This chicken broccoli rice casserole is the definition of cozy, family-friendly comfort food. It’s packed with tender chicken, creamy sauce, cheesy goodness, and perfectly cooked rice.
And the best part? No pre-cooking required! Just mix, bake, and enjoy a hearty meal the whole family will love.
Why this recipe works
- One-dish wonder – Everything bakes together, so there’s no need to pre-cook the rice or chicken.
- Ultra creamy & cheesy – A homemade sauce (no canned soup here!) makes this casserole extra rich and flavorful.
- Perfectly cooked rice – Baking the rice in the sauce makes it turn out soft and fluffy, never mushy or dry.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken – Boneless, skinless chicken breasts or thighs work great. Thighs stay extra juicy, but breasts make a leaner option.
- Rice – Long-grain white rice is best for this recipe; it cooks up fluffy and absorbs the flavors. Avoid short-grain rice, as it gets too sticky.
- Broccoli – Fresh florets hold their texture better, but frozen broccoli can be used (just thaw and drain first!).
- Cheese – Sharp cheddar adds the best flavor, but feel free to mix in Monterey Jack or even a little Parmesan for extra depth.
- Half-and-half – Makes the sauce creamy without being too heavy. Whole milk works in a pinch, but avoid skim milk—it won’t be rich enough.
Step by step overview
Before you begin, preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
📌 Tip: Let the chicken sit at room temp for about 10 minutes before baking—it helps it cook evenly!
1. Season the Chicken
Let it sit while you prep the rest.
2. Make the Creamy Sauce
3. Assemble the Casserole
- Spread 1½ cups rinsed rice evenly in the baking dish.
- Pour the warm sauce over the rice and stir to combine.
- Evenly distribute 3 to 4 cups fresh broccoli florets and the seasoned chicken over the top, pushing them slightly into the rice mixture.
- Dot the top with 2 tablespoons butter for extra richness.
- Cover the dish tightly with foil and bake for 30 minutes.
4. Stir in cheese & finish baking
5. Add the cheese topping
Let the casserole rest for 5 minutes before serving.
📌 If the rice still looks a little wet, let it sit for 5 minutes after baking—it will thicken up!
📌 For a golden-browned cheese topping, broil for 1-2 minutes before serving!
Tips for success
- Don’t skip rinsing the rice – It removes excess starch and prevents a gummy texture!
- Don’t skip covering with foil – This locks in moisture so the rice cooks properly.
- Use a deep baking dish – A shallow pan can cause uneven cooking.
- Stir in cheese at the right time – Mixing in some cheese before the final bake makes the casserole extra creamy.
Helpful hints
Troubleshooting & storage questions
If the rice isn’t tender after baking, it may need 5-10 more minutes in the oven. Make sure the liquid was warm before adding it to the dish.
A dry casserole is usually caused by overbaking or not enough liquid. Make sure to measure the broth and half-and-half correctly, and keep the dish covered for the first 30 minutes to trap moisture. Avoid baking longer than needed.
Cool down, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed to 165°F, or microwave in short bursts.
Absolutely! Let the baked casserole cool completely, then portion it into airtight containers or wrap individual servings in plastic wrap and foil. Freeze for up to 3 months. Reheat in the microwave or in a 350°F oven until steaming hot at 165°F all the way through.
Serving tips
This casserole is a full meal on its own, but it pairs well with a simple side salad, roasted vegetables, or garlic bread for extra comfort. Leftovers? They make a great next-day lunch—just reheat and enjoy!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Chicken Broccoli Rice Casserole
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into ½-¾” cubes
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon chicken bouillon granules OR seasoning salt
- 1 tablespoon olive oil
Rice & sauce
- 2½ cups low-sodium chicken broth
- 2 cups half and half
- ¼ cup all-purpose flour
- ½ teaspoon onion powder
- 2 cloves garlic minced
- 1 teaspoon chicken bouillon granules OR seasoning salt
- 1½ cups long-grain white rice rinsed well and drained
- 3 to 4 cups fresh broccoli florets
- 2 tablespoons unsalted butter cut into small pieces
- 2 cups shredded cheddar cheese
Instructions
- Prep: Preheat oven to 375°F. Lightly grease a 9×13” baking dish.
- Season chicken: In a bowl, toss the chicken pieces with garlic powder, thyme, black pepper, chicken bouillon, and olive oil.1 lb boneless, skinless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon chicken bouillon granules, 1 tablespoon olive oil
- Make sauce: In a saucepan, whisk chicken broth, half and half, flour, onion powder, minced garlic and bouillon granules until smooth. Heat over medium heat, stirring constantly, until warm (do not boil).2½ cups low-sodium chicken broth, 2 cups half and half, ¼ cup all-purpose flour, ½ teaspoon onion powder, 2 cloves garlic, 1 teaspoon chicken bouillon granules
- Assemble dish:Spread rinsed rice evenly in prepared baking dish.Pour warm liquid mixture over rice and stir to combine.Evenly distribute broccoli and seasoned chicken over rice, pushing slightly into rice mixture.Dot top with pieces of butter.1½ cups long-grain white rice, 3 to 4 cups fresh broccoli florets, 2 tablespoons unsalted butter
- Bake: Tightly cover dish with foil. Bake, covered, for 30 minutes.
- Add cheese: Carefully remove foil. Stir in 1 cup shredded cheese & continue baking, uncovered, for 10-20 minutes, or until rice is tender and sauce has thickened.
- Melt cheese and serve: Sprinkle remaining 1 cup cheese on top and return to oven for 5 minutes, just until melted. Let sit for a few minutes before serving.
Notes
Rice – Use long-grain white rice for the best texture. Avoid short-grain, which turns sticky.
Broccoli – Fresh holds up better, but frozen works if thawed and drained.
Cheese – Sharp cheddar adds great flavor; mix in Monterey Jack or Parmesan for depth.
Half-and-half – Makes the sauce creamy but not too heavy. Whole milk works, but skip skim. Tips for success – Rinse rice to prevent gumminess. Cover tightly with foil to lock in moisture. Use a deep baking dish for even cooking. Stir in some cheese before the final bake for extra creaminess. Storing & reheating – Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until 165°F or microwave in short bursts. Freezing – Cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat in the microwave or a 350°F oven until fully warmed through.
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