Name: Chicken and Rice Casserole with Broccoli
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups diced rotisserie chicken or cooked chicken breasts; 2 cups cooked long grain white rice; 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

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.

Chicken Broccoli Rice Casserole with a spoon

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.

labeled ingredients for Chicken Broccoli Rice Casserole

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

Can I make it ahead of time?

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.

How do you store leftover chicken and rice casserole?

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.

glass dish of Make Chicken Broccoli Rice Casserole with a spoon

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

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