Chicken broccoli casserole with cheddar and rice

Cozy nights call for food that smells like Sunday afternoons and makes the whole kitchen feel like a hug. I grew up watching my mom pull a bubbling casserole from the oven—steam dancing up, cheddar stretching in glorious strings—and I chase that memory with this chicken broccoli casserole. It layers tender rotisserie chicken, bright green broccoli, and creamy, cheesy rice into a one-dish wonder that comforts like a warm blanket. The crust gets slightly golden, the edges get crisp, and the inside stays creamy. I make this on busy weeknights and lazy weekends alike (different vibes, same delicious result). Stick with me—I’ll show you little swaps and quick fixes so it turns out perfect every time.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes

Why This Recipe is Awesome

This casserole balances creamy and crunchy: tender chicken, bright, slightly crisp broccoli, and gooey cheddar melt together over fluffy rice. It tastes like comfort food but looks like effort. It’s reliably forgiving—use leftover chicken or a store-bought rotisserie bird, and the casserole still sings. Who doesn’t love crispy edges and bubbling cheese? Plus, one pan means less cleanup, and that, my friend, is kitchen magic.

Ingredients

For the Main Dish:

• 3 cups cooked **chicken**, shredded or cubed (about 1 rotisserie chicken or 12 oz cooked chicken)
• 2 cups cooked white rice (about 1 cup uncooked)
• 3 cups broccoli florets (fresh or frozen, if frozen thaw and drain)
• 2 cups shredded sharp **cheddar cheese**, divided
• 1 can (10.5 oz) condensed **cream of chicken soup** (or cream of mushroom)
• 1/2 cup milk (whole or 2%)
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional sprinkle: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter

For the Sauce / Garnish (if applicable):

• Fresh parsley, chopped, for garnish (optional)

How I Make It

Step 1:

Preheat the oven to 350°F. I heat my oven early so the baking time stays true. In a large bowl, stir together the cream of chicken soup, milk, and sour cream until smooth. Add garlic powder, onion powder, salt, and pepper. You’ll smell the savory hit right away—comfort in a whisk.

Step 2:

Fold in the cooked rice, most of the cheddar (save 1/2 cup for topping), the chicken, and the broccoli. Toss gently so the mixture stays chunky and the rice doesn’t mash. Tip: if your broccoli still has ice crystals, pat it dry with a paper towel so the casserole doesn’t turn watery.

Step 3:

Pour the mixture into a greased 9×13-inch baking dish and smooth the top. Sprinkle the reserved cheddar and the panko-butter mixture evenly. Listen for that soft sprinkle sound—breadcrumb rain. The casserole should look snug but not soupy.

Step 4:

Bake uncovered at 350°F for 25–30 minutes, until the cheese melts, the top grows golden, and the filling bubbles at the edges. Your kitchen will smell like shredded cheddar and roasted broccoli—pure cozy. If the top browns too quickly, tent with foil for the last 5–10 minutes.

Step 5:

Let the casserole rest for 10 minutes before serving so it sets and slices cleanly. Garnish with chopped parsley for a bright green pop. Serve warm; the cheese stretches and the rice feels plush. If you want extra crisp, broil for 1–2 minutes watching closely until edges get crunchy and golden.

Pro Tips

• Use rotisserie chicken to save time and add flavor—shred it while it’s still warm for easier shredding.
• Grate your own cheddar. Pre-shredded cheese contains anti-clumping agents that can prevent smooth melting.
• If your broccoli releases water, drain and pat dry. Too much moisture makes the casserole runny; a hot oven helps evaporate some liquid.
• For a creamier texture, stir in an extra 1/4 cup sour cream or cream cheese before baking.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or canned chickpeas for a vegetarian option (tofu gives similar protein but softer texture).
• Use Greek yogurt instead of sour cream for tangy creaminess; it lightens the dish slightly.
• Substitute heavy cream with extra milk and 1 tablespoon flour if you want a thicker sauce without cream.
• For dairy-free: use dairy-free shredded cheese and a coconut yogurt or cashew cream in place of sour cream; use gluten-free panko for the topping.

Variations & Tips

• Spicy twist: stir in 1/2 teaspoon chili powder and 1 diced jalapeño, top with pepper jack instead of cheddar.
• Kid-friendly: omit hot spices and swap panko for crushed buttery crackers for a familiar crunch.
• Vegetarian boost: replace chicken with roasted sweet potatoes and white beans for heartiness.
• Whole grain: use brown rice (cooks longer beforehand) for nuttier flavor and chewier texture.
• Bacon lover’s: crumble 4 cooked slices of bacon over the top before serving for smoky crunch.
• Mexican-style: swap soup for enchilada sauce, add corn and black beans, and top with cilantro and lime.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole in the baking dish, cover tightly, and refrigerate up to 24 hours. Bake from cold at 350°F, adding 5–10 minutes to the bake time. For longer storage, freeze fully baked portions and reheat gently.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or one large 11×15 pan; expect an extra 10–15 minutes of bake time for a larger volume. Check for bubbling edges and a thermometer reading 165°F.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil to replace melted butter in the topping.

How do I know it’s done?

You’ll know it’s done when the cheese melts, the top turns golden, and the filling bubbles around the edges. A thermometer should read 165°F in the center for food safety.

What if I don’t have ingredient X?

No panic: swap cooked rice for quinoa or cauliflower rice (adjust moisture), use cream of mushroom instead of cream of chicken, or trade sour cream for plain yogurt in equal amounts.

How I Like to Serve It

I serve this casserole with a crisp green salad and a bright vinaigrette to cut the richness. A chilled glass of white wine or an ice-cold lemonade pairs nicely. It works for weeknight dinners, potlucks, and even potluck-worthy leftovers—slice and reheat for lunch the next day. In chilly weather, it feels like pure comfort; in spring, add lemon zest and herbs to brighten it up.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 325°F until warm, or microwave portions for 1–2 minutes.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!