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Cheesy Broccoli Chicken and Rice Casserole Recipe
Ben Carraoli

Cheesy Broccoli Chicken and Rice Casserole Recipe

When I first made this cheesy broccoli chicken and rice casserole, I didn’t expect it to become such a family favorite. The creamy texture, gooey melted cheese, and comforting combination of chicken, rice, and broccoli made it feel like the perfect weeknight meal. I remember pulling it out of the oven, golden and bubbling, and everyone instantly gathered around.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces – Chicken thighs stay juicy and tender after baking. You can use chicken breast if you prefer, but thighs add more flavor.
  • ½ white onion diced – Adds a sweet, savory base to the casserole. Sautéing it with chicken enhances depth of flavor.
  • 2 cups broccoli florets chopped small – Fresh or frozen both work, but small florets blend better into each bite. If using frozen, thaw and drain well.
  • 1½ cups cooked white rice – Pre-cooked rice ensures even texture and prevents a soggy casserole. Leftover rice works perfectly here.
  • 1 14 oz can cream of mushroom soup – This creates the creamy base that ties everything together. You can also use cream of chicken soup if you prefer.
  • 1 cup sharp cheddar cheese freshly shredded – Always grate it fresh from a block for smoother melting and richer flavor.
  • 2 tbsp vegetable oil or olive oil – Used to sauté the chicken and onion for the best texture.
  • 1 tsp seasoning salt – Enhances the overall flavor of the dish.
  • 1 tsp black pepper – Adds a subtle heat that balances the creaminess.
  • 1 tsp paprika – Optional for a smoky hint and bright color on top.
  • 1 tsp dried parsley flakes – Adds freshness and a pop of color for presentation.

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Add the diced chicken and onions. Season with seasoning salt and pepper, then cook until the chicken is browned and fully cooked and the onions are soft and fragrant.
  2. Stir in the chopped broccoli and cooked rice. If using frozen broccoli, make sure it’s thawed and drained to avoid extra moisture. Mix everything so the ingredients are evenly distributed in the skillet.
  3. Add the cream of mushroom soup and half of the shredded cheddar cheese to the skillet. Stir until the mixture is creamy and fully coated. Everything should be evenly mixed and slightly thick.
  4. Grease your baking dish, then spread the mixture evenly into it. Sprinkle the remaining cheese on top, then finish with a dusting of paprika and parsley for color.
  5. Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese on top is melted, golden, and bubbling around the edges.
  6. Once baked, let the casserole sit for about 5 minutes before serving. This short rest helps it set and makes it easier to scoop neat servings.

Notes

  • Always shred your own cheese — it melts creamier and doesn’t clump like bagged cheese.
  • Don’t overcook the chicken before baking — it continues to cook in the oven, so just sauté until it’s no longer pink.
  • Chop the broccoli into small, bite-sized pieces so it blends nicely with the rice.
  • If you like more flavor, sprinkle a bit of garlic powder or onion powder into the mix before baking.
  • For a crispy top, add crushed crackers or breadcrumbs for the last few minutes of baking.