Name: Easy Chicken Broccoli Rice Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 chicken breasts, cooked and shredded ((or roughly 2-3 cups of shredded rotisserie chicken.)); 2 cups cooked white rice; 12 ounces fresh broccoli florets; 1 10.5-ounce can condensed cream of chicken soup; ¼ cup cream cheese, softened; 1¾ cups shredded sharp cheddar cheese, divided; ¾ cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon pepper

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Get ready to discover your new favorite weeknight dinner! This Easy Chicken Broccoli Rice Casserole is perfect for busy families looking for a delicious, satisfying meal. From the hearty chicken and rice combo to the creamy, cheesy sauce, this is comfort food at its finest!

The best part about this chicken broccoli casserole is that it is customizable and make-ahead friendly, making it perfect for meal prep or last-minute dinners. Whether you're feeding picky eaters or looking to impress guests, this easy casserole recipe is going to have everyone coming back for seconds.

Chicken Broccoli Rice Casserole in a white casserole dish.

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This Chicken Broccoli Rice Casserole is just made for busy weeknights. It's quick, easy, and I love how I only need to put one dish on the table to cover all the food groups.

I also love that I can switch things up based on what's in my fridge. Sometimes I'll toss in some carrots with the broccoli, or use rotisserie chicken to save time. When I'm trying to sneak in more whole grains, I'll swap white rice for brown. The kids don't even notice!

This casserole is perfect for potlucks and meal trains. It travels well and everyone always asks for the recipe. Plus, it freezes beautifully, so I usually make a double batch - one for dinner and one for the freezer. It's perfect for those nights when cooking is the last thing I want to do.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Chicken Broccoli Rice Casserole set out on the counter.

Chicken: I usually use leftover roasted chicken or rotisserie chicken to save time. Just make sure it's well shredded.
Rice: Any cooked white rice works. You can even use cooked brown rice for a nutritional boost.
Broccoli: Fresh is best, but frozen works in a pinch.
Cream of chicken soup: Any kind will work, but low-sodium is better if you can find it.
Cream cheese: Let it soften on the counter for about 30 minutes before using. It'll mix in much easier.
Cheddar cheese: Sharp cheddar gives the best flavor, but mild works too if that's what you have.
Chicken broth: I like to use low-sodium so I can control the salt.
Garlic powder: Adds flavor without the hassle of fresh garlic.
Onion powder: Gives that onion taste without the chopping.
Dried parsley: For a touch of herby flavor and color.
Salt and pepper: Adjust to taste. Remember, there's salt in the soup and cheese already.

How To Make Chicken Broccoli Rice Casserole

Preheat your oven to 375°F and grease a 9x13 casserole dish.

Chicken, broccoli, and rice added to a casserole dish.

Boil the broccoli for about 3-4 minutes until it's crisp-tender. Drain and rinse with cold water to stop the cooking. Pat dry or use a salad spinner to remove excess water.

In the casserole dish, mix the cooked rice, shredded chicken, and broccoli until evenly distributed.

Cream of chicken soup and cream cheese in a bowl.

Cream cheese and cream of chicken soup mixed together in a bowl.

Chicken broth, garlic powder, onion powder, dried parsley, salt and pepper in a bowl.

In a separate bowl, blend the softened cream cheese and cream of chicken soup until smooth with an electric mixer. This prevents large cream cheese lumps in your sauce.

Add the chicken broth, garlic powder, onion powder, dried parsley, salt, pepper, and 1 cup of shredded cheddar to the soup mixture. Stir until well combined.

Blended sauce for the casserole in a bowl.

Sauce is poured over chicken, broccoli, and rice in the casserole dish.

Chicken Broccoli Rice Casserole topped with cheese in casserole dish before baking.

Pour this sauce over the chicken, rice, and broccoli in the casserole dish. Mix thoroughly to coat everything evenly.

Sprinkle the remaining 3/4 cup of cheddar over the top.

Bake for 15-20 minutes, until the casserole is hot and the cheese is melted and bubbly.

Let it cool for about 10 minutes before serving. Garnish with fresh parsley if you like.

Chicken Broccoli Rice Casserole served from a white casserole dish with a wooden spoon.

What if I don't have cream of chicken soup?

If you don't have cream of chicken soup, you can use cream of mushroom or cream of celery as alternatives. In a pinch, you can make a quick white sauce with butter, flour, and milk, seasoned with chicken bouillon.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work great in this recipe. They tend to be juicier and more flavorful. Just make sure they're fully cooked and shredded before adding to the casserole.

Substitutions and Variations

Add more vegetables. Toss in a cup of frozen mixed vegetables along with the broccoli. No need to thaw them first - they'll cook perfectly in the oven. This is an easy way to sneak in some extra nutrition and color.
Spice it up. If you like a bit of heat, add a small can of diced green chiles to the sauce mixture. You could also sprinkle some red pepper flakes on top before baking, or serve with hot sauce on the side.
Change the cheese. Try swapping half the cheddar for mozzarella to make it extra gooey, or use pepper jack for a spicy kick. You could even mix in a handful of grated parmesan with the sauce for extra flavor.

Make-Ahead, Storing and Freezing

Make Ahead: This casserole is perfect for meal prep. You can assemble it up to 2 days in advance and store it covered in the refrigerator. When you're ready to bake, just add an extra 5-10 minutes to the cooking time since it'll be cold from the fridge.

Store: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 2-3 minutes, or heat the whole casserole in a 350°F oven for about 20 minutes until warmed through.

Freeze: This casserole freezes beautifully. You can freeze it either before or after baking. To freeze, cool the casserole completely, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking (if unbaked) or reheating (if already baked). Add about 15-20 minutes to the baking time if cooking from thawed but unbaked.

Recipe Tips

Use a rotisserie chicken to save time on busy nights. Just shred it and you're good to go.
Don't skip boiling the broccoli before adding it to the casserole. This ensures it'll be perfectly tender when the dish is done.
Make sure to dry the broccoli well after boiling. Excess water can make your casserole soggy.
Soften the cream cheese before mixing it with the soup. This prevents lumps in your sauce.
For a crunchier topping, mix some breadcrumbs with the cheese before sprinkling it on top.
If you prefer a thinner sauce, add a little extra chicken broth.
Let the casserole rest for about 10 minutes after baking. This helps the sauce set up a bit, making it easier to serve.

A serving of Chicken Broccoli Rice Casserole on a white plate.

Check out my other delicious casserole recipes!

This Chicken Broccoli Rice Casserole is a winner all around. It's delicious, satisfying, and perfect for busy families. Plus, you can make it ahead, making dinnertime a breeze. Your whole family is sure to love this one!