This Chicken and Broccoli Rice Casserole is a quick and easy 5-ingredient dinner that is very kid-friendly, filling, and delicious. Yes, it uses some shortcuts (hellooo rotisserie chicken and cream of chicken soup). But it gets a delicious dinner on the table in about a half hour! Everything is made directly in one baking dish—no bowls, pots, or pans needed—which means easy cleanup!
More comfort food chicken dinners: Slow Cooker Chicken and Gravy
Chicken and broccoli casserole
Rice, chicken, and broccoli are 3 foods that everyone in my family eats without any complaints. We also love this easy weeknight casserole because:
- It has veggies, protein, and filling rice all in one dish.
- It's super tasty.
- It has just 5 ingredients. 6 if you want to add cheese (WHO DOESN'T?!)
- I can prep everything directly in the baking dish. No bowls, no measuring cups, no additional pots or pans needed. Just add, stir, bake.
- It's a great use of leftover dry rice that no one would want to eat otherwise. No food waste here!
- It's ready in about 30 minutes.
- It can be prepped ahead and frozen. Perfect for keeping the freezer stocked with ready-to-bake meals!
I also have this delicious Chicken and Wild Rice Casserole that I love because I am a huge fan of the texture of wild rice, so be sure to check that out too.
But for now, let's make this broccoli and white rice casserole. Ready to get started??
- 12-ounce bag frozen steam-able broccoli florets. Or use 12-16 oz lightly steamed (or microwaved) fresh broccoli florets. If using frozen broccoli, you can either let it come to room temperature, or pre-cook it in the microwave for about one third of the time indicated on the bag, just enough to thaw the broccoli florets.
- 4 cups leftover cooked rice. Dry leftover rice is best because you'll be adding plenty of liquid to it and it will soften up as it bakes. Brown rice can be used too. Make sure the rice is seasoned well! If you have bland white rice, your casserole will be bland.
- 5-6 cups cooked chicken breast, diced into bite-sized pieces (I often cook a bunch of chicken breasts to have on hand for weeknight dinners, or use the white meat from 2 rotisserie chickens for this dish). Make sure the chicken breast is seasoned well.
- 2 10.5-ounce cans condensed cream of chicken soup
- 1 cup milk (I use unflavored unsweetened almond milk or oat milk sometimes)
- 2 eggs
- Optional: shredded cheddar cheese for topping (2-3 cups, depending on how cheesy you like it)
Make sure to read the recipe variations below for ideas for how to switch things up with this casserole!
More leftover rice recipes: Shrimp Fried Brown Rice
For this recipe, you'll need:
- A 9x13-inch casserole dish - use the kind with the rounded corners, if you have one. I find that the rectangular 9x13-inch cake pan is juuust a little too big. It'll do, but the casserole will be thinner.
- A wooden spoon or spatula to stir everything together.
- A microwave (for pre-cooking the frozen broccoli slightly), or you can steam it or let it come to room temperature before using it.
- Foil, to cover the baking dish.
More recipes using leftover chicken: Buffalo Chicken Tortilla Pinwheels
Microwave the frozen broccoli for about 1-2 minutes, just enough to thaw the broccoli but not as long as the package indicates. Carefully open a corner of the bag, drain out any liquid, and your broccoli is ready to use for the casserole.
In your casserole dish, combine the rice, diced chicken breast, cream of chicken soup, milk, eggs, and broccoli. Stir everything together, making sure to break apart the eggs and mix it together.
Top with shredded cheese, if using.
Cover with foil and bake for 15 minutes. CAREFULLY remove the foil and bake for another 5-15 minutes, depending on how piping hot you want the dish.
Remove from oven and serve warm.
More leftover chicken recipes: Air Fryer Chicken Quesadilla
- Double the broccoli for a lighter and more nutritious dinner.
- Stir in 1-2 teaspoons of Italian seasoning or dried basil and dried oregano before baking.
- Stir in 2-4 tablespoons fresh diced parsley before baking.
- Add ½ cup grated Parmesan cheese to the mixture. Yes, the green packaged stuff is fine here if you don't have freshly grated on hand.
- Make this with leftover cooked brown rice instead of white rice for more nutrition.
More easy one-pan dinners
- Shakshuka with Linguine and Mozzarella
- One Pan Creamy Mushroom Pasta with Spinach
- Sweet Potato Sausage Skillet
- Instant Pot Gumbo
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Weeknight Chicken Broccoli Rice Casserole
- 12 ounce bag frozen steam-able broccoli florets - or use fresh broccoli: 12-16 oz lightly steamed (or microwaved), not fully cooked
- 4 cups leftover cooked rice - white or brown rice can be used
- 5-6 cups chicken breast - diced into bite-sized pieces
- 2 cans cream of chicken soup - 10.5 oz cans
- 1 cup milk
- 2 eggs
- optional: shredded cheddar cheese for topping - (2-3 cups, depending on how cheesy you like it)
- Microwave the frozen broccoli for about 1-2 minutes, just enough to thaw the broccoli but not as long as the package indicates. Carefully open a corner of the bag, drain out any liquid, and your broccoli is ready to use for the casserole.
- In your casserole dish, combine the 4 cups leftover cooked rice, 5-6 cups chicken breast, 2 cans cream of chicken soup, 1 cup milk, 2 eggs, and broccoli. Stir everything together, making sure to break apart the eggs and mix it together.
- Top with shredded cheese, if using.
- Cover with foil, and bake for 15 minutes. CAREFULLY remove the foil and bake for another 5-15 minutes, depending on how piping hot you want the dish.
- Remove from oven and serve warm.
- If you liked this recipe, don't forget to give it a star rating and pin it on Pinterest!
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.