Broccoli, Rice, Cheese, and Chicken Casserole

A creamy, comforting one-dish meal that brings together fluffy rice, tender broccoli, savory chicken, and melty cheddar in a rich soup-based sauce. Baked to golden perfection, this casserole is simple enough for weeknights yet satisfying enough to serve at family dinners, potlucks, or holiday gatherings.

Why You’ll Love This Recipe

This isn’t just a casserole—it’s comfort on repeat. With minimal prep and maximum flavor, it turns pantry staples into a hearty, homestyle dish the whole family will love. The blend of cream of chicken and mushroom soups creates a velvety base, while the broccoli adds freshness and color. It’s like a warm hug on a plate—ready in under an hour and even better the next day.

Perfect for:

• Busy weeknight dinners
• Meal prep
• Freezer-friendly meals
• Picky eaters (they won’t notice the veggies!)

Ingredients

Main Components

• 2 cups uncooked long-grain white rice (yields ~4 cups cooked)
• 2 cups water (for cooking rice)
• 1 (10 oz) can cream of chicken soup
• 1 (10 oz) can cream of mushroom soup
• 2 cups cooked chicken, shredded (rotisserie or leftover grilled works great!)
• 16 oz (about 4 cups) frozen broccoli florets (or fresh, chopped)
• 1 small white onion, finely diced (~¾ cup)
• ¼ cup (½ stick / 56g) unsalted butter
• 1 cup milk (whole or 2% recommended)
• 2 cups shredded sharp cheddar cheese, divided

Optional Add-Ins:

• ½ tsp garlic powder or paprika
• Dash of hot sauce or black pepper
• ½ cup sliced mushrooms or diced bell peppers

Step-by-Step Instructions

1. Cook the Rice

• In a medium saucepan, bring 2 cups water to a boil.
• Stir in rice, reduce heat to low, cover, and simmer 15–18 minutes, or until tender and water is absorbed.
• Fluff with a fork and set aside.

2. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

3. Combine Ingredients

In the prepared baking dish:

• Add cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, butter, milk, onion, broccoli, and 1 cup of shredded cheese.
• Stir gently but thoroughly until everything is evenly mixed.

4. Bake Until Bubbly & Golden

• Cover with aluminum foil and bake 20 minutes.
• Remove foil and continue baking 10–15 minutes more.
• In the last 5 minutes, sprinkle the remaining 1 cup cheese on top and return to oven to melt and lightly brown.

5. Rest & Serve

• Remove from oven and let stand 5 minutes before serving. This helps the sauce settle and makes scooping cleaner.
• Serve warm with:
  • A crisp green salad
  • Garlic bread or breadsticks
  • Applesauce or fruit salad

You Must Know

• Use full-fat dairy —low-fat milk or soup may result in a thinner sauce.
• Shred your own cheese —pre-shredded has anti-caking agents that don’t melt as smoothly.
• Don’t skip resting —serving too soon causes the casserole to fall apart.
• Rotisserie chicken saves time —just shred and add.
• Grease the pan well —prevents sticking and makes cleanup easier.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 325°F for 15–20 minutes (best for texture). Microwave works but may dry it out.
• Freeze for up to 3 months —portion into containers and thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Pair with a cold glass of milk or iced tea.
• Top with crushed crackers or breadcrumbs before baking for crunch.

Cultural Context

Born from American mid-century kitchens, this casserole reflects a tradition of combining convenience foods with home-style warmth. Inspired by “tuna noodle” and “green bean” casseroles of the 1950s, it honors the art of stretching ingredients into something nourishing and satisfying. Found at church suppers, school events, and Sunday tables, it’s real food made for real life.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Make ahead: Assemble 1–2 days in advance. Cover and refrigerate; add 5–10 mins to bake time.
• For extra richness: Stir in 2 tbsp sour cream or Greek yogurt.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use brown rice?
A: Yes! Cook according to package directions (may take longer). Increase liquid slightly if needed.

Q: Why did my casserole come out dry?
A: Likely due to overbaking or using low-moisture ingredients. Stick to full-fat soups and cover during initial bake.

Q: Is this gluten-free?
A: Only if using GF cream soups and verifying all ingredients.

Q: Can I make it without chicken?
A: Absolutely! Try lentils, chickpeas, or extra veggies for a vegetarian version.

Q: Can I add pasta instead of rice?
A: Yes—use cooked egg noodles or orzo. Reduce liquid slightly.

Allergy Information

Contains: dairy (butter, milk, cheese), wheat (in canned soups), eggs (in some soups and pastas).
Gluten-free option: Use certified GF soups and verify labels.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned soups and pre-shredded cheese.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 380
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 4g
• Protein: 20g
• Sodium: 680mg

This casserole doesn’t shout. It sits quietly in the oven, bubbling and golden, saying everything a good meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a smile, and someone who says, “I made this for you.”