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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.
Made this last night and it was very tasty. Used smoked sausage instead of chicken because I had some in the freezer. My daughter wanted green beans instead of broccoli so I cut up some fresh beans and put them in there. I found this recipe from the same author in two different places on her site. One said to add the rice uncooked and one said to cook the rice first. I opted to add it uncooked and after 60 minutes it wasn’t quite done but close enough. Next time I’ll pre-cook the rice. Will definitely make this again. So good and so cheap.
This is SOOOOO good. This is the second time making this cassarole and I doubled the recipie so I can freeze some in small containers to take to work for my lunches in the next couple months! Yes, it tastes amazing after defrosting and reheating (reheat at 50% power). Thanks Julia!! You are changing lives, one dinner at a time!! ❤️
Has anyone tried to double this in a deep 9×13 pan? Going to experiment with it tonight to see how it comes out
I’m puzzled by the Chicken and Rice Casserole with Broccoli. In one place it says to bake 40 minutes, in another 50-60. Which is correct?
Made this last night with unsalted cream of chicken and cream of mushroom, added loads of spices and added about 1/2 a cup of shredded Mexican blend cheese to the mix and another 1/2 cup to the top. HUGE hit. I used a 12.5 ounce can of chicken as well. Mine did not come out to $5…was a little more, but it was still a cheap family meal. next time I want to make a salad to go with it. But seriously, awesome, awesome recipe.
This made my house smell so good. Very tasty and inexpensive. Will be making again.
I love this recipe and many of your others! They are delicious and inexpensive to make which is why I love them. With this recipe I’ve noticed I have to increase the baking time because the rice isn’t tender after 40-50mins. Am I doing something wrong? I follow the directions to a T.
I gave this recipe 5 stars for it’s cost, ease, and versatility. Sub cauliflower for broccoli, add shredded cheddar and corn, the possibilities are limitless. I do recommend using sodium free or reduced sodium options…it’s quite salty.
Where are you shopping to get these items so cheap?
A can of soup here cost close to $3.00.
I know this comment is a year old, but for anyone wondering, Aldis is an amazing place to get cheap staples. I got a can of cream of chicken soup for less than a dollar! Mushroom soup was $1.15 I believe. So much cheaper than Walmart!!
My family and I did 10 of your recipes with my last paycheck and they were all a hit ! I’m looking at a few of the older $5 meals from last year and wanted to ask if posting a picture of the groceries with the recipe is something you just started recently. I absolutely love it. I have ADHD and taking pictures with me when I went shopping reduced a lot of the “noise” that usually distracts me when shopping and made my trip so much quicker and more organized. I even organized the ingredients in large zip-locs when I got home, based on the pictures. Please keep adding the picture it’s so extremely helpful. Love your channel !!