There’s something deeply comforting about a casserole bubbling away in the oven, filling the kitchen with warmth and anticipation. This Cheesy Broccoli Chicken and Rice Casserole has been my go-to on chilly evenings when I crave something hearty, wholesome, and just a little indulgent. It’s the kind of dish that feels like a hug—layers of tender chicken, fluffy rice, crisp-tender broccoli, and a creamy, cheesy sauce that ties it all together. Whether you’re feeding a crowd or simply meal prepping for the week, this recipe is a lifesaver.

Ingredients You’ll Need

Gather these simple ingredients, and let’s make magic happen:

• 2 cups cooked chicken – Shredded or diced rotisserie chicken works beautifully here, but leftover roasted chicken is just as good.
• 1 ½ cups uncooked white rice – Long-grain or jasmine rice adds a lovely texture, but brown rice works too (just adjust cooking time).
• 3 cups fresh broccoli florets – Frozen works in a pinch, but fresh broccoli gives the best crunch.
• 1 small onion, diced – A humble onion adds so much depth of flavor.
• 2 cloves garlic, minced – Because everything tastes better with garlic.
• 2 cups shredded cheddar cheese – Sharp cheddar brings that irresistible meltiness, but feel free to mix in Monterey Jack or Gruyère.
• 1 (10.5 oz) can cream of chicken soup – The secret to that creamy, velvety sauce.
• 1 cup milk – Whole milk makes it extra rich, but any milk you have on hand will do.
• ½ cup sour cream – A dollop adds tang and creaminess.
• 1 tsp dried thyme – A whisper of herbs for warmth.
• Salt and pepper to taste – Don’t skimp—season as you go!

Let’s Get Cooking

Preheat your oven to 375°F (190°C) and grab your favorite casserole dish—a 9×13-inch works perfectly. Here’s how we’ll layer all that goodness:

1. Sauté the aromatics: In a large skillet over medium heat, sauté the diced onion until soft and translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant. This simple step builds so much flavor!
2. Mix the sauce: In a large bowl, whisk together the cream of chicken soup, milk, sour cream, thyme, and a pinch of salt and pepper. Taste and adjust the seasoning—this is your sauce, so make it sing!
3. Layer the casserole: Spread the uncooked rice evenly in the bottom of your casserole dish. Top with the cooked chicken, sautéed onions and garlic, and broccoli florets. Pour the sauce over everything, then gently stir to combine. Cover tightly with foil—this helps the rice cook perfectly.
4. Bake and cheese: Pop it in the oven for 45 minutes. Then, remove the foil, sprinkle the shredded cheese on top, and bake uncovered for another 10–15 minutes until the cheese is golden and bubbly.

Tip: If your broccoli is very thick, blanch it for 2 minutes in boiling water first to ensure it cooks through. And don’t peek under the foil too early—let the rice steam undisturbed!

Pro Tips, Variations, and Substitutions

This cheesy broccoli chicken and rice casserole is wonderfully versatile, so don’t be afraid to make it your own! Here are some ideas to customize it:

• Protein Swap: Not a fan of chicken? Try shredded turkey, ground beef, or even canned tuna for a budget-friendly twist.
• Veggie Boost: Add extra veggies like diced bell peppers, mushrooms, or spinach for more color and nutrients.
• Cheese Choices: Swap cheddar for mozzarella, pepper jack, or a blend of your favorites.
• Rice Alternatives: Use brown rice, quinoa, or even cauliflower rice for a lower-carb option.
• Creamy Shortcut: If you don’t have cream of chicken soup, mix 1 cup of sour cream with a splash of chicken broth for a similar creamy texture.

What to Serve With It

This casserole is hearty enough to stand alone, but it pairs beautifully with a few simple sides:

• A crisp green salad with a tangy vinaigrette
• Garlic bread or buttery dinner rolls
• Roasted carrots or a medley of seasonal vegetables
• A light fruit salad for a refreshing contrast

Storage and Reheating Tips

Leftovers? No problem! This casserole keeps well and tastes just as delicious the next day.

• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Wrap tightly or place in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm individual portions in the microwave for 1–2 minutes, or cover the whole dish with foil and bake at 350°F for 15–20 minutes until heated through.

Frequently Asked Questions

Can I make this casserole ahead of time?
Absolutely! Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

Can I use frozen broccoli?
Yes! Just thaw and drain it well to avoid excess moisture in the casserole.

How can I make this dish gluten-free?
Use gluten-free cream of chicken soup or the sour cream substitute mentioned above, and ensure all other ingredients (like broth) are certified gluten-free.

Why is my casserole dry?
If the rice absorbs too much liquid, try adding an extra ¼ cup of broth before baking, or cover the dish with foil for the first half of baking to lock in moisture.

Final Thoughts

There’s something so comforting about a warm, cheesy casserole straight from the oven—especially one as simple and satisfying as this. Whether you’re feeding a crowd, meal prepping for the week, or just craving a cozy dinner, this cheesy broccoli chicken and rice casserole is sure to become a family favorite. The best part? It’s as forgiving as it is delicious, so don’t hesitate to tweak it to your taste. Happy cooking, and enjoy every cheesy, comforting bite!