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This easy chicken broccoli rice casserole recipe is perfect for a quick weeknight dinner. Use rotisserie chicken for simple comfort food with minimal prep in minutes!
You can never have too many easy chicken recipes, and this cheesy chicken broccoli rice casserole is one of the quickest and easiest dinners you can make. I use cooked chicken and instant rice in this easy recipe to get this cheesy chicken dinner on the table in no time. It’s a life saver on busy weeknights or whenever you’re too tired to cook!
This one dish meal is a great way to use up leftover chicken (or leftover turkey from Thanksgiving) and get the kids to eat some veggies. Even my picky eaters like this simple meal, and one even went back for seconds! While this chicken casserole is a complete meal, we like to add homemade garlic bread on the side.
Ingredient Notes
Here’s a quick list of what you need to make this chicken broccoli casserole. Full amounts are in the printable recipe card below.
- Chicken — leftovers or rotisserie chicken cut into bite-size pieces
- Rice — I use Minute rice, but any brand of quick cooking rice is fine. You can use long grain white rice, but the directions and cooking time will be a little different.
- Broccoli — I love fresh broccoli florets, but frozen broccoli is fine.
- Water — to cook the rice — or chicken broth for added flavor
- Cream of chicken soup — for a creamy sauce
- Milk — thins out the soup
- Spices — sea salt, black pepper, garlic powder, onion powder, dried parsley
- Cheese — cheddar cheese and Monterey Jack cheese. I sometimes use American cheese slices for an even creamier sauce.
How to Make Chicken Broccoli Rice Casserole
First, I like to cook the broccoli and rice on the stove. Turn off the heat, and add the remaining ingredients, except the cheddar cheese. Spoon the rice mixture into a prepared baking dish, top with cheese, and bake until the cheese melts and the casserole is bubbly. You can skip baking the casserole if you want or use an oven-safe skillet or small Dutch oven to keep this a true one-pot meal.
Make Ahead and Storage
You can make the casserole a day ahead of time and bake it when you are ready to eat. This casserole can even be prepared and frozen for up to 3 months before baking. Store leftover chicken and rice in an airtight container in the refrigerator for 3-4 days. I usually reheat leftovers in the microwave, but you can bake larger portions in the oven until heated through.
Recipe Tip
Cut broccoli into small pieces so it cooks evenly. Use frozen mixed veggies to make this easy meal even easier.
For a crunchy topping, mix 1 sleeve of crushed Ritz crackers or buttery crackers, with 4 tablespoons melted butter, then sprinkle over casserole before baking.
More Easy Casseroles to Try
Love casseroles? Try my Million Dollar Chicken Casserole, or my Leftover Turkey Casserole or this Tuna Casserole or Fiesta Chicken Casserole Next. Try this Instant Pot version if you have an electric pressure cooker.
Easiest Chicken Broccoli Rice Casserole
Ingredients
- 2 cups water
- 2 cups broccoli florets
- 2 cups instant rice
- 2 cups cooked chicken bite size pieces
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 teaspoons dried parsley flakes
- 1 15-oz can cream of chicken soup
- 1 cup milk
- 1 cup shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉ and grease a 9×11 casserole dish
- In a large skillet or small Dutch oven, bring water to boil
- Add the broccoli, and cook for 1 minute
- Stir in rice, then remove from heat
- Stir in remaining ingredients, except for cheddar cheese, until well blended
- Spoon rice mixture into prepared baking dish, and top with remaining cheese
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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