Save A creamy, comforting casserole featuring tender chicken, fresh broccoli, and fluffy rice, all baked together in a simple homemade sauce. Perfect for weeknights and budget-friendly family meals.
I first made this casserole when our family needed something cozy, fast, and filling on a busy weeknight. It came together quickly and was an instant hit with both kids and adults.
Ingredients
- Cooked chicken breast: 2 cups, diced or shredded (about 300 g)
- Broccoli florets: 2 cups fresh or frozen (about 200 g)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Long-grain white rice: 1 cup, uncooked
- Low-sodium chicken broth: 2 cups (or vegetable broth)
- Condensed cream of chicken soup: 1 can (10.5 oz/300 g) or homemade equivalent
- Milk: 1 cup
- Shredded cheddar cheese: 1 cup plus extra for topping
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Dried thyme: 1/2 teaspoon (optional)
- Breadcrumbs: 1/2 cup (optional)
- Melted butter: 2 tablespoons (optional, for topping)
Instructions
- Preheat and Prepare Dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Aromatics:
- Sauté onion in a splash of oil over medium heat until soft, about 3–4 minutes. Add garlic and cook 1 minute more.
- Combine Ingredients:
- In a large bowl, mix cooked chicken, broccoli, sautéed onion and garlic, uncooked rice, chicken broth, condensed soup, milk, cheddar cheese, salt, pepper, and thyme until well combined.
- Fill and Top:
- Pour mixture into prepared dish and spread evenly. If using, combine breadcrumbs with melted butter and sprinkle on top, add extra cheddar cheese if desired.
- Bake:
- Cover tightly with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until rice is tender, casserole is bubbling, and top is golden.
- Rest and Serve:
- Let rest for 5 minutes before serving.
Save When this casserole comes bubbling out of the oven, everyone gathers at the table with excited smiles. It's been our family go-to when we want warmth and comfort in every bite.
Required Tools
9x13-inch (23x33 cm) baking dish, large bowl, skillet, measuring cups and spoons, aluminum foil
Allergen Information
Contains: Milk (cheese, milk, soup), Wheat (condensed soup, breadcrumbs if used), and Chicken (poultry). For gluten-free version, confirm soup and breadcrumbs are certified gluten-free.
Nutritional Information
Per serving: Calories: 470, Total Fat: 19 g, Carbohydrates: 43 g, Protein: 29 g
Save Enjoy this comforting casserole with your favorite side salad. Leftovers reheat well, making it an easy next-day meal.
Recipe Help
- → Can I use frozen broccoli for this dish?
Yes, frozen broccoli works well and can be used directly without thawing to retain texture.
- → How do I make this dish gluten-free?
Use gluten-free condensed soup and gluten-free breadcrumbs to keep it safe for gluten-sensitive diets.
- → Can I prepare this casserole ahead of time?
Absolutely, assemble the mixture and refrigerate before baking. Adjust baking time slightly if starting chilled.
- → What can I substitute for the condensed cream soup?
A homemade béchamel sauce or a blend of milk and cream with thickening agents can replace condensed soup.
- → Is it possible to add extra vegetables?
Yes, additions like sliced mushrooms or frozen peas can enhance flavor and nutrition.