Chicken Broccoli Casserole is a one pan meal the entire family will love! Quick and easy comfort food at its finest!
Chicken Broccoli Rice Casserole
Are you a casserole fan? If you scroll through the blog, chances are you’ll quickly realize I am! There is something so comforting about a casserole. All the tasty varieties, the ease of assembling, and of course, the leftovers! Plus, many casseroles easily freeze, which means dinner for another night!
This casserole has been a blog favorite for many years and if I had to guess, it’s because it’s a one pan meal! Can’t beat that, right?! Easy assembly, easy clean up, and only one pan to clean afterwards! I call that a win! Simple, quick and pure comfort food.
Reasons you’ll LOVE this recipe
- The Best Comfort Food. This chicken broccoli casserole is so cheesy, totally feel-good type of dish. It’s incredibly flavorful with lots of chicken and broccoli in every bite.
- One Pan Meal. I love these quick and easy meals. Makes dinner prep and clean up a breeze.
- Ideal For Busy Weeknights. Get dinner on the table in no time at all with just a few ingredients and all in one pan.
Ingredients Needed for Chicken Broccoli Casserole
- Brown Rice (cooked according to package directions)
- Broccoli, cooked and drained (you can also use a package of frozen broccoli if desired)
- Salt
- Chicken, cooked and diced (or shredded if desired)
- Olive Oil
- Cream of Chicken Soup
- Milk
- Black Pepper
- Garlic Powder
- Italian seasoning
- French Fried Onions
*See recipe card below for exact amounts
How to prepare Chicken Broccoli Casserole
- Grease a 7 x 11 baking dish, set aside.
- Cook the brown rice according to directions, set aside.
- Cook the broccoli and drain water. Sprinkle the salt over broccoli and set aside.
- Cut chicken into small pieces and cook over medium high heat in the olive oil. Once cooked through, set aside. *You can also cook the chicken and shred once cooked, your choice
- In the same pan used to cook the chicken, add the cream of chicken soup, milk, pepper, garlic powder, and Italian seasoning.
- Heat mixture over medium heat until smooth and bubbly.
- To layer casserole, place brown rice on bottom of pan. Place cooked broccoli on top of rice. Place cooked chicken and top of broccoli. Pour the cream of chicken sauce on top of the chicken, making sure to cover entirely.
- Bake in a preheated oven, 350 degrees, for about 25 minutes.
- Remove from oven and sprinkle the fried onions on top evenly.
- Place dish back into oven for another 10 minutes, or until onions are golden brown.
- Remove and serve!!
Cream of Chicken Substitute
Don’t have cream of chicken/mushroom/broccoli/cheese on hand? No problem! Here’s how you make a quick alternative:
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- ⅓ cup milk
- ⅓ cup chicken broth
- ¼ teaspoon onion powder
- salt and pepper to taste.
Melt the butter in a saucepan over medium heat, then add the flour and mix until it turns into a paste. Whisk in the milk and chicken broth until the flour paste is dissolved. Season with onion powder, salt and pepper. Continue whisking until the soup is smooth and creamy.
Frequently Asked Questions
What can I use in place of cream of chicken soup? You can use cream of mushroom, cream of broccoli, and/or cheddar cheese soup (found by the cream of soups)
Can I use Minute Rice? I highly recommend you use regular long grain rice instead of minute rice:
- Long grain rice = creamier consistency. Short grain rice tends to be stickier.
- Regular rice has higher nutritional value and better flavor.
Can I use a Rotisserie chicken? Absolutely! Simply debone the chicken and shred up the meat. This definitely saves on time.
Can I freeze this and bake later? Yes! To do so, assemble the casserole and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking or add 10 minutes to baking time.
How do I prepare this casserole ahead of time? This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking or add 15 minutes to baking time.
Storage
-Store in the refrigerator for up to 3 days.
-This casserole is a great meal to freeze and best if used within 2 months of freezing.
More Casseroles to try
BEST EVER Chicken and Rice Casserole
Chicken and Dumpling Casserole
Chicken Broccoli Casserole
Equipment
Ingredients
- 1 cup brown rice *cooked to package directions
- 1 head broccoli *cooked, drained, chopped
- 1 teaspoon salt
- 1 lb chicken *cooked/shredded (or diced)
- 2 tablespoon olive oil
- 1 can cream of chicken soup *10.75 oz can
- 1 cup milk
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup French Fried Onions
Instructions
- Grease a 7×11 baking dish, set aside.
- Cook the brown rice according to directions, set aside.
- Cook the broccoli and drain water. Sprinkle the salt over broccoli and set aside.
- Cut chicken into small pieces and cook over medium high heat in the olive oil. Once cooked through, set aside. *You can also cook the chicken and shred once cooked, your preference 🙂
- In the same pan used to cook the chicken, add the cream of chicken soup, milk, pepper, garlic powder, and Italian seasoning.
- Heat mixture over medium heat until smooth and bubbly.
- To layer casserole, place brown rice on bottom of pan. Place cooked broccoli on top of rice. Place cooked chicken and top of broccoli. Pour the cream of chicken sauce on top of the chicken, making sure to cover entirely.
- Bake in a preheated oven, 350 degrees, for about 25 minutes.
- Remove from oven and sprinkle the fried onions on top evenly.
- Place dish back into oven for another 10 minutes, or until onions are golden brown.
- Remove and serve!!
Nutrition
*Recipe updated 8/17/22
