Save A creamy, comforting casserole featuring tender chicken, fresh broccoli, and fluffy rice, all baked together in a simple homemade sauce. Perfect for weeknights and budget-friendly family meals.
I first made this casserole on a chilly evening when I wanted something hearty but simple for my whole family. The blend of chicken, broccoli, and cheese quickly became a staple around our dinner table.
Ingredients
- Chicken breast: 2 cups cooked, diced or shredded (about 300 g)
- Broccoli florets: 2 cups (fresh or frozen, about 200 g)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Long-grain white rice: 1 cup, uncooked
- Chicken broth: 2 cups low-sodium (or vegetable broth)
- Condensed cream of chicken soup: 1 can (10.5 oz/300 g) or homemade equivalent
- Milk: 1 cup
- Cheddar cheese: 1 cup shredded (plus extra for topping)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Dried thyme: 1/2 teaspoon (optional)
- Breadcrumbs: 1/2 cup (optional)
- Melted butter: 2 tablespoons (optional, for topping)
Instructions
- Prepare oven and dish:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Sauté veggies:
- In a large skillet over medium heat, cook onion in oil until soft, about 3 to 4 minutes. Add garlic; cook 1 minute more.
- Mix casserole:
- In a large bowl, combine chicken, broccoli, sautéed onion and garlic, rice, broth, soup, milk, cheddar cheese, salt, pepper, and thyme. Stir well.
- Assemble and top:
- Spread mixture in baking dish. If using, mix breadcrumbs with melted butter and sprinkle on top. Add extra cheddar cheese if desired.
- Bake:
- Cover tightly with foil; bake 30 minutes. Uncover and bake 10 to 15 minutes more, until rice is tender and top is golden.
- Rest and serve:
- Let casserole rest 5 minutes before serving.
Save This casserole is especially popular in our house after busy school nights, when everyone gathers and helps themselves to generous, cheesy servings.
Serving Ideas
Pair the casserole with a simple green salad or steamed vegetables for added freshness. Serve with crusty bread for extra comfort.
Make Ahead & Storage
Assemble the casserole in advance and refrigerate for up to 24 hours; just increase the baking time by 10 minutes if baking cold. Leftovers can be stored in an airtight container and reheated within 3 days.
Additions & Variations
Try adding sliced mushrooms, frozen peas, or switching out cheddar for mozzarella. Customize with cooked turkey or use cauliflower instead of broccoli for a different twist.
Save Enjoy this casserole straight from the oven, with oozy melted cheese and tender bites in every spoonful. It is sure to become a family favorite comfort dinner.
Recipe FAQs
- → Can I use frozen broccoli for this dish?
Yes, frozen broccoli works well and can be used directly without thawing, maintaining texture and flavor after baking.
- → What can I substitute for condensed cream of chicken soup?
Homemade cream sauce made with milk, flour, and broth is a great alternative for a fresher taste and control over ingredients.
- → How can I make this dish gluten-free?
Use gluten-free condensed soup and substitute regular breadcrumbs with gluten-free alternatives to keep it safe for gluten-sensitive diets.
- → Is it possible to prepare this casserole ahead of time?
Yes, you can assemble it in advance and refrigerate before baking; just add extra baking time if baking from cold.
- → Can I add other vegetables to this casserole?
Absolutely, sliced mushrooms or frozen peas can be mixed in to enhance flavor and nutrition.