the kind of meal that fills you up without weighing you down. I’ve lost count of how many times I’ve made it, tweaking the recipe through trial and error (and one memorable “oops, too much garlic” incident) until I got it just right. What I love most is how the brown rice soaks up all that creamy goodness, the broccoli stays perfectly crisp-tender, and the chicken? Oh, it practically melts in your mouth. It’s become my family’s favorite weeknight lifesaver, and I can’t wait for you to try it.

Why You’ll Love This Chicken Brown Rice Broccoli Casserole

Trust me, this isn’t just another casserole—it’s the kind of meal you’ll crave on busy weeknights. Here’s why it’s become a staple in my kitchen:

• One-dish wonder: Minimal cleanup means more time to relax after dinner (I know you love that as much as I do!)
• Healthy made delicious: Brown rice and broccoli pack nutrients, while that creamy cheese topping makes it feel indulgent
• Kid-approved magic: Even picky eaters gobble this up—the cheese does most of the convincing
• Meal prep superstar: Makes fantastic leftovers that taste even better the next day

Seriously, what’s not to love? It’s comfort food that doesn’t leave you feeling sluggish afterwards.

Ingredients for Chicken Brown Rice Broccoli Casserole

Here’s what you’ll need – simple ingredients that come together beautifully (and yes, you probably have most in your kitchen already!):

• 2 cups cooked chicken, shredded (rotisserie chicken works like a charm when I’m in a hurry)
• 1 cup brown rice, uncooked (this gives that wonderful nutty flavor and texture)
• 2 cups broccoli florets (fresh is best, but frozen works in a pinch – just thaw first)
• 1 can (10.5 oz) cream of chicken soup – the secret to that creamy dreamy sauce
• 1 cup shredded cheddar cheese (I sometimes use a Mexican blend when I want extra kick)
• 1/2 cup milk (whole milk makes it richer, but any kind works)
• 1 tsp garlic powder
• 1/2 tsp salt (taste as you go – some soups are saltier than others)
• 1/4 tsp black pepper (freshly cracked is my favorite)

How to Make Chicken Brown Rice Broccoli Casserole

Okay, let’s get cooking! This casserole comes together in three simple steps – I promise it’s easier than it looks. Just follow along and you’ll have a golden, bubbling dish ready in no time.

Step 1: Prep the Rice and Chicken

First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s tackle the rice. Cook your brown rice according to the package instructions (usually takes about 40 minutes). Here’s my little secret: I like to cook mine in chicken broth instead of water for extra flavor. As for the chicken, I’ll often cheat and grab a rotisserie chicken from the store – just shred about 2 cups worth and you’re golden!

Step 2: Combine Ingredients

Now the fun part! In a large mixing bowl, dump your shredded chicken, cooked rice, broccoli florets, cream of chicken soup, milk, and all those wonderful seasonings. I like to use a big wooden spoon and mix until everything looks evenly coated – you want that creamy soup mixture to hug every grain of rice and piece of chicken. The mixture should be moist but not soupy – if it looks too thick, add another splash of milk.

Step 3: Bake to Perfection

Pour your mixture into a greased 9×13 baking dish and sprinkle that glorious cheese on top. Pop it in the oven for 25-30 minutes – you’ll know it’s done when the edges are bubbly and the cheese is melted into a golden blanket of deliciousness. Let it sit for about 5 minutes before serving (I know it’s hard to wait, but this helps it set perfectly!).

Tips for the Best Chicken Brown Rice Broccoli Casserole

After making this casserole more times than I can count, here are my foolproof secrets for perfection:

• Broil it! That last-minute broil (2 minutes max) gives the cheese topping that irresistible crispy edge we all love
• Undercook the rice slightly – it’ll finish cooking in the oven and won’t turn mushy
• Chop broccoli uniformly so everything cooks evenly (I aim for bite-sized pieces)
• Let it rest before serving – those 5 minutes make all the difference in neat slices

Oh, and always bake it on the middle rack – no burnt edges, just golden perfection!

Ingredient Substitutions

Life happens, and sometimes you need to swap things out – no worries! Here are my tried-and-true substitutions that still taste amazing:

• Gluten-free: Use gluten-free cream of chicken soup (or make your own roux with gluten-free flour)
• Dairy-free: Swap milk for almond milk and use dairy-free cheese (I’ve had great results with Violife cheddar style)
• Veggie twist: Replace chicken with mushrooms and use cream of mushroom soup for a hearty vegetarian version

The beauty of this recipe? It’s forgiving – adapt it to suit your needs without sacrificing flavor!

Serving Suggestions for Chicken Brown Rice Broccoli Casserole

This casserole is practically a meal in itself, but if you’re like me, you might want to round it out with some tasty sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. For those extra hungry nights, warm garlic bread makes the ultimate comfort food pairing. And don’t forget – this makes fantastic leftovers for lunch the next day (if you’re lucky enough to have any left!).

Storing and Reheating

This casserole keeps like a dream! Let it cool completely before storing in an airtight container – it’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze individual portions (I use those handy disposable foil pans). To reheat, pop it in the oven at 350°F until warmed through (about 20 minutes from fridge, 40 from frozen). The microwave works too, but you’ll lose that lovely crispy topping – still tasty though!

FAQs About Chicken Brown Rice Broccoli Casserole

I get questions about this recipe all the time – here are the answers to the ones that pop up most often in my kitchen (and my inbox!):

Can I use fresh broccoli instead of frozen? Absolutely! Fresh broccoli works beautifully – just chop it into small florets so it cooks evenly. No need to precook it either, since it’ll soften perfectly in the oven.

How do I make this gluten-free? Easy peasy – just swap the cream of chicken soup for a gluten-free version (Pacific Foods makes a great one) or make your own simple white sauce with gluten-free flour.

Can I prep this ahead of time? You sure can! Assemble everything (except the cheese topping), cover tightly, and refrigerate for up to 24 hours. Add the cheese right before baking – this keeps it from getting soggy.

Why brown rice instead of white? I love the nutty flavor and chewy texture of brown rice – plus, it packs more fiber and nutrients. But if you’re in a hurry, white rice works too (just reduce the baking time by 5 minutes).

Nutritional Information

While this chicken brown rice broccoli casserole is packed with wholesome ingredients, remember nutritional estimates vary based on brands and exact measurements used. It’s naturally higher in protein and fiber thanks to the chicken, brown rice, and broccoli – making it a balanced meal that keeps you satisfied!

Share Your Feedback

I’d love to hear how your casserole turned out! Leave a comment below or tag me on social – happy cooking, friends!

Irresistible Chicken Brown Rice Broccoli Casserole Recipe

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• Author: Christina R. Jones
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Calorie

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Description

A hearty and healthy casserole combining chicken, brown rice, and broccoli for a balanced meal.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup brown rice, uncooked
• 2 cups broccoli florets
• 1 can cream of chicken soup (10.5 oz)
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook brown rice according to package instructions.
3. In a large bowl, mix shredded chicken, cooked rice, broccoli, cream of chicken soup, milk, garlic powder, salt, and pepper.
4. Transfer the mixture to a greased baking dish.
5. Sprinkle shredded cheddar cheese on top.
6. Bake for 25-30 minutes until bubbly and cheese is melted.
7. Let cool for 5 minutes before serving.

Notes

• For a creamier texture, add an extra 1/4 cup of milk.
• Substitute cream of mushroom soup for a vegetarian version.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 580mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 65mg

Keywords: chicken brown rice broccoli casserole, healthy casserole, easy dinner recipe