Pre‑heat oven to 190 °C (375 °F). Grease a 9×13‑inch casserole dish lightly. If using frozen broccoli, thaw and drain excess water.
Step 2: Combine chicken, broccoli, rice and sauce
In a large bowl, stir together cooked rice, chopped chicken, broccoli florets, cream of chicken soup, milk, garlic powder, onion powder, half of the cheddar cheese, salt and pepper until everything is well coated.
Step 3: Bake until bubbly and golden
Transfer the mixture into the prepared casserole dish. Sprinkle the remaining cheddar and parmesan (if using) over the top. Bake uncovered for about 25‑30 minutes, or until it’s bubbly and the top is golden brown. Let it rest for 5 minutes before serving.
Tips for Success
Use cooked vs raw rice—what works best
Using already‑cooked rice ensures the texture stays just right. If you use uncooked rice, you’ll need to add more liquid and adjust bake time.
How to get broccoli just right
You want the broccoli tender but still vibrant green. If using frozen, thaw and pat dry so your casserole doesn’t get watery.
Choose the right cheese and creaminess level
Sharp cheddar gives bold flavour and good melt. For extra creaminess, you can stir in a little cream cheese or use half and half.
Variations of Chicken Broccoli Rice Casserole With Cheese
Swap chicken for turkey or tofu
Use chopped leftover turkey breast or firm tofu to make it meat‑free and still hearty.
Make it gluten‑free or low‑carb
Use gluten‑free cream‑of‑chicken soup or make your own with gluten‑free flour. Swap rice for cauliflower rice to cut carbs.
Add mushrooms or swap broccoli for spinach
For a different veggie twist, add sautéed mushrooms or replace broccoli with fresh spinach just before baking.
Ingredient Substitutions
- Chicken → turkey breast or firm tofu for vegetarian version.
- White rice → brown rice (pre‑cooked) or quinoa for extra fibre.
- Cream soup → homemade sauce: melt butter, stir in flour, add milk, season, then stir in some chicken broth.
Storage & Reheating
- Fridge: Store leftover casserole in an airtight container for up to 3‑4 days.
- Freezer: After baking, cool completely, cover tightly, freeze for up to 2 months. Thaw in fridge overnight before reheating.
- Reheat: Oven: 175 °C (350 °F) for 15‑20 minutes until heated through. Microwave: use 2‑3‑minute intervals, stirring halfway.
What to Serve With This Chicken Broccoli Rice Casserole With Cheese
- A light green salad with vinaigrette to contrast the richness.
- A serving of crunchy breadsticks or garlic bread.
- A tall glass of chilled white wine or sparkling water with lemon.
Nutrition Facts (Estimate Per Serving)
- Calories: ~340
- Protein: ~22 g
- Carbs: ~28 g
- Fat: ~14 g
- Includes good amounts of calcium (from cheese) and vitamin C (from broccoli)
FAQs
Can I use frozen broccoli?
Yes — thaw it and pat dry to avoid excess moisture in the casserole.
Can I assemble ahead of time?
Absolutely. You can prepare the casserole up to the baking step, cover and refrigerate, then bake when ready. Add 5‑10 minutes to bake time if cold from fridge.
Is it safe to use leftover rice?
Yes — leftover cooked rice works well and may even help the dish soak up flavours better.
Can I make this in a slow cooker?
Yes — combine all ingredients, cover and cook on low for 2‑3 hours, then uncover for the last 30 minutes to brown the top (or broil for 2‑3 minutes).
Related Recipes
- See our classic tuna noodle casserole
- Love one‑dish meals with chicken? Try this cheesy baked pasta with chicken
- Prefer vegetarian? Try our broccoli rice casserole without meat
Conclusion
This chicken broccoli rice casserole with cheese is that perfect go‑to dish for busy evenings, casual family dinners, or when you want comfort without fuss. With just a handful of ingredients and one baking dish, you’ll have a creamy, cheesy meal that everyone loves. Go ahead and give it a try—then mix it up next time with your favourite twist. 📸 Drop a photo or note your favourite variation—I can’t wait to hear how you made it your own!
