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This Chicken and Rice Casserole with Broccoli is a creamy, cozy dinner that’s as comforting as they get. Everything bakes together in one dish for an easy meal that’s filling, cheesy, and family-approved. It’s perfect for busy nights when you want something hearty with minimal cleanup.
If you love easy one pot meals like this, you’ll find 150+ more cozy, budget-friendly recipes in my new cookbook “Make It Simple.” Grab your copy or the 2-book bundle here → juliapachecorecipes.com
👉 Try it with my Spanish Rice Soup or 8 Can Chicken Taco Soup next!
This Chicken and Rice Casserole with Broccoli is a classic comfort food dinner made with tender rice, canned chicken, creamy soups, and broccoli. It’s baked until hot and bubbly for a meal that’s hearty, budget-friendly, and always a family favorite.
Table of Contents
- Watch how I make this recipe:
- What You’ll Need for Chicken and Rice Casserole
- Full Ingredients List
- How to Make Chicken and Rice Casserole with Broccoli
- Chicken and Rice Casserole Variations
- Tips and Tricks
- Recipe FAQs – Chicken and Rice Casserole
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- More Great Comfort Recipes
- Chicken and Rice Casserole with Broccoli Recipe
Watch how I make this recipe:
Why you’ll love this recipe…
This is one of those dinners that you can keep in your back-pocket and it will never disappoint. You just mix everything together, bake it once, and dinner’s done. It’s filling, creamy, and the perfect mix of protein, veggies, and rice – all in one pan. It’s also freezer-friendly and great for meal prep!
⏰ Total Time: 1 hour
🍂 Perfect For: Family dinners or make-ahead meals
🛒 Key Ingredients: Chicken, rice mix, broccoli, cream soups
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: 4 days in the fridge or 2 months in the freezer
👉 For another easy weeknight dinner, try my Creamy Tomato Bacon Pasta or Easy Red Beans and Rice.
Made With Love,
This recipe is part of my 8 Catastrophic Budget Dinners in a Bag series – all made from shelf-stable, pantry-friendly ingredients
What You’ll Need for Chicken and Rice Casserole
Here’s what makes this casserole creamy, comforting, and easy to pull together:
- Canned Chicken: The ultimate shortcut – no precooking required.
- Rice-A-Roni Mix: Adds flavor and texture to the base.
- Cream of Mushroom + Cream of Chicken Soup: Create that signature creamy sauce.
- Frozen Broccoli Cuts: A time-saver that adds color, nutrition, and flavor.
👉 Love creamy casseroles? Try my Spanish Rice Soup next – it has the same comfort factor in soup form!
Shop My Cookbooks
Make It Simple – My NEWEST Cookbook Is Available Now
Full Ingredients List
- 1 (5 oz) can chicken, drained
- 1 (4.3 oz) box Rice-A-Roni
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup water
- 1 (12 oz) bag frozen broccoli cuts
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Chicken and Rice Casserole with Broccoli
Step 1: Preheat oven to 350°F.
Step 2: In a large bowl, add the chicken, rice mix, both cans of soup, water, frozen broccoli, and all seasonings. Stir well to combine.
Step 3: Spray a 9×13 baking dish with nonstick spray. Pour the casserole mixture into the dish and cover tightly with aluminum foil.
Step 4: Bake for 50–60 minutes, or until the rice is tender and the casserole is hot throughout. This casserole is meant to be creamy – not super thick – so don’t worry if it’s slightly saucy when done.
🔒 The step-by-step instructions are also available in the printable recipe card below – don’t forget to save it for later!
Chicken and Rice Casserole Variations
- Add shredded cheddar on top for a cheesy crust.
- Use fresh steamed broccoli instead of frozen for a firmer bite.
- Swap canned chicken for leftover rotisserie chicken.
- Stir in cooked bacon or mushrooms for extra flavor.
👉 Try my Spanish Rice Soup next if you love warm, comforting dinners!
My Pro TipS
Tips and Tricks
- Don’t overcook the noodles – slightly firm noodles hold up best when tossed with sauce.
- Keep the heat medium-high so the veggies get that nice stir-fry char.
- Add more soy sauce or water as needed if you prefer extra saucy noodles.
Recipe FAQs – Chicken and Rice Casserole
Yes! Mix everything together, cover, and refrigerate up to 24 hours before baking.
Yes, but pre-cook and shred it before mixing.
Absolutely – stir some into the mixture or sprinkle on top halfway through baking.
Serving Suggestions
Serve with a side salad, roasted vegetables, or garlic bread for a complete meal.
👉 You need to try my Vegetable Noodle Soup or Ramen Noodle Stir Fry!
Make-Ahead, Storage & Reheating
- Fridge: Store covered up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm in the oven or microwave until hot, adding a splash of water or milk if needed.
👉 For another cozy, freezer-friendly dinner, try my Lentil Stew.
More Great Comfort Recipes
Love easy one-dish meals like this? You’ll find 150+ more cozy dump-and-go dinners in my cookbook “Make It Simple.” Grab your copy or the full cookbook bundle here → https://www.juliapachecorecipes.com/
Chicken and Rice Casserole with Broccoli
Ingredients
- 1 5 oz can chicken, drained
- 1 4.3 oz box Rice-A-Roni
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of chicken soup
- 1 cup water
- 1 12 oz bag frozen broccoli cuts
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F.
- In a large bowl, add the chicken, rice mix, both cans of soup, water, frozen broccoli, and all seasonings. Stir well to combine.
- Spray a 9×13 baking dish with nonstick spray. Pour the casserole mixture into the dish and cover tightly with aluminum foil.
- Bake for 50–60 minutes, or until the rice is tender and the casserole is hot throughout.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did ground beef and Knorr’s Spanish rice. I added minced onions and only added salt & pepper. I did double it and put it into a 9×13. I cooked it for 60 minutes with foil and 20 minutes without. Thank you, Julia. It was delicious!!
My family absolutely love this casserole! I made it s as written the first time, and then took some liberties the second time which made it even better! I’m loving your cost effective recipes. Thank you so much!
I omitted the salt and cooked covered at 375 for an hour. I then added a little shredded cheddar cheese and cooked uncovered for 5 more minutes. Rice was cooked and it turned out great! Served with some refrigerator biscuits. It’s not going to win any awards, but the whole family enjoyed it and it’s cheap and easy. Thanks for the recipe!