Some nights just call for comfort, and this casserole has been one of my go-to dinners for years. It started as a way to use up leftover chicken and rice, and now it’s a full-on family favorite. I love how simple it is to throw together—especially when life’s a little chaotic and everyone’s hungry. It’s creamy, cheesy, and has that golden crunchy topping I can never resist. This dish has seen everything from weeknight dinners to potluck tables, and every time it gets rave reviews!
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What I love most is how simple it is. No fancy ingredients, no complicated steps—just a big bowl, a stir, and a bake. And when it comes out of the oven all hot and bubbly, it’s exactly the kind of meal that gets everyone around the table. Whether you’re cooking for your family, sharing with a neighbor, or prepping meals ahead, this casserole is a go-to recipe that never lets me down.
Table of contents
Why You’ll Love This Recipe
Honestly, this casserole checks all the boxes: it’s simple, versatile, budget-friendly, and cozy. The kids love it, guests ask for seconds, and it’s perfect for busy weeknights. What more could you ask for?
Give this Chicken Rice Casserole a try and let me know how much your family loved it in the comments below. Happy cooking, friends—talk soon!
Ingredients You’ll Need to Make Chicken Rice Casserole
Let’s chat about the ingredients for this chicken rice casserole, shall we? Nothing fancy here, just simple pantry staples:
- 2 cups cooked chicken: Use leftover chicken or grab a rotisserie chicken from the store to save time.
- 2 cups broccoli florets: Fresh or frozen works perfectly.
- 1 can cream of chicken soup: Adds creaminess without effort.
- 1 ½ cups rice: Long-grain white rice or wild rice works.
- 1 tsp Italian seasoning: A flavorful blend that makes this casserole deliciously aromatic.
- 1 tsp garlic powder & 1 tsp onion powder: A duo for savory goodness.
- ½ cup sour cream: This adds tanginess and creaminess—trust me, you don’t want to skip it!
- 1/2 cup milk – To help bring the ingredients together and create a creamy texture.
- Breadcrumbs or crushed corn flakes – This is optional but highly recommended for a crispy, golden top that’s hard to resist.
- 2 cups shredded cheddar cheese: Cheese is life! Use half in the casserole and half on top.
How to Make Chicken Rice Casserole
Time to get mixing—your casserole awaits!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) so it’s nice and hot by the time your casserole is ready to bake.
Step 2: Prepare the Broccoli
Start by steaming your broccoli florets for a few minutes. You don’t want to overcook them – just a quick steam to soften them slightly and brighten up their flavor.
Step 3: Mix Everything Together for Your Chicken Rice Casserole
In a large mixing bowl, combine your cooked chicken, steamed broccoli, cream of chicken soup, sour cream, milk, cooked rice, Italian seasoning, garlic powder, and onion powder. Stir it all together until everything is evenly coated. Add 1 cup of shredded cheddar cheese to the mixture and stir it in.
Step 4: Spread the Mixture
Transfer the chicken rice mixture to a greased 9×13-inch baking dish,(this is my favorite baking dish!) spreading it out evenly.
Step 5: Top and Bake the Casserole
Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the casserole. If you’re feeling extra crispy, sprinkle some breadcrumbs or crushed corn flakes on top for that perfect golden crust. Then, pop the chicken rice casserole in the oven and bake uncovered for 30 minutes, or until the casserole is hot and bubbly and the top is lightly golden.
Helpful Tips & Variations (Because We’re Friends!)
Time-Saving Tips
- Use rotisserie chicken: Shredded rotisserie chicken is such a time-saver and adds great flavor.
- Microwave your broccoli: Need a shortcut? Steam the broccoli in the microwave with a splash of water for 2–3 minutes.
- Make it ahead: Assemble everything in the pan, cover with foil, and refrigerate until ready to bake. Just add 5–10 minutes to the bake time if it’s cold from the fridge.
🧀 Cheese It Up
- Try different cheeses: Swap the cheddar for mozzarella, Monterey Jack, or even pepper jack for a little kick.
- Add cream cheese: A few tablespoons of softened cream cheese stirred into the mix makes it ultra-creamy and rich.
🥦 Veggie Swaps
- No broccoli? No problem. Try peas, cauliflower, spinach, or a frozen veggie mix.
- Add mushrooms: Sautéed mushrooms add earthy flavor and pair beautifully with the creamy base.
🍗 Protein Options
- Swap the chicken: Leftover turkey, cooked ground beef, or even canned tuna work great here.
- Make it meatless: Sub the chicken for canned white beans or chickpeas for a vegetarian-friendly version.
🍞 Topping Ideas
- Corn flakes or breadcrumbs: You already know I love crushed corn flakes on top—they crisp up so nicely! But seasoned bread crumbs or even crushed Ritz crackers are amazing, too.
- Drizzle of butter: For extra crunch, drizzle a bit of melted butter over the topping before baking.
Storing & Reheating Your Chicken Rice Casserole
This casserole stores beautifully in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until hot. If you’re meal-prepping, assemble and freeze it unbaked—just thaw overnight before baking as directed.
❄️ Freezer Friendly
- To freeze: Assemble the casserole (but don’t bake), wrap tightly in foil, and freeze. When ready to eat, thaw overnight and bake as directed. Perfect for meal prep or sharing with a friend!
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Easy Chicken Broccoli Casserole
FAQ
Can I use brown rice instead of white rice?
Yes! Just keep in mind that brown rice takes longer to cook and may need extra liquid. You can also par-cook the brown rice before mixing it into the casserole.
Can I make chicken rice casserole ahead of time?
Absolutely. Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, add about 10 extra minutes to the cook time if it’s coming straight from the fridge.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave, adding a splash of broth or milk to keep it creamy.
Chicken Rice Casserole
Ingredients
- 2 cups chicken cooked and shredded or chopped
- 2 cups broccoli florets lightly steamed
- 1 10.5 oz cream of chicken soup
- 1 ½ cups white rice cooked
- ½ cup sour cream
- ½ cup milk
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups cheddar cheese shredded and divided
- 1/2 cup crushed corn flakes bread crumbs optional topping
- Cooking spray or butter for greasing the pan
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, mix together cooked chicken, steamed broccoli, cream of chicken soup, cooked rice, sour cream, milk, Italian seasoning, garlic powder, and onion powder.
- Stir in 1 cup of shredded cheddar cheese until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- If using, top with bread crumbs or crushed corn flakes for a crunchy finish.
- Bake uncovered for 30 minutes, or until hot and bubbly.
- Remove from oven and let cool for 5 minutes before serving.
Notes
Helpful Tips for the Best Chicken Rice Casserole
- Use cooked or raw chicken—your choice. If you’re short on time, use leftover rotisserie or pre-cooked chicken. If baking from raw, just increase bake time slightly until the chicken reaches 165°F.
- Don’t overmix the rice. Stir just enough to combine everything evenly so the texture stays light and fluffy.
- Cover while baking. Keeping it covered for most of the bake time traps moisture, ensuring tender rice and juicy chicken.
- Add cheese at the end. For a golden, bubbly top, uncover the dish and sprinkle cheese during the last 10–15 minutes.
- Let it rest before serving. Allowing the casserole to sit for a few minutes after baking helps the sauce thicken slightly and makes serving easier.