Cheesy Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole is one of those simple, cozy dinners that just hits the spot. Tender chicken, fluffy rice, broccoli, and lots of cheesy goodness all bake together in one dish for the easiest comfort food dinner.

I wanted a casserole that was truly easy but still felt like real comfort food. Something I could throw together with chicken, rice, broccoli, and cheese, pop in the oven, and know we’d have a warm, filling dinner without a bunch of extra steps or dishes. I love meals like this because they use simple ingredients, feed the whole family, and make those busy evenings feel just a little easier. This is another one you are going to want to try!

Why You’ll Love This Recipe

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken breasts work perfectly here. Cut them into small bite-size pieces so they cook evenly right along with the rice.
• Rice: Use regular uncooked long-grain white rice for the best texture. Avoid instant or brown rice, since they need different amounts of liquid and cook times.
• Frozen broccoli: No need to thaw it first. Just add the florets straight from the freezer.
• Chicken broth: Gives the rice and chicken so much more flavor than water alone.
• Milk: Helps make the casserole creamy.
• Butter: Adds richness and helps bring all the flavors together.
• Garlic: Fresh garlic gives the casserole a little extra homemade flavor.
• Seasonings: Garlic powder, onion powder, paprika, salt, and black pepper keep things simple but flavorful.
• Cheddar cheese: This is where all that cheesy goodness comes from. Freshly shredded melts best.
• Parmesan cheese: Adds a little extra salty flavor and makes the casserole even more comforting.

How to Make Cheesy Chicken Broccoli Casserole

Please see the recipe card at the bottom of this post for the full recipe details

How to Store and Reheat

To store: Let the casserole cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly. Store in the refrigerator for up to 3–4 days.

To reheat: Warm individual portions in the microwave until heated through. You can also reheat a larger portion in a 350°F oven, covered with foil, until warm.

To keep it from drying out you can add a small splash of milk or chicken broth before reheating to bring back some of that creamy texture.

Frequently Asked Questions

More One-Pan Recipes You’ll Love

Cheesy Chicken Broccoli Rice Casserole

This easy Cheesy Chicken Broccoli Rice Casserole is a cozy dump-and-bake dinner made with tender chicken, fluffy rice, frozen broccoli, and plenty of melty cheddar cheese. Everything cooks together in one casserole dish for a simple family dinner with almost no prep.

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Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: chicken broccoli casserole, dump and bake casserole

Servings: 6 Servings

Ingredients

• 1 ½ cups uncooked long-grain white rice
• 1 ½ pounds boneless, skinless chicken breasts cut into ¾- to 1-inch pieces
• 3 cups frozen broccoli florets
• 2 ½ cups chicken broth
• 1 cup milk
• 2 tablespoons butter melted
• 2 cloves garlic minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups cheddar cheese freshly shredded and divided
• ½ cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Add the uncooked rice, chicken, frozen broccoli, chicken broth, milk, melted butter, garlic, garlic powder, onion powder, paprika, salt, black pepper, 1 cup of the cheddar cheese, and Parmesan cheese to the baking dish.
3. Stir everything together until evenly combined. Make sure the rice is spread evenly across the bottom of the dish and mostly submerged in the liquid.
4. Cover the baking dish tightly with aluminum foil. Bake for 50–60 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
5. Carefully remove the foil and gently stir the casserole. If the rice is still slightly firm, cover the dish again and bake for another 5–10 minutes.
6. Sprinkle the remaining 1 cup cheddar cheese evenly over the top.
7. Return the casserole to the oven uncovered for 5–10 minutes, or until the cheese is melted and bubbly.
8. Let the casserole rest for 5–10 minutes before serving. Enjoy warm!

Notes

• Use regular long-grain white rice for this recipe. Instant rice, brown rice, and other varieties will need different liquid amounts and cook times.
• Add the broccoli straight from the freezer. No need to thaw or cook it first.
• Make sure the casserole is covered tightly with foil so the steam stays trapped and cooks the rice properly.
• Cut the chicken into small, even ¾- to 1-inch pieces so it cooks through evenly.
• If the rice is still firm after baking, cover the dish again and bake for another 5–10 minutes.
• If the casserole looks dry while the rice is still cooking, add a small splash of chicken broth before covering it again.
• Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Add a small splash of milk or chicken broth when reheating to help bring back the creamy texture.