This simple chicken broccoli rice casserole recipe is a comfort food ready in under 45 minutes and is the easiest weeknight meal. A classic recipe that the whole family will enjoy.
Make a pan of Rhodes rolls to serve with this chicken and rice casserole. For dessert, I would suggest a refrigerator eclair cake (just be sure to make the dessert the day before) or pop in a blackberry dump cake served with a scoop of black raspberry ice cream.
Ingredients:
Recipe Card?
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Substitutions
- Use rotisserie chicken as a substitute for the chicken breasts. There is no need to cook the rotisserie chicken further, just dice it up!
- Fresh broccoli florets can be substituted for frozen broccoli. Frozen broccoli is already blanched so if using fresh broccoli you are going to want to steam it for about 6 minutes before adding it to your casserole mix. Learn how to cook broccoli in this post.
- Use chicken stock in place of the water when cooking the rice for added flavor.
- Substitute in another vegetable such as peas, mixed frozen vegetables or cup up green beans for the broccoli. Use 2 cups.
- Using cream of mushroom soup instead of cream of chicken soup is a suitable substitution for the casserole recipe.
Instructions:
Prepare rice
Prepare the rice according to the package instructions.
Heat Pan
- In a heavy bottom pan heat 3 tablespoons of olive oil over medium-high heat.
- Add the diced chicken in an even layer.
Cook Chicken
Season and cook the chicken until it is no longer pink on the inside and has started to take on a bit of color.
Mix
In a large bowl combine the rice, cooked chicken, cream of chicken soup, broccoli, milk and eggs. Mix everything until thoroughly combined.
Add To A Pan
Spray a 9x13 baking dish with pan spray and press the casserole mixture into it.
Cook
Top if shredded cheddar cheese, if using, cover with aluminum foil and cook for 20-30 minutes.
Storage Tips
Store the leftovers in an air-tight container for up to 5 days in the refrigerator.
Reheating Instructions
On a microwave-safe plate, heat the leftovers in 30-second intervals until heated through.
Chef Tip
This casserole can be made ahead up until the point of baking it off. Bake for 40 minutes or until the casserole is heated through if baking a made-ahead casserole.
Can I use brown rice, minute rice, or wild rice in this recipe?
For the chicken casserole recipe, you can use brown rice, minute rice, or wild rice interchangeably based on your preference. Each type of rice will impart a unique texture and flavor to the casserole
How to store leftover chicken broccoli rice casserole
To store leftover chicken broccoli rice casserole, place the rice casserole in an airtight container and refrigerate promptly to maintain freshness and prevent spoilage.
Ingredients
- 2 (2) chicken breasts halved and diced
- 4 c (632 g) cooked rice 2 cups raw
- 2 10.5 oz (354 ⅜ g) cream of chicken soup
- 2 (2) Egg
- 12 oz (340 ⅕ g) frozen broccoli 2 cups
- 1 c (236 ⅗ ml) milk
- 2 Cups (226 g) cheddar cheese shredded
Instructions
- Prepare the rice according to the package instructions.4 c (632 g) cooked rice
- In a heavy bottom pan heat 3 tablespoons of olive oil over medium-high heat. Add the diced chicken in an even layer. Season and cook the chicken until it is no longer pink on the inside and has started to take on a bit of color.2 chicken breasts
- In a large bowl combine the rice, cooked chicken, cream of chicken soup, broccoli, milk and eggs. Mix everything until thoroughly combined.2 chicken breasts, 4 c (632 g) cooked rice, 2 10.5 oz (354 ⅜ g) cream of chicken soup, 2 Egg, 12 oz (340 ⅕ g) frozen broccoli, 1 c (236 ⅗ ml) milk
- Spray a 9x13 baking dish with pan spray and press the casserole mixture into it.
- Top if shredded cheddar cheese, if using, cover with aluminum foil and cook for 20-30 minutes.2 Cups (226 g) cheddar cheese
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Gerald Lynas says
Great dish. We had this for dinner this evening. This cooked very quickly. In sizing it, we scaled to 3 servings which would be very big servings. So as scaled for to normal plate portions it will actually make 6 servings. The oven temp was set to 350 degrees and cooked for 30 minutes. Thanks for the recipe.