Name: Broccoli Rice Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups water; 2 cups uncooked rice; 1 (10 oz) can cream of chicken soup; 1 (10 oz) can cream of mushroom soup; 2 cups cooked chicken, shredded; ¼ cup butter; 1 cup milk; 1 small white onion, chopped; 16 oz broccoli pieces; 2 cups shredded cheddar cheese (divided: 1 cup for mixing, 1 cup for topping)

Why You’ll Love This Recipe

I love this casserole because it’s easy to assemble, makes a big batch, and always feels warm and satisfying. The combination of cream of chicken and cream of mushroom soups creates a rich, creamy base, while the broccoli adds freshness and texture. It’s also a versatile recipe — I can make it with leftover chicken, switch up the cheese, or add extra vegetables without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups water
2 cups uncooked rice
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can cream of mushroom soup
2 cups cooked chicken, shredded
¼ cup butter
1 cup milk
1 small white onion, diced
16 ounces broccoli pieces
2 cups shredded cheddar cheese

Directions

I preheat my oven to 350°F (175°C) and cook the rice according to package directions.
In a 9×13-inch baking pan, I combine the cooked rice and shredded chicken. Then I stir in the soups, butter, milk, broccoli, onion, and 1 cup of shredded cheese until everything is well mixed.
I bake the casserole for 30–35 minutes, until bubbly and heated through.
In the last few minutes of baking, I sprinkle the remaining cheddar cheese over the top and let it melt.
I remove the dish from the oven, let it sit for 5 minutes, then serve it hot with salad or breadsticks.

Servings and timing

This recipe makes about 8 servings. It takes 15 minutes to prep and 35 minutes to bake, so I can have it on the table in about 50 minutes.

Variations

I sometimes use cream of celery soup instead of mushroom for a slightly different flavor.
Swapping cheddar for mozzarella or Monterey Jack makes the casserole extra gooey.
I like adding a sprinkle of crushed Ritz crackers or breadcrumbs on top for a crunchy finish.
For more veggies, I toss in peas, corn, or mushrooms along with the broccoli.
To lighten it up, I use reduced-fat soups and cheese, or brown rice instead of white.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat them in the oven at 350°F until warmed through, or in the microwave for quick single servings. This casserole also freezes well — I just let it cool, wrap it tightly, and freeze for up to 2 months. To serve, I thaw overnight in the fridge and bake until hot.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate. When ready, I just bake as directed.

What type of rice works best?

I usually use long-grain white rice, but brown rice works too — I just cook it longer before adding it to the casserole.

Do I need to cook the broccoli first?

No, I add the broccoli raw since it cooks through in the oven. For softer broccoli, I steam it lightly before mixing it in.

Can I make this without chicken?

Definitely. I leave out the chicken for a cheesy broccoli and rice casserole, or replace it with cooked turkey.

How do I keep the casserole from drying out?

I make sure the rice is fully cooked and moist before mixing, and I don’t skimp on the milk or soups. Covering with foil for the first 20 minutes of baking also helps.

Conclusion

This Broccoli Rice Casserole is a creamy, cheesy, and comforting dish that’s as easy as it is delicious. It’s the kind of recipe I can rely on when I need something hearty to feed the family or bring to a gathering. With simple ingredients and endless variations, it’s a classic casserole that always hits the spot.