Can I make Chicken Broccoli Rice Casserole ahead of time?

Yes. You can assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate. When ready to bake, remove it from the fridge, let it sit at room temperature for 15 minutes, and bake as directed.

Can I freeze Chicken Broccoli Rice Casserole?

Yes. Prepare the casserole without baking, wrap it well, and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and bake as instructed.

What can I use instead of cream of chicken soup?

You can replace cream of chicken soup with a homemade white sauce made from butter, flour, milk, and chicken broth. This is a healthier option and allows you to control the seasoning.

Can I use frozen broccoli for this recipe?

Yes. Frozen broccoli works well, but make sure it is thawed and drained before adding it to the casserole to prevent excess moisture.

What is the best cheese for Chicken Broccoli Rice Casserole?

Sharp cheddar cheese is the classic choice for its tangy flavor and meltability, but you can also use Colby Jack, Monterey Jack, or Pepper Jack for extra flavor.

best cheesy chicken broccoli rice casserole

Name: Chicken Broccoli Rice Casserole – Easy Comfort Food Classic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups diced chicken (rotisserie, poached, or grilled); 2 cups broccoli florets (fresh or frozen, thawed and drained); 2 cups cooked rice (white or brown); 1 can cream of chicken soup; 1 1/2 cups shredded sharp cheddar cheese; 1/2 cup mayonnaise (or Greek yogurt); 1/2–3/4 cup crushed corn flakes; 2 tablespoons melted butter (or olive oil)

Description

A classic Chicken Broccoli Rice Casserole made with tender chicken, fresh broccoli, fluffy rice, creamy sauce, and a crispy corn flake topping. Perfect for a comforting family dinner.

Ingredients

Scale

2 cups diced chicken (rotisserie, poached, or grilled)
2 cups broccoli florets (fresh or frozen, thawed and drained)
2 cups cooked rice (white or brown)
1 can cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise (or Greek yogurt)
1/2–3/4 cup crushed corn flakes
2 tablespoons melted butter (or olive oil)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Steam broccoli florets for 2–3 minutes until bright green.
Dice chicken into bite-sized pieces.
In the prepared baking dish, combine chicken, broccoli, rice, cream of chicken soup, shredded cheese, and mayonnaise. Stir until evenly coated.
Sprinkle crushed corn flakes evenly over the top.
Drizzle melted butter over the topping.
Bake for 30–35 minutes until hot, bubbly, and golden brown.
Let cool for 5 minutes before serving.

Notes

Use day-old rice for the best casserole texture.
Fresh broccoli gives the best flavor and crunch, but frozen works if well-drained.
For a healthier version, replace mayonnaise with Greek yogurt and use a homemade cream sauce.
Substitute corn flakes with panko, Ritz crackers, or gluten-free breadcrumbs.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 420 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg