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This Chicken Broccoli Rice Casserole is the sort of thing I make when I want a one-dish, cozy dinner that feeds a crowd and cleans the fridge at the same time. Crisped, seasoned chicken bites fold into tender, slightly creamy rice and bright broccoli, then finish under melted cheddar and a crunchy fried onion topping. It’s weeknight-simple but company-worthy comfort without fuss. If you like hearty, family-friendly casseroles, you might also enjoy my cheesy garlic chicken wraps for nights when you want something handheld.
Why you’ll love this Chicken Broccoli Rice Casserole
This casserole is easy, forgiving, and budget-friendly: you brown the chicken for flavor, par-cook the rice in broth, steam the broccoli right on top, then combine everything with cream of chicken, sour cream, and cheese before baking. It’s ideal for weeknight dinners, potlucks, or prepping ahead for a busy week. The texture contrast—creamy middle, melty cheese, and crisp onions is what keeps people coming back.
I make a double batch for leftovers; it reheats beautifully and tastes even better the second day.
How this recipe comes together
You’ll brown seasoned chicken, then use the same pot to simmer rice in chicken broth so it picks up that fond flavor. Broccoli steams on top of the rice, and a 10-minute resting step lets the rice finish cooking gently. Fold the chicken, cream soup, milk, sour cream, and half the cheddar into the rice mixture, transfer to a 9×13 pan, top with remaining cheese and fried onions, then bake until bubbly. The hands-on time is mostly browning and assembling; baking is short.
What you’ll need
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 1/4 cups white long-grain rice
- 2 cups fresh broccoli florets
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup fried onions (store-bought or homemade)
Ingredient notes and swaps:
- Chicken thighs stay juicier than breasts; swap for boneless skinless breasts if you prefer, but reduce initial browning time slightly.
- Long-grain white rice is forgiving here; do not use instant rice or risotto rice.
- Low-sodium chicken broth is recommended so you can control salt.
- For a lighter version, use Greek yogurt instead of sour cream and 2% milk instead of whole milk.
Step-by-step instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
1. Cut the chicken thighs into uniform bite-sized pieces (about 1 inch). Season evenly with garlic powder, onion powder, paprika, salt, and pepper.
2. Heat a large, heavy-bottomed pot over medium heat and add the butter. When it’s melted and foamy, add the seasoned chicken.
3. Brown the chicken for about 4–6 minutes, stirring occasionally, until the outsides are golden (it doesn’t need to be cooked through). Remove chicken to a plate. Look for golden edges and slightly opaque centers.
4. In the same pot, pour in the chicken broth, add the olive oil, then stir in the uncooked rice. Scrape any browned bits from the bottom to flavor the rice. Bring to a gentle boil over medium-high heat.
5. Once boiling, reduce the heat to low, cover, and simmer the rice for 5–6 minutes. The rice should have absorbed some liquid but still be slightly underdone.
6. Evenly spread the broccoli florets on top of the rice without stirring. Cover and continue cooking for another 8–10 minutes, until the rice has absorbed the liquid and the broccoli is bright green and fork-tender.
7. Turn off the heat and let the pot sit, covered, for 10 minutes to steam. This finishes the rice gently and prevents mush.
8. After resting, remove the lid and gently fluff the rice and broccoli with a fork. Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, and half of the cheddar. Stir until everything is evenly combined; taste and adjust salt and pepper. The mixture should be creamy but not soupy.
9. Transfer the mixture into the prepared 9×13-inch dish, spreading it into an even layer. Sprinkle the remaining cheddar over the top, then evenly distribute the fried onions.
10. Cover the dish tightly with foil and bake in the preheated oven for 15–20 minutes, until the cheese is melted and the casserole is bubbling around the edges. For a browned top, remove foil in the last 3–5 minutes and broil briefly; watch closely.
11. Remove from the oven and let rest uncovered for 10 minutes so the casserole sets. Serve warm.
Best ways to enjoy it
Spoon portions onto warm plates and garnish with a sprinkle of chopped parsley or extra crispy fried onions for texture. This casserole pairs well with a simple green salad or steamed green beans to balance the richness; for a fun dinner party combo, serve alongside a light flatbread or my playful chicken crust pizza topped with Caesar salad if you want two chicken-forward dishes with contrasting textures.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Cool completely, then freeze in a shallow airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single portions in the microwave covered with a damp paper towel until the internal temperature reaches 165°F (74°C). For best texture, reheat in a 350°F oven, covered with foil for 15–20 minutes, then remove foil and bake 5–7 minutes to crisp the topping.
- Food safety: Do not leave the casserole out at room temperature for more than 2 hours; when reheating, ensure the center reaches 165°F.
Pro chef tips
- Brown for flavor, not doneness: Searing the chicken adds depth; finish cooking it in the combined bake so it stays tender.
- Par-cook the rice: The brief simmer and 10-minute steam prevent mushy rice after baking.
- Even broccoli: Cut florets to uniform sizes so they steam at the same rate. Overcooked broccoli will become mushy and green-gray.
- Cheese timing: Save half the cheddar for mixing and half for topping so the interior is melty and the top has a fresh layer of cheese.
- Make-ahead: Assemble through Step 9, cover, refrigerate up to 24 hours, then top and bake when ready. If refrigerated, add about 5 extra minutes to the baking time.
If you’d rather use a leaner cut, you can swap thighs for chicken cutlets, slice them thinly, and reduce browning time so they don’t dry out.
Recipe variations
- Low-carb: Substitute cauliflower rice for the rice (adjust cooking times; cauliflower will release water, sauté it briefly before combining).
- Vegetarian: Replace chicken with cubed, pan-fried tofu and use vegetable broth and a condensed cream-of-mushroom or cream-of-chicken-style vegetarian soup.
- Spicy: Stir 1/2 teaspoon cayenne and 1/2 cup diced roasted red peppers into the filling, or top with pickled jalapeños.
- Cheesy mix: Swap half the cheddar for Gruyère or Monterey Jack for a nuttier, creamier flavor.
- Gluten-free: Ensure the fried onions and condensed soup are certified gluten-free.
FAQ
Q: Can I use brown rice instead of white?
A: Brown rice requires a longer cooking time and more liquid. It’s better to cook brown rice separately until tender and then combine it with the other ingredients before baking.
Q: Can I assemble this ahead of time?
A: Yes, assemble through Step 9, cover, and refrigerate up to 24 hours. Bring to room temperature for 20 minutes before baking, and add 5–10 minutes to the bake time if chilled.
Q: How do I prevent soggy topping?
A: Add fried onions right before baking and remove foil in the last few minutes so the onions and cheese crisp without burning. If using store-bought fried onions, watch closely under the broiler.
Q: Is this safe to freeze after baking?
A: Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until heated through (165°F internal).
Enjoy this dependable, family-pleasing casserole. Simple techniques and a few smart steps yield a comforting, flavorful dinner every time.
Chicken Broccoli Rice Casserole
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken thighs Can substitute with boneless skinless breasts.
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons butter
- 2.5 cups chicken broth Low-sodium recommended.
- 1 tablespoon olive oil
- 1.25 cups white long-grain rice Do not use instant or risotto rice.
- 2 cups fresh broccoli florets
- 1 10.5-ounce can condensed cream of chicken soup
- 0.5 cup whole milk Can substitute with 2% milk.
- 0.5 cup sour cream Greek yogurt can be used for a lighter version.
- 2 cups shredded cheddar cheese, divided
- 0.5 cup fried onions Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
- Cut chicken thighs into uniform bite-sized pieces. Season with garlic powder, onion powder, paprika, salt, and pepper.
- Heat a large, heavy-bottomed pot over medium heat and add butter. When melted, add seasoned chicken.
- Brown the chicken for about 4-6 minutes, until golden on the outside. Remove and set aside.
- In the same pot, add chicken broth and olive oil, and stir in uncooked rice. Bring to a gentle boil.
- Once boiling, reduce heat to low, cover, and simmer for 5-6 minutes until the rice absorbs some liquid.
- Spread broccoli florets on top of rice without stirring, cover, and cook for another 8-10 minutes until broccoli is tender.
- Turn off heat and let sit covered for 10 minutes to finish cooking.
- Fluff rice and broccoli with a fork, then add cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar. Mix until combined.
- Transfer mixture to prepared dish, top with remaining cheddar and fried onions.
- Cover with foil and bake for 15-20 minutes until cheese is melted and casserole is bubbling. Remove foil for 3-5 minutes for browning.
- Let rest uncovered for 10 minutes before serving.
