Chicken Broccoli Rice Casserole is a comfort food classic that will disappear almost as fast as you can make it!

Tender pieces of chicken, broccoli, and rice in a quick and creamy sauce. One pot and oodles of cheese (no ‘cream of’ soups required) make this a weeknight favorite!

A simple recipe, quick and easy to make from scratch, and the flavor? It’s homemade goodness all the way!

a serving of Chicken Broccoli Rice Casserole

Easy Cheesy Casserole

This is a shortcut version of our favorite Broccoli Rice Casserole, great for a weeknight meal.

  • Chicken Broccoli Rice Casserole makes for an easy all-in-one dinner, with protein, vegetables, and starch.
  • Best of all it’s made in just one pot, this means less mess.
  • This casserole quickly goes from counter to table in no time. No need to cook the rice separately.
  • You can use leftover or rotisserie chicken and/or swap out the veggies or cheeses for what’s in your fridge.

Ingredients for Chicken Broccoli Rice Casserole

Ingredients & Variations

CHICKEN This recipe starts with cooked chicken (see notes in the recipe if you don’t have cooked chicken).

Use leftover baked chicken breasts or thighs,  or even rotisserie chicken. I usually batch cook shredded chicken which works well in this recipe too. Leftover turkey can be used in place of chicken.

BROCCOLI Fresh or frozen broccoli will work in this recipe, and it’s a good recipe to substitute other vegetables. Try a California mix, or even just a simple mixed (peas/carrots/corn) frozen veggie mixture.

RICE Instant rice or Minute Rice make this dish quick. If you don’t have instant rice you can cook some long grain white rice to use in this recipe instead. Leftover cooked rice (of any variety) can be used.

CHEESE This 3 cheese casserole has cream cheese, cheddar cheese, & parmesan, plus butter & sour cream for a light and cheesy sauce.

How to Make Chicken Broccoli Rice Casserole

This casserole comes together as easily as 1, 2, 3!

  1. Make the sauce with sautéed onion & garlic (per recipe below).
  2. Add broth, rice, & broccoli, cover, and let rest 5 minutes.
  3. Stir in chicken and cheese and bake if desired.
  4. Sprinkle with topping mixture and bake according to instructions.

4 images showing the steps to prepare Chicken Broccoli Rice Casserole filling

A Couple of Recipe Tips

  • If cooking your own chicken, pan fry in pieces or even cook breasts in the air fryer and shred.
  • Feel free to use cooked white rice or even brown rice. Cook it according to package instructions (sub broth for water for extra flavor) before adding it in step 3 of the recipe.
  • For a super tasty topping, add some yummy crispy fried onions to the topping.

Chicken Broccoli Rice Casserole topped with cheese in a pot

More Comforting Casseroles

Did your family love this Chicken Broccoli Rice Casserole? Be sure to leave a rating and a comment below! 

a serving of Chicken Broccoli Rice Casserole
4.97 from 63 votes↑ Click stars to rate now!
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Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole is an all-in-one meal! It's quick, easy, & made from scratch.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings



  • 1 onion diced
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 2 ounces cream cheese softened
  • ½ teaspoon each dried oregano and basil
  • 1 ¾ cups chicken broth
  • 1 ¼ cups instant rice
  • 4 cups broccoli chopped into small pieces
  • 2 cups cooked chicken
  • 1 cup cheddar cheese shredded
  • cup sour cream
  • 2 tablespoons parmesan cheese grated
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste


  • 1 cup cheddar cheese shredded
  • 2 tablespoons bread crumbs optional


  • Preheat oven to 375°F.
  • In a dutch oven or large ovensafe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
  • Stir in cream cheese and herbs. Cook until creamy. Add chicken broth, rice and broccoli.
  • Bring to a boil, turn off heat and cover. Let sit undisturbed for 5 minutes.
  • Once the rice has rested and is tender, stir in chicken, sour cream, and cheeses.
  • Top casserole with cheese and breadcrumbs (if using).
  • Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.


To Use Raw Chicken: If you don't have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite sized pieces. Season with salt & pepper and pan fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes.
If you do not have a dutch oven or oven safe pan, the casserole can be transferred to a 3qt or 9x13 pan. Bake as directed.
4.97 from 63 votes

Nutrition Information

Serving: 1.74cups | Calories: 423 | Carbohydrates: 25g | Protein: 29g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 844mg | Potassium: 479mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1045IU | Vitamin C: 61mg | Calcium: 371mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Entree
Cuisine American
Chicken Broccoli Rice Casserole ingredients in a pot and plated with writing
Chicken Broccoli Rice Casserole being served with writing
Chicken Broccoli Rice Casserole serving in a bowl with writing
A serving of Chicken Broccoli Rice Casserole with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. I have never made this casserole ahead but you should be able to prep up to Step 6 and then bake later. I would love to hear how it turns out for you!

  1. This is a favorite in our house. I use short grain brown rice that I pre-cooked so I reduced the liquid a bit. I also added mushrooms and blanched the broccoli. That is what I like about your recipes, we can add a bit extra to make them our own.

  2. Loved this!! I precooked jasmine rice because that’s what I had but followed everything else exactly. I might precook broccoli a bit next time but that’s just personal preference. Will definitely make again!5 stars

  3. My super fussy family loved this. There were no leftovers and I’ve been asked to make it multiple times.5 stars

  4. Excellent and easy casserole. It doesn’t end up all mushy like so many other chicken casseroles. This will definitely be a regular at our house!5 stars

  5. I love the way you tell what all the possible variations to your recipes are. I also really appreciate the pictures of the assembly of the ingredients. But after all the great info I put this together with broccoli, fresh mushrooms & mixed vegetables. I also took your idea of French fried crispy onions!!! What a hit this dish was, thank you for this & all of your delicious ideas!!!5 stars

    1. I am so happy to hear you loved this recipe and that you found the provided information helpful!

    1. I haven’t tried it so I can’t say for sure Suzanne. If you try it I would love to hear how it turns out!

      1. I enjoyed it with Cauliflower rice. I didn’t make it with regular rice so I don’t have anything to compare it to

      2. Thank you for sharing Suzanne! I am glad you enjoyed this recipe.

    1. If using pre-cooked rice, you will want to reduce the broth to about ¾ cup (depending on the type of rice). Start with ½ cup and simmer the broccoli until tender-crisp. Stir in 2 ½ cups of cooked rice and cook until the rice is heated through adding more broth as needed.

    1. Thank you so much for your kind words JonT, you made my day! So glad you’ve enjoyed the recipes!

  6. Would love to try this casserole but don’t have cream cheese or sour cream and don’t want to have to purchase these ingredients as we just 2 seniors. What can be substituted.
    Also, if using cooked rice would you alter the liquids.

    1. Hi Ellen, we have only tried this recipe as listed so I am not sure how it would turn out without the cream cheese or sour cream. You could try replacing it with plain Greek yogurt or cottage cheese but maybe another reader has attempted it and can provide some insight! As for the rice you should be fine to sub in cooked rice without altering the recipe.

  7. Good, basic recipe for leftover chicken / turkey. Pass this down to new cooks.. made this Sunday and got 5* reviews..5 stars

  8. I do not use instant rice, how do I change this casserole so I can cook it for my family?
    (Chicken Rice casserole)

    1. You can substitute long grain white rice that has been cooked or any variety of leftover cooked rice can be used. I hope this helps Diann!

  9. The Dijon chicken breasts were wonderful! Very easy to make and tastes delicious. My husband said this is a keeper!5 stars

  10. Delicious!! I made it with rotisserie chicken and brown rice. The cheese sauce combo has great flavor! I also used panko bread crumbs along with the cheddar cheese for the topping. Baking it for 20 minutes was the perfect time.5 stars

    1. So I always read a recipe prior to making… this one is missing something? Does it go into the over or not? With instant rice it doesn’t really need it. I think the oven is specifically for the Topping portion and not to cook the casserole… Can anyone who has made this clarify? I would love to make it soon…

      1. Sorry for the confusion. The casserole is baked with or without topping to melt the cheese and heat through. Enjoy!

      2. Does this hold up well if put in the freezer before the 20 minute bake and baked at a later time? Trying to find a good freezer recipe for this type of casserole. You’re recipes are always my favorite!

      3. I haven’t tried it so I can’t say for sure Angela, but it should work just fine. If you try it I would love to hear how it turns out!