Chicken Broccoli Rice Casserole (Creamy Cheesy Chicken Bake)

This chicken broccoli rice casserole is creamy, cheesy, and comforting. You get juicy seasoned chicken, fluffy white rice, and tender broccoli baked together in a rich Boursin and cheddar cheese sauce that takes a basic weeknight casserole to another level. It’s the kind of all-in-one dinner that feels like comfort food but still packs in protein and veggies. I’ve spent a lot of time dialing in broccoli casseroles - my Velveeta Broccoli Casserole and Cheddars Broccoli Cheese Casserole speak for themselves and are reader favorites – and this chicken and rice version is just as foolproof, family-friendly, and delicious.

Why I Love This Chicken Broccoli Rice Casserole

I grew up on classic chicken and rice casseroles, the kind that are a classic for potlucks and family dinners, so this type of dish will always feel nostalgic to me. This version takes that same cozy idea and elevates it with a super creamy, very flavorful sauce made with cream of chicken with herbs, heavy cream, sour cream, and Boursin cheese. The Boursin is the secret ingredient here - it makes so many dishes better, like my baked Boursin pasta - it melts into the sauce, adding garlic, herbs, and a little tang that makes the casserole taste like it simmered all day.

What I really love about this chicken broccoli rice casserole recipe is how balanced it is. You get protein from the chicken, carbs from the rice, and a full two cups of broccoli, all in one pan. The sauce clings to the rice and broccoli instead of sinking to the bottom, and every bite has tender chicken, cheesy sauce, and just enough spice from the cayenne and seasoning blend. 

I also love how practical this casserole is. You use pre-cooked rice and cooked broccoli, and you cook the chicken in the same skillet you use to build the sauce, which means more flavor and fewer dishes. It's easy to prep ahead, it reheats really well, and it is exactly the kind of recipe that works for busy weeknights, meal prep, or bringing to a friend who needs a good, home-cooked meal. Anytime I make it for my family, there are zero complaints and usually zero leftovers, which is my favorite kind of feedback.

Ingredients You'll Need

For the chicken and sauce:

• 1 tablespoon unsalted butter
• 1 large chicken breast
• ½ tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons chicken stock
• ½ can cream of chicken with herbs, about 5 ounces
• ⅔ cup heavy cream
• ¾ cup shredded cheddar cheese, divided
• ¼ cup sour cream
• 3 tablespoons Boursin cheese, any savory flavor
• 1½ tablespoons all purpose seasoning or seasoned salt blend
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• Salt and black pepper, to taste

For the casserole:

• 2 cups cooked broccoli florets, lightly steamed or blanched
• 2 cups cooked white rice, cooled and fluffed
• Chopped fresh parsley and paprika (optional, for garnish)

How To Make Chicken Broccoli Rice Casserole

Step 1: Cook the chicken

Preheat your oven to 375°F (about 190 °C). Rub the chicken breast with the olive oil and season it on both sides with some of the all purpose seasoning and a little salt and pepper.

Heat the butter in a large skillet over medium heat. When it is melted and foamy, add the chicken breast. Cook for about 6 to 7 minutes per side, until the outside is golden and the center is cooked through and reaches 165°F. Transfer the chicken to a plate and let it cool slightly, then chop or shred it into bite-sized pieces and set it aside.

Step 2: Build the garlic pan sauce base

In the same skillet, with all those flavorful browned bits still in the pan, add the minced garlic. Cook over medium heat for about 1 to 2 minutes, just until the garlic is fragrant and lightly golden; do not let it burn. Pour in the chicken stock to deglaze the pan, scraping up any browned bits with a wooden spoon. Let this simmer for about 3 to 4 minutes, until it reduces slightly.

Step 3: Make the creamy cheese sauce

Add the cream of chicken with herbs to the skillet. Pour the heavy cream into the empty soup can to rinse out any remaining soup, then add that cream to the pan as well. Stir until everything is combined. Add the Boursin cheese and about half of the cheddar cheese.

Stir gently until the cheeses melt and the sauce becomes smooth and creamy. Stir in the sour cream until fully incorporated. At this point, you should have a thick, rich, cheesy sauce.

Step 4: Season the sauce

Season the sauce with the remaining all purpose seasoning, garlic powder, onion powder, cayenne, and a pinch of salt and black pepper. Taste and adjust the seasoning to your liking. The sauce should taste a little extra seasoned at this stage because it will be spread out over the rice, broccoli, and chicken.

Step 5: Combine the casserole ingredients

In a large mixing bowl, add the cooked white rice, the cooked broccoli florets, and the chopped or shredded chicken.

Pour the warm cheese sauce over the top. Use a large spoon or spatula to gently stir everything together until the rice, broccoli, and chicken are evenly coated in the sauce. If the mixture looks dry at all, you can splash in a bit more cream or stock.

Step 6: Assemble and bake

Transfer the mixture to a greased casserole dish and spread it into an even layer. Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish tightly with foil and bake for about 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the casserole is hot all the way through and the cheese on top is bubbly and lightly golden.

Step 7: Rest and serve

Remove the casserole from the oven and let it rest for a few minutes to set slightly. If you like, garnish the top with chopped fresh parsley and a light sprinkle of paprika for color. Serve warm, scooping generous portions into bowls or plates.

My Expert Tips To Make The Best Chicken Broccoli Rice Casserole

• Use cooked rice that is cooled and fluffed: This recipe works best with rice that has been cooked and cooled, either leftover rice or rice you make earlier in the day. Warm, freshly cooked rice can be a little sticky and may make the casserole denser. Fluff the rice with a fork before mixing so the grains stay separate and the sauce can coat everything evenly.
• Do not overcook the broccoli: You want the broccoli to be tender, not mushy. Lightly steam or blanch the florets just until they are bright green and fork tender, then cool them. They will cook more in the oven, so starting with very soft broccoli can make it fall apart in the casserole.
• Brown the chicken for flavor: Let the chicken get a nice golden color on each side in the skillet. Browning builds flavor, and using the same pan to make the sauce means all those browned bits end up in your creamy base. If you are short on time, you can use rotisserie chicken, but when you have the time to sear a fresh chicken breast, it adds another layer of flavor.
• Taste the sauce before combining: The sauce is your flavor powerhouse. Taste it before you pour it over the rice and chicken, and adjust the seasoning. Add more all purpose seasoning, garlic powder, onion powder, or cayenne if you want more heat or flavor. Once you mix it into the casserole, it is harder to fix if it's underseasoned.
• Use good cheese and grate it yourself: Pre-shredded cheese is convenient, but it often contains anti-caking agents that keep it from melting as smoothly. For the creamiest, most velvety sauce, grate a block of cheddar yourself. The same goes for the Boursin cheese, which melts into the casserole, giving it a more gourmet flavor.
• Adjust the thickness of the sauce: If your sauce looks too thick, whisk in a splash more chicken stock or cream until it is pourable but still rich. If it looks too thin, let it simmer for a few extra minutes, or stir in a little more cheddar or Boursin until it thickens. You want the sauce to coat the rice, not pool at the bottom of the dish.
• Make it ahead for busy nights: You can assemble the casserole completely, cover it tightly, and refrigerate it for up to one day before baking. When you are ready to cook, bake it covered straight from the fridge. Add an extra 10 minutes or so to the covered baking time to make sure it heats all the way through, then uncover and bake until the top is bubbly.

Variations You Can Try

• Rotisserie Chicken Broccoli Rice Casserole: Swap the cooked chicken breast for shredded rotisserie chicken. It is a huge time saver and adds extra flavor from the seasoned skin. Just remove the skin and bones, shred the meat, and fold it into the rice and broccoli.
• Chicken Broccoli Brown Rice Casserole: Use cooked brown rice instead of white rice for more fiber and a slightly nutty flavor. Make sure the brown rice is fully cooked and tender before you add it, since it takes longer than white rice to soften.
• Extra Veggie Casserole: Stir in extra vegetables like peas, diced bell peppers, or mushrooms along with the broccoli. This is a great way to clean out the fridge and add more color and nutrition to the dish.
• Spicier Chicken Broccoli Rice Casserole: Increase the cayenne or add a pinch of red pepper flakes if you like a bit of heat. You can also use a pepper jack cheese for part of the cheddar if you want a spicier, more melty top.
• Lighter Casserole Option: If you want to lighten things up a bit, you can swap part of the heavy cream for half and half, and use light sour cream instead of full fat. The texture will be slightly less rich, but the Boursin and cheddar will still keep it creamy and flavorful.

How To Store and Reheat Chicken Broccoli Rice Casserole

Let the casserole cool to room temperature, then cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3 to 4 days. To reheat a large portion, cover the dish with foil and warm it in a 350°F oven until heated through. For individual portions, you can use the microwave in short intervals, stirring halfway for even heating. If the casserole thickens up in the fridge, stir in a splash of milk or chicken stock before reheating to bring back some creaminess.

If you want to freeze it, the casserole freezes well. Wrap the cooled casserole tightly in plastic wrap and foil, or portion it into freezer safe containers. Freeze for up to about 2 to 3 months. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly, adding a little extra cheese on top if you want to refresh the melty layer.

Chicken Broccoli Rice Casserole FAQs

Can I use rotisserie chicken instead of cooking a chicken breast?

Yes, rotisserie chicken works well in this recipe and makes it even faster. Just remove the skin and bones, shred or chop the meat, and use about 2 cups of cooked chicken in place of the chicken breast.

Can I use frozen broccoli instead of fresh?

You can use frozen broccoli florets. Thaw them and pat them dry, then steam or microwave just until they are tender but not mushy. Drain off any excess liquid so it does not water down the sauce, then use them as you would fresh broccoli.

Can I make this casserole without cream of chicken soup?

If you prefer to skip the canned soup, you can replace it with an extra splash of chicken stock and a bit more heavy cream, then add a pinch more seasoning to taste. The texture will be slightly different, but the cheeses will still give you a creamy sauce.

Can I use a different type of cheese?

Yes, you can swap the cheddar or boursin for another good melting cheese, or use a mix. Monterey Jack, Colby Jack, Gruyere, or a blend of cheddar and mozzarella all work well. Just keep the total amount about the same so the sauce stays balanced.

Why is my casserole dry?

If your casserole turned out dry, it may have baked a little too long, or the sauce may have started too thick. Next time, add a bit more cream or stock to the sauce before mixing everything together, and check the casserole a few minutes earlier. You can also stir in a small splash of milk or broth when reheating to bring back moisture.

 

Casserole Recipes To Make Next

• John Wayne Casserole
• Pork Chop Casserole
• Neiman Marcus Chicken Casserole
• Pulled Pork Casserole
• Mixed Vegetable Casserole