Chicken Casserole with Broccoli and Rice – Spend With Pennies

This Chicken and Broccoli Rice Casserole is a comforting classic.

Chicken and broccoli are baked in a creamy three-cheese sauce with rice under a crispy breadcrumb coating.

Chicken and Broccoli Rice Casserole Bowls
  • Fast and easyThis Broccoli, Chicken and Cheese Rice Casserole is a one pot meal that saves you time in the kitchen.
  • It’s fast Stovetop Casserole with homemade sauce.
  • Enjoy it for meals or lunches throughout the week.
Ingredients for chicken and broccoli rice casserole

What you will need for this casserole

Chicken: This recipe starts with cooked chicken; use Roasted chicken or any leftover chicken or turkey. You can also poach chicken breasts and crush them.

Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli works too. You can substitute other vegetables like cauliflower, sliced ​​carrots, or mushrooms.

Rice: Instant rice (such as Minute Rice) saves time and makes this recipe quick to prepare. If desired, precook white either brown rice most of the way and then use it instead.

Cheese sauce: The sauce for this recipe is simple. You can change the cheese depending on what you have on hand, but make sure to use at least one cheese with a strong flavor.

Variations

  • Instead of breadcrumbs, try something homemade. crispy fried onions or crushed Ritz crackers for a crunchy topping.
Adding cream cheese to cooked onions to make chicken and broccoli rice casserole
Cook the onion mixture in a pot to make chicken and broccoli rice casserole
Adding broccoli to the pot to make chicken and broccoli rice casserole
Adding ingredients to the pot to make chicken and broccoli rice casserole

How to make chicken and broccoli rice casserole

  1. Cook onion and garlic in butter in an oven-safe pot. Add cream cheese, herbs, broth, rice and broccoli.
  2. Once the rice is tender, add bite-sized pieces of chicken, sour cream, and both types of cheese.
  3. Top with cheddar cheese and breadcrumbs and bake. (recipe below).
Chicken and broccoli rice casserole topped with cheese

Leftovers?

  • Store leftover chicken and broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
  • Freeze portions in freezer-safe containers for up to a month and thaw overnight in the refrigerator.
  • You can freeze a fully baked and cooled casserole by lining the casserole with foil and carefully removing it once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Defrost and reheat as detailed above.

Cozy Casseroles

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Chicken and Broccoli Rice Casserole Bowls

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Chicken and broccoli rice casserole

Try this Cheesy One-Pot Broccoli and Chicken Rice Casserole for a tasty all-in-one meal!

Preparation time 20 minutes

Cooking time 35 minutes

Total time 55 minutes

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  • Preheat oven to 375°F.

  • In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook until fragrant.

  • Stir in the cream cheese, oregano and basil. Cook until creamy. Add the chicken broth, rice and broccoli.

  • Bring to a boil, turn off the heat and cover. Let stand for 5 minutes.

  • Once the rice has rested and is tender, add the chicken, sour cream and cheese. Season with salt and pepper.

  • Top the casserole with cheddar cheese and breadcrumbs (if using).

  • Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

If you don’t have cooked chicken, you can use about 1 pound of fresh chicken breasts and cut them into bite-sized pieces. Season with salt and pepper and fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7 to 8 minutes.

If you don’t have a cast iron pot or oven-safe skillet, make this in a pot on the stove and then transfer to a 3-quart or 9 x 13 pan. Bake according to directions.

Service: 1.74cups | Calories: 428 | Carbohydrates: 26gram | Protein: 26gram | Fat: 25gram | Saturated fat: 13gram | Polyunsaturated fat: 2gram | Monounsaturated fat: 6gram | Trans fats: 0.1gram | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2gram | Sugar: 3gram | Vitamin A: 1046International Union | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Main Dish
Kitchen American

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