This chicken broccoli casserole is one of our weeknight favorite recipes. Cooked chicken, rice and broccoli in a creamy sauce, topped with Cheddar cheese and baked in the oven.
It makes for the perfect and easy to make dinner recipe, especially on a busy weeknight. And if you already have cooked and shredded chicken and cooked white rice, it only takes a few minutes to prepare.
Then all that is left to do is to throw all the ingredients in a prepared casserole dish and top it with cheese. Place it in a preheated oven and dinner will be on the table in just 45 minutes.
Of course, the key here is having cooked and shredded chicken and cooked white rice on hand. Therefore, I highly recommend cooking a few extra chicken breasts on Sunday and shredding them for easy meals throughout the week.
Other Uses For Cooked Shredded Chicken
- Sheet Pan Chicken Nachos
- Buffalo Chicken Wraps
- Chicken Enchilada Dip
- Buffalo Chicken Spaghetti Squash Casserole
- Easy Chicken Enchilada Casserole
- Chicken Spaghetti Casserole
- Buffalo Chicken Dip
And while you are in the kitchen on Sunday why not make some white rice for the week as well? We use our Instant Pot 3 quart Mini and make a cup or two of white rice to use throughout the week as well.
Chicken Broccoli Casserole Recipe
Cooked shredded chicken
Cooked white rice
Condensed cream of chicken soup
Shredded Cheddar cheese
The first step in making this chicken broccoli casserole is to make sure that you have both cooked chicken and cooked white rice available.
This is a great recipe for leftovers from a store-bought rotisserie chicken. However, if we don’t have any leftover chicken on hand, we will use our Instant Pot to cook plain chicken breasts.
If you already have both cooked chicken and rice, then the Chicken Broccoli casserole can be assembled and in the oven in a matter of minutes!
This recipe starts by preheating the oven and greasing an 8×8 baking dish with nonstick cooking spray. However, if you are wanting to feed a large family or make this for a potluck, prepare a 9×13 baking dish and double the ingredients.
Assemble The Casserole
Once you have all of your ingredients, In a large bowl mix the chicken soup, sour cream, lemon juice, Sriracha sauce, shredded chicken, rice, broccoli, and half of the Cheddar cheese together. Season with salt and pepper to taste and spread evenly in the prepared dish.
Another alternative is to mix the Chicken Broccoli Casserole ingredients directly in the baking dish to eliminate one extra dish to clean later. I do this whenever I can, as I am all for decreasing the amount of dishes that need washed!
Want Soft Broccoli?
If you prefer super soft broccoli, you will want to steam it before adding it to the casserole. My family likes cooked broccoli to be slightly firm, so I add it in raw. The choice is up to you.
And just a quick note about Sriracha sauce. Even if you don’t like spicy foods, please don’t skip adding it to the casserole. The sauce doesn’t add heat, it just adds a little flavor to an otherwise bland dish.
Now that everything is in the baking dish top it with the remaining Cheddar cheese. Place the Chicken Broccoli casserole in the oven and bake for 40 minutes.
You want the casserole to be bubbly on the sides and the cheese melted on top. Remove the dish from the oven and let stand for 5 minutes before serving.
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- 2 cooked, boneless, skinless chicken breasts, shredded
- Kosher salt and freshly ground black pepper
- 1 small head broccoli, cut into small florets
- 1 cup cooked white rice
- 5-ounces condensed cream of chicken soup ( 1/2 can)
- 1/2 cup sour cream
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Sriracha Sauce
- 1 3/4 cup shredded Cheddar cheese
Preheat the oven to 350° F. Grease a 8x8 baking dish with nonstick cooking spray.
Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
*You can double the ingredients and place in a 9 x 13 baking dish using the same cook time.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 511mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 22g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.