My 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 I make my casserole this way
- One-dish wonder – Everything bakes together, so there’s no need to pre-cook the rice or chicken. I do sometimes make my “fancy chicken and rice casserole“, but only for special occasions, haha! All the different components are just too much on a regular school night. But THIS dump and bake recipe right here works any day of the week!
- 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. It works the same as in my One Pot Chicken and Rice – that one is just cooked on the stove instead of baked.
Printable Recipe Card
Easy Chicken Broccoli Rice Casserole
This creamy chicken broccoli rice casserole is a cheesy, one-pan dinner the whole family will love—no pre-cooking required!
made it? tap the stars to add your rating!
Recipe details
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
Recipe tips: Rinse the rice to remove excess starch and prevent gumminess. Cover with foil to trap moisture for proper cooking. Use a deep baking dish for even results. Stir in cheese before the final bake for extra creaminess. If the rice looks wet, let it sit for 5 minutes after baking to thicken. For a golden topping, broil for 1–2 minutes.
Ingredient notes: Chicken breasts or thighs both work—thighs stay juicier, breasts are leaner. Let chicken sit at room temp for 10 minutes before baking for even cooking. Long-grain white rice absorbs flavors best; short-grain gets too sticky. Fresh broccoli holds texture better, but thawed frozen works. Sharp cheddar gives great flavor, but Monterey Jack or Parmesan work. Half-and-half makes the sauce creamy—whole milk works, skim isn’t rich enough.
How to store & reheat leftovers: Rice dishes require careful storage. Refrigerate leftovers immediately in a shallow dish and use within a day. Reheat on the stove with a splash of broth, ensuring it reaches 165°F throughout.
Nutrition
Serving: 1servingCalories: 628kcalCarbohydrates: 51gProtein: 35gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 124mgSodium: 555mgPotassium: 758mgFiber: 2gSugar: 5gVitamin A: 1172IUVitamin C: 54mgCalcium: 409mgIron: 2mg
Nutrition is an estimate.
More recipe information
My best 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.
- Finish strong: 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, I sometimes broil the casserole for 1-2 minutes before serving!
- Serving: 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!
Ingredients I like to use
- Chicken – Boneless, skinless chicken breasts or thighs work great. Thighs stay extra juicy, but breasts make a leaner option. I use whatever is cheapest the day I shop for groceries! Let the chicken sit at room temp for about 10 minutes before baking—it helps it cook evenly!
- 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 I’ve used frozen broccoli in a pinch and it was fine (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.
Helpful hints
Troubleshooting & storage questions
Why is my rice undercooked?
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.
Why is my casserole dry?
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.
How do I store and reheat leftovers?
Dishes with rice are a little tricky to store and reheat. You need to refrigerate leftovers promptly in a shallow dish, and use them the next day, reheated fully, to minimize the risk of food-borne illness!
Store in an airtight container in the fridge for up to 1 day. Reheat on the stove over with a splash of broth until it reaches at least 165°F throughout.
Source
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.
Jayne says
Hi Nora, firstly, thank you for all your great recipes and I love the daily polls. in the recipe ingredients you talk about half and half, which is single cream here in the UK, but the picture shows heavy cream. Which should I use. I assume its the one in the written recipe but just wanted to check.
Nora says
I’m so glad you enjoy the recipes and the polls in my newsletter, Jayne! Thank you for bringing the mistake to my attention, it’s definitely meant to be half-and-half/single cream!
Jayne says
Thank you, Nora.
Ann Sorrells says
Thank you for sharing this recipe
Nora says
I’m glad you liked it, Ann!