If comfort food is what you’re looking for, this Chicken Broccoli Rice Casserole will satisfy that need! Only 8 ingredients and 40 minutes is all you need to put this delicious dinner on the table.
Why this recipe works
Just about every household in America has their version of Chicken Broccoli Rice Casserole. Why? Because it’s pure comfort food, easy to throw together, and can even be made ahead.
This recipes easily serves 8 people. More than enough food for a family of 6, but if you don’t have that many you can save some for lunch tomorrow!
RELATED: you might also like this recipe – Instant Pot Chicken and Rice
Ingredients you will need
Use long grain rice as directed in the recipe. Minute Rice tends to be stickier and has far less nutrients than long grain.
How to Make Chicken Broccoli Rice Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- In a greased 13×9 baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese.
- Sprinkle with remaining 1/2 cup grated cheddar cheese.
- Top with crushed Corn Flakes and drizzle with melted butter.
- Bake at 350° until bubbly and the cheese is melted. About 30-35 minutes.
Expert Tips & FAQs
- We use a rotisserie chicken for this meal, but you can use any leftover chicken or cook up some chicken breasts fresh for this dinner.
- To make this dinner ahead, assemble the entire thing except for the topping. Store it covered in the refrigerator for up to 2 days. Take it out of the fridge 30 minutes before baking. Add the topping and bake.
- Frozen or fresh broccoli work for this recipe. We do suggest cutting the broccoli into bite sized pieces if you have children or other family members that may have trouble eating the larger florets.
The crunchy topping is always a favorite in this house. This Chicken Broccoli Rice Casserole will be a great addition to your dinner rotation!
More Favorite Casseroles
- Shepherd’s Pie
- Southwest Ground Beef Casserole
- John Wayne Casserole
- Mexican Chicken Casserole
- Bacon Cheeseburger Casserole
- Baked Macaroni and Cheese
- Chicken Stuffing Casserole
- 7 Layer Casserole
- Hashbrown Casserole
- Broccoli Casserole
- Million Dollar Chicken Casserole
- Chicken Enchilada Casserole
- Chicken Chow Mein Casserole
- Tuna Casserole
- Cabbage Rolls
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Chicken Broccoli Rice Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups diced rotisserie chicken or cooked chicken breasts
- 1 cup long grain white rice (2 cups cooked)
- 12 oz bag frozen broccoli florets thawed (or 2 cups fresh broccoli florets)
- 10.5 oz can cream of mushroom soup
- ½ cup sour cream
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 cup crushed Corn Flakes
- 2 tbsp butter melted
Things You’ll Need
Before You Begin
- We use a rotisserie chicken for this meal, but you can use any leftover chicken or cook up some chicken breasts fresh for this dinner.
- To make this dinner ahead, assemble the entire thing except for the topping. Store it covered in the refrigerator for up to 2 days. Take it out of the fridge 30 minutes before baking. Add the topping and bake.
- Frozen or fresh broccoli work for this recipe. We do suggest cutting the broccoli into bite sized pieces if you have children or other family members that may have trouble eating the larger florets.
Instructions
- Preheat oven to 350°.
- In a greased 13×9 baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese.
- Sprinkle with remaining 1/2 cup grated cheddar cheese.
- Top with crushed Corn Flakes and drizzle with melted butter.
- Bake until bubbly and the cheese is melted. 30-35 minutes.
Nutrition
Amanda Davis
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Rhonda says
I love this recipe. I make it often. It’s so easy to throw together. The only thing that I did differently, is I used cream of chicken soup and Ritz crackers for the topping!! So good!!!
Susan says
I used potato chip crumbs (from the bottom of the bag!) as I didn’t have corn flakes, so I skipped the butter and it was excellent! Will definitely make this again! Thanks Amanda!
Cole22 says
This was delicious!!!!!
We enjoyed it so much. It will be in our rotation.
I do not care for the corn flakes on the top. So I used Ritz crackers. Other than that I made it as per the recipe.
I sure do enjoy your recipes Amanda!! Thank you!!!
Nancy says
This is comfort food at it’s best! First time I made it as written, was good. Second time I used crushed Ritz crackers instead of corn flakes and cooked the chopped broccoli till tender before adding. Perfect !
Mary says
I’m confused about the rice. “1 cup long grain white rice cooked (2 cups cooked)” Is it 1 or 2 cups cooked rice?
Amanda Formaro says
2 cups of cooked rice = 1 cup uncooked
Pat says
If you do not have an instant pot, how would you prepare the Instant Pot Chicken & Rice?
Anna L. V. Josephs says
Looks like a tasty recipe. Can’t wait to make it. Love rice anywY.
barbara a satterwhite says
i made it except had no sour cream and i also used crushed ritz crackers on top had no corn flakes turned out excellent