Cheesy Broccoli Chicken Rice Casserole is the ultimate comfort food, a one-dish wonder that simplifies weeknight dinners while delivering incredible flavor. This recipe perfectly balances tender chicken, vibrant broccoli, and fluffy rice in a luscious, cheesy sauce, making it a go-to for busy families seeking a satisfying and easy meal solution.
Key Ingredients for Cheesy Broccoli Chicken Rice Casserole
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup (or substitute another can of cream of chicken soup for extra chicken flavor)
- 1 cup cooked white or brown rice (about 1/3 cup uncooked rice)
- 1 cup broccoli florets, fresh or frozen (if frozen, no need to thaw)
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup milk
- Salt and freshly ground black pepper to taste
- Optional Toppings: Crushed crackers, breadcrumbs, extra cheese
How to Make Cheesy Broccoli Chicken Rice Casserole
This Cheesy Broccoli Chicken Rice Casserole is a true weeknight warrior, designed for maximum flavor with minimal effort. In under an hour, you’ll have a bubbling, creamy casserole packed with hearty chicken, tender broccoli, and savory rice, all bound together in a rich, cheesy sauce. Its simplicity makes it a lifesaver when time is short, promising a satisfying and hug-in-a-bowl meal.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the Chicken and Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet (no need to wipe it clean), add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine the Creamy Base: Stir in the condensed cream of chicken soup and the condensed cream of mushroom soup into the skillet with the onions and garlic. Add the milk and stir until well combined and smooth. Season with salt and freshly ground black pepper to taste.
- Add the Core Ingredients: Return the cooked chicken to the skillet. Add the cooked white or brown rice and the broccoli florets (fresh or frozen). Stir everything together gently to coat evenly with the creamy sauce.
- Incorporate the Cheese: Stir in 1 cup of shredded cheddar cheese until it’s mostly melted and incorporated into the mixture.
- Assemble and Bake: Pour the entire mixture into the prepared 9×13 inch baking dish, spreading it evenly.
- Top and Bake: Sprinkle additional shredded cheddar cheese over the top of the casserole. If desired, you can also sprinkle crushed crackers or breadcrumbs over the cheese for added crunch.
- Bake Until Bubbly: Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly golden. If using frozen broccoli, you might need to bake a few minutes longer to ensure it’s tender.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.
Why You’ll Love This Cheesy Broccoli Chicken Rice Casserole
You’ll adore this Cheesy Broccoli Chicken Rice Casserole for its incredible creaminess and hearty, comforting flavors that are sure to become a family favorite. The delightful combination of tender chicken, crisp-tender broccoli, and fluffy rice, all enveloped in a rich, melt-in-your-mouth cheese sauce, creates a symphony of textures and tastes that’s utterly irresistible. Plus, making this dish at home is remarkably budget-friendly, using pantry staples and affordable ingredients to create a restaurant-worthy meal without the hefty price tag.
Unlike some simpler casseroles, the addition of both cream of chicken and cream of mushroom soups creates a more complex flavor profile, while the melty cheddar cheese on top adds that perfect touch of indulgence. It’s the ultimate stress-free meal that feels like a special treat, making it a perfect contender for your next family dinner or potluck contribution. Don’t wait – gather your ingredients and whip up this Cheesy Broccoli Chicken Rice Casserole for a delicious and satisfying experience!
Storing and Reheating Tips
Leftovers of Cheesy Broccoli Chicken Rice Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the casserole has cooled completely before sealing the container.
To reheat individual portions, spoon some casserole into a microwave-safe dish and heat for 1-2 minutes, or until heated through, stirring halfway. For larger portions or a crispier topping, reheat the entire casserole in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through. If the topping has become soft, you can briefly broil it for a minute or two at the end of reheating to crisp it up.
To freeze Cheesy Broccoli Chicken Rice Casserole for future meals, allow the baked casserole to cool completely. Cover it tightly with plastic wrap, then with aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed above.
Final Thoughts
This Cheesy Broccoli Chicken Rice Casserole is a testament to simple ingredients creating extraordinary comfort. It’s the kind of meal that brings everyone to the table with smiles, so don’t hesitate to give it a try tonight!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cheesy Broccoli Chicken Rice Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
- In the same skillet (no need to wipe it clean), add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium onion, 2 cloves garlic
- Stir in the condensed cream of chicken soup and the condensed cream of mushroom soup into the skillet with the onions and garlic. Add the milk and stir until well combined and smooth. Season with salt and freshly ground black pepper to taste.1 (10.5 ounce) can condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1/2 cup milk, salt
- Return the cooked chicken to the skillet. Add the cooked white or brown rice and the broccoli florets (fresh or frozen). Stir everything together gently to coat evenly with the creamy sauce.1 pound boneless, skinless chicken breasts or thighs, 1 cup cooked white or brown rice, 1 cup broccoli florets
- Stir in 1 cup of shredded cheddar cheese until it’s mostly melted and incorporated into the mixture.1 cup shredded cheddar cheese
- Pour the entire mixture into the prepared 9×13 inch baking dish, spreading it evenly.
- Sprinkle additional shredded cheddar cheese over the top of the casserole. If desired, you can also sprinkle crushed crackers or breadcrumbs over the cheese for added crunch.1 cup shredded cheddar cheese, Crushed crackers, breadcrumbs
- Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly golden. If using frozen broccoli, you might need to bake a few minutes longer to ensure it’s tender.
- Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.