Chicken Broccoli Rice Casserole is a fresh take on a classic! No canned soups, just real ingredients, all made in one pot just as fast.
author’s note
Modern Chicken Broccoli Rice Casserole!
My mom used canned cream soups all the time, so they’re pure nostalgia for me. I love any cheesy, creamy casserole—especially with rice, chicken, and broccoli.
Tuna Casserole was a staple growing up, but chicken casserole? That was a big deal with nine of us to feed. Casseroles kept everyone happy!
Now, I’m giving the classic casserole a modern twist with a few updates:
- No Ritz Topping: Cracker toppings are great but messy. I’ll share how to add them if you want, but most of the time, I skip them!
- One-Pot Cooking: This entire casserole comes together in one pot in 30 mins or less!
- No Canned Soups: Ever wonder what’s really in those cans? Skipping them completely—no complicated cream sauce needed, just simple ingredients.
Ingredients
| Ingredient | Tips or Easy Swaps |
|---|---|
| Chicken | Boneless skinless chicken breasts cook quickly and stay tender. Rotisserie chicken also works great if you want to save time. |
| Long Grain Rice | Long grain or basmati rice cooks fluffy and separate. Avoid minute rice or short grain rice which can turn mushy. |
| Broccoli | Fresh broccoli works best. Chop it small so it cooks quickly with the rice. |
| Onion & Garlic | These add flavor to the base of the casserole and help replace the flavor normally found in canned soups. |
| Milk | Whole milk gives the creamiest sauce. |
| Chicken Broth | Adds savory flavor while the rice cooks and keeps the dish from feeling heavy. |
| Cheddar Cheese | Freshly shredded cheese melts much smoother than pre shredded cheese. |
What About A Ritz Cracker Topping?
I usually skip the topping, but for extra crunch on this Chicken Broccoli Rice Casserole, here’s how:
- Mix ¾ cup crushed Ritz or Panko with 2 tbsp unsalted butter.
- Heat the butter over medium-high, add the crumbs, and stir until lightly browned. Sprinkle evenly over the cheese layer.
chelsea’s recipe tip
Serve Chicken Broccoli Rice Casserole With:
Pair your chicken and rice casserole with some delicious sides to round out the meal:
- Everyday Salad: Toss some greens with your favorite dressing and whatever veggies you’ve got lingering in the fridge.
- Caesar Salad: This is a classic that always pairs well with a hearty casserole.
- Roasted Veggies: Yes, we’ve already got broccoli, but more is more when it comes to veggies, right?!
- Dinner Rolls: Perfect for scooping up any leftover sauce.
Variations
Customizing Chicken Broccoli Rice Casserole
- Extras: Mix in mushrooms, peas, carrots, or any favorites.
- Protein Swaps: Use turkey, ham, or tuna. Crumbled bacon adds a savory crunch.
- Sour Cream: Adds tang, but the sauce is already rich—you may not need it.
Storage
Leftover Chicken Broccoli Rice Casserole?
- Fridge: Keep in the fridge for up to 3 days. Add a little milk or broth when reheating.
- Freezing: Freeze for up to 3 months. Thaw overnight, then warm on the stove with a little milk or broth.
Storage
More One Pot Recipes You’ll Love:
Easy Chicken Rice Broccoli Casserole
Chicken Rice Broccoli Casserole is a modern twist on a classic dish! Say goodbye to canned soups; we’re using real ingredients, and thanks to one-pot cooking, it’s prepared in the same amount of time.
Equipment
- Large skillet or pot; 12-inch, nonstick, with a lid
Ingredients
- 2 tablespoons olive oil
- 3/4 up 1 pound boneless, skinless chicken breasts 2 small breasts, or use rotisserie chicken—see note 1
- Salt and pepper
- 2 tablespoons unsalted butter
- 1-1/2 cups finely diced yellow onion 1 large onion
- 1 tablespoon minced garlic 3 cloves
- 1-1/4 cups uncooked long-grain white rice see note 2
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 3 tablespoons all-purpose flour
- 2 cups milk whole milk is best
- 2 cups chicken broth
- 3 to 4 cups broccoli cut to small pieces, 1 large head, see note 3
- 2 cups freshly shredded sharp Cheddar cheese pack to measure
Instructions
- Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness (use the bottom of a frying pan). Season all sides with salt and pepper (use 1/4 tsp total of each).
- Heat oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken in a single layer. Cook for 2–3 minutes per side, or until fully cooked. Transfer to a cutting board and cover with foil. Let rest for 10 minutes, then dice.
- In same pan, add butter, onion, and garlic. Cook 5 minutes or until turning golden. Add uncooked rice and stir constantly for 1 minute. Add seasonings and flour, stirring constantly for 1 minute.
- While whisking constantly, gradually add in milk and broth. Whisk until smooth. Bring to a simmer (boiling at edges and foamy in the center), then cover with a lid and reduce heat slightly above the lowest setting. Cook for 10–12 minutes.
- Remove lid (don’t worry if it seems liquidy). Quickly add the broccoli in a single layer on top. Cover again and cook an additional 3–5 minutes, or until broccoli is tender and rice is cooked (it’s okay if dish is still slightly saucy).
- Remove pan from heat. Stir in diced chicken and 1/2 cup cheese until melted. Gently mix in another 1/2 cup cheese. Spread the mixture into an even layer, then sprinkle the remaining 1 cup cheese evenly on top. Cover with the lid to let the cheese melt from the residual heat, about 5 minutes.
- Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if needed.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If using rotisserie chicken, add in 2 cups of diced, seasoned chicken right at the end with the cheese.
Note 2: Long grain or basmati rice is preferred for this recipe; other types may not yield the same results. Do not rinse the rice before using.
Note 3: If using frozen broccoli, ensure it is fully thawed and excess liquid is drained off.
Storage:
- Fridge: Store in an airtight container for 3–4 days; reheat in the microwave or oven.
- Freezer: Cool, then freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat at 350°F until hot.
Nutrition
Serving: 1serving | Calories: 668kcal | Carbohydrates: 62.4g | Protein: 24.5g | Fat: 36g | Cholesterol: 87mg | Sodium: 923.6mg | Fiber: 3.5g | Sugar: 3.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Well well well… it’s annika with another long review.
This time, my kiddo didn’t ask me what was for dinner, she asked me how long until dinner because she was ‘STAAAAAARRRRRVVVVVIIIIINNNNGGGGG MOMMMMM.” And GUESS WHAT FOLKS, this dinner DELIVERED for being quick and delicious!!! Chelsea, your recipes are QUICKLY becoming favorites in my home – they don’t generally take a ton of time or effort (and thank goodness because after a long day of running here, there, and everywhere, I am TIRED) and are delicious (picky kid + grown-up approved!).
One thing I’ve learned is that you *must* prep all the stuff before cooking and i’m so glad I learned that before making this recipe because it would’ve been way too much stuff to do all at once. Would absolutely recommend everyone do the same.
I used jasmine rice because following directions is tricky for me apparently, and it still turned out great!
Another 1000000/10 recipe goin’ into the regular rotation. THANK YOU for taking out so much of the thinking for dinners. I cannot tell you how drained I had been feeling trying to figure out what to make every night (16 year old me would be SO disappointed that this is what being an adult is, truly) – the mental load of having to think so much was close to taking me out, for real. Beyond grateful you popped up in my IG feed! Everything’s been such a hit and I love being able to just go onto your website and easily find something that sounds and looks incredible for the next week’s plan!
Annika, I seriously look forward to your reviews!! Haha! I love that this one delivered for a VERY hungry kiddo! And yes, prepping everything before you start is such a game changer, especially for quick recipes like this one. But more than anything, hearing that my recipes are making dinner a little easier for you means SO much. I know how exhausting it can be to come up with dinner ideas night after night, so knowing I’ve helped take even a little of that off your plate makes my day! Thank you for taking the time to share all of this and for making so many of my recipes!
This was a huge hit! I’ve been looking for a recipe to add to my files that doesn’t include canned soup and even better that it was one pot and all on the stovetop! Kid approved and a weeknight staple to be sure!
I’m so happy to hear this! Thanks Anne!
For make ahead, do you follow the recipe but stop at the cheese part in step 6, then refrigerate and basically warm up in oven when you are ready?
Yes!
Tried your recipe tonight. It seemed pretty straightforward, but I was skeptical about the raw broccoli cooking enough. The dinner turned out great. Everyone loved it. Definitely goes in the To Repeat File! Thanks!!
It’s amazing how well the broccoli cooks! I am so thrilled you enjoyed this! Thanks so much for your comment Helen! 🙂
Is it 2cups of milk and 2cups of broth? Or 1cup milk and 1cup broth
2 cups of each (4 cups total!)
I was looking for an easy chicken and rice
dinner, and this just wasn’t it. My rice
Wouldn’t cook in the milk and broths
mixture.
Shoot, what happened? Did you change any part of the recipe? We’ve tested this many times to make sure it works as recipe is written, I’m so sorry that wasn’t the case for you.