Best 11 Chicken Broccoli And Rice Casserole Recipes

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Indulge in a culinary delight with our tantalizing chicken broccoli and rice casserole, a delectable dish that combines tender chicken, crisp broccoli florets, and fluffy rice in a creamy and flavorful sauce. This ultimate comfort food is not only delicious but also versatile, offering variations to suit every palate. Our collection of recipes includes a classic version, a lightened-up option for health-conscious individuals, and a zesty Mexican-inspired rendition. Each recipe provides step-by-step instructions, ensuring a successful cooking experience. With its ease of preparation and irresistible taste, this casserole is perfect for busy weeknights, potlucks, or special occasions. Embark on a culinary journey and discover the perfect chicken broccoli and rice casserole recipe for your next meal.

Here are our top 11 tried and tested recipes!

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE



Broccoli, Rice, Cheese, and Chicken Casserole image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE



Easy Baked Chicken, Rice, and Broccoli Casserole image

No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.

Provided by B's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

cooking spray
1 pound skinless, boneless chicken breast, diced
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped broccoli
1 cup uncooked white rice
¾ cup water
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
  • Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE



Cheesy Chicken, Broccoli and Rice Casserole image

This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 14

1 teaspoon olive oil
1 cup sliced onion
8 oz sliced mushrooms
1/4 teaspoon salt
3 cups fresh broccoli florets, coarsely chopped
2 1/2 cups cooked white rice (without added salt or butter)
1 1/2 cups coarsely chopped cooked chicken breast
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 cup fat-free (skim) milk
1/2 cup light sour cream
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1/3 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
  • Add rice to bowl. Stir to combine. Stir in chicken.
  • In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
  • Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
  • Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g

CHICKEN BROCCOLI RICE AND CHEESE CASSEROLE



Chicken Broccoli Rice and Cheese Casserole image

3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.

Provided by LifeAfter40

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked chicken (bake it yourself, rotisserie or canned)
3 cups cooked rice (1 cup uncooked)
2 cups frozen chopped broccoli
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1/2 cup margarine
1/2 cup chopped onion
6 ounces shredded cheddar cheese

Steps:

  • Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
  • Boil broccoli till tender; drain.
  • Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
  • Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
  • Lightly grease a 13 x 9 glass dish.
  • Spread rice evenly over bottom of dish.
  • Spread broccoli over rice layer.
  • Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
  • Spread chicken on top of cheese sauce and top with remaining sauce.
  • If desired, sprinkle more shredded cheese on top.
  • Bake at 350 for 30 minutes.

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE



Cheesy Broccoli, Chicken and Rice Casserole image

Provided by Virginia Willis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

1 cup panko breadcrumbs
2 cups extra-sharp Cheddar cheese, grated (about 8 ounces)
2 cups homemade chicken stock or canned reduced-fat low-sodium chicken broth
2 cups 2-percent or whole milk
1 bay leaf, preferably fresh
1 thyme sprig
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 stalk celery, diced
8 ounces sliced cremini mushrooms
Coarse kosher salt and freshly ground black pepper
2 cloves garlic, chopped
1/4 cup all-purpose flour
2 cups long-grain rice
3/4 cup sour cream
Pinch of cayenne pepper
1/4 teaspoon freshly grated nutmeg
3 boneless skinless chicken breasts, halved, or 6 boneless skinless thighs (about 1 1/2 pounds)
1 pound broccoli crown, chopped into small florets

Steps:

  • Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
  • Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
  • Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
  • Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
  • Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
  • Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

CHICKEN, BROCCOLI AND RICE CASSEROLE



Chicken, Broccoli and Rice Casserole image

Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.

Provided by Therese Crosby

Categories     One Dish Meal

Time 56m

Yield 8 serving(s)

Number Of Ingredients 13

4 teaspoons butter
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 lb boneless skinless chicken breast (cut into small pieces)
2 garlic cloves, minced
1 (10 1/2 ounce) can cream of chicken soup
1 cup diced Velveeta cheese
2 cups cooked instant rice
1 (10 ounce) box frozen broccoli, cut, thawed, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
vegetable oil cooking spray
2 cups shredded cheese (your preference)

Steps:

  • Melt butter over high heat, add chopped mushrooms.
  • Cook and stir for about 2 minutes.
  • Add onion and chicken pieces.
  • Reduce heat to medium high and cook until chicken is just cooked through.
  • Stir in garlic and cook for about a minute longer.
  • Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
  • Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
  • Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
  • Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
  • NOTE: Instant rice makes this a quick and easy recipe.
  • Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
  • If you prefer other rice then make it ahead of time.

TOO EASY CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE



Too Easy Cheesy Chicken, Broccoli and Rice Casserole image

A delicious one dish meal that is full of flavor and will be cooked in less than 1 hour. The only prep time is for 2 cups of water to boil; and make sure the chicken is thawed if previously frozen. I got this recipe from my Brand Named Best Loved Casseroles book, in the "Dinner in Minutes" chapter.

Provided by TheDancingCook

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 box broccoli and cheese flavored rice mix (I use Uncle Ben's au Gratin)
2 cups boiling water
4 boneless skinless chicken breasts, about 1 lb
1/4 teaspoon garlic powder
2 cups frozen broccoli
1 cup shredded low-fat cheddar cheese (4 oz)

Steps:

  • Preheat oven to 425 degrees and boil water.
  • In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
  • Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
  • Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.

CHICKEN, BROCCOLI AND RICE CASSEROLE



Chicken, Broccoli and Rice Casserole image

Have weeknight what-to-make woes? No more! This ultra-easy casserole can be made with ingredients that are easily available-and often right in your refrigerator. Chicken breasts provide tender, juicy protein while onions and broccoli make flavorful and familiar veggie additions that are right in the comfort zone for eaters of all ages. Using a base of uncooked rice makes it even easier to kick-start dinner without any extra steps. Chicken and rice casserole is a family favorite for a number of reasons-ease of preparation, ease of cleanup and guaranteed clean plates among them-and this variation on the classic is sure to be a regular in your dinner rotation in no time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup uncooked long-grain white rice
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
2 cups broccoli florets, cut in bite-size pieces
1 cup chopped onions
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Montreal chicken seasoning
2 cups shredded Cheddar cheese (8 oz)
1/2 cup heavy whipping cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions.
  • In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes.
  • Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE



Low-Carb Cheesy Chicken Broccoli and

Make and share this Low-Carb Cheesy Chicken Broccoli and "Rice" Casserole recipe from Food.com.

Provided by Stephsfanny

Categories     Very Low Carbs

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces neufchatel cheese
1/3 cup low-fat Greek yogurt
14 1/2 ounces low sodium chicken broth
1 tablespoon chicken bouillon
1 cup mushroom (chopped)
1 teaspoon onion powder
1/4 teaspoon garlic powder
6 chicken breasts (grilled, sauteed, boiled, or microwaved)
3 cups broccoli florets (steamed)
3 cups cauliflower (riced and cooked)
1/4 cup part-skim mozzarella cheese (shredded)
1/4 cup monterey jack and cheddar cheese blend (shredded)

Steps:

  • Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
  • Steam broccoli florets.
  • Cook riced cauliflower.
  • Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
  • Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
  • Whisk the Greek yogurt into the cream cheese mixture and warm.
  • Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
  • Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
  • Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.

GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE



Gluten Free Chicken, Broccoli and Brown Rice Casserole Recipe image

This is a quick, easy way leftover chicken and leftover rice... you my add seasonings according to you preference. If you like, you can add cream cheese and/or Parmesan cheese to the roux for an Alfredo-like casserole. Instead of using canned cream of chicken (or any "cream of" soup), a very easy roux is made from cornstarch,...

Provided by Nancilee Iozzia

Categories     Casseroles

Time 50m

Number Of Ingredients 10

1 lb cooked chicken, cut up
1 c cooked brown rice (you may use white rice)
1 1/2 c uncooked broccoli florets (fresh or frozen, if using frozen, microwave for about 3 min. to thaw)
2 Tbsp butter
2 Tbsp cornstarch
1 1/2 c cups fat free milk
salt and pepper to taste
(other seasonings i like are: curry powdercurry powder, italian seasoning, poultry seasoning... feel free to experiment!)
2 Tbsp (or more) . gluten freegluten free bread crumbsbread crumbs (i add italian seasoning to the crumbs)
cream cheese and/or parmesan cheese (amount depends upon your taste - taste - there is no hard and fast amount) to the roux for an alfredo-like casserole.

Steps:

  • 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
  • 2. To make the roux: melt the butter in a medium size saucepan. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
  • 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
  • 4. Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.

CHICKEN AND BROCCOLI RICE CASSEROLE



Chicken and Broccoli Rice Casserole image

A great recipe for 2 to use up leftovers--plus it's so good. Instead of cream soup, I have been making my own soup substitute with Recipe #184827 i should have corrected this a long time ago sorry; the recipe should be 2 cups of cooked rice.

Provided by Sageca

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breasts, cooked and cubed
2 cups broccoli, cut in florets cooked
3/4 cup cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
1/4 teaspoon curry powder
1/2 cup cheddar cheese, shredded
2 cups cooked rice

Steps:

  • Spoon rice in a casserole.
  • Add chopped chicken.
  • Add cooked broccoli.
  • Mix together soup,mayonnaise,milk and curry powder and 1/4 cup cheese.
  • Pour on casserole.
  • Sprinkle with remaining cheese.
  • Place in preheated 325°F oven and cook for 30 minutes.
  • Tip.
  • Save remaining soup for another use or double the ingredients and make this for 4.

Nutrition Facts : Calories 760.9, Fat 31.2, SaturatedFat 13, Cholesterol 138.6, Sodium 990.2, Carbohydrate 69.3, Fiber 3, Sugar 2.2, Protein 48.5

Tips:

  • Use fresh ingredients for the best flavor. Chicken, broccoli, and rice are all widely available and affordable, so there's no need to compromise on quality.
  • Don't overcook the chicken or broccoli. Both should be cooked through, but not so much that they become tough or mushy.
  • Use a good quality cheese. A sharp cheddar or Monterey Jack will give the casserole a rich, cheesy flavor.
  • Don't be afraid to experiment with different seasonings. Garlic, onion, and paprika are all classic choices, but you can also try adding a bit of cumin, chili powder, or cayenne pepper for a little extra spice.
  • Serve the casserole immediately. This dish is best enjoyed hot and fresh out of the oven.

Conclusion:

Chicken broccoli and rice casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken and rice. With its creamy sauce, tender chicken, and fresh broccoli, this casserole is sure to be a hit with the whole family.

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