Chicken Broccoli Rice Casserole
If you’re craving cozy comfort food with almost no prep, and only 5 ingredients, this Chicken Broccoli Rice Casserole is exactly what you need. It’s creamy, cheesy, hearty, and made with just a handful of simple ingredients. Everything bakes together in one dish — no separate cooking required — making it the perfect easy weeknight dinner.
This recipe combines tender chicken, broccoli, cheesy rice, and melty cheddar for a classic family favorite that never disappoints. Plus there are lots of options for customizing it to your preference.
This recipe is awesome on its own, but it is also great served with Raspberry Lemonade and finished with Turtle Brownies! Just saying.
Why You’ll Love This Recipe
- One pan wonder – Everything cooks together in the same dish. Less cleanup, more flavor.
- Quick prep – Just mix, cover, and bake. No precooking needed.
- Family favorite – Creamy, cheesy, and loaded with tender chicken and broccoli.
- Easily customizable – Add extra veggies, soup, or spices to make it your own.
Ingredients You’ll Need
- 2 pounds chicken breast, cut into bite-sized pieces
- 1 package Knorr Cheddar Broccoli Rice Side
- 10 ounces frozen chopped broccoli
- 2 cups chicken stock
- 1 cup sharp cheddar cheese, shredded
- Seasonings of choice (salt, pepper, garlic powder, onion powder, paprika, etc.)
How to Make Chicken Broccoli Rice Casserole
- Preheat the oven to 350°F.
- Combine ingredients. In a 2-quart (or larger) casserole dish, mix together the Knorr rice side, frozen broccoli, chicken chunks, seasonings, and chicken stock.
- Top with cheese. Sprinkle the shredded cheddar evenly over the top and cover the dish with foil.
- Bake. Place in the oven and bake for 45 minutes.
- Uncover and finish baking. Remove the foil and continue baking for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
- Serve hot. Let it rest for a few minutes, then serve warm and enjoy that creamy, cheesy goodness.
Optional Add-Ins & Variations
Make this casserole even more flavorful or creamy with a few easy additions:
- Add a can of soup – Stir in a can of cream of chicken soup or cheddar cheese soup for extra creaminess.
- Boost the flavor – Mix in a teaspoon of garlic powder, onion powder, or Italian seasoning.
- Extra veggies – Add diced bell peppers, mushrooms, peas, or carrots.
- Crunchy topping – Finish with crushed Ritz crackers, breadcrumbs, or French fried onions for a golden, crispy finish.
- Spice it up – A pinch of cayenne or red pepper flakes gives it a little kick.
Tips for Success
- Cut chicken evenly so it cooks through at the same time. Also use an instant read thermometer to make sure it is cooked through.
- Keep it covered during the first bake to help the rice absorb moisture and cook evenly.
- Use sharp cheddar for the best cheesy flavor—it melts beautifully and adds richness.
- Check doneness by ensuring the chicken reaches 165°F and the rice is tender before serving.
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for a quick lunch the next day.
Make It a Meal
Serve this casserole with a simple side salad, air fryer green beans, or garlic bread to round out your dinner. It’s hearty, filling, and makes enough to feed the whole family!
When life gets busy, this Chicken Broccoli Rice Casserole has your back. With minimal prep and maximum comfort, it’s everything you love about homemade dinners—without the hassle.
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Chicken Broccoli Rice Casserole
Ingredients
- 2 pounds chicken breast cut into bite-sized pieces
- 5.7 ounces Knorr Cheddar Broccoli Rice Side 1 package
- 10 ounces frozen chopped broccoli
- 2 cups chicken stock
- 1 cup sharp cheddar cheese shredded
- Seasonings of choice salt, pepper, garlic powder, onion powder, paprika, etc.
Instructions
- Preheat the oven to 350°F.
- Combine ingredients. In a 2-quart (or larger) casserole dish, mix together the Knorr rice side, frozen broccoli, chicken chunks, seasonings, and chicken stock.
- Top with cheese. Sprinkle the shredded cheddar evenly over the top and cover the dish with foil.
- Bake. Place in the pre-heated oven and bake for 45 minutes.
- Uncover and finish baking. Remove the foil and continue baking for 15–20 minutes, or until cheese is melted and the chicken reaches an internal temperature of 165°F and the rice is tender.
- Serve hot. Let it rest for a few minutes, then serve warm and enjoy that creamy, cheesy goodness.
Notes
Boost the flavor – Mix in a teaspoon of garlic powder, onion powder, or Italian seasoning.
Extra veggies – Add diced bell peppers, mushrooms, peas, or carrots.
Crunchy topping – Finish with crushed Ritz crackers, breadcrumbs, or French fried onions for a golden, crispy finish.
Spice it up – A pinch of cayenne or red pepper flakes gives it a little kick.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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survival race says
FANTASTIC! My three-year-old loved it. I added bacon because, well, bacon! I also used your cream of chicken recipe as a substitute for the canned version, and I don’t think I’ll ever buy canned again. This will definitely be a regular in our rotation. Thanks!
Rachael says
I am so glad to hear that!