Chicken Broccoli and Rice Casserole

This is the kind of easy dinner you make on a busy weeknight when you want something filling without juggling multiple pots. It's a complete meal in one casserole dish, simple enough for everyday cooking but cozy enough to feel like a family favorite.

If you love baked comfort meals like our Cheesy Chicken Casserole or Broccoli Casserole with Ritz Crackers, this carries that same oven-baked, crowd-pleasing vibe.

This easy casserole recipe keeps things straightforward and lets simple ingredients do the work.

See the recipe card below for the exact quantities of each ingredient.

• Cream of Chicken Soup: Creates the creamy base that ties the entire chicken casserole together.
• Whole Milk: Thins the soup into a smooth creamy sauce that cooks the rice properly.
• Fresh Broccoli: Adds texture, color and balance to the richness.
• Boneless Skinless Chicken Breast: Lean white meat that becomes tender as it bakes with the rice.
• Long Grain White Rice: Cooks directly in the casserole, absorbing flavor while becoming fluffy rice.
• Sea Salt: Enhances the overall flavor.
• Ground Pepper: Adds subtle warmth.
• Cheddar Cheese: Melts over the top for that classic cheesy finish.

To make this recipe easier, you will need a 9x13 casserole dish, aluminum foil and measuring cups and spoons.

• Use Rotisserie Chicken: Swap the raw chicken for pre-cooked chicken or leftover chicken to shorten cooking time.
• Brown Rice Option: Substitute brown rice, but note the cooking time will increase.
• Swap the Soup: Use cream of mushroom soup for a slightly different flavor profile.
• Add Extra Creaminess: Stir in a spoonful of sour cream, greek yogurt or even cream cheese for a richer sauce.

This cozy weeknight casserole comes together in one baking dish with minimal prep before the oven does the rest of the work.

Preheat oven to 375F and prepare a 9x13 casserole dish with non-stick spray.

To the dish add cream of chicken soup and whole milk and whisk well with a silicone whisk.

Add broccoli, uncooked chicken, uncooked rice, sea salt and ground pepper to the dish.

Stir until well combined, then cover with foil and bake for 55 minutes (stir about 20 minutes in to ensure the rice doesn't stick to the bottom); check to make sure most liquid has absorbed, rice is soft and chicken is fully cooked through.

Sprinkle on cheddar cheese and return the dish to the oven, uncovered, until cheese is fully melted (about 5 minutes).

Hint: Dice raw chicken into uniform bite-sized pieces so it cooks evenly.

• Check the Rice: Make sure most liquid has absorbed and the rice is soft before adding cheese. If needed, you can add more liquid to finish it off.
• Cover Tightly: Keep the foil snug during baking so the rice cooks properly.
• Let It Rest: Allow a few minutes before serving so everything settles.

For another one-dish comfort meal, our Southwest Chicken Casserole follows a similar method but with a twist of bold Mexican flavors.

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• Refrigerator: Store leftovers in an airtight container for 3-4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months.
• Reheating: Reheat covered in the oven or microwave, adding a splash of milk or chicken broth if needed to loosen the sauce.
• Meal Prep: This casserole holds up well for meal prep and reheats nicely throughout the week.

• Sides: Honey Glazed Carrots, Sautéed Green Beans, Cornbread and Garlic Parmesan Asparagus.

Yes, just thaw and drain well so excess moisture doesn't thin the creamy sauce.

Instant rice cooks differently and may become mushy, so long grain rice is recommended. I would suggest cooking the rice separately and adding afterwards; but you will have to adjust the amount of liquid for a similiar consistency.

The internal temperature of the chicken should reach 165F and the rice should be fully tender.

Non Alcoholic Paloma

Easter Meal Ideas

Broccoli Cauliflower Casserole

Garlic Parmesan Asparagus

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