Chicken broccoli rice casserole is the dinner that gets a clean plate from everyone at the table, even the kid who claims to hate broccoli. Tender chicken, rice and broccoli bake together in a homemade cheese sauce, no canned soup needed.
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Why You’ll Love This Chicken Broccoli Rice Casserole
It uses up leftover rotisserie chicken and rice, so it comes together fast on a weeknight without much fresh chopping.
The homemade cheese sauce tastes far better than the canned-soup version most casseroles use, and it isn’t any harder to make.
If your family already loves a creamy chicken bake, don’t miss my Creamy Cottage Cheese Chicken for another weeknight favorite in the same spirit.
Ingredients for Chicken Broccoli Rice Casserole
- Cooked chicken — rotisserie chicken is the fastest option here, but any leftover cooked chicken breast works.
- Cooked white rice — day-old rice holds its texture better than fresh, since it won’t turn mushy in the oven.
- Fresh broccoli — blanched briefly before baking so it’s crisp-tender instead of soggy or undercooked.
- Butter and flour — the base of a quick roux, which is what makes this casserole creamy without a can of condensed soup.
- Sharp cheddar — melts into the sauce and forms the golden top layer. Shred it yourself for the smoothest melt.
How to Make Chicken Broccoli Rice Casserole
- Preheat and prep. Preheat the oven to 350°F and grease a 9×13-inch dish. Blanch 3 cups broccoli florets 2 minutes, then drain.
- Make the sauce. Melt 3 tbsp butter, whisk in 3 tbsp flour, then slowly whisk in 1.5 cups chicken broth and 1 cup milk. Simmer 4 to 5 minutes until thickened.
- Add the cheese. Off heat, stir in 1 cup cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/4 tsp pepper.
- Combine. Mix 2 cups rice, 3 cups chicken and the broccoli in the baking dish. Pour the sauce over and stir to coat.
- Top and bake. Sprinkle the remaining 1 cup cheddar on top. Bake uncovered 30 to 35 minutes until bubbling and golden.
- Rest and serve. Let it rest 5 minutes before serving.
Tips for Success
Don’t skip blanching the broccoli. Raw broccoli added straight to the casserole often stays crunchy and undercooked after 35 minutes at 350°F, while pre-blanched florets come out perfectly tender.
Use day-old rice. Fresh, warm rice releases extra moisture in the oven and can turn the casserole watery. Rice made a day ahead holds its shape much better.
Shred your own cheese. Pre-shredded bags are coated in anti-caking starch that keeps the sauce from going fully smooth. A block of cheddar melts noticeably better.
Chicken Broccoli Rice Casserole Variations
- Broccoli cheddar swap: add an extra cup of broccoli and use a sharp white cheddar for a more vegetable-forward version.
- Brown rice: swap in cooked brown rice for more fiber; the texture holds up just as well.
- Lighter version: for a lower-effort, sheet-pan take on the same flavors, try my Sheet Pan Chicken and Veggies.
- Extra crunch: top with crushed buttery crackers or panko for the last 10 minutes of baking.
What to Serve With Chicken Broccoli Rice Casserole
This casserole is rich, so a bright, acidic side balances it out well. A simple green salad with vinaigrette is all it needs.
My Greek Orzo Pasta Salad makes a nice contrast on the table if you want something a little more substantial alongside it.
Frequently Asked Questions
Can I make chicken broccoli rice casserole ahead of time?
Yes. Assemble the whole casserole up to the point of baking, cover and refrigerate for up to 24 hours. Add about 10 extra minutes to the bake time if it goes in cold from the fridge.
How do I store leftover casserole?
Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of milk stirred in to loosen the sauce back up.
Can I use frozen broccoli instead of fresh?
Yes, thaw it first and pat it dry so it doesn’t add extra water to the casserole. Skip the blanching step since frozen broccoli is already partially cooked.
Can I freeze chicken broccoli rice casserole?
Yes, either before or after baking. Wrap tightly and freeze for up to 3 months, then thaw overnight in the fridge before baking or reheating.
Final Thoughts
Chicken broccoli rice casserole is the kind of dinner that turns leftovers into something everyone actually looks forward to. It’s forgiving, freezer-friendly, and always disappears fast.
Keep this one in the regular rotation for busy weeknights. Once you make the homemade sauce, you won’t want to go back to the canned version.
Chicken Broccoli Rice Casserole
Ingredients
- 2 cups cooked white rice
- 3 cups cooked chicken breast shredded or diced
- 3 cups broccoli florets fresh, cut small
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt to taste
- 1/4 tsp black pepper
Instructions
- Preheat and prep. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Steam or blanch 3 cups broccoli florets for 2 minutes, just until bright green, then drain.
- Make the sauce. Melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook 1 minute. Slowly whisk in 1.5 cups chicken broth and 1 cup milk, then simmer 4 to 5 minutes, whisking often, until thickened.
- Add the cheese. Off the heat, stir in 1 cup of the shredded cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/4 tsp pepper until melted and smooth.
- Combine. In the baking dish, mix 2 cups cooked rice, 3 cups cooked chicken and the blanched broccoli. Pour the cheese sauce over the top and stir to coat everything evenly.
- Top and bake. Sprinkle the remaining 1 cup cheddar over the top. Bake uncovered for 30 to 35 minutes, until bubbling at the edges and golden on top.
- Rest and serve. Let the chicken broccoli rice casserole rest 5 minutes before serving so the sauce sets slightly.