Easy One-Pot Chicken Broccoli Rice Casserole
This creamy, comforting chicken broccoli rice casserole is the ultimate one-pot meal. After making it dozens of times, I’ve discovered the perfect balance of flavors and textures. The key to this dish is the golden, crispy top – it’s irresistible! If you love recipes like this, you’ll also enjoy Easy Lemon Raspberry Bars and Jalapeno Popper Egg Rolls.
Why This Easy One-Pot Chicken Broccoli Rice Casserole Is Pure Comfort
- It's a complete meal in one pot
- The creamy sauce is made from scratch
- It's perfect for busy weeknights and meal prepping
What You'll Need for Easy One-Pot Chicken Broccoli Rice Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- broccoli florets
- long grain white rice
- cream of chicken soup
- milk
- shredded cheddar cheese
- salt
- black pepper
- garlic powder
- onion powder
- dried thyme
- dried oregano
- Optional: crushed crackers
- Optional: additional shredded cheese
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking the entire dish in one pot. → See on Amazon
- Box grater — Makes shredding cheese quick and easy. → See on Amazon
How to Make Easy One-Pot Chicken Broccoli Rice Casserole
- Step 1: Cook rice according to package instructions. Set aside.
- Step 2: In a large pot, combine chicken, broccoli, cream of chicken soup, milk, salt, pepper, garlic powder, onion powder, thyme, and oregano. Stir well.
- Step 3: Add cooked rice to the pot and stir to combine.
- Step 4: Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheese and crushed crackers.
- Step 5: Bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Cook's Tips for Perfect Easy One-Pot Chicken Broccoli Rice Casserole
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Substitution tip: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead tip: This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Storing & Reheating Easy One-Pot Chicken Broccoli Rice Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble this dish ahead of time and refrigerate for up to 24 hours before baking.
Freezing Easy One-Pot Chicken Broccoli Rice Casserole
This dish does not freeze well due to the rice and cream sauce.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: For a healthier version, use low-sodium cream of chicken soup and substitute the milk with low-fat milk.
- Best substitution: You can substitute the broccoli with cauliflower or frozen mixed vegetables.
- Make-ahead: This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the top of the casserole is browning too quickly, cover it loosely with aluminum foil.
Want to level up this recipe?
Non-stick skillet — Makes cooking the chicken easy and prevents sticking. → Check price on Amazon
Easy One-Pot Chicken Broccoli Rice Casserole
Ingredients
Main Ingredients
- chicken breasts
- broccoli florets
- long grain white rice
- cream of chicken soup
- milk
- shredded cheddar cheese
Seasonings
- salt
- black pepper
- garlic powder
- onion powder
- dried thyme
- dried oregano
Optional Toppings
- crushed crackers
- additional shredded cheese
Instructions
- Step 1: Cook rice according to package instructions. Set aside.
- Step 2: In a large pot, combine chicken, broccoli, cream of chicken soup, milk, salt, pepper, garlic powder, onion powder, thyme, and oregano. Stir well.
- Step 3: Add cooked rice to the pot and stir to combine.
- Step 4: Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheese and crushed crackers.
- Step 5: Bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Notes
- Chef tip: For a healthier version, use low-sodium cream of chicken soup and substitute the milk with low-fat milk.
- Best substitution: You can substitute the broccoli with cauliflower or frozen mixed vegetables.
- Make-ahead: This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the top of the casserole is browning too quickly, cover it loosely with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: This dish does not freeze well due to the rice and cream sauce.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: You can assemble this dish ahead of time and refrigerate for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 95mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pot Chicken Broccoli Rice Casserole FAQs
Yes, you can assemble this dish ahead of time and refrigerate for up to 24 hours before baking. However, do not add the cheese and crackers until just before baking.
Overcooking the chicken can cause the casserole to become dry. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
No, this dish is not suitable for the air fryer. It is best cooked in the oven.
You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
Yes, you can use frozen broccoli in this recipe. Thaw it first and make sure to pat it dry before using.
A Warm Final Note
I can’t wait for you to try Easy One-Pot Chicken Broccoli Rice Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
