Dinner

Chicken Broccoli Rice Casserole Recipe

ByJeannette Jaeger February 27, 2026February 27, 2026

Introduction

This Chicken Broccoli Rice Casserole is a comforting, creamy dish perfect for weeknight dinners or family gatherings. Packed with tender chicken, fresh broccoli, and cheesy goodness, it’s both hearty and easy to prepare.

A close-up of a white plate filled with a creamy casserole that has three main layers: bright green broccoli florets on top mixed with melted orange-yellow cheese, a middle layer of soft white rice blending with the cheese, and bits of brown mushrooms spread throughout. A fork lifts a forkful showing gooey cheese strings stretching, with visible textures of tender broccoli and rice, and a blurred white plate with more casserole in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound frozen broccoli
10 ounces cream of chicken soup
1 cup sour cream
8 ounces Velveeta cheese, chopped into very small pieces
3 1/2 cups cooked white rice
3 cups diced, cooked chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cracked pepper
2 cups shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with nonstick spray.
Step 2: Cook the frozen broccoli according to the package directions. Drain any excess liquid and place the hot broccoli on a cutting board. Use a knife to cut it into smaller, bite-sized pieces.
Step 3: In a large bowl, combine the cooked broccoli with the cream of chicken soup, sour cream, and chopped Velveeta cheese. Stir well until fully mixed.
Step 4: Add the cooked rice, diced chicken, garlic powder, onion powder, salt, and cracked pepper to the bowl. Stir everything together until combined.
Step 5: Taste the mixture and adjust the seasoning if needed. If your chicken was unseasoned, consider adding a bit more salt, pepper, or spices to enhance the flavor.
Step 6: Transfer the mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top.
Step 7: Cover the dish with foil and bake for 15 minutes. Then remove the foil and continue baking for another 10 minutes, until the cheese is melted and bubbly.
Step 8: Remove from oven and serve the casserole hot for a satisfying meal.

Tips & Variations

For a creamier texture, mix in a bit of milk or cream with the sour cream.
Use cooked rotisserie chicken to save time and add extra flavor.
Swap Velveeta for cream cheese or mozzarella if you prefer a different cheese texture.
Add chopped mushrooms or bell peppers for extra vegetables and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. The casserole also freezes well—thaw overnight and bake covered at 350°F until hot.

How to Serve

A white round plate with a creamy dish made of mixed layers: the base layer has pieces of light brown cooked chicken and small green broccoli florets, mixed with white rice. On top of this, there is a layer of melted yellow cheddar cheese, spread unevenly, blending into the creamy texture beneath. A silver fork rests on the right side of the plate. The plate is placed on a white marbled surface with some green parsley leaves scattered around and a light blue cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, you can substitute fresh broccoli. Steam or blanch it briefly until tender before adding to the casserole.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Jeannette Jaeger