Chicken, Rice and Broccoli Recipe
This Chicken, Rice and Broccoli casserole is the ultimate comfort classic — a recipe I turn to time and time again when I want something hearty, wholesome, and delightfully fuss-free. With juicy chicken, fluffy rice, and bright, tender broccoli, all baked together in a creamy, cheesy sauce, this dish brings together everything I love about family-style dinners. Every bite is as satisfying as it is easy to throw together, making Chicken, Rice and Broccoli perfect for busy weeknights and cozy weekends alike.
Ingredients You’ll Need
You won’t believe how a handful of simple, familiar ingredients transform into a crave-worthy meal! Each element plays its part, bringing color, texture, and that unmistakable home-cooked flavor to your Chicken, Rice and Broccoli bake.
- Broccoli florets: Use fresh or frozen broccoli for a burst of color, gentle crunch, and a healthy dose of greens.
- Long-grain white rice: The foundation of this dish, long-grain rice cooks up fluffy and soaks up all those delicious flavors.
- Boneless, skinless chicken breasts or thighs: Cut into bite-size pieces for even cooking and easy serving—choose thighs for extra juiciness!
- Condensed cream of chicken soup: This creates a creamy, savory base without extra steps; swap with mushroom or celery soup for a twist.
- Chicken broth: Adds moisture and loads of rich, chicken-y flavor to the rice and sauce.
- Shredded cheddar cheese: The grand finale—melty, gooey cheese that ties everything together beautifully.
- Onion powder: Infuses the casserole with gentle sweetness and depth.
- Garlic powder: A must for an aromatic, homey taste that’s never overpowering.
- Salt: Just the right amount to bring all the flavors to life.
- Black pepper: Offers a little warmth and mild spice that rounds out the casserole.
- Dried parsley or thyme (optional): Sprinkle in for a pop of color and herby flair, especially if you’re feeling fancy.
How to Make Chicken, Rice and Broccoli
Step 1: Preheat and Prep the Baking Dish
Start by setting your oven to 375°F (190°C) to guarantee a hot, steady bake. While the oven heats, grease a 9×13-inch baking dish—this prevents the rice from sticking and makes serving a breeze. A light spritz of nonstick spray or a swipe of butter works perfectly!
Step 2: Build the Creamy Base
In your prepared baking dish, whisk together the condensed cream of chicken soup and chicken broth until the mixture is smooth and lump-free. This easy step sets the stage for that velvety sauce everyone loves in Chicken, Rice and Broccoli.
Step 3: Mix in the Main Ingredients
Add the uncooked rice, diced chicken, broccoli florets, onion powder, garlic powder, salt, black pepper, and herbs (if using) right into the baking dish. Stir everything together until the chicken and veggies are evenly coated with the creamy mixture—no need for extra bowls!
Step 4: Cover and Bake
Tightly cover the dish with foil to trap in steam and help the rice and chicken cook through. Slide it into the oven and bake for 55 to 60 minutes. By the end, the rice should be tender, most of the liquid absorbed, and the chicken fully cooked—no peeking!
Step 5: Top with Cheese and Finish Baking
Remove the foil, then sprinkle the cheddar cheese all over the top. Return the casserole to the oven for another 3 to 5 minutes, just until the cheese turns melty and irresistibly bubbly. Let the Chicken, Rice and Broccoli rest for about 5 minutes before serving so everything sets up perfectly.
How to Serve Chicken, Rice and Broccoli
Garnishes
Sprinkle your finished casserole with an extra handful of fresh chopped parsley or a grind of black pepper for a restaurant-worthy finish. A few crushed buttered crackers or toasted breadcrumbs add the perfect crunchy contrast if you’re feeling indulgent!
Side Dishes
While Chicken, Rice and Broccoli is satisfying all by itself, it pairs wonderfully with a crisp green salad, tangy coleslaw, or a side of roasted carrots. For a little extra comfort, serve with a warm dinner roll to help scoop up every last bite of cheesy goodness.
Creative Ways to Present
Want to get fancy? Try using ramekins for individual portions, or spoon the casserole onto a platter and top with extra cheese and herbs. For potlucks, bake it in a fun, colorful dish—your Chicken, Rice and Broccoli will be the star of the spread!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftovers tightly with foil or transfer to airtight containers. Chicken, Rice and Broccoli keeps well in the fridge for up to 3 days—making lunch or dinner prep a total breeze!
Freezing
Absolutely! Let the casserole cool completely before wrapping tightly in both plastic wrap and foil, or use a freezer-safe container. Freeze for up to 3 months; be sure to label with the date so you don’t lose track of this hidden gem in your freezer.
Reheating
Reheat single portions in the microwave with a splash of broth or water to keep things moist. For larger portions, cover with foil and warm in a 350°F oven until heated through. The cheese will melt all over again—just like fresh!
FAQs
Can I use brown rice instead of white?
Yes! Just swap in brown rice, increase the chicken broth to 2 ¼ cups, and extend the baking time to about 75 minutes. The texture will be slightly heartier, and you’ll get a nice earthy flavor.
Can I make Chicken, Rice and Broccoli ahead of time?
Definitely. Assemble the casserole up to the point of adding the cheese, then cover and refrigerate overnight. When you’re ready to eat, just bake as directed, adding a few extra minutes if it’s starting from cold.
Is it okay to use frozen broccoli?
Absolutely! Just toss it in frozen—no need to thaw in advance. It will steam beautifully while baking, keeping its bright color and subtle bite.
What can I use instead of cream of chicken soup?
Try cream of mushroom or celery for a different flavor profile. For a homemade twist, use a quick roux with milk and a splash of broth, seasoned to taste.
Can I add other vegetables to the casserole?
Go for it! Diced bell peppers, corn, mushrooms, or even baby spinach mix in easily. Just be sure to cut everything small so it cooks evenly with the Chicken, Rice and Broccoli.
Final Thoughts
There’s just something so satisfying about a bubbling dish of Chicken, Rice and Broccoli straight from the oven. It’s hearty, simple, and filled with goodness that brings everyone to the table. Whether you’re feeding your family or sharing with friends, I think you’ll love how easy—and delicious—this recipe is. Give it a try and let this cozy classic become a staple in your kitchen too!
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Chicken, Rice and Broccoli Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and easy weeknight dinner recipe for Chicken, Rice, and Broccoli Casserole. This delicious casserole combines tender chicken, fluffy rice, and vibrant broccoli in a creamy sauce, topped with melted cheddar cheese.
Ingredients
Broccoli:
- 2 cups broccoli florets (fresh or frozen)
Rice:
- 1 cup long-grain white rice (uncooked)
Chicken:
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-size pieces)
Sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 ¾ cups chicken broth
- 1 cup shredded cheddar cheese
Seasonings:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley or thyme (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Casserole: In a greased 9×13-inch baking dish, whisk together cream of chicken soup and chicken broth. Add rice, chicken, broccoli, seasonings. Cover with foil.
- Bake: Bake for 55–60 minutes until rice is tender and chicken is cooked.
- Add Cheese: Remove foil, sprinkle cheddar cheese over the top, and bake for 3–5 more minutes until melted.
- Rest and Serve: Let rest for 5 minutes before serving.
Notes
- You can use cream of mushroom or celery soup for variation.
- Add crushed buttered crackers or breadcrumbs for extra texture.
- If using brown rice, increase broth to 2 ¼ cups and bake for about 75 minutes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ¼ of casserole
- Calories: 406
- Sugar: 2.7 g
- Sodium: 720 mg
- Fat: 6.3 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3.2 g
- Protein: 35 g
- Cholesterol: 75 mg
