This cozy Broccoli Cheddar Chicken Casserole is everything you want in a weeknight dinner—creamy, cheesy, packed with tender chicken, rice, and broccoli, and finished with a buttery, golden breadcrumb topping. It comes together quickly with simple ingredients and bakes into a comforting dish the whole family will love.
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups broccoli florets, steamed
- 1 cup cooked rice (white or brown)
- 1 cup cheddar cheese, shredded (plus extra for topping, optional)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons butter, melted
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little oil.
- In a large mixing bowl, combine the shredded cooked chicken, steamed broccoli florets, cooked rice, shredded cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir the mixture until everything is evenly coated and well combined. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are evenly moistened.
- Sprinkle the buttery breadcrumbs evenly over the top of the casserole. Add a small handful of extra cheddar on top if you like a cheesier crust.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to help it set and make slicing easier.
Variation
- Swap the rice for cooked pasta (like rotini or penne) to turn this into a cheesy chicken pasta bake.
- Use cream of mushroom or cream of celery soup and add sliced mushrooms or peas for extra veggies and flavor.
- Lighten it up by using reduced-fat cheese, low-sodium soup, and brown rice, and add extra broccoli to bulk up the veggies.
Cooking Notes
- Avoid overcooking the broccoli before baking; steam just until crisp-tender so it doesn’t turn mushy in the oven.
- If the top is browning too quickly before the casserole is bubbly, loosely tent with foil for the last 5–10 minutes of baking.
- For food safety, ensure the casserole is heated through to at least 165°F (74°C) in the center before serving, especially if assembling ahead and baking from chilled.
Serving Suggestions
- Serve with a simple green salad or mixed leafy salad with a tangy vinaigrette to balance the richness of the casserole.
- Pair with garlic bread, dinner rolls, or a crusty baguette to soak up the creamy sauce.
- Add a side of roasted or steamed vegetables—such as carrots, green beans, or Brussels sprouts—for an extra veggie boost.
Tips
- Cook the rice slightly al dente so it doesn’t become overly soft once baked in the casserole.
- Make this casserole ahead by assembling it, covering tightly, and refrigerating for up to 24 hours; add 5–10 extra minutes to the bake time if baking from chilled.
- For a crispier topping, broil the casserole for 1–2 minutes at the end of baking, watching closely so the breadcrumbs don’t burn.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 23 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use uncooked rice in this casserole?
No, this recipe is written for cooked rice. Using uncooked rice would change the liquid ratio and baking time, so be sure to cook the rice first. - Can I make this casserole ahead of time?
Yes. Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, uncover and bake, adding 5–10 extra minutes if it’s cold from the fridge. - Can I freeze Broccoli Cheddar Chicken Casserole?
Yes. Assemble without baking, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the fridge, then bake until hot and bubbly, adding extra time as needed. - What can I use instead of cream of chicken soup?
You can substitute cream of mushroom or cream of celery soup, or make a quick homemade white sauce (béchamel) with butter, flour, chicken broth, and milk for a “no canned soup” option.
Conclusion
This Broccoli Cheddar Chicken Casserole brings together tender chicken, rice, and broccoli in a rich, creamy cheese sauce under a buttery, golden crumb topping. It’s simple to assemble, bakes in under half an hour, and makes a satisfying, family-friendly dinner that’s perfect for busy weeknights or cozy weekends.
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Broccoli Cheddar Chicken Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cozy Broccoli Cheddar Chicken Casserole is everything you want in a weeknight dinner—creamy, cheesy, packed with tender chicken, rice, and broccoli, and finished with a buttery, golden breadcrumb topping. It comes together quickly with simple ingredients and bakes into a comforting dish the whole family will love.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups broccoli florets, steamed
- 1 cup cooked rice (white or brown)
- 1 cup cheddar cheese, shredded (plus extra for topping, optional)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons butter, melted
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little oil.
- In a large mixing bowl, combine the shredded cooked chicken, steamed broccoli florets, cooked rice, shredded cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir the mixture until everything is evenly coated and well combined. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are evenly moistened.
- Sprinkle the buttery breadcrumbs evenly over the top of the casserole. Add a small handful of extra cheddar on top if you like a cheesier crust.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to help it set and make slicing easier.
Notes
- Use leftover rotisserie chicken or any cooked chicken you have on hand to make this recipe even faster.
- Fresh or frozen broccoli both work—just be sure to steam until crisp-tender and drain well so the casserole doesn’t get watery.
- If you like a saucier casserole, add an extra 1/4–1/3 cup of milk or a spoonful of sour cream.
- Letting the casserole rest before serving helps it firm up slightly and makes it easier to scoop neat portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350 kcal (approximate)
- Sugar: 3 g (approximate)
- Sodium: 650 mg (approximate)
- Fat: 18 g (approximate)
- Saturated Fat: 9 g (approximate)
- Unsaturated Fat: 8 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 24 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 23 g (approximate)
- Cholesterol: 80 mg (approximate)
Keywords: broccoli cheddar chicken casserole, chicken and rice casserole, easy weeknight dinner, creamy casserole, comfort food