Chicken Broccoli and Rice Casserole
When we need something cozy, hearty, and easy to get on the table, Chicken Broccoli and Rice Casserole is always a good idea. This family-friendly dinner is packed with tender chicken, fluffy rice, broccoli, sautéed mushrooms, and plenty of melty cheese for a comforting casserole that works any night of the week.
SWe love this recipe because it feels like the kind of meal that brings everyone back to the table for seconds. It is also a great way to use up leftover chicken and cooked rice, which makes dinner feel a little easier on busy nights.
If you love simple comfort food recipes like this one, you may also enjoy our cheesy chicken potato bake, honey garlic chicken drumsticks, and these Cajun chicken legs.
Table of contents
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and easy prep make this casserole perfect for busy weeknights.
- Great for leftovers: This recipe is a delicious way to use leftover chicken and cooked rice.
- Loaded with flavor: Caramelized onions, mushrooms, smoked Gouda, and sharp cheddar give this casserole so much savory flavor.
- Family-friendly: It is creamy, cheesy, and comforting, which makes it a hit with both kids and adults.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This casserole uses a mix of convenient ingredients and fresh add-ins to create a dinner that tastes homemade and satisfying. Cooked rice and leftover chicken help keep prep simple, while steamed broccoli adds a pop of color and makes the dish feel a little more balanced.
Variations
- Swap the protein: Use turkey instead of chicken if that is what we have on hand.
- Try a different cheese: Monterey Jack, mozzarella, or Colby Jack all work well in place of the Gouda or cheddar.
- Add more veggies: Stir in peas, diced carrots, or even spinach for extra color and texture.
- Make it extra crunchy: Top the casserole with buttery crackers or breadcrumbs before baking for a crisp finish.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large mixing bowl, combine the cream of mushroom soup, milk, minced garlic, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked rice, broccoli, caramelized onions, mushrooms, half of the smoked Gouda, half of the cheddar, and all of the chicken.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining smoked Gouda and cheddar.
- Bake for 35–40 minutes, or until the cheese is bubbly and golden. Let rest for 5–10 minutes before serving.
Expert Tips
- Use rotisserie chicken or leftover baked chicken to make prep even easier.
- Make sure the mushrooms cook long enough for their moisture to evaporate so the casserole does not turn watery.
- Let the casserole rest for 5 to 10 minutes after baking so it sets up nicely before serving.
- Shred your own cheese for the best melt and texture.
- Season the mixture well before baking since rice can soak up a lot of flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, fresh broccoli works great. Just steam it until tender before mixing it into the casserole.
Yes, we can assemble it ahead, cover it tightly, and refrigerate it until ready to bake. Add a few extra minutes to the bake time if it is going into the oven cold.
Cooked white rice is an easy choice, but brown rice also works well if that is what we have prepared.
Yes, this casserole freezes well. Let it cool completely, wrap it tightly, and freeze for a future meal.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chicken Broccoli and Rice Casserole
Equipment
- 9×13-inch baking dish
- large mixing bowl
- Skillet or sauté pan
Ingredients
- 2 cups cooked rice
- 3 cups frozen broccoli steamed and chopped
- 10.5 ounces cream of mushroom soup
- 1 cup milk
- 3-4 garlic cloves minced
- 1 small onion thinly sliced and caramelized
- 8 ounces fresh mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup smoked Gouda shredded and divided
- 2 cups sharp cheddar shredded and divided
- 2 cups leftover chicken
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Steam the broccoli until tender, then chop into bite-sized pieces.
- In a pan over medium-low heat, cook the sliced onion in a little butter for 15–20 minutes until caramelized.
- Add the sliced mushrooms and sauté until browned and the moisture has cooked off.
- In a large mixing bowl, combine the cream of mushroom soup, milk, minced garlic, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked rice, broccoli, caramelized onions, mushrooms, half of the smoked Gouda, half of the cheddar, and all of the chicken.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining smoked Gouda and cheddar.
- Bake for 35–40 minutes, or until the cheese is bubbly and golden.
- Let rest for 5–10 minutes before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
