Cheesy Chicken, Broccoli, and Rice Casserole

Name: Cheesy Chicken, Broccoli, and Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 (4.3 oz) packets cheddar broccoli rice and pasta blend mix; 1 (14.5 oz) can chicken broth; 1 (10.5 oz) can cream of chicken soup; 1 can water (using the empty soup can); 1 (12 oz) bag frozen broccoli florets; 2 cups shredded cheddar cheese, divided; 1.5 lbs boneless, skinless chicken, cubed; salt, to taste; black pepper, to taste; garlic powder, to taste

This cheesy chicken, broccoli, and rice casserole comes together in one pan in just 10 minutes using cream soup, broth, and a cheddar rice mix for a creamy, comforting weeknight meal.

🌍American 🏷️Casserole 🏷️Chicken 🏷️Broccoli 🏷️Rice Cheddar

🏷️

🏷️Cheese

-0:00

dinnerin321onTikTok

Total

1h 10m

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

2 (4.3 oz) packets cheddar broccoli rice and pasta blend mix
1 (14.5 oz) can chicken broth
1 (10.5 oz) can cream of chicken soup
1 can water (using the empty soup can)
1 (12 oz) bag frozen broccoli florets
2 cups shredded cheddar cheese, divided
1.5 lbs boneless, skinless chicken, cubed
salt, to taste
black pepper, to taste
garlic powder, to taste

10 Ingredients

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Instructions

1
Preheat your oven to 350°F.
2
In a 9x13 inch baking dish, add the cheddar broccoli rice mix, chicken broth, cream of chicken soup, and one can of water.
3
Add the frozen broccoli florets and about half of the shredded cheddar cheese, then stir everything together.
4
Season the cubed chicken with salt, pepper, and garlic powder.
5
Add the seasoned raw chicken to the baking dish and stir to combine, spreading the mixture into an even layer.
6
Top the casserole with the remaining shredded cheddar cheese.
7
Cover the dish tightly with aluminum foil.
8
Bake covered for approximately 45-50 minutes.
9
Carefully remove the foil and return the casserole to the oven.
10
Bake uncovered for another 10-15 minutes, or until the top is golden brown and bubbly.
11
Remove from the oven and let it rest for a few minutes before serving.

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Tips & Notes

Pro tips

Cube chicken into uniform 1-inch pieces so it cooks evenly in 10 minutes without drying out.
Stir the casserole halfway through cooking to ensure the rice blend cooks evenly and absorbs liquid uniformly.
Reserve 1 cup of shredded cheddar to sprinkle on top in the last 2-3 minutes of cooking for a melted, golden cheese layer.
Don't skip measuring water with the empty soup can—the ratio of liquid to rice mix is critical for proper texture.

Substitutions

Cheddar broccoli rice blend → broccoli cheddar pasta, or plain rice + 1 cup frozen broccoli (adjust liquid slightly)
Frozen broccoli florets → fresh broccoli blanched 2-3 minutes (reduces excess water release)
Cream of chicken soup → cream of mushroom, cream of celery, or a homemade roux-based sauce

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes or microwave individual portions.

Common Questions

Can I use fresh broccoli instead of frozen?

Yes. Chop fresh broccoli into florets, blanch for 2-3 minutes, then drain and add to the casserole. Fresh broccoli may release slightly more water, so reduce the liquid by a few tablespoons if needed.

How do I know when the chicken is fully cooked?

Cube the chicken into uniform 1-inch pieces so it cooks evenly. It's done when no pink remains inside and the internal temperature reaches 165°F (74°C).

Can I make this ahead of time?

Yes. Assemble the casserole in a baking dish, cover, and refrigerate up to 24 hours. Add 5-10 minutes to the cooking time if baking from cold.

What if I don't have cream of chicken soup?

Substitute with cream of mushroom or cream of celery soup. You can also make a simple sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup chicken broth for a lighter option.