Hearty and delicious, this chicken broccoli and rice casserole will satisfy all appetites! This is a perfect casserole for making ahead of time and then baking for dinner.
Make an extra dish and place in the freezer for later!
Why make this casserole
Chicken, broccoli and rice is a simple casserole that's a full of deliciousness. Add a salad and dinner is ready!
This recipe uses cooked chicken and cooked rice. It's a perfect dish for using leftover chicken or purchase a rotisserie chicken to use for easy preparation.
I love preparing this casserole the night before or in the morning and then all I have to do at dinner time is put it in the oven and dinner is ready in no time at all!
You just can't beat a warm, hearty meal when it's cool outside. I often make a double batch of this chicken, broccoli and rice dish and throw one in the oven for dinner and the other in the freezer for later. Two meals without any extra work!
The oven is perfect to have going on chilly days because it warms up the kitchen and this casserole will warm you up! Another cold weather favorite is Ham and Rice Casserole and this Chicken Pasta Bake.
Key ingredients
- Chicken - you want diced chicken that is already cooked. Use leftovers or purchase a rotisserie chicken. You can also cook up a couple of chicken breasts too.
- Rice - already cooked and cooled. Plan ahead and make extra rice the night before and then save for this meal. Feel free to substitute brown rice
- Broccoli - may substitute frozen peas, if desired
- Chicken Broth - homemade or store bought
- Sherry wine - you can also use white wine or omit entirely
Step by step directions
- Steam broccoli for 4-5 minutes until al dente. You may also blanch the broccoli for 2-3 minutes. Set broccoli aside for later.
- Melt butter in a pan over medium heat. Add flour and cook for 1-2 minutes
- Whisk in chicken stock and milk and heat over medium heat until it begins to thicken
- Add salt, pepper and sherry and then whisk in ¼ cup of parmesan cheese
- Stir in chicken and broccoli
- Place half of chicken mixture in the bottom of a greased casserole dish
- Add rice
- Add remaining chicken mixture
- Sprinkle with parmesan cheese
Recipe tips
- Taste sauce before adding chicken and broccoli. Add additional salt and pepper if needed
- May substitute frozen peas for the broccoli. Add peas frozen to the sauce.
- This recipe was baked in an 8 inch casserole dish. You may also use an 8 x 11 rectangular dish. Cooking time will decrease by 5-10 minutes.
- Casserole can be prepared ahead of time and baked later. After assembling casserole, cover and refrigerate. Increase baking time 10-15 minutes.
- To freeze, cover casserole with plastic wrap and then with foil. When ready to use, allow casserole to thaw and then bake uncovered.
Recipe Faqs
Once baked, it will last up to 4 days in the refrigerator.
Prepared this dish up to 2 days ahead of time and store in the refrigerator or up to 3 months ahead of time when stored in a freezer.
Serving suggestions
Serve this chicken casserole with a Caesar salad or a green salad with a lemon vinaigrette.
Cheesy pesto bread or breadsticks would also be great with this dish.
More delicious chicken recipes
- Chile Chicken and Rice Casserole
- White Chicken Chili
- Chicken Sheet Pan Dinner
- Baked Chicken and Rice
- Orange Chicken
- Chicken Pot Pie
- Chicken Pasta Bake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my main dish recipes!
Chicken, Broccoli and Rice Bake
Ingredients
Casserole
- 1 ½ cups broccoli (chopped)
- ¼ cup butter
- ¼ cup flour
- 1 cup chicken broth
- 1½ cups milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon Sherry
- ¼ cup Parmesan cheese (shredded)
- 3 cups cooked chicken (chopped)
- 3 cups cooked rice (cooled)
Topping
- ¼ cup Parmesan cheese (shredded)
Instructions
- Steam broccoli until al dente approximately 3-4 minutes. Set aside1 ½ cups broccoli
- Melt butter in a large pan. Stir in flour and cook for 1-2 minutes.¼ cup butter, ¼ cup flour
- Stir in chicken broth and milk. Simmer over low heat until mixture begins to thicken.1 cup chicken broth, 1½ cups milk
- Stir in salt, pepper and sherry¼ teaspoon salt, ¼ teaspoon pepper, 1 Tablespoon Sherry
- Stir in Parmesan cheese.¼ cup Parmesan cheese
- Add chicken and broccoli.1 ½ cups broccoli, 3 cups cooked chicken
- Spray an 8 inch round baking dish (or a 2 quart sized casserole dish) with nonstick cooking spray.
- Add a small amount of chicken mixture to bottom of dish.
- Add rice and then top with remaining chicken mixture.3 cups cooked rice
- Sprinkle with remaining Parmesan cheese¼ cup Parmesan cheese
- Bake uncovered in a 350 degree oven for 30 minutes or until bubbly.
Notes
- Taste sauce before adding chicken and broccoli. Add additional salt and pepper if needed
- May substitute frozen peas for the broccoli. Add peas frozen to the sauce.
- This recipe was baked in an 8 inch deep sided casserole dish. You may also use an 8 x 11 rectangular dish. Cooking time will decrease by 5-10 minutes.
- Casserole can be prepared ahead of time and baked later. After assembling casserole, cover and refrigerate. Increase baking time 10-15 minutes.
- To freeze, cover casserole with plastic wrap and then with foil. When ready to use, allow casserole to thaw and then bake uncovered.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in January 2107. The recipe, photos and content have all been updated.
Shirley says
Thankyou for repeating the ingredient amounts in the instructions. So much easier than scrolling up and down.
Kathy says
You bet!!! 🙂
Penny says
Hi - there are only two of us. I would like to make this into two casseroles and freeze one of them. What size pans would you think I should use? Thank you!
Kathy says
Hi Penny,
That's a great idea! I use a deep sided 2 quart round casserole dish for baking the whole casserole. Look for a 1 quart dish - this souffle dish should work fine. Your baking time will be reduced in a smaller pan. I'd anticipate around 15-20 minutes.
Hope that helps!
Enjoy,
Kathy 🙂
Penny says
Thank you! I will be trying this very soon!
Kathy says
Great!!!
Enjoy 🙂
David @ Spiced says
What is it about casseroles? They really are the epitome of comfort food! This casserole sounds fantastic, Kathy. That sauce is the perfect way to bring flavor to this recipe - perfect for these early fall days!!
Kathy says
I made this again over the weekend, and it's still a family favorite. So full of delicious flavors!
Fred G says
Great combo for supper
Rachelle @ Beer Girl Cooks says
You just can't go wrong with chicken and broccoli, Kathy! Add cheese and you have just made the perfect winter casserole!
Kathy says
It is a great combination! Thanks 🙂
Agness of Run Agness Run says
I could eat this every day! Winter feels so much warm with recipes like this!
Kathy says
Warm dishes are exactly what we need right now!
Ramona @ The Merchant Baker says
Total comfort food! And so easy to make! I love a short ingredient list 🙂
Kathy says
Thanks, Ramona! It is total comfort food!
Mary Ann | The Beach House Kitchen says
OMG Kathy! This looks so comforting and delicious! Perfect winter meal!
Kathy says
It is one of our favorites!
David @ Spiced says
This sounds like the epitome of comfort food, Kathy! Nice, easy and warming. I love the broccoli and Parmesan combo, so I know this would be a huge hit in our house! Stay warm, my friend!
Kathy says
It is a huge hit in our house! When we don't eat it all for dinner, it also makes great leftovers!
Amanda says
This is just what I need on these cold winter nights. Rice and cheese are wonderful together.
Kathy says
It will warm you right up!