Chicken Broccoli Rice Casserole is a fresh take on a classic! No canned soups, just real ingredients, all made in one pot just as fast.
authorโs note
Modern Chicken Broccoli Rice Casserole!
My mom used canned cream soups all the time, so theyโre pure nostalgia for me. I love any cheesy, creamy casseroleโespecially with rice, chicken, and broccoli.
Tuna Casserole was a staple growing up, but chicken casserole? That was a big deal with nine of us to feed. Casseroles kept everyone happy!
Now, Iโm giving the classic casserole a modern twist with a few updates:
- No Ritz Topping: Cracker toppings are great but messy. Iโll share how to add them if you want, but most of the time, I skip them!
- One-Pot Cooking: This entire casserole comes together in one pot in 30 mins or less!
- No Canned Soups: Ever wonder whatโs really in those cans? Skipping them completelyโno complicated cream sauce needed, just simple ingredients.
Ingredients
| Ingredient | Tips or Easy Swaps |
|---|---|
| Chicken | Boneless skinless chicken breasts cook quickly and stay tender. Rotisserie chicken also works great if you want to save time. |
| Long Grain Rice | Long grain or basmati rice cooks fluffy and separate. Avoid minute rice or short grain rice which can turn mushy. |
| Broccoli | Fresh broccoli works best. Chop it small so it cooks quickly with the rice. |
| Onion & Garlic | These add flavor to the base of the casserole and help replace the flavor normally found in canned soups. |
| Milk | Whole milk gives the creamiest sauce. |
| Chicken Broth | Adds savory flavor while the rice cooks and keeps the dish from feeling heavy. |
| Cheddar Cheese | Freshly shredded cheese melts much smoother than pre shredded cheese. |
What About A Ritz Cracker Topping?
I usually skip the topping, but for extra crunch on this Chicken Broccoli Rice Casserole, hereโs how:
- Mix ยพ cup crushed Ritz or Panko with 2 tbsp unsalted butter.
- Heat the butter over medium-high, add the crumbs, and stir until lightly browned. Sprinkle evenly over the cheese layer.
Serve Chicken Broccoli Rice Casserole With:
Pair your chicken and rice casserole with some delicious sides to round out the meal:
- Everyday Salad: Toss some greens with your favorite dressing and whatever veggies youโve got lingering in the fridge.
- Caesar Salad: This is a classic that always pairs well with a hearty casserole.
- Roasted Veggies: Yes, weโve already got broccoli, but more is more when it comes to veggies, right?!
- Dinner Rolls: Perfect for scooping up any leftover sauce.
- Tropical Fruit Salad: Finish with something sweet and fresh!
Variations
Customizing Chicken Broccoli Rice Casserole
- Extras: Mix in mushrooms, peas, carrots, or any favorites.
- Protein Swaps: Use turkey, ham, or tuna. Crumbled bacon adds a savory crunch.
- Sour Cream: Adds tang, but the sauce is already richโyou may not need it.
Storage
Leftover Chicken Broccoli Rice Casserole?
- Fridge: Keep in the fridge for up to 3 days. Add a little milk or broth when reheating.
- Freezing: Freeze for up to 3 months. Thaw overnight, then warm on the stove with a little milk or broth.
Make-Ahead Instructions
- Put everything in a 9ร13-inch oven-safe dish before adding the cheese.
- Cover and refrigerate.
- Bake at 350ยฐF for 30 mins covered, then uncover and bake 5-10 mins until bubbly.
More One Pot Recipes Youโll Love:
Easy Chicken Rice Broccoli Casserole
Chicken Rice Broccoli Casserole is a modern twist on a classic dish! Say goodbye to canned soups; weโre using real ingredients, and thanks to one-pot cooking, itโs prepared in the same amount of time.
Equipment
- Large skillet or pot; 12-inch, nonstick, with a lid
Ingredients
- 2 tablespoons olive oil
- 3/4 up 1 pound boneless, skinless chicken breasts 2 small breasts, or use rotisserie chickenโsee note 1
- Saltย andย pepper
- 2 tablespoons unsalted butter
- 1-1/2 cups finely diced yellow onion 1 large onion
- 1 tablespoon minced garlic 3 cloves
- 1-1/4 cups uncooked long-grain white rice see note 2
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 3 tablespoons all-purpose flour
- 2 cups milk whole milk is best
- 2 cups chicken broth
- 3 to 4 cups broccoli cut to small pieces, 1 large head, see note 3
- 2 cups freshly shredded sharp Cheddar cheese pack to measure
Instructionsย
- Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness (use the bottom of a frying pan). Season all sides with salt and pepper (use 1/4 tsp total of each).
- Heat oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken in a single layer. Cook for 2โ3 minutes per side, or until fully cooked. Transfer to a cutting board and cover with foil. Let rest for 10 minutes, then dice.
- In same pan, add butter, onion, and garlic. Cook 5 minutes or until turning golden. Add uncooked rice and stir constantly for 1 minute. Add seasonings and flour, stirring constantly for 1 minute.
- While whisking constantly, gradually add in milk and broth. Whisk until smooth. Bring to a simmer (boiling at edges and foamy in the center), then cover with a lid and reduce heat slightly above the lowest setting. Cook for 10โ12 minutes.
- Remove lid (donโt worry if it seems liquidy). Quickly add the broccoli in a single layer on top. Cover again and cook an additional 3โ5 minutes, or until broccoli is tender and rice is cooked (itโs okay if dish is still slightly saucy).
- Remove pan from heat. Stir in diced chicken and 1/2 cup cheese until melted. Gently mix in another 1/2 cup cheese. Spread the mixture into an even layer, then sprinkle the remaining 1 cup cheese evenly on top. Cover with the lid to let the cheese melt from the residual heat, about 5 minutes.
- Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if needed.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If using rotisserie chicken, add in 2 cups of diced, seasoned chicken right at the end with the cheese.
Note 2: Long grain or basmati rice is preferred for this recipe; other types may not yield the same results. Do not rinse the rice before using.
Note 3: If using frozen broccoli, ensure it is fully thawed and excess liquid is drained off.
Storage:
- Fridge: Store in an airtight container for 3โ4 days; reheat in the microwave or oven.
- Freezer: Cool, then freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat at 350ยฐF until hot.
Nutrition
Serving: 1serving | Calories: 668kcal | Carbohydrates: 62.4g | Protein: 24.5g | Fat: 36g | Cholesterol: 87mg | Sodium: 923.6mg | Fiber: 3.5g | Sugar: 3.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried your recipe tonight. It seemed pretty straightforward, but I was skeptical about the raw broccoli cooking enough. The dinner turned out great. Everyone loved it. Definitely goes in the To Repeat File! Thanks!!
Itโs amazing how well the broccoli cooks! I am so thrilled you enjoyed this! Thanks so much for your comment Helen! ๐
Is it 2cups of milk and 2cups of broth? Or 1cup milk and 1cup broth
2 cups of each (4 cups total!)
I was looking for an easy chicken and rice
dinner, and this just wasnโt it. My rice
Wouldnโt cook in the milk and broths
mixture.
Shoot, what happened? Did you change any part of the recipe? Weโve tested this many times to make sure it works as recipe is written, Iโm so sorry that wasnโt the case for you.