• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Favorite Things
    • family ~ fun ~ favorite things ~ favorite places
  • About Eileen
    • Let's Go Shopping
      • Privacy Policy
  • Contact info
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Favorite Things
    • family ~ fun ~ favorite things ~ favorite places
  • About Eileen
    • Let's Go Shopping
      • Privacy Policy
  • Contact info
  • Subscribe
×

Home » Chicken Dinners

Chicken and Rice Casserole with Broccoli

Published: Oct 30, 2021 · Modified: Apr 24, 2022 by Eileen xo

Thank you for sharing!

109 shares
  • Share52
  • Tweet
  • Yummly
  • Mix
Jump to Recipe Print Recipe
A collage of chicken rice and broccoli casserole on a blue dish.

Our comfort-filled Chicken Broccoli Casserole includes an easy homemade cream of chicken soup that provides a mouthwatering base for this meal.

The recipe comes together with rice, broccoli, and cheese flowing throughout the creamy sauce.

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Instructions for Cream of Chicken Soup:
  • Assembling the casserole
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Chicken Broccoli Rice Casserole

❤️ Why you'll love this recipe

  • This is a great make-ahead chicken casserole that everyone will love.
  • You have a choice to make homemade cream of chicken soup or use a store-bought brand if you're in a hurry. Both give delicious results.
  • It is such an easy dinner that is just full of flavor.

Ingredients

Ingredients to make a chicken broccoli and rice casserole.
  • White Rice will cook in the casserole and become fluffy and tender.
  • Boneless, Skinless Chicken Breasts are chopped and browned to make a delicious cream of chicken soup for the casserole.
  • Chicken Broth mixes with the milk to make a creamy sauce for the chicken rice casserole.
  • Whole Milk makes a creamy sauce with flour and stock.
  • All-Purpose Flour thickens the milk and stock to make a creamy sauce.
  • Poultry Seasoning, onion, and Garlic all add flavor to the chicken casserole.
  • Balsamic Vinegar adds a zing to the cream of chicken soup sauce.
  • Cheddar Cheese, well everything is better with cheese.
  • Bread Crumbs add a crunch to the casserole.

As an Amazon Associate, I earn from qualifying purchases.

Equipment

  • Casserole dish
  • Mixing Bowl
  • Meat Thermometer

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Instructions for Cream of Chicken Soup:

Step 1: Place the olive oil in a stockpot over medium heat. Once the oil is hot, add the diced onion and sliced garlic. Cook for 2 minutes to soften the veggies.

Step 2: Add the cubed chicken and saute. until the chicken is at least 125F (it will continue cooking further in the soup and casserole), stirring occasionally.

Step 3: Saute and stir occasionally until the chicken is at least 125°F (it will continue cooking further in the soup and casserole), stirring occasionally.

Step 4: Add the flour and poultry seasoning to the chicken and stir to coat.

Step 5: Add the balsamic vinegar, chicken broth, and milk and bring the mixture to a boil over high heat.

Reduce and simmer for 5 minutes.

Assembling the casserole

Step 1: Grease a 9” x 13” casserole dish and set it aside. Cook the rice according to package directions. Preheat oven 350°F. Layer the casserole ingredients in the casserole dish: rice.

Step 2: Add in the cream of chicken soup and chicken

Step 3: Top with the broccoli.

Step 4: Stir to combine.

Step 5: Top with shredded cheese and breadcrumbs.

Step 6: Bake for 25 minutes until the cheese is melted and the cream of chicken soup appears to be thickened.

Storage

The chicken broccoli casserole leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave using the manufacturers' instructions. Otherwise, reheat in an oven-safe dish until warmed through at 350°f.

This is a great casserole to make double and freeze for later. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. If cooking from frozen, it can take about 1 to 1 ½ hours to bake.

The casserole can be defrosted overnight in the refrigerator. Then cooked as in the recipe below.

Expert Tips

Expert Tip: Once the liquid bubbles, cheese is melted, and chicken is at 165°F, the casserole is finished cooking.

Frequently Asked Questions

Should the rice be cooked before adding to the casserole?

For this recipe, it is not necessary to cook the rice prior to adding it to the casserole.

If I use a can of cream of chicken soup, can I add raw chicken to the casserole?

I would use pre-cooked chicken for this recipe. Rotisserie chicken can also work.

Does the casserole need to be covered while it cooks?

Cover the casserole with aluminum foil for the first 20 minutes. Then remove the foil and let the casserole finish baking.

Should a meat thermometer be used to check the chicken?

Always use a meat thermometer to verify the correct temperature of poultry which should be 165°F when cooked through.

Variations

A different kind of rice such as basmati or jasmine rice can also be used to make this recipe.

Brown rice can be used instead of white rice. However, brown rice takes a bit longer to bake, about 10-15 minutes.

Store-bought condensed cream of chicken soup and cooked shredded chicken can be substituted for our from-scratch cream of chicken soup.

Use leftover chicken or Rotisserie chicken as a quick shortcut for making this recipe.

For those following a Keto or low carb diet, use cauliflower rice instead of using white rice.

Serving Suggestions

This is a great casserole on its own. If you would like to add a salad, try these tasty meatless salads as a side dish, apple pecan salad, apple walnut salad,

arugula salad with a fresh lemon vinaigrette is a fantastic side dish.

Similar recipes

Our beefy cheesy Texas Hash is a one-pan crowd-pleasing dinner.

Frito Pie dinner brings everything together in one casserole for a tasty meal.

Easy beef enchiladas are another crowd-pleasing casserole your family will love.

The form you have selected does not exist.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

Thank you for the continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Broccoli rice and melted cheese on a spoon over the rice casserole dish.

Chicken Broccoli Rice Casserole

The Chicken and Broccoli Casserole is a hearty and comforting dish that is loaded with tender chicken and broccoli in a homemade creamy sauce. A great dinner for the family. It's also perfect for a crowd.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: cheesy chicken broccoli rice casserole, chicken broccoli casserole, chicken broccoli rice casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
rest time: 5 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 450kcal
Author: Eileen Kelly

Equipment Needed:

  • As an Amazon Associate I earn from qualifying purchases
  • 9x13 inch casserole dish
  • Knives
  • Cutting Board
  • Instant Read Thermometer
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups

Ingredients

  • 1 cup white rice, uncooked

Homemade Cream of Chicken Soup

  • 1 Tablespoon olive oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1 ½ cups boneless skinless chicken breasts cut into 1 " cubes or 25.4 mm
  • ¼ cup all-purpose flour
  • 1 teaspoon poultry seasoning or more to taste
  • 1 Tablespoon balsamic vinegar
  • 3 cups chicken broth or stock
  • 2 cups whole milk note 1

Chicken Rice Casserole

  • 4 cups fresh broccoli florets, cut into bite-size pieces Note 2
  • 1 ½ cups cooked chicken Note 3 from the cooked cream of chicken soup recipe
  • 2 cups homemade cream of chicken soup Note 4
  • 1 cup cheddar cheese, shredded
  • ½ cup plain breadcrumbs
US Customary - Metric

Instructions

  • Before making the cream of chicken soup, prepare the rice according to the package instructions.

Homemade Cream of Chicken Soup

  • Place the olive oil in a stockpot over medium heat. Once the oil is hot, add the diced onion and sliced garlic. Cook for 2 minutes, the vegetables will begin to soften.
  • Add the cubed chicken. Saute until the chicken is at least 125°F (it will continue cooking further in the soup and casserole), stirring occasionally, about 6 minutes.
  • Add the flour and poultry seasoning to the chicken and stir to coat.
  • Add the balsamic vinegar, chicken broth and milk and bring mixture to a boil over high heat.
  • Reduce and simmer for 5 minutes. Sauce will then and meat will continue to cook but not be thoroughly cooked through. Set aside.

Asseble the Casserole

  • Grease a 9” x 13” casserole dish and set it aside. Preheat oven to 350°F.
  • Layer the casserole ingredients in the casserole dish: cooked rice, followed by the cream of chicken soup and chicken, then the broccoli.
  • Stir to combine.
  • Top with shredded cheddar cheese and plain breadcrumbs.
  • Bake covered with aluminum foil for 20 minutes. until the cheese is melted and the cream of chicken soup appears to be thickened.
  • Remove foil, bake another 5 minutes, the cheese should melted and the cream of chicken soup will be thick and bubng.
  • Let rest 5 minutes before serving.

Notes

Note 1: I recommend using whole milk, 1%, or 2% milk. Skim milk tends to taste a bit funny in cooked meals. 
Note 2: If using frozen florets, don't defrost them or they will get mushy. 
Note 3: The chicken is from the homemade cream of chicken soup. If using a storebought cream of chicken soup, use pre-cooked chicken from either rotisserie chicken, poached chicken, or Instant pot shredded chicken. 
Note 4: If using canned cream of chicken soup, add 1 cup of milk plus the can of soup to replace the homemade cream of chicken soup.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 46g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 741mg | Potassium: 715mg | Fiber: 3g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 64mg | Calcium: 304mg | Iron: 3mg
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!
« Halloween Witches Brew Drink
Crispy Baked Chicken Leg Quarters Recipe »

Thank you for sharing!

109 shares
  • Share52
  • Tweet
  • Yummly
  • Mix

The cookbooks are on sale via Amazon

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Eileen! This is where I share all my family-tested recipes! Mostly quick and easy recipes with the occasional indulgence we all need.

More about me →

30-Minutes or less

  • Air Fryer Turkey Burgers
  • Easy Roasted Broccoli with Garlic
  • Homemade Air Fryer Fish Sticks
  • Creamy Ham and Pea Pasta Recipe

Copyright © 2022 · everydayeileen.com · Privacy Policy