Chicken Broccoli Rice Cheese Casserole Easy Cream of Chicken Recipes

Easy, budget-savvy chicken‑broccoli‑rice casserole with melty cheese, powered by condensed cream of chicken soup for fast comfort.

Here’s the truth: dinner wins when it’s fast, creamy, and loaded with real comfort. This casserole stacks protein, veggies, and carbs in one pan, then throws a blanket of cheese on top—because you deserve that kind of Tuesday. It uses pantry staples, takes minimal prep, and gets the whole table fed without drama. If you can stir a bowl and turn on an oven, you can nail this—no culinary school flex required. And when that cheesy crust bubbles? Game over. You just earned seconds.

Why You’ll Love This Recipe

• Fast, family-friendly, one pan: Everything bakes in a 9×13, feeds 6–8, and hits the table in under an hour.
• Ultra-creamy without fuss: Condensed cream of chicken soup + sour cream deliver velvety sauce with zero roux drama.
• Balanced and comforting: Protein-rich chicken, fiber-packed broccoli, and satisfying rice under a cheesy crown.
• Budget-smart and flexible: Use leftover chicken, rotisserie, or canned—plus fresh or frozen broccoli. Your call.
• Make-ahead friendly: Assemble, chill, and bake later. It freezes like a champ, too.
• Time cheat sheet: Prep: 15–20 minutes | Bake: 30–35 minutes | Total: about 50 minutes.

What Goes Into This Recipe – Ingredients

• 3 cups cooked rice (white or brown; day-old rice works great)
• 3 cups broccoli florets (fresh lightly steamed or frozen thawed and patted dry)
• 2 cups cooked chicken, shredded or diced (rotisserie is perfect)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream (or plain Greek yogurt for a tangier, lighter vibe)
• 1/2 cup milk or low-sodium chicken broth (to loosen the sauce)
• 2 cups shredded sharp cheddar cheese, divided (8 oz; freshly grated melts best)
• 1/2 small onion, finely diced (optional but tasty)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp Dijon mustard (optional, for subtle depth)
• 1/2 tsp onion powder
• 1/2 tsp paprika (smoked or sweet)
• 3/4 to 1 tsp kosher salt (adjust to taste; soups vary)
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1/2 cup panko or crushed buttery crackers (for topping)
• 1 tbsp butter (to toss with the crumbs)
• 1 tbsp lemon juice (optional, brightens everything)
• 2 tbsp chopped parsley or chives (optional garnish)

Cooking Instructions

1. Preheat and prep: Heat oven to 350°F. Grease a 9×13-inch baking dish. If broccoli is fresh, steam 2–3 minutes until crisp-tender. If frozen, thaw and blot dry.
2. Make the sauce: In a large bowl, whisk together condensed soup, sour cream, milk or broth, Dijon, onion powder, paprika, salt, pepper, garlic, and lemon juice. Stir in 1 cup of the cheddar.
3. Combine the base: Add cooked rice, chicken, broccoli, and diced onion to the bowl. Fold gently until everything is evenly coated. Taste and adjust seasoning (FYI: you want it slightly salty; rice and broccoli mellow it out).
4. Assemble: Spread the mixture into the prepared baking dish. Top with the remaining 1 cup cheddar.
5. Crunchy topping: Toss panko or crushed crackers with 1 tbsp melted butter. Sprinkle over the cheese layer for a golden finish.
6. Bake: Cover loosely with foil and bake 20 minutes. Uncover and bake another 10–15 minutes, until bubbling around the edges and the top is lightly browned.
7. Optional broil: For extra color, broil 1–2 minutes. Watch closely—cheese goes from perfect to scorched faster than your last phone battery.
8. Rest and serve: Let the casserole stand 8–10 minutes to set. Garnish with parsley or chives. Scoop big, proud squares.

Storage Tips

• Fridge: Cool completely, then store airtight for 3–4 days. Reheat covered at 325°F for 20–25 minutes, or microwave individual portions 1–3 minutes.
• Freezer (baked): Portion into freezer-safe containers, label, and freeze up to 3 months. Thaw overnight, reheat covered at 325°F until hot.
• Freezer (unbaked): Assemble without the crumb topping, wrap tightly, and freeze up to 3 months. Bake from thawed at 350°F for 35–45 minutes; add topping for the last 15 minutes.
• Prevent sogginess: Use day-old rice and blot thawed broccoli dry. Water is the enemy of crisp topping and creamy texture.
• Meal-prep note: This reheats like a champ for lunches; a splash of broth when reheating keeps it silky.

Nutritional Perks

Protein-forward: Chicken brings high-quality protein to keep you full and energized. Sharp cheddar adds more (and flavor) without needing cups on cups.

Veggie boost: Broccoli supplies fiber, vitamin C, vitamin K, and a lineup of antioxidants. It’s the green that makes the comfort food feel balanced.

Smart carbs: Rice delivers steady energy; choose brown rice for extra fiber and minerals. Want lighter? See Alternatives for cauliflower rice moves.

Calcium and comfort: Cheese and dairy components add calcium. IMO, you can taste the difference when you go for sharp cheddar—it’s bolder, so you can use less.

Estimated per serving (1/8 of pan): ~480–560 calories, 28–36g protein, 45–55g carbs, 18–24g fat. Your numbers will vary with swaps and portion size.

Avoid These Mistakes

• Using wet broccoli: Excess moisture waters down the sauce. Steam lightly or thaw and blot very dry.
• Overcooking the rice: Start with cooked rice that’s al dente or day-old. Mushy rice becomes, well, mushier.
• Underseasoning: Taste the sauce before baking. The rice and broccoli will mute flavor in the oven.
• Skimping on cheese quality: Pre-shredded has anti-caking agents. Freshly grated cheddar melts smoother and tastes sharper.
• Drowning it in liquid: Stick to 1/2 cup milk/broth unless using very dry rice. You can always add a splash when reheating.
• Skipping the rest time: Five to ten minutes after baking lets the casserole set. Cut too soon and it slumps.
• Adding raw chicken without adjustments: Don’t do it unless you increase bake time and use uncooked rice/liquid (see FAQ). Food safety > shortcuts.
• Giant broccoli chunks: Keep florets bite-sized so every forkful gets the perfect chicken-broccoli-rice ratio. It matters.

Alternatives

• Protein swaps: Turkey, diced ham, or cooked ground chicken work well. For tuna, use cream of mushroom and Swiss or mozzarella.
• Cheese options: Monterey Jack for extra melt, Colby for mild, Gruyère for nutty, or a 50/50 cheddar–mozz blend for stretch.
• Soup substitutes: Use condensed cream of mushroom or celery; or make a quick stovetop sauce with 3 tbsp butter, 3 tbsp flour, 1 1/2 cups milk/broth, salt, pepper, and 1 tsp bouillon—simmer until thick and proceed.
• Rice choices: White, brown, jasmine, or basmati all work. Use cooked rice in the base recipe; see FAQ for uncooked rice method.
• Gluten-free: Use GF condensed soup, skip panko or use GF crumbs, and verify spices. The rest is easily GF-friendly.
• Dairy-light: Swap Greek yogurt for sour cream and use half the cheese; add 1 tbsp nutritional yeast to boost savory notes.
• Lower carb: Use 4–5 cups riced cauliflower instead of rice. Sauté it 3–4 minutes to drive off moisture before mixing.
• Veggie boost: Fold in peas, diced carrots, or sautéed mushrooms. Keep total add-ins to roughly 1 cup so it still sets nicely.

FAQ

Can I use uncooked rice instead of cooked?

Yes, but adjust the liquid and time. Use 1 1/2 cups uncooked long-grain white rice plus 3 cups low-sodium chicken broth, increase sauce by 1/4 cup milk, and bake covered at 350°F for 45–55 minutes, then uncover and bake 10 minutes more. Check that rice is tender before removing. Brown rice needs 60–70+ minutes covered.

Can I use frozen broccoli straight from the bag?

Thaw first and pat dry. Direct-from-freezer florets release water and can make the casserole soupy. Quick microwave thaw or a colander rinse with warm water works—just blot well before mixing.

How do I make this without canned soup?

Make a 10-minute white sauce: Melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 minute, then whisk in 1 1/2 cups warm milk and 1/2 cup chicken broth. Simmer until thick, season with 1 tsp bouillon (optional), 1/2 tsp onion powder, 1/2 tsp garlic powder, salt, and pepper. Use in place of the condensed soup and milk.

Can I assemble this ahead of time?

Absolutely. Assemble up to the crumb topping, cover, and refrigerate up to 24 hours. Add the topping just before baking. If chilled, add 5–10 minutes to bake time so the center gets hot and bubbly.

What pan size works best?

A 9×13-inch baking dish gives ideal thickness and even heating. If using a smaller, deeper dish, extend the bake time and check the center for heat and bubbles before pulling.

Can I bake it from frozen?

Yes, though thawing overnight is better for texture. From frozen, cover with foil and bake at 325°F for 60–75 minutes, then uncover and bake 10–15 minutes more to brown the top. Add a splash of broth if it seems dry.

How do I add extra flavor without extra work?

Stir 1 tsp Dijon, 1/2 tsp smoked paprika, and a squeeze of lemon into the sauce. Use sharp cheddar and a sprinkle of garlic powder over the top. Finish with fresh herbs. Small moves, big payoffs.

Can I put raw chicken in the casserole?

For safety and texture, stick to cooked chicken in this quick version. If you must use raw, cut it small, increase bake time 15–20 minutes, and use an uncooked-rice method with extra liquid so everything cooks through together. Verify chicken hits 165°F.

What if I only have minute rice?

Use it cooked and reduce the milk/broth to 1/4 cup so the sauce doesn’t thin out. Minute rice softens fast; don’t overbake once it’s bubbling.

How can I keep the topping crispy for leftovers?

Reheat uncovered in the oven or toaster oven at 350°F for 10–15 minutes. If microwaving, add a quick 2–3 minute oven finish. A tiny sprinkle of fresh crumbs on top before reheating works wonders, FYI.

The Bottom Line

This is weeknight magic: a creamy, cheesy bake that packs chicken, broccoli, and rice into one pan with pantry-friendly moves. It’s flexible, forgiving, and wildly satisfying without blowing your budget or your schedule. Keep the rice dry, the sauce seasoned, and the topping buttery, and you’ll crush it every time. When comfort is the assignment, this casserole gets you an A—no curve needed.