Go Back Email Link
+ servings

Chicken Broccoli Rice Casserole

The Chicken Broccoli Rice 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.
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

Ingredients

  • 1 cup white rice, uncooked

Cream of Chicken Ingredients

  • 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

Instructions

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

How to make the cream 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