This cheesy broccoli rice casserole is one of my favorite comfort food dishes. I love how creamy, cheesy, and hearty it turns out every single time. The combination of tender broccoli, fluffy rice, and melted cheddar cheese makes it perfect as a side or a complete meal when I add chicken.
Why You’ll Love This Recipe
I love how easy this casserole is to prepare—all it takes is mixing and baking.
It’s a great way for me to get a dose of vegetables without sacrificing flavor.
I can serve it as a side dish or a main course when I include shredded chicken.
It uses simple ingredients that I usually already have in my kitchen.
The leftovers reheat beautifully, making it ideal for meal prep or next-day lunches.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked white rice
2 cups fresh broccoli florets, steamed
2 cups shredded cheddar cheese, divided
1 cup cooked chicken breast, shredded (optional)
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (optional, to taste)
1/4 teaspoon black pepper (optional, to taste)
Directions
Preheat the oven to 350°F (175°C).
In a large bowl, I combine the cooked white rice, steamed broccoli, 1½ cups of shredded cheddar cheese, shredded chicken (if using), condensed cream of chicken soup, and milk. I then add the garlic powder, onion powder, salt, and black pepper. I mix until everything is well combined.
I lightly grease a 9×13-inch baking dish to prevent sticking. Then I pour the mixture into the dish and spread it evenly.
I sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
I cover the dish with foil and bake for 25 minutes. Then, I remove the foil and continue baking for 10–15 minutes, until the cheese is melted and bubbly.
Once baked, I let the casserole rest for a few minutes before serving so it sets and is easier to scoop.
Servings and Timing
This recipe makes about 6 servings. The total cooking time is around 40 minutes—10 minutes for prep and 30 minutes for baking.
Variations
I sometimes use brown rice instead of white for a nuttier flavor.
For a vegetarian option, I omit the chicken and use a cream of mushroom or cream of broccoli soup.
I like switching up the cheese with Colby-Jack or Monterey Jack for a different flavor.
A crunchy topping of crushed crackers, breadcrumbs, or panko mixed with butter adds a delicious texture.
To make it lighter, I use low-fat milk and reduced-fat cheese.
For a lower-carb option, I replace the rice with cauliflower rice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, I let the casserole cool completely, then transfer it to a freezer-safe container. It keeps well for up to 3 months. I thaw it overnight in the refrigerator before reheating.
When reheating, I cover the casserole with foil and bake at 350°F for about 20 minutes or until heated through. For single servings, I use the microwave.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, I can use frozen broccoli. I make sure to thaw and drain it well before mixing it in to avoid excess moisture.
What if I don’t have cream of chicken soup?
I sometimes make a quick homemade version by whisking together butter, flour, milk, and a bit of chicken broth until thickened, then seasoning it with garlic and onion powder.
Can I prepare this casserole ahead of time?
Yes, I often assemble it ahead, cover it tightly, and refrigerate for up to 24 hours before baking. It’s great for meal planning or holidays.
Can I make this casserole gluten-free?
Yes, I use gluten-free condensed soup or make my own with gluten-free flour. The rest of the ingredients are naturally gluten-free.
How can I make it creamier?
If I want it extra creamy, I add a bit more milk or an extra half can of condensed soup. It gives the dish a richer, smoother texture.
Conclusion
This cheesy broccoli rice casserole always hits the spot. I love how comforting, simple, and versatile it is—it’s a dish that pleases everyone at the table. Whether I serve it as a side or a main course, it’s always warm, creamy, and full of cheesy goodness.
A comforting and creamy casserole made with tender broccoli, fluffy rice, and melted cheddar cheese. Easy to prepare and perfect as a side dish or a complete meal when topped with shredded chicken.
Total Time:40 minutes
Yield:6 servings
Ingredients
2 cups cooked white rice
2 cups fresh broccoli florets, steamed
2 cups shredded cheddar cheese, divided
1 cup cooked chicken breast, shredded (optional)
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (optional, to taste)
1/4 teaspoon black pepper (optional, to taste)
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine the cooked rice, steamed broccoli, 1½ cups of cheddar cheese, shredded chicken (if using), cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Lightly grease a 9×13-inch baking dish and pour in the mixture, spreading it evenly.
Sprinkle the remaining ½ cup of cheddar cheese over the top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.
Notes
Use brown rice for a nuttier flavor.
For vegetarian, omit chicken and use cream of mushroom or broccoli soup.
Substitute Colby-Jack or Monterey Jack cheese for a flavor twist.
Add a crunchy topping with crushed crackers or panko mixed with butter.
Use low-fat milk and reduced-fat cheese to lighten it up.
Swap rice for cauliflower rice for a lower-carb version.
