This Chicken and Broccoli Rice Casserole is one of my favorite easy weeknight meals. I combine seasoned chicken, broccoli, and rice, mix them with a creamy dressing, and then top it all with two kinds of cheese and buttery breadcrumbs. I cook it all up in one pan, so clean up is a breeze!

Chicken and Rice Casserole Recipe with Broccoli

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 and Broccoli Rice Casserole recipe is that kind of dish, and it’s definitely one of my family’s favorites!

I find it’s a great opportunity to use any leftover cooked chicken I have lingering in the fridge. And, once it’s tossed with rice, broccoli, the creamy dressing, and topped with cheese and breadcrumbs, you’ll be hard-pressed to find a more comforting weeknight meal.

Helpful Tips

• Use ready rice for quicker cook time. I used an 8.8 oz. pouch (1½ cups) Uncle Ben’s converted “ready rice,” which means it is parboiled.
• If you use long grain white rice or brown rice. Cook it first/separately. I recommend cooking it with vegetable or chicken broth for added flavor.
• Frozen broccoli can be used instead of fresh. To eliminate the first step, use frozen broccoli, 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 is that if using fresh broccoli, you’ll need to cook it separately first.

How to Make Chicken and Broccoli Rice Casserole Step by Step

Get the oven going: Preheat the oven to 350℉.

Cook the broccoli: Bring 2 cups water to a boil in a 10-inch cast-iron skillet and then cook 3 cups fresh broccoli florets, cut into bite-sized pieces, until they are crisp-tender. This usually takes me about 3 minutes. Drain the broccoli well and wipe the skillet dry.

Make the sauce: Whisk together 1 cup sour cream, ½ cup mayonnaise, 1 tbsp spicy brown mustard, 1 tsp Worcestershire sauce, 1 tsp salt, ½ tsp onion powder, ½ tsp of garlic powder, ¼ tsp black pepper, and ¼ tsp sriracha. 

Stir in the other ingredients: Add 2 cups chopped cooked chicken, the cooked broccoli, the cooked rice, and ½ the cheddar cheese.

Transfer to the skillet: Spoon chicken and rice mixture into the skillet that you used to cook the broccoli.

Bake: Loosely cover the skillet with foil and bake until bubbly.

Add the topping: Mix the ⅓ cup lightly toasted Panko bread crumbs with 1 tbsp of melted butter and sprinkle it over the top of the casserole, along with the remaining cheddar cheese and ¼ cup grated fresh Parmesan.

Bake again: Place the skillet back in the oven uncovered, and bake until the cheeses have melted and everything is warmed through. Let it stand for a few minutes.

Serve: Eat, and enjoy!

Serving Suggestions

I find this comforting and cozy skillet meal pairs nicely with a steaming hot bowl of carrot soup, a side of crunchy shaved Brussels sprouts salad, and an irresistibly luscious slice of Oreo tiramisu for dessert.

How to Store

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 at room temperature for 30 minutes prior to putting it in the oven, and add 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.

To freeze, 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 at room temperature for 30 minutes prior to putting it in the oven, and also 10 minutes onto the baking time. Add the breadcrumbs toward the end of cooking time, as instructed in the recipe.

More One-Pot Rice Dishes To Try

• This Turkey and Rice Skillet features turkey, rice, green beans, tomatoes, and delicious seasonings for a quick and easy all-in-one meal.
• This Mexican Rice Skillet is loaded with ground beef, Mexican seasonings, and topped with gooey cheese.
• Rich and creamy, this Mushroom Rice has fresh sliced mushrooms baked in condensed French onion soup and beef consommé.