This Chicken and Broccoli Rice Casserole is a comforting classic.
Chicken and broccoli are baked in a creamy three-cheese sauce with rice under a crispy breadcrumb coating.
- Fast and easyThis Broccoli, Chicken and Cheese Rice Casserole is a one pot meal that saves you time in the kitchen.
- It’s fast Stovetop Casserole with homemade sauce.
- Enjoy it for meals or lunches throughout the week.
What you will need for this casserole
Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey you have. You can also poach chicken breasts and shred them.
Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli works too. You can substitute other vegetables like cauliflower, sliced carrots, or mushrooms.
Rice: Instant rice (such as Minute Rice) saves time and makes this recipe quick to prepare. If you like, you can pre-cook white or brown rice almost completely and then use it instead.
Cheese sauce: The sauce for this recipe is simple. You can change the cheese depending on what you have on hand, but make sure to use at least one cheese with a strong flavor.
Variations
- Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crunchy topping.
How to make chicken and broccoli rice casserole
- Cook onion and garlic in butter in an oven-safe pot. Add cream cheese, herbs, broth, rice and broccoli.
- Once the rice is tender, add bite-sized pieces of chicken, sour cream, and both types of cheese.
- Top with cheddar cheese and breadcrumbs and bake. (recipe below).
Leftovers?
- Store leftover chicken and broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to a month and thaw overnight in the refrigerator.
- You can freeze a fully baked and cooled casserole by lining the casserole with foil and carefully removing it once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Defrost and reheat as detailed above.
Cozy Casseroles
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Chicken, broccoli and rice casserole
Try this Cheesy One-Pot Broccoli and Chicken Rice Casserole for a tasty all-in-one meal!
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Preheat oven to 375°F.
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In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook until fragrant.
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Stir in the cream cheese, oregano and basil. Cook until creamy. Add the chicken broth, rice and broccoli.
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Bring to a boil, turn off the heat and cover. Let stand for 5 minutes.
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Once the rice has rested and is tender, add the chicken, sour cream and cheese. Season with salt and pepper.
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Top the casserole with cheddar cheese and breadcrumbs (if using).
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Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
If you don’t have a cast iron pot or oven-safe skillet, make this in a pot on the stove and then transfer to a 3-quart or 9 x 13 pan. Bake according to directions.
Service: 1.74cups | Calories: 428 | Carbohydrates: 26gram | Protein: 26gram | Fat: 25gram | Saturated fat: 13gram | Polyunsaturated fat: 2gram | Monounsaturated fat: 6gram | Trans fats: 0.1gram | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2gram | Sugar: 3gram | Vitamin A: 1046International Union | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner, Main Dish Kitchen American© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
