How do I make Chicken Broccoli Rice Casserole from scratch?

To make Chicken Broccoli Rice Casserole from scratch, start by cooking 1½ cups of rice according to package instructions. Meanwhile, steam 2 cups of fresh broccoli until tender. In a large bowl, combine cooked rice, broccoli, 2 cups of cooked and shredded chicken, 1 can of condensed cream of mushroom soup, 1 cup of shredded cheddar cheese, and ½ cup of milk. Mix well and season with salt and pepper. Transfer the mixture to a greased baking dish and top with an additional ½ cup of cheese. Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.

Can I use frozen broccoli and pre-cooked chicken for this casserole?

Yes, using frozen broccoli and pre-cooked chicken works well and saves prep time. Thaw and drain the broccoli to avoid excess moisture, which can make the casserole watery. Use rotisserie or leftover cooked chicken, chopping it into bite-sized pieces. Since pre-cooked ingredients are already tender, reduce baking time slightly or check for doneness earlier to avoid overcooking.

What should I do if my casserole turns out too dry?

If your chicken broccoli rice casserole is too dry, it may need more moisture before baking. Add a little extra milk, cream of mushroom soup, or chicken broth to the rice mixture to keep it creamy. Covering the casserole with foil during baking prevents moisture loss and helps it stay tender. Also, avoid overbaking by checking the casserole 5-10 minutes before the suggested time.

How can I make this casserole healthier without losing flavor?

To make Chicken Broccoli Rice Casserole healthier, substitute brown rice for white rice to add fiber. Use low-fat or Greek yogurt instead of cream of mushroom soup for reduced fat content. Choose skinless chicken breast and increase the amount of broccoli for more vitamins. Lower the cheese quantity or use reduced-fat cheese to cut calories while maintaining flavor. Adding garlic, onion powder, and herbs can also boost the taste naturally.

Can I prepare Chicken Broccoli Rice Casserole in advance and freeze it?

Yes, you can prepare Chicken Broccoli Rice Casserole ahead of time and freeze it. Assemble the casserole but do not bake it. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 45-50 minutes or until heated through and bubbly. This makes it convenient for meal planning and busy days.

Chicken Broccoli Rice Casserole Recipe With Creamy Cheese 2024

Name: Chicken Broccoli Rice Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 4 min
Cuisine: American
Ingredients: 2 Tablespoons butter; 2 boneless skinless chicken breasts (or 2 cups diced cooked chicken); 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 1/2 cups chicken broth; 1 Tablespoon olive oil; 1 1/4 cups white long grain rice, uncooked; 2-3 cups fresh broccoli florets, uncooked (or 2 cups thawed and dried frozen broccoli); 10.5 oz condensed cream of chicken soup; 1/2 cup milk (any fat content); 1/2 cup sour cream (mayonnaise can be substituted); 2 cups shredded cheddar cheese, divided; 1 cup crushed butter crackers; 2 Tablespoons melted butter; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder

Ingredients

Scale

2 Tablespoons butter

2 boneless skinless chicken breasts (or 2 cups diced cooked chicken)

1 teaspoon Italian seasoning

Salt and pepper to taste

2 1/2 cups chicken broth

1 Tablespoon olive oil

1 1/4 cups white long grain rice, uncooked

2–3 cups fresh broccoli florets, uncooked (or 2 cups thawed and dried frozen broccoli)

10.5 oz condensed cream of chicken soup

1/2 cup milk (any fat content)

1/2 cup sour cream (mayonnaise can be substituted)

2 cups shredded cheddar cheese, divided

1 cup crushed butter crackers

2 Tablespoons melted butter

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

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Instructions

1-First, preheat your oven to 350°F (175°C) and get all your ingredients ready by cutting the chicken into bite-sized pieces and seasoning them with Italian seasoning, salt, and pepper. Melt 2 Tablespoons butter in a large pot over medium heat and cook the chicken until it’s golden, then set it aside. If you’re using pre-cooked chicken, you can skip this part and save even more time!

2-Next, add 2 1/2 cups chicken broth, 1 Tablespoon olive oil, and 1 1/4 cups uncooked white long grain rice to the same pot. Bring it to a boil, then reduce the heat to simmer and cover. Cook for 6 minutes before adding 2-3 cups fresh broccoli florets, then cover again and cook for another 9 minutes until the rice is tender and the liquid is absorbed.

3-After that, remove the pot from heat, keep it covered, and let it stand for 10 minutes without stirring. Now, stir in the cooked chicken, 10.5 oz condensed cream of chicken soup, 1/2 cup milk, 1/2 cup sour cream, optional seasonings like 1/2 teaspoon dried thyme and 1/2 teaspoon garlic powder, and 1 cup shredded cheddar cheese. Transfer the mixture to a lightly greased 9×13-inch casserole dish and top with the remaining 1 cup shredded cheddar cheese.

4-Cover the dish and bake for 15 minutes. While it’s baking, mix 1 cup crushed butter crackers with 2 Tablespoons melted butter for the topping. Sprinkle this over the casserole and bake uncovered for 10 more minutes. Finally, let it rest for 5 minutes before serving to enjoy every creamy, tender bite. For more ideas on quick dinners, check out our Tiktok Spaghetti Recipe for another easy option.

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Notes

🍚 Use regular long grain rice for best texture and flavor; avoid instant rice.
🥦 Fresh or frozen broccoli both work; thaw and dry frozen broccoli well, steaming for softness if desired.
🧀 Shred cheese from a block for optimal melting; avoid aged or crystallized cheese varieties.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking, stovetop cooking
Cuisine: American
Diet: Contains Dairy

Nutrition

Serving Size: 1 serving
Calories: 511
Sugar: 3 g
Sodium: 1174 mg
Fat: 33 g
Saturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 100 mg