chicken broccoli casserole

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This healthier Broccoli Chicken Casserole recipe is made with rice, tender chicken and broccoli, and the most delicious creamy cheddar .

I love great inspired dishes, like chicken noodles recipes, Bacon Wrapped Smokies, and the very popular chicken and potato casserole.



Add the raw chicken, broccoli florets , and uncooked rice.

Pouring rice on top of broccoli in a casserole dish to make chicken broccoli rice casserole

Season it all with salt and pepper, give it a stir, and cover the dish tightly with foil.

The rice cooks slowly in the pan, absorbing the liquid, releasing its starches, and creating this great creamy consistency. With an optional sprinkle of cheese on top!

chicken broccoli casserole recipess

This Chicken Broccoli Cheese Casserole is the perfect dinner for when you want some delicious comfort food. It is loaded with tender chicken, creamy cheddar cheese and wholesome broccoli. With only a few ingredients and one dish, this dinner is super easy to make and cleans up quickly.

chicken broccoli casserole


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Sauteed Shrimp – fresh & flavorful!

Mongolian Chicken – easy and juicy as can be

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chicken broccoli casserole

This healthier Broccoli Chicken Casserole recipe is made with rice, tender chicken and broccoli, and the most delicious creamy cheddar .
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 624kcal
Author: Luda huang


  • 1 10.5 oz can condensed cream of chicken soup
  • 1/2 cup water
  • 2 cup uncooked long grain white rice
  • 1 lb. uncooked chicken breast or tenders diced
  • Salt/Pepper to taste
  • 1/4 cup sour cream
  • 1 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked


  • Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.
  • Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.
  • Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with salt and pepper. Stir again.
  • Top with remaining cheddar cheese.
  • Cover tightly with foil and bake for 1 hour, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through.


Calories: 624kcal | Carbohydrates: 78g | Protein: 39g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 340mg | Potassium: 718mg | Fiber: 2g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 42mg | Calcium: 272mg | Iron: 2mg

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