Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.
Ingredient Tips and Variations
No need for a can of cream of mushroom soup; this broccoli chicken casserole has a sauce so easy it practically cooks itself!
Chicken: This recipe uses cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them. Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms. Rice: Instant rice (such as Minute Rice) is a timesaver, which makes this recipe quick to prepare. Broth: Chicken broth is added for flavor and to cook the rice. Cream Cheese: Cream cheese and dried herbs make the sauce creamy without being too heavy. You can swap it for flavored cream cheese like garlic or jalapeno. Cheese: You can use what cheese you have on hand—ensure at least one cheese has a bold flavor.
Variations
Replace the onion with 1 teaspoon of onion powder and ½ teaspoon of garlic powder. Instead of breadcrumbs, try homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
How to Make Chicken Broccoli Rice Casserole
Leftovers and Storage
Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave. Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator. You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.
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