Ever have one of those nights where you’re staring into the fridge, hoping a miracle meal will appear? You want something that’s comforting, feeds the whole crew, and doesn’t require a culinary degree to pull off. Well, friend, that’s exactly why this Cheesy Chicken and Broccoli Casserole is a total weeknight hero. It’s the kind of simple, kid friendly meal that brings everyone to the table without any fuss. We’re talking tender chicken, fluffy rice, and crisp broccoli all smothered in a creamy, dreamy cheddar sauce. It’s so, so comforting. And the best part? You likely have most of the ingredients waiting for you right now. It’s a healthy rice bake that feels like a big hug in a dish.
Serving Suggestions for Cheesy Chicken Casserole
This casserole is a complete meal all on its own, but I love rounding it out with a few simple sides. A light, tangy salad is my go-to because it cuts through the richness of all that glorious cheese. Think mixed greens with a simple vinaigrette or even some sliced cucumbers and tomatoes with a little red wine vinegar. For something a bit heartier, some crusty garlic bread or flaky biscuits are perfect for scooping up every last bit of cheesy goodness from your plate. And if you’re feeding a crowd that always wants more, a side of roasted sweet potatoes or carrots would be a delicious and colorful addition.
Variations & Substitutions for Your Casserole
The beauty of a casserole is how flexible it can be. Don’t be afraid to make it your own! For a different veggie twist, try swapping the broccoli for cauliflower florets or even some sautéed mushrooms. If you’re out of chicken, cooked and shredded turkey is a fantastic stand-in. To lighten things up a bit, you can use reduced-fat cream cheese and cheddar—it’ll still be wonderfully creamy. And for my gluten-free friends, a tablespoon of cornstarch whisked with a little cold milk makes a great thickener instead of the all-purpose flour. Honestly, this recipe is a wonderful base for all your broccoli and cheddar casserole dreams.
Tips for Perfectly Cooking with Rice
Getting the rice just right is key to a perfect casserole, not too mushy and not too dry. First, always give your rice a good rinse in a fine-mesh strainer until the water runs clear. This removes excess starch and keeps the grains from clumping together. If you’re using leftover rice that’s been in the fridge, fluff it with a fork before adding it to the mix—it can get a little compacted in its container. And when you’re checking for doneness, the liquid should be fully absorbed and the rice should be tender. If it looks like it’s drying out before the rice is cooked, just add a couple more tablespoons of broth and pop the lid back on for a few more minutes.
Storage & Reheating Your Casserole
This is one of those fantastic chicken recipes to freeze for a future busy night. To store leftovers, let the casserole cool completely before covering the baking dish tightly with foil or transferring portions to airtight containers. It’ll keep in the fridge for 3-4 days. For freezing, I recommend using a freezer-safe dish or aluminum pan. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating. The best way to reheat it is in the oven at 350°F until it’s bubbly and hot all the way through, about 20-30 minutes. You can microwave single servings, but the oven does a much better job bringing back that freshly-baked texture.
Frequently Asked Questions
- Can I use frozen broccoli? Absolutely! There’s no need to thaw it first. Just chop any very large florets and stir it right into the mix. It will cook perfectly in the oven.
- What kind of rice works best for this broccoli and cheese and rice casserole? I find that long-grain white rice, like jasmine or basmati, works beautifully. It holds its shape well and doesn’t get gummy. Avoid using instant rice as it can become too soft.
- Can I assemble this ahead of time? You sure can. Assemble the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it’ll be going in cold.
- Is this brócoli chicken casserole kid-friendly? In my experience, it’s a huge hit with the little ones! The creamy cheese sauce and familiar flavors are usually a win. If your kids are wary of green veggies, you can chop the broccoli into very small pieces—it’ll blend right into the cheesy sauce.
At the end of a long day, there’s nothing better than a dependable, crowd-pleasing dinner that comes together without a fuss. This Cheesy Chicken and Broccoli Casserole is exactly that—a simple, satisfying dish that turns basic ingredients into something truly special.
Print
Cheesy Chicken and Broccoli Casserole Your Family Will Love
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Cheesy Chicken and Broccoli Casserole is the ultimate comfort food — creamy, cheesy, and packed with protein and veggies. It’s a family-friendly, one-dish meal perfect for busy weeknights or make-ahead meal prep.
Ingredients
▢ 2 cups cooked chicken, shredded or chopped
▢ 3 cups broccoli florets (steamed or blanched)
▢ 2 cups cooked rice (white or brown)
▢ 1 can (10.5 oz) cream of chicken soup (or homemade)
▢ 1/2 cup sour cream or plain Greek yogurt
▢ 1 cup shredded cheddar cheese
▢ 1/2 teaspoon garlic powder
▢ Salt and black pepper, to taste
▢ 1/2 cup additional cheese for topping (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the cooked chicken, broccoli, rice, soup, sour cream, 1 cup cheese, garlic powder, salt, and pepper.
3. Stir everything together until well mixed.
4. Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
5. Top with remaining shredded cheese.
6. Bake uncovered for 25–30 minutes, or until bubbly and cheese is melted and golden.
7. Let cool slightly before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
