This Chicken Broccoli Rice Casserole includes seasoned chicken, fresh broccoli, and converted rice mixed together with a sour cream and mayonnaise mixture, then topped with two kinds of cheese and buttery breadcrumbs. Cooked up all in one pan, so clean up is a breeze! Easy and delicious weeknight dinner.
The only thing that beats an easy and delicious dinner is an easy and delicious dinner that’s all made in one pan, cutting down on the clean up afterward. This Chicken Broccoli Rice Casserole recipe is that kind of dish, and it’s definitely a family favorite!
Comfort food is almost always guaranteed when the base starts with chicken and rice.
Here is just a quick summary of ingredients you will need to make this casserole.
- Broccoli – cut into bite-sized florets. I use fresh broccoli for this recipe. See note below regarding frozen broccoli.
- Chicken – you’ll need cooked chicken, either rotisserie or oven roasted works great.
- Converted rice – using converted rice eliminates a step in the cooking process and also the need for chicken broth.
- Sharp cheddar cheese – buy a block and shred it yourself if you can, for best results.
- Parmesan cheese – grated, not the powdered kind.
- Sour cream, Mayonnaise, and Spicy Brown Mustard – this mixture replaces the canned cream of soup that most Chicken Broccoli Rice Casserole recipes call for.
- Worcestershire sauce and Sriracha hot sauce – these both add a nice savory, spicy, tangy depth of flavor.
- Panko bread crumbs, lightly toasted – these Asian breadcrumbs have a light, airy texture and are more crispy than traditional breadcrumbs.
- Seasonings – kosher salt, black pepper, onion powder, garlic powder.
- Butter, melted
How to Make Chicken Broccoli Rice Casserole
It’s so simple to make this casserole. This is a brief rundown (scroll below for the complete printable recipe.)
- Cook the broccoli with water in a skillet for a few minutes until crisp-tender. Drain and wipe the skillet dry.
- Combine all of your sauce ingredients in a large bowl.
- Stir in the cooked broccoli, chicken, cooked rice, and 1/2 the cheddar cheese.
- Spoon the mixture into the skillet you used to cook the broccoli.
- Loosely cover with foil and bake until bubbly.
- Mix the breadcrumbs with the melted butter and sprinkle over the top of the casserole, along with the remaining cheddar cheese and Parmesan.
- Place back in the oven uncovered, until cheeses have melted and everything is warmed through.
- Let stand for a few minutes, eat, and enjoy!
- Swap out the converted white rice for brown rice – you can use brown rice in this recipe, but you’ll need to cook it first/separately. I recommend cooking it with vegetable or chicken broth for added flavor. You’ll need 2 cups cooked rice to add into the casserole.
- Frozen broccoli can be used instead of fresh – you can use frozen broccoli in this recipe instead of fresh, eliminating a cooking step. Just make sure it is thawed first.
- Use a baking dish instead of a skillet – this recipe calls for a 10-inch cast iron skillet, but you can make it in a 9×9 baking dish instead, the only difference if using fresh broccoli, you’ll need to cook it separately first.
- How many calories in chicken broccoli rice casserole? This recipe feeds 6-8 people, depending how big the helpings are. Assuming larger servings feeding 6 people, you’re looking at around 578 calories a serving.
Make Ahead and Storage
You can assemble, cover, and refrigerate this casserole 1 day in advance (reserving the buttered breadcrumbs until the end of baking.) Allow it to sit out at room temperature for 30 minutes prior to putting in the oven and also add an additional 10 minutes onto the baking time. Once baked, any leftovers should be kept in a tightly sealed container in the fridge and eaten within 2 days.
Can you freeze chicken broccoli rice casserole? Yep! Assemble (without the buttered breadcrumbs), wrap in foil, and cover tightly, removing any excess air. Freeze for up to 2 months. Thaw in the fridge overnight, then allow it to sit out at room temperature for 30 minutes prior to putting in the oven and also add an additional 10 minutes onto the baking time. Add the breadcrumbs toward the end of cooking time, as instructed in the recipe.
Watch the Video
Other One-Pot Rice Dishes
- Sausage and Rice with Broccoli
- Mexican Rice Skillet
- Turkey and Rice Skillet
- Skillet Beans and Rice with Kielbasa
Chicken Broccoli Rice Casserole
- 3 cups fresh broccoli florets , roughly chopped into bite-sized pieces
- 2 cups chopped cooked chicken (rotisserie or oven roasted)
- 1 1/2 cups converted rice , cooked according to package directions (see note)
- 2 cups shredded sharp cheddar cheese , divided
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Sriracha hot sauce
- 1/3 cup Panko bread crumbs , lightly toasted
- 1 tablespoon butter , melted
- 1/4 cup grated fresh Parmesan cheese
- Preheat oven to 350 degrees F.
- Bring 2 cups water to boil in a 10-inch cast iron skillet. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and wipe the skillet dry.
- In a large bowl, whisk together the sour cream, mayonnaise, mustard, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and Sriracha. Stir in the cooked broccoli, chicken, cooked rice, and 1 cup of the cheddar cheese.
- Spoon mixture into the skillet and loosely cover with foil.
- Bake for about 25 minutes until bubbly; toss the toasted breadcrumbs with the melted butter and sprinkle on top, along with the Parmesan, and remaining 1 cup of cheddar cheese.
- Bake, uncovered, for another 5-10 minutes until the cheeses are melted.
- Let stand 10 minutes.
- Serve and enjoy!