If comfort food is what you’re looking for, this Chicken and 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 and rice casserole. Why? Because it’s pure comfort food, easy to throw together, and can even be made ahead. Add broccoli to the mix and you are golden!
This recipe 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
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitute Suggestions
RICE – Use long-grain rice as directed in the recipe. Minute Rice tends to be stickier and has far less nutrients than long grain.
CHICKEN – 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.
BROCCOLI – 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 who may have trouble eating the larger florets.
SOUP – We use cream of mushroom soup for additional flavor, but you can swap it with cream of chicken if desired.
How to Make Chicken and Rice Casserole with Broccoli
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!
- Preheat oven to 350F. Grease a 13×9 baking dish.
- In your prepared baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese.
- Sprinkle with the remaining 1/2 cup grated cheddar cheese.
- Top with crushed Corn Flakes and drizzle with melted butter.
- Bake at 350F until bubbly and the cheese is melted. About 30-35 minutes.
Frequently Asked Questions & Expert Tips
To make this casserole 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.
Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat leftovers in a 350F oven until warmed through. You can reheat smaller portions in the microwave as well. Add a splash of water if needed to help loosen up the sauce.
Serving Suggestions
The crunchy topping on this chicken broccoli rice casserole is always a favorite in my house! Other topping ideas include crushed Ritz crackers or potato chips. Optionally serve with a side salad or dinner rolls.
More Favorite Casseroles
- Mexican Chicken Casserole
- 7 Layer Casserole
- Broccoli Casserole
- Million Dollar Chicken Casserole
- Chicken Enchilada Casserole
- Chicken Chow Mein Casserole
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Chicken and Rice Casserole with Broccoli
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 Pin It Rate ItIngredients
- 2 cups diced rotisserie chicken or cooked chicken breasts
- 1 cup long grain white rice (2 cups cooked)
- 12 ounces bag frozen broccoli florets thawed (or 2 cups fresh broccoli florets)
- 10.5 ounces can cream of mushroom soup
- ½ cup sour cream
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 cup crushed Corn Flakes
- 2 Tablespoons 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.
- 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.
- Use long-grain rice as directed in the recipe. Minute Rice tends to be stickier and has far less nutrients than long grain.
- We use cream of mushroom soup for additional flavor, but you can swap it with cream of chicken if desired.
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.2 cups diced rotisserie chicken, 1 cup long grain white rice, 12 ounces bag frozen broccoli florets, 10.5 ounces can cream of mushroom soup, 1/2 cup sour cream
- Sprinkle with remaining 1/2 cup grated cheddar cheese.
- Top with crushed Corn Flakes and drizzle with melted butter.1 cup crushed Corn Flakes, 2 Tablespoons butter
- Bake until bubbly and the cheese is melted. 30-35 minutes.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven until warmed through, or reheat single servings in the microwave. Optionally add a splash of water if needed to help loosen up the sauce.
- Make Ahead – 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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