When life gets busy, and you need a hearty, home-cooked meal without spending hours in the kitchen, this chicken broccoli rice casserole is a lifesaver. It’s creamy, cheesy, and packed with flavor—all baked in one dish for the ultimate fuss-free dinner.
Make taking a friend a meal easy with these care tips and delicious meals. Don’t forget to wrap it up pretty with these free printable meal labels to add a special touch!
Whether you’re making this for your own family or delivering it to a friend in need, this dump-and-bake casserole is the perfect way to share a little comfort and care. No need for pre-cooking—just mix everything together, pop it in the oven, and let it bake to perfection!
Why You’ll Love This Casserole Recipe
✔️ One-Dish Wonder – No extra pots and pans! Everything cooks together in one bowl and a casserole dish.
✔️ No Pre-Cooking Needed – The chicken and rice cook right in the oven.
✔️ Crowd-Pleaser – Even picky eaters love this creamy, cheesy goodness.
✔️ Perfect for Meal Trains – A great option when taking a meal to a friend or family member.
Chicken Broccoli Rice Casserole Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups chicken broth (bouillon-based broth adds great flavor)
- ½ cup sour cream
- 1 cup uncooked long-grain white rice
- 1 lb. boneless, skinless chicken breasts, diced
- 1 (12 oz) bag frozen broccoli florets (I cut any large pieces into more bite-sized pieces)
- 2 cups grated sharp cheddar cheese, about 8 ounces, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Canned soup can make casseroles both flavorful and super easy to prepare! If you’re a fan of casseroles made with canned soup, be sure to check out my Chicken Tetrazzini and Baked Spaghetti recipes. Both are comforting, quick, and perfect for any occasion!
How to Make Chicken Broccoli Rice Casserole
This comforting casserole comes together as easily as 1 – 2 – 3!
- Prep the Casserole
Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
In a large bowl, whisk together the cream of chicken soup, broth, and sour cream until smooth.
Stir in the uncooked rice, diced chicken, and frozen broccoli. Season with garlic powder, onion powder, and pepper, then mix in 1 cup of shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread it evenly.
- Bake Until Perfect
Cover the dish tightly with foil and bake for 45-60 minutes.
Check at 45 minutes—if the rice is still too firm, continue baking for another 5-10 minutes until the rice is tender and the liquid is mostly absorbed.
Don’t overbake or the rice will get mushy—if the rice is tender and most of the liquid is absorbed, it’s ready! - Add Cheese & Serve
Once the rice is tender, fluff the mixture with a fork and stir the casserole gently. Season with salt and pepper if needed. Sprinkle the remaining 1 cup of cheddar cheese on top.
Return to the oven for a few more minutes until the cheese is melted and bubbly. Let the casserole stand for 5 minutes before serving. Garnish with fresh parsley if desired.
Let the casserole stand for 5 minutes before serving. Garnish with fresh parsley if desired.
Perfect for Sharing!
This chicken broccoli rice casserole is more than just a meal—it’s a warm hug in a dish. Whether you’re bringing dinner to a new mom, a friend recovering from surgery, or a loved one who needs a little extra care, this recipe is sure to bring comfort and joy. Plus it is picky eater approved making it a good choice for families! ❤️
Chicken Broccoli Rice Casserole
Ingredients
- 1 can condensed cream of chicken soup (10.5 oz)
- 2 cups chicken broth (bouillon-based broth adds great flavor)
- ½ cup sour cream
- 1 cup uncooked long grain white rice
- 1 lb boneless, skinless chicken breasts, diced
- 1 12 oz bag frozen broccoli florets (I cut any large pieces into more bite-sized pieces)
- 2 cups grated sharp cheddar cheese about 8 ounces, divided
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, whisk together the cream of chicken soup, broth, and sour cream until smooth.
- Stir in the uncooked rice, diced chicken, and frozen broccoli. Season with garlic powder, onion powder, and pepper, then mix in 1 cup of shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Cover the dish tightly with foil and bake for 45-60 minutes. Check at 45 minutes—if the rice is still too firm, continue baking for another 5-10 minutes until the rice is tender and the liquid is mostly absorbed. Don’t overbake or the rice will get mushy—if the rice is tender and most of the liquid is absorbed, it’s ready!
- Once the rice is tender, fluff the mixture with a fork and stir the casserole gently. Season with salt and pepper if needed. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Return to the oven for a few more minutes until the cheese is melted and bubbly. Let the casserole stand for 5 minutes before serving. Garnish with fresh parsley if desired.
- Let the casserole stand for 5 minutes before serving. Garnish with fresh parsley if desired.
Video
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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