Chicken Broccoli Rice and Cheese Casserole

Why You’ll Love This Recipe

• Flavor city! The chicken is seasoned and seared instead of being added plain, while the rice cooks in broth and soaks up all the flavor from the pot.
• It makes great leftovers. The flavors are even better the next day, making it perfect for busy weeknights when all you have time to do is pop something in the microwave.
• It uses easy-to-find simple ingredients. Frozen broccoli, long-grain rice, condensed soup, and two everyday cheeses make this a practical dinner without a long grocery list.

What Makes This Casserole Different?

A lot of cheesy chicken broccoli rice casserole recipes are made the same way: dump everything into a baking dish and hope for the best. And listen, I love an easy dinner, but I also need it to taste good.

I wanted this version to taste like more than chicken, veggies, and rice mixed together. So, we’re building flavor from the very beginning.

The chicken is seasoned and seared until golden brown, the onions cook right in those flavorful drippings, and the rice gets toasted before simmering in chicken broth. Every step adds another layer of flavor, and trust me, you can taste the difference.

Then the casserole bakes until bubbly and melty with those irresistible golden edges on top. Yum!

Ingredients You’ll Need

See the recipe card below for the complete ingredient list and measurements.

• Chicken tenderloins: They cook quickly and stay tender and juicy. Chicken breasts also work, but tenderloins cook quickly and are less likely to dry out. I use these in my garlic parmesan chicken pasta and it’s a hit every time. To save time, use rotisserie chicken and skip the searing step.
• Seasonings: Italian seasoning, garlic powder, onion powder, smoked paprika, and black pepper give the chicken plenty of flavor. Add a little Cajun seasoning for some heat.
• Onion and broccoli: Yellow onion adds a little sweetness, while frozen broccoli keeps the recipe easy. I’ve seen some people add mushrooms, so feel free to cook them with the other vegetables if that’s your thing.
• Long-grain white rice: to keep the recipe easy, we’re cooking the rice right in the pot. See the recipe FAQs for using cooked rice instead. Avoid using Minute Rice/instant rice and short grain rice, because they can make the casserole too soft and mushy. Brown rice and wild rice aren’t recommended either because they require different amounts of liquid and longer cooking times.
• Cream of chicken soup: Creates a thick, savory base for the casserole.
• Evaporated milk: Adds creaminess without making the sauce too runny.
• Cheddar and mozzarella cheese: Cheddar cheese brings plenty of cheesy flavor, while mozzarella gives you that gooey, stretchy cheese pull.

Easy Ingredient Substitutions

• Cream of chicken soup: Use cream of mushroom or cream of celery soup.
• Evaporated milk: Whole milk or half-and-half can be substituted, although the consistency may change slightly.
• Mozzarella cheese: Monterey Jack or another good melting cheese can be used in its place.
• Frozen broccoli: Fresh broccoli florets can be substituted.

How to Make Chicken Broccoli Rice and Cheese Casserole

Step 1: Season and sear the chicken. Coat the chicken tenderloins with Italian seasoning, garlic powder, onion powder, salt, and pepper. Sear them in a hot Dutch oven until golden brown and fully cooked, then transfer them to a plate.

Step 2: Cook the vegetables. Add the diced onion to the same pot and cook until softened and lightly browned. Stir in the frozen broccoli and continue cooking until it is thawed and tender.

Step 3: Toast and cook the rice. Add the uncooked rice to the pot and cook it for a few minutes, stirring it through the onions and broccoli. Use a wooden spoon to scrape up all those browned bits from the bottom of the pot. Please don’t leave that flavor behind! Pour in the chicken broth, bring everything to a boil, then reduce the heat and simmer until the rice is tender.

Step 4: Make it creamy and cheesy. Once the rice is cooked, remove the pot from the heat and stir in the cream of chicken soup, evaporated milk, and half of the cheddar and mozzarella. The warm rice will melt the cheese right into the sauce, making everything thick, creamy, and beautifully cheesy.

Step 5: Add the chicken. Chop the cooked chicken into bite-size pieces and fold it into the cheesy broccoli rice mixture.

Step 6: Bake until bubbly. Transfer everything to a 9-by-13-inch baking dish and top it with the remaining cheese. Bake uncovered until the casserole is hot and bubbly, then broil it briefly to create those golden brown edges on top. Let it rest for about 10 minutes before serving so the sauce has time to settle.