Save A creamy, comforting casserole featuring tender chicken, fresh broccoli, and fluffy rice, all baked together in a simple homemade sauce. Perfect for weeknights and budget-friendly family meals.
I first made this casserole when our weeknights were packed, and it quickly became a household favorite. The recipe is flexible, letting me use leftover chicken and whatever veggies I had handy.
Ingredients
- Cooked chicken breast: 2 cups diced or shredded (about 300 g)
- Broccoli florets: 2 cups fresh or frozen (about 200 g)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Long-grain white rice: 1 cup, uncooked
- Low-sodium chicken broth: 2 cups (or vegetable broth)
- Cream of chicken soup: 1 can (10.5 oz/300 g) or homemade equivalent
- Milk: 1 cup
- Shredded cheddar cheese: 1 cup (plus extra for topping)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Dried thyme: 1/2 teaspoon (optional)
- Breadcrumbs: 1/2 cup (optional)
- Melted butter: 2 tablespoons (optional, for topping)
Instructions
- Prep baking dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Sauté aromatics:
- In a large skillet over medium heat, sauté the onion in a splash of oil until soft, about 3–4 minutes. Add garlic and cook 1 minute more.
- Mix ingredients:
- In a large bowl, combine the cooked chicken, broccoli florets, sautéed onion and garlic, uncooked rice, chicken broth, condensed soup, milk, cheddar cheese, salt, pepper, and thyme. Mix until well combined.
- Transfer to dish:
- Pour the mixture into the prepared baking dish and spread evenly.
- Prepare topping:
- If using, mix breadcrumbs with melted butter and sprinkle over the casserole. Top with extra cheddar cheese if desired.
- Bake casserole:
- Cover tightly with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes, or until the rice is tender, the casserole is bubbling, and the top is golden.
- Rest and serve:
- Let rest for 5 minutes before serving.
Save This recipe brings back memories of Sunday gatherings, everyone scooping seconds before the last bit disappeared. Even picky eaters loved it!
Required Tools
9x13-inch (23x33 cm) baking dish, large bowl, skillet, measuring cups and spoons, aluminum foil
Allergen Information
Contains milk, wheat, and poultry. Use gluten-free products for allergies and always double-check ingredient labels.
Nutritional Information
Each serving provides 470 calories, 19 g total fat, 43 g carbohydrates, and 29 g protein.
Save Enjoy this casserole hot out of the oven with your favorite side salad. It turns leftovers into a hearty second meal the next day.
Kitchen Guide
- → Can I use frozen broccoli in this dish?
Yes, frozen broccoli works well and can be used directly without thawing, making preparation quick and convenient.
- → How can I make this dish gluten-free?
Use gluten-free condensed soup and replace breadcrumbs with gluten-free alternatives or omit them entirely to keep the dish gluten-free.
- → What type of rice yields the best texture?
Long-grain white rice provides a fluffy texture, but brown rice can be used with increased liquid and longer baking time for a heartier version.
- → Is there a way to speed up preparation time?
Using cooked rotisserie chicken saves time and still offers tender, flavorful protein in the dish.
- → Can I add other vegetables to this casserole?
Yes, adding sliced mushrooms, frozen peas, or other favorite vegetables can enhance flavor and nutrition.