Oven Baked Chicken Broccoli Rice Casserole
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same here I got you with a cozy oven baked chicken broccoli rice casserole that feels like a warm hug from the inside out This dish is the kind of comfort food that shows up to the dinner table wearing sweatpants and a winning smile
If you grew up on casseroles or just love food that doubles as leftovers for tomorrow I think you will be best friends with this recipe Also if you enjoy riffing on classics check out this best smothered chicken and rice recipe for another cozy option to add to your weeknight rotation
Why This Recipe is Awesome
This casserole hits the sweet spot between lazy and impressive It uses pantry friendly ingredients and still manages to feel homey and a little fancy without trying too hard
It is forgiving and flexible which means you can swap stuff without panic Mode of operation here is easy mix bake eat repeat It is idiot proof even I did not mess it up the first dozen times The broccoli keeps things feeling slightly virtuous so you can mentally justify an extra helping of cheese
You get protein carbs and veg in one pan so cleanup stays chill Also it reheats like a champ which makes this a hero recipe for busy days or anytime you want dinner to behave the next day
Ingredients Youll Need
- 2 cups cooked rice
- 2 cups broccoli florets
- 2 cups cooked chicken shredded
- 1 can 10.5 oz Campbells cream of chicken soup or homemade cream of chicken soup
- 1 cup shredded cheese cheddar or your choice
- 1 2 cup milk
- Salt and pepper to taste
Step by Step Instructions
- Preheat the oven to 350°F 175°C. Make sure the oven is actually on before you start dancing around the kitchen.
- In a large mixing bowl combine the cooked rice broccoli shredded chicken cream of chicken soup shredded cheese and milk. Use a big spoon and no shame.
- Mix until well combined. Aim for even distribution of chicken and broccoli across the rice. That way each bite feels balanced.
- Season with salt and pepper to taste. Taste a little if you must be the chef you are allowed to lick the spoon.
- Transfer the mixture to a greased baking dish. Spread it out so it bakes evenly and looks pretty.
- Bake for 25 to 30 minutes or until heated through and the cheese is bubbly. Keep an eye during the last five minutes if you like a golden top.
- Let it cool for a few minutes before serving. Cooling prevents burned tongues and improves flavor cohesion a tiny bit
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. That first ten minute lag will make timing awkward.
- Overcooking the broccoli so it turns into sad green mush. Slightly firm florets are the goal not green glue.
- Skimping on seasoning because soup is doing the heavy lifting. Taste and add salt and pepper as needed.
- Using wet rice fresh from the cooker Without a little time to cool the casserole can get too gloopy Aim for rice that is not steaming hot.
- Forgetting to grease the dish and then scraping casserole off like it is archaeology Not fun
Alternatives & Substitutions
Want to mix things up No problem This recipe takes swaps like a champ
- Cheese swaps Pick mozzarella for melty pull or pepper jack for a kick I am partial to sharp cheddar for nostalgia value
- Soup hack No cream of chicken in the pantry Use cream of mushroom or cream of celery if you want a different vibe Or make a quick roux with stock and cream for a DIY switch
- Veg variations Not a broccoli fan Try peas carrots or chopped spinach They all get along in this casserole family
- Rice options Use brown rice for more chew or leftover flavored rice if you like things bold Just adjust bake time if the rice is super dry or super saucy
If you are feeling ambitious and want a slightly meatier cousin check out this cheesy ground beef and rice casserole for a similar formula with ground beef instead of chicken
My take is keep it simple the first time then play with swaps on round two FYI some experiments will be great some will be educational Either way you win dinner
FAQ
Q Why use leftover rice instead of fresh rice
A Because leftover rice has slightly less moisture so the casserole holds together better Fresh steaming rice can make the dish too soft
Q Can I use frozen broccoli no problem right
A Yes frozen broccoli works fine Thaw and drain excess water or give it a quick steam so the casserole does not get watery
Q Can I use rotisserie chicken instead of cooking chicken at home
A Absolutely Rotisserie is a time saver and adds flavor Use whatever cooked chicken you like
Q What if I want a crisp top should I add breadcrumbs
A Sure sprinkle panko or crushed crackers with a drizzle of butter for crunch Add during the last 10 minutes of baking so the top gets golden
Q Can I freeze this casserole
A Yes freeze in a sealed container Unbaked is fine or freeze baked and reheat covered at medium heat until warmed through
Q How long will leftovers last
A Store in the fridge up to 3 to 4 days Reheat in the oven or microwave until hot
Q Is this kid friendly
A Very much so Most kids love cheesy rice and tender chicken You can hide extra veggies in plain sight and nobody needs to know
Final Thoughts
Alright chef you made it This casserole is proof that food can be comforting efficient and low drama All you need is some cooked rice cooked chicken a handful of broccoli and that creamy soup to glue everything together
Go impress someone or yourself with this dish Youve earned it Put on some music pour a drink and enjoy the simple magic of a meal that does not ask for too much from you
Tip if you double the recipe use a larger dish and add a few extra minutes to the bake time Keep an eye on the cheese and you will be fine
Happy cooking and may your leftovers be as good as the fresh batch
Print
Cozy Oven Baked Chicken Broccoli Rice Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting and easy oven-baked chicken broccoli rice casserole that combines protein, carbs, and veggies in one delicious dish.
Ingredients
- 2 cups cooked rice
- 2 cups broccoli florets
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, broccoli, shredded chicken, cream of chicken soup, shredded cheese, and milk.
- Mix until well combined, ensuring even distribution of chicken and broccoli.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Bake for 25 to 30 minutes or until heated through and the cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
For a crisp top, consider adding panko or crushed crackers during the last 10 minutes of baking. Frozen broccoli can be used, just ensure to thaw and drain excess water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: casserole, chicken, broccoli, comfort food, easy recipes
