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 busy weeknight, and it instantly became a favorite in our home. The mild flavors appeal to both kids and adults, and it is always requested for potlucks or family gatherings.
Ingredients
- Cooked chicken breast: 2 cups 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
- Low-sodium chicken broth: 2 cups, or vegetable broth
- Condensed cream of chicken soup: 1 can (10.5 oz/300 g), or homemade equivalent
- Milk: 1 cup
- Shredded cheddar cheese: 1 cup, 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
- Prep the oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Sauté vegetables:
- In a large skillet over medium heat, cook onion in a splash of oil until soft, about 3–4 minutes. Add garlic and cook 1 minute more.
- Combine ingredients:
- In a large bowl, mix cooked chicken, broccoli florets, sautéed onion and garlic, uncooked rice, chicken broth, condensed soup, milk, cheddar cheese, salt, pepper, and thyme. Stir until well combined.
- Assemble casserole:
- Pour mixture into prepared baking dish and spread evenly.
- Add topping:
- If using, mix breadcrumbs with melted butter and sprinkle over casserole. Top with extra cheddar cheese if desired.
- Bake:
- Cover tightly with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes, or until rice is tender, casserole is bubbling, and top is golden.
- Rest and serve:
- Let casserole rest for 5 minutes before serving.
Save This casserole was always part of our Sunday family dinners, with everyone gathering around the table for second helpings. The kids love helping sprinkle the cheese and breadcrumbs on top.
Required Tools
9x13-inch (23x33 cm) baking dish, large bowl, skillet, measuring cups and spoons, and aluminum foil
Allergen Information
Contains milk (cheese, milk, soup), wheat (condensed soup, breadcrumbs if used), and chicken (poultry). For gluten-free, ensure soup and breadcrumbs are certified gluten-free.
Nutritional Information
Per serving: Calories 470, Total Fat 19 g, Carbohydrates 43 g, Protein 29 g
Save For a comforting, creamy meal, serve this casserole piping hot for best texture. It also makes great leftovers for lunch the next day.
Recipe Help & Answers
- → Can I use frozen broccoli?
Yes, frozen broccoli works well and can be added directly without thawing. It cooks through during baking, maintaining texture and flavor.
- → What type of rice is best for the dish?
Long-grain white rice is recommended for a fluffy texture. Brown rice can be used but requires extra liquid and longer cooking time.
- → How can I make this gluten-free?
Use gluten-free condensed soup and substitute breadcrumbs with gluten-free alternatives or omit them entirely to keep it gluten-free.
- → Can I prepare this dish in advance?
Yes, you can assemble the dish ahead of time and refrigerate. Bake it fresh before serving to ensure the best taste and texture.
- → Are there vegetarian options for this dish?
Substitute chicken with cooked tofu or additional vegetables and use vegetable broth to adapt for a vegetarian version.