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Close-up of a baked chicken and broccoli casserole dish with cheesy rice and vegetables, partially served with a spoon, garnished with fresh herbs.

Chicken and Broccoli Casserole

Author: Mandy Applegate
This Chicken and Broccoli Casserole packs a flavorful punch with juicy chicken, creamy sauce, cozy rice, and fresh broccoli, all topped off with a bubbly cheese layer. Perfect for a comforting family dinner, it’s a simple dish that delivers big on taste and satisfaction. Plus, it's so easy to make, you'll have it in the oven in no time!
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and broccoli casserole
Servings: 6
Calories: 471kcal

Equipment

Ingredients

  • 1 ½ cups long grain white rice
  • 2 cans cream of chicken soup
  • 2 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups cheddar cheese shredded, divided
  • 2 chicken breasts diced in 1 inch cubes
  • 2 cups broccoli florets chopped
  • Salt and pepper
  • Fresh herbs finely chopped
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Video

[adthrive-in-post-video-player video-id="dYL3p8HM" upload-date="2025-11-06T09:11:59+00:00" name="Easy Chicken and Broccoli Casserole" description="Tender chicken, fresh broccoli, and a creamy cheesy sauce make this a comforting weeknight favorite." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 180ºC (350°F). Grease a casserole dish.
  • In a big bowl, combine rice, chicken soup, milk, garlic powder, onion powder, half of the cheddar cheese, and season with salt and pepper.
    1 ½ cups long grain white rice, 2 cans cream of chicken soup, 2 cups milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 cups cheddar cheese, Salt and pepper
  • Transfer the mixture to the casserole dish and level it out. Add the chicken and broccoli florets and arrange them over the rice, you can push them a bit so they partially sink.
    2 cups broccoli florets, 2 chicken breasts
  • Cover with foil and bake for 30 minutes. Remove from the oven, cover with the rest of the cheese and return to the oven for 10 more minutes, or until the cheese is bubbly.
  • Serve with fresh herbs and ground black pepper.
    Fresh herbs

Notes

  • Doneness: The chicken bakes from raw, so cook until the largest cube reaches an internal temperature of 165°F, rather than by time alone.
  • Rice: The uncooked rice bakes 30 minutes covered, which is on the short side; spread it in an even layer, and par-cook it briefly first if you want it fully soft.
  • Make ahead (before baking): You can assemble and refrigerate the casserole, but no more than a day ahead — it holds raw chicken. Bake it straight from cold, going by the chicken reaching 165°F. (This is a raw dish held cold, not a cooked leftover.)
  • Storage (after baking): Cool, then refrigerate baked leftovers 3 to 4 days, or freeze up to 2 months. Reheat in the oven to 165°F, adding a splash of milk if dry. (Full steps are in the How to Store Leftovers section above.)
  • Nutrition: The nutrition figures below are an estimate provided for guidance, not a guarantee.

Nutrition

Calories: 471kcal | Carbohydrates: 44g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 380mg | Potassium: 588mg | Fiber: 1g | Sugar: 5g | Vitamin A: 721IU | Vitamin C: 28mg | Calcium: 399mg | Iron: 1mg
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