Cheddar Broccoli Chicken and Rice Casserole

This baked chicken and rice casserole with broccoli and cheddar is one of my favorite dinners to make, especially because it is an easy, all in one meal that my husband and kids love! All I need to add for sides are some applesauce and pickled red beets, then the whole family is happily fed. This chicken and rice casserole is similar to my version for Slow Cooker Chicken and Rice Casserole, but adds broccoli to get all the three main food groups in one dish, then gets baked in the oven instead of slow cooked.

You may also enjoy Crockpot Taco Casserole or Cracker Topped Beef and Rice Casserole for a quick and filling weeknight dinner!

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Cheddar Broccoli Chicken and Rice Casserole

Cheddar Broccoli Chicken and Rice Casserole

marilynpeight
This cheddar broccoli chicken and rice dinner is easy to toss together and makes a delicious comfort food dinner for a busy weeknight!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • 13 by 9 inch baking dish
  • Saucepan
  • Mixing bowl

Ingredients
  

  • 1/2 cup diced onion
  • 2 cups pre-steamed, frozen broccoli *see note for using fresh broccoli.
  • 3 cups cooked rice from 1 1/2 cups dry rice cooked in 4 cups water or broth (see notes).
  • 3 cups shredded chicken cooked
  • 1/2 cup chicken broth
  • 10.5 oz. cream of mushroom soup
  • 10.5 oz. cream of chicken or cheddar soup
  • salt and pepper to taste suggested amount below
  • 1/2 teaspoon Season all (Lawry's salt)

Topping:

  • shredded cheddar cheese

Instructions
 

Preheat oven to 350:

  • Saute onion and broccoli in butter or olive oil to soften slightly (this step is optional if you prefer your veggies crisp tender in the casserole). Combine the veggies with shredded chicken, cooked rice, broth, cream of soups and seasonings in a medium sized mixing bowl.
  • Transfer the rice mixture to a 13 by 9 inch baking dish and spread evenly with a spatula, then top with shredded cheddar cheese. Bake in the preheated oven for 30-40 minutes until bubbly on the sides and the cheese is beginning to brown on top.
  • Allow the chicken and rice casserole to cool for 10-15 minutes (this casserole tends to hold heat for a while), then serve and enjoy!

Notes

If using fresh broccoli you will need to steam it for 5-10 minutes before adding to the chicken and rice mixture and baking it. You can steam the broccoli with the rice; simply add the broccoli florets to the rice during the last 5-10 minutes of cooking. 
For the rice: bring 4 cups of water or chicken broth to a boil, then add the rice and cook for 20 minutes. Once the rice has soaked up the liquid, turn  off the heat and cover with a lid for 10 minutes before fluffing with a fork. 
I add 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper to the casserole. This can be adjusted to suit your tastes. 
Additional notes and step by step photos below. 
Keyword Chicken and rice casserole, with broccoli, with cheddar cheese, cream of soups, baked
Tried this recipe?Let us know how it was!

Equipment needed for this cheddar broccoli chicken and rice casserole:

  • 13 by 9 inch baking dish: A 13 by 9 inch baking dish is needed to bake this chicken and rice casserole. I prefer to use my glass baking dishes, but you can also use a stone ware, aluminum or stainless steel baking dishes.
  • Saucepan: A 2-3 quart saucepan or rice cooker is needed to cook the rice before adding it to the cheddar broccoli chicken and rice casserole.
  • Mixing bowl: I like to use a medium sized mixing bowl for combining the main ingredients for this chicken and rice casserole, but if you want to save on dishes, you can also mix the casserole in the baking dish.

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Ingredients needed for this Cheddar Broccoli Chicken and Rice Casserole: rice, cream of mushroom soup, cream of chicken soup, chicken broth, pre-steamed and frozen broccoli, pepper, salt, season all, diced onion, shredded chicken and shredded cheddar cheese.

Can I swap out the broccoli for peas or green beans?

Yes, you can. I don’t bother pre-steaming frozen peas if adding them to this chicken and rice casserole (then again, we like our veggies more crisp tender in casseroles), but you will need to pre-steam green beans if adding them fresh. Frozen and pre-steamed green beans can be thawed and then added directly unless you want to ensure they are nice and soft, then you may wish to steam or saute them for a few minutes before adding to the chicken and rice mixture.

Step 1: Saute onion and broccoli in butter or olive oil to soften slightly (this step is optional if you prefer your veggies crisp tender in the casserole). Combine the veggies with shredded chicken, cooked rice, broth, cream of soups and seasonings in a medium sized mixing bowl.

To saute the onions or not??

Because I am all about minimizing steps, I simply tossed the raw veggies and partially frozen (pre-steamed) broccoli into the casserole without sauteing them prior. I baked the casserole for around 30 minutes. The veggies did turn out to be crisp tender, but that was great for us because we like to have a little texture in our casseroles. Sauteing the onions in butter will also help to sweeten them, so if that is important to you, then I wouldn’t recommend skipping the saute step.

Step 2: Transfer the rice mixture to a 13 by 9 inch baking dish, then top with shredded cheddar cheese. Bake in the preheated oven for 30-40 minutes until bubbly on the sides and the cheese is beginning to brown on top.

Step 3: Allow the chicken and rice casserole to cool for 10-15 minutes (this casserole tends to hold heat for a while), then serve and enjoy!

Storage for this Cheddar Broccoli Chicken and Rice Casserole:

This chicken and rice casserole can be covered and kept in the refrigerator for up to 5 days. If you wish to freeze the leftovers, be sure to cool the casserole completely before covering or placing into an airtight container and freezing. Fully cooked chicken and rice casserole can be kept in the freezer for up to 3 months.

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