Some meals feel like a warm hug after a long day, and this layered chicken broccoli rice casserole is exactly that. Imagine the soft whisper of garlic and onion sautéing, filtering through the air, teasing your appetite while the broccoli steams just right — tender but with a little snap still left. The scent of creamy cheese bubbling in the oven reminds you that comfort food doesn’t have to be complicated, just thoughtfully layered and baked until golden.
I remember the last time I made this, the kitchen timer was a little too quiet and I got distracted by a phone call halfway through, so the top edges got a bit crispier than planned. But honestly, that extra crunch added a kind of unexpected texture that I didn’t mind at all. When I finally sat down with a forkful, the mix of fluffy rice, juicy chicken, and fresh broccoli in that velvety sauce was just the cozy relief I needed. It’s the kind of dish that makes you linger at the table, even if you’re in a rush.
Why you’ll love it:
- It’s layered, so every bite has a bit of everything — no hunting for hidden veggies or chicken.
- The creamy cheese sauce ties the whole dish together, but it’s not too rich, keeping it approachable.
- It’s simple — and that’s kind of the point. No fancy ingredients, just good, honest comfort on a plate.
- Leftovers reheat well, though the texture softens a little, so it’s best enjoyed fresh.
Even if you’re a bit nervous about casseroles seeming too heavy, this one strikes a nice balance — filling but not overwhelming.
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Layered Chicken Broccoli Rice Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
A comforting and hearty layered casserole featuring tender chicken, nutritious broccoli, and fluffy rice, all baked in a creamy cheese sauce. Perfect for a family dinner or meal prep.
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a medium skillet, heat olive oil and butter over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk, sautéed onion and garlic, salt, black pepper, and dried thyme. Mix well to create the creamy sauce.
In a 9×13-inch casserole dish, spread half of the cooked rice evenly on the bottom layer.
Top the rice layer with half of the shredded chicken evenly distributed.
Add a layer of half the steamed broccoli florets over the chicken.
Pour half of the creamy sauce evenly over the broccoli layer.
Sprinkle half of the shredded cheddar and mozzarella cheese over the sauce.
Repeat the layering process: spread the remaining rice, then the remaining chicken, followed by the remaining broccoli.
Pour the remaining creamy sauce over the top layer of broccoli.
Top the casserole with the remaining shredded cheddar and mozzarella cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Kitchen Notes: You don’t need anything special to pull this together — just a good baking dish and basic kitchen tools. When serving, a crisp green salad or a tangy vinaigrette can cut through the richness nicely. I’ve tried swapping out the broccoli for green beans or spinach, and while it works, broccoli’s texture really holds up best. Sometimes I toss in a little extra garlic for a bolder flavor, but that’s just me being greedy.
FAQ:
Can I make this ahead? Yes, assembling it a day before and baking right before dinner works well. Just keep it covered in the fridge.
What if I don’t have cream of mushroom soup? You can make a simple white sauce or try cream of chicken soup, though it changes the flavor slightly.
Is this freezer-friendly? Absolutely. Freeze in portions or as a whole casserole. Thaw overnight before reheating.
Ready to bring that cozy feeling to your dinner table? Give this layered chicken broccoli rice casserole a try and save it for nights when you need a little extra comfort.