This Cheesy Chicken, Rice & Broccoli Bake is the kind of comforting, one-dish meal I turn to when I need something filling, family-friendly, and foolproof. It’s creamy, cheesy, and packed with tender chicken, fluffy rice, and perfectly cooked broccoli—all baked together in a bubbling casserole that’s as satisfying as it is simple.
Why You’ll Love This Recipe
I love how everything comes together in one pan with minimal prep. It’s hearty enough for a full dinner, and the leftovers taste even better the next day. The cheesy, creamy sauce ties everything together so well, and I like that it’s a great way to use up leftover chicken or pantry staples. It’s perfect for weeknights, meal prep, or when I want something warm and comforting without much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken (shredded or chopped)
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Cooked rice (white or brown)
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Broccoli florets (lightly steamed or blanched)
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Cream of chicken soup (or homemade substitute)
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Sour cream
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Shredded cheddar cheese
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Garlic powder
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Onion powder
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Salt
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Black pepper
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Olive oil or butter (for greasing the dish)
Directions
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I preheat my oven to 375°F and lightly grease a 9×13-inch baking dish.
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In a large bowl, I combine the cooked rice, chicken, broccoli, cream of chicken soup, sour cream, half the shredded cheese, and seasonings.
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I mix everything together until it’s fully combined, then spread the mixture evenly into the prepared baking dish.
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I sprinkle the remaining cheddar cheese over the top.
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I bake the casserole uncovered for 25–30 minutes, until the cheese is melted and bubbly and the edges are golden.
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I let it cool for a few minutes before serving so it sets nicely.
Servings and timing
This bake serves about 6 people. I allow around 15 minutes for prep (especially if I already have cooked chicken and rice), and 30 minutes for baking—so dinner is ready in about 45 minutes.
Variations
I sometimes switch things up by using rotisserie chicken for extra flavor or swapping in turkey. I’ve added cooked mushrooms, peas, or even a sprinkle of red pepper flakes for a kick. For a different flavor, I use cream of mushroom or cream of celery soup. I’ve also topped it with crushed crackers or breadcrumbs for a little crunch.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or oven until warmed through. If reheating in the oven, I cover the dish with foil and heat at 350°F until bubbly. I’ve also frozen this dish after baking—just let it cool, wrap tightly, and freeze for up to 2 months.
FAQs
Can I use uncooked rice in this recipe?
For best results, I use cooked rice. If I want to use uncooked rice, I need to add more liquid (like chicken broth) and adjust the baking time significantly to ensure it cooks through.
What type of chicken works best?
I usually use leftover cooked chicken, rotisserie chicken, or even poached chicken breasts. As long as it’s cooked and shredded or chopped, it works great.
Can I make this casserole ahead of time?
Yes, I often assemble it a day in advance and refrigerate it until ready to bake. I just add an extra 5–10 minutes to the baking time if it’s going straight from the fridge to the oven.
How do I keep the casserole from drying out?
I make sure to use enough creamy ingredients—like sour cream and soup—and avoid overbaking. Covering it loosely with foil during baking can also help if it looks like it’s getting too brown.
Can I use frozen broccoli?
Absolutely. I thaw and drain it first so it doesn’t release too much water into the casserole as it bakes.
Conclusion
Cheesy Chicken, Rice & Broccoli Bake is one of those meals I keep coming back to because it’s comforting, versatile, and always a hit at the table. It’s packed with wholesome ingredients, full of creamy, cheesy flavor, and perfect for feeding a hungry crowd—or saving as leftovers for an easy lunch. Whether I make it fresh or prep it ahead, this casserole never lets me down.
PrintCheesy Chicken, Rice & Broccoli Bake
A comforting, cheesy one‑dish bake with tender chicken, fluffy rice, and broccoli all coated in a creamy sauce—perfect for a family‑friendly dinner or make‑ahead meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Comfort
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 3 cups cooked rice (white or brown)
- 3 cups broccoli florets, lightly steamed or blanched
- 1 (10.5 oz) can cream of chicken soup (or homemade substitute)
- 1 cup sour cream
- 1½ cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil or butter (for greasing the baking dish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13‑inch baking dish with olive oil or butter.
- In a large bowl, combine cooked rice, chicken, broccoli, cream of chicken soup, sour cream, half the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is fully coated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar cheese over the top.
- Bake uncovered for 25‑30 minutes, until cheese is melted and bubbly and edges are golden.
- Let set a few minutes before serving so it holds together nicely.
Notes
- Use rotisserie chicken for quick prep.
- Add cooked mushrooms, peas, or red pepper flakes for variation.
- Swap in cream of mushroom or cream of celery soup for different flavor.
- Top with crushed crackers or breadcrumbs for extra crunch.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 450
- Sugar: 4g
- Sodium: 660mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
