There’s something about a hot, bubbly casserole that just feels like a warm hug at the end of a long day. If your family is anything like mine, you’re always on the lookout for a meal that checks all the boxes: comforting, easy to make, and packed with flavor. Enter this Broccoli, Rice, Cheese, and Chicken Casserole. It’s one of those tried-and-true recipes that has saved dinnertime more times than I can count—and I have a feeling it’s about to become one of your favorites, too.

This dish is a cozy classic. We’re talking tender bites of chicken, fluffy rice, vibrant green broccoli, and melty cheddar cheese all folded into a creamy, savory base. The flavors blend together in the oven to create something that tastes like it simmered all day, even though it only takes about 30 minutes to bake. And let’s not overlook the versatility here—it’s great for using up leftover chicken or rice, and you can make it ahead for meal prep or freeze it for a busy night down the road.

I’ve been making some version of this casserole since my early cooking days, but this one really hits the sweet spot. It’s hearty without being too heavy, and it manages to sneak some veggies into dinner without any complaints from picky eaters. Whether you’re feeding a crowd or just want plenty of leftovers, this casserole delivers on all fronts.

Let’s walk through how to put it together. Trust me, once you’ve made it, you’ll keep coming back to it again and again.

START BY PREPPING YOUR INGREDIENTS

Before you get started, it’s helpful to have everything ready to go. This is one of those recipes where the assembly goes quickly once the prep work is done.

Here’s what you’ll need for the base of the casserole:

• 2 cups cooked chicken – You can use any cooked chicken you have on hand, but I love using rotisserie chicken for ease and flavor.

• 2 cups cooked rice – White rice is classic, but brown or wild rice work beautifully, too.

• 2 cups broccoli florets – Fresh or frozen both work. Just steam them until they’re bright green and tender.

• 1 (10.5 oz) can of cream of chicken soup – You can use homemade if you prefer, but the canned version works perfectly here.

• ½ cup sour cream

• ½ cup milk

• 2 cups shredded cheddar cheese – Divide this, because part goes into the mix and part gets sprinkled on top.

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

Optional, but delicious:

• ¼ cup breadcrumbs + 1 tbsp melted butter – This goes on top for a golden, crunchy finish.

STEP 1: PREHEAT YOUR OVEN

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray so nothing sticks and cleanup is a breeze.

STEP 2: MIX THE CREAMY BASE

In a large mixing bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. The goal here is to create a smooth, creamy sauce that will hold all the other ingredients together. Give it a quick taste and adjust the seasoning if needed—you want this to be flavorful since it forms the foundation of the dish.

STEP 3: FOLD IN THE CHICKEN, RICE, BROCCOLI, AND CHEESE

Once your sauce is smooth, it’s time to add in the good stuff. Fold in the cooked chicken, rice, broccoli, and 1½ cups of shredded cheddar cheese. Stir everything together until all the ingredients are evenly coated in the creamy sauce.

You’ll notice how the bright green broccoli stands out against the fluffy rice and chicken—already looking like something delicious is about to happen. At this point, it’s hard not to sneak a little bite. Go ahead, I won’t judge!

STEP 4: ASSEMBLE THE CASSEROLE

Pour the mixture into your prepared baking dish and spread it out evenly. Then, sprinkle the remaining ½ cup of cheddar cheese across the top. If you’re anything like me, you might be tempted to add just a little more cheese here—and honestly, who’s stopping you?

At this point, your casserole is ready for the oven—or, if you’re prepping ahead, you can cover it and refrigerate it until you’re ready to bake.

STEP 5: ADD THE OPTIONAL BREADCRUMB TOPPING

Now, this part is totally optional—but highly recommended if you love a little bit of texture on top of your casseroles. To make a simple breadcrumb topping, just mix together:

• ¼ cup breadcrumbs

• 1 tablespoon melted butter

Stir them together in a small bowl until the breadcrumbs are evenly coated. Then sprinkle the mixture evenly over the top of the casserole, right over the layer of shredded cheese.

This gives the final dish that golden, crispy finish that adds a bit of contrast to all the creamy layers underneath. You can also use crushed Ritz crackers or panko for extra crunch—whatever you have on hand will work just fine.

STEP 6: BAKE UNTIL BUBBLY

Once your casserole is topped and ready to go, place it on the center rack of your preheated oven (350°F / 175°C) and bake for 25–30 minutes. You’re looking for that perfect moment when the edges are bubbling, the cheese is melty, and the top is lightly golden.

If you used the breadcrumb topping and want it extra crisp, go ahead and leave it in for an additional 5 minutes or so. You can even pop it under the broiler for a minute at the end—just keep a close eye so it doesn’t burn.

STEP 7: LET IT REST BEFORE SERVING

This last step might be the hardest, especially if you’ve got hungry eyes peeking over the edge of the counter. But letting the casserole sit for about 5 minutes after taking it out of the oven helps it firm up just enough to serve easily. It also gives the flavors a chance to settle so each bite is perfectly balanced.

Serve it up hot and gooey with a crisp side salad or a slice of garlic bread, and you’ve got yourself a full meal that’s both satisfying and simple.

TIPS AND EASY VARIATIONS

One of the things I love most about this casserole is how flexible it is. You can easily make it your own depending on what you have in the fridge or what your family likes. Here are a few ways to switch it up:

Use a different protein:
Don’t have chicken on hand? No problem. This recipe works beautifully with leftover turkey, cooked ground beef, or even diced ham. It’s a great way to stretch leftovers into another full meal.

Make it vegetarian:
Leave out the chicken and double up on the broccoli, or add in some sautéed mushrooms, spinach, or even zucchini. You can also swap the cream of chicken soup for cream of mushroom or cream of celery.

Change up the cheese:
Cheddar is a classic, but feel free to mix in mozzarella, Monterey Jack, or a little bit of parmesan for a sharp kick. Just make sure the cheese melts well and complements the other ingredients.

Add more veggies:
If you’re looking to sneak in more greens, toss in some frozen peas, chopped bell peppers, or even shredded carrots. Just make sure to cook or steam them beforehand so they don’t water down the casserole.

Make it ahead of time:
This casserole is perfect for prepping in advance. Just assemble it up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, you may need to add an extra 5–10 minutes of bake time to ensure it heats all the way through.

Freeze for later:
Want to stash away a meal for a rainy day? You can freeze this casserole either before or after baking. If freezing before, be sure to use a freezer-safe dish, and wrap it tightly with plastic wrap and foil. Thaw in the fridge overnight before baking. If already baked, just reheat in the oven at 350°F until warmed through.

FREQUENTLY ASKED QUESTIONS

1. Can I use uncooked rice in this casserole?

Not for this particular recipe. The rice needs to be fully cooked before mixing it into the casserole. If you want to use uncooked rice, you’ll need to adjust the liquid ratios and baking time significantly, and that’s a whole different recipe.

2. What’s the best way to steam broccoli for this recipe?

If you’re using fresh broccoli, you can steam it over boiling water for about 4–5 minutes until just tender. If you’re using frozen, a quick microwave steam (usually 2–3 minutes) works great. You want the broccoli tender but still bright green—it’ll continue cooking in the oven.

3. Can I make this casserole ahead of time?

Absolutely. You can assemble the casserole a day in advance and store it in the refrigerator, tightly covered. When ready to bake, just pop it in the oven and bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

4. Does this casserole freeze well?

Yes! This is a fantastic freezer meal. You can freeze it unbaked or baked. Wrap tightly in foil and label with the date. If frozen unbaked, thaw overnight in the fridge before baking. If frozen after baking, reheat in the oven at 350°F until hot all the way through.

5. Can I make this recipe gluten-free?

Definitely. Use a gluten-free cream of chicken soup and check that your breadcrumbs (if using) are gluten-free. Everything else—rice, chicken, broccoli, cheese—is naturally gluten-free.

6. What can I substitute for cream of chicken soup?

You can make a homemade version using a simple roux (butter, flour, milk, and chicken broth), or substitute with cream of mushroom or cream of celery soup if that’s what you have on hand. Each one brings a slightly different flavor, but they all work well in this dish.

7. How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, microwave individual portions or warm in the oven at 350°F until heated through. Add a splash of milk or a little extra cheese if it needs a moisture boost.

FINAL THOUGHTS: WHY THIS CASSEROLE BELONGS IN YOUR ROTATION

There’s a reason casseroles like this one have been passed down from generation to generation—they’re the definition of comfort food. Warm, hearty, and endlessly customizable, this Broccoli, Rice, Cheese, and Chicken Casserole is exactly the kind of meal that makes weeknights easier and dinners more enjoyable.

It’s a perfect “clean out the fridge” kind of dish, yet it still feels special enough to bring to a potluck or serve for Sunday dinner. Plus, with minimal prep and a single baking dish, it’s a low-effort, high-reward recipe that works for just about any night of the week.

If you try this recipe, I’d love to hear how it went! Did you add your own twist? Swap out the cheese or toss in extra veggies? Drop a comment and let me know what your family thought. Recipes like this only get better when they’re shared and tweaked to fit each kitchen, and I always love hearing how others make it their own.

And if you’re looking for more easy dinner ideas, keep this one bookmarked—you’ll find yourself coming back to it whenever you need something simple, cozy, and guaranteed to please.

Until next time, happy cooking!