This cheesy chicken, broccoli, and rice casserole is a full meal baked in one dish: tender chicken, fluffy rice, broccoli, and a creamy cheese sauce all cook together in the oven. No separate pot for rice, no steaming vegetables—everything goes in and bakes together for an easy weeknight dinner.
One ingredient that surprises many on first try is mayonnaise in the sauce. It sounds odd, but mayonnaise helps the sauce become creamy and velvety without turning watery. It gives the casserole a richer texture similar to restaurant-style dishes. My family prefers this to the more common cream-of-mushroom-only version.
Two details are critical for success: seal the foil tightly for the first hour so the rice steams properly, and check the rice at the one-hour mark before adding the top layer of cheese. If steam escapes the rice can remain undercooked in the center—I’ll explain how to check and adjust below.
Ingredients
Chicken breasts (2 lb, boneless skinless, cut into bite-sized pieces): Cook in a skillet first before adding to the casserole. Raw chicken releases extra liquid during baking, which can make the rice cook unevenly. As a shortcut, use about 3 cups shredded rotisserie chicken and skip the skillet step.
Uncooked long-grain white rice (1 1/2 cups): Use long-grain rice only. Do not use instant or pre-cooked rice; instant rice will turn to mush. Medium-grain can work in a pinch but long-grain yields the best separate-grain texture.
Frozen broccoli (12 oz): No need to thaw—add frozen florets directly. Fresh broccoli works too; cut into small florets so it softens within the bake time.
Cream of mushroom soup (2 cans, 10.75 oz each): Cream of chicken soup can be used instead if you prefer; it provides body and liquid for the sauce.
Chicken broth (2 1/2 cups): This is the rice cooking liquid. Do not reduce it unless you adjust other ingredients, or the rice will be undercooked.
Onion soup mix (1 packet): This packet provides concentrated seasoning for the casserole. It replaces multiple individual spices—don’t skip it or the dish will taste flat.
Mayonnaise (1/2 cup): Full‑fat mayonnaise gives the sauce a creamy, rich texture. Avoid light mayo because it has more water and won’t produce the same result.
Sharp cheddar and mozzarella (1 cup each): Half of the cheese goes into the mixture before baking and the other half is sprinkled on top for the final 15 minutes. Cheddar adds flavor; mozzarella adds stretch and a cohesive melt.
Garlic powder (1 tsp), dried thyme (1/2 tsp), salt (1/2 tsp), pepper (1/4 tsp): Season the chicken when cooking. Thyme is subtle—do not increase it dramatically.
Olive oil (2 tbsp): For cooking the chicken. Avocado oil is an acceptable substitute.
Chopped fresh parsley (optional): For garnish; green onion also works.
How to Make Cheesy Chicken Broccoli and Rice Casserole
STEP 1: Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
STEP 2: Heat olive oil in a large skillet over medium-high. Season chicken pieces with salt, pepper, and garlic powder, and cook until no longer pink, about 6–8 minutes. Do not skip this: adding raw chicken directly makes the casserole watery and prevents even rice cooking. Set the cooked chicken aside.
STEP 3: In a large bowl, whisk together both cans of cream of mushroom soup, chicken broth, onion soup mix, mayonnaise, and dried thyme until smooth.
STEP 4: Add the uncooked rice, cooked chicken, frozen broccoli, and half of each cheese to the soup mixture. Stir until combined.
STEP 5: Pour the mixture into the prepared baking dish. Cover tightly with aluminum foil, pressing the edges firmly against the dish rim so the seal is airtight. If steam escapes during baking the rice can remain undercooked in the center.
STEP 6: Bake covered for 1 hour. Remove the foil and test rice tenderness in the center with a fork. If the rice is still firm or the mixture looks soupy, stir gently, re-cover tightly, and bake another 10–15 minutes until the rice is tender and the liquid is absorbed. The extra bake time is for the rice—not the chicken, which should already be cooked to safe temperature from the skillet step.
STEP 7: Sprinkle the remaining cheese evenly over the top and bake uncovered another 15 minutes until the cheese melts and turns lightly golden.
STEP 8: Let the casserole rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Pro Tip: The One Thing That Makes or Breaks This Casserole
Press the foil down firmly against the rim all the way around rather than draping it loosely over the dish. If steam escapes, the edges will cook while the center stays crunchy, forcing an extended bake time that overcooks the broccoli. A tight seal creates the steam environment the rice needs to finish evenly.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
When reheating, add a splash of chicken broth (about 2 tablespoons per serving) to prevent dryness. Reheat in a 350°F oven until warmed through, or microwave in 30-second intervals, stirring between intervals.
To freeze: cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations and Add-Ins
Vegetables: Diced bell peppers, mushrooms, or cooked green beans can be added. If using raw vegetables other than broccoli, sauté them briefly in the skillet after the chicken to remove excess moisture before combining.
Crunchy topping: For texture, sprinkle crushed crackers, corn flakes, or panko over the cheese before the final 15 minutes of baking.
Extra creaminess: Stir 1/4 cup sour cream into the sauce in Step 3 for a richer, tangier finish. Don’t add more—too much liquid will change the rice-to-broth balance.
Shortcuts: Use about 3 cups shredded rotisserie chicken and skip the skillet step. Swap cream of mushroom for cream of chicken at the same quantity if you prefer a milder flavor.
Rice options: Medium-grain rice will be stickier; long-grain yields better separate grains. Brown rice is not recommended without major recipe adjustments because it needs more liquid and longer bake time.
Frequently Asked Questions
Why is my rice still crunchy?
Most often the foil wasn’t sealed tightly or the oven runs cool. The rice needs a sealed steam environment. If rice is still firm at the one-hour check, press the foil down, reseal, and bake another 10–15 minutes before checking again. Some ovens require up to 90 minutes total.
Why do I need to cook the chicken first?
Pre-cooking the chicken prevents raw juices from thinning the sauce and ensures the chicken is fully cooked and flavorful. Using precooked rotisserie chicken is an easy shortcut.
Can I use cooked rice instead of raw?
Yes. Reduce the chicken broth to about 1 1/4 cups and bake covered about 30 minutes instead of the longer time needed for raw rice.
Can I use brown rice?
Not without adjusting liquids and time. Brown rice needs significantly more liquid and longer covered baking—plan on increasing broth to about 3 cups and extending covered bake time by at least 30 minutes.
Can I double this recipe?
Yes—use two 9×13 dishes rather than a single deeper pan. Deeper pans change cooking times and can leave the center undercooked.
Can I assemble the night before?
Yes. Assemble through Step 4, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to the covered bake time when baking from cold.
Recipe at a Glance
Servings: 8
Prep time: 10 minutes
Cook time: 1 hour 15 minutes (plus possible extra time to finish rice)
Total time: about 1 hour 25 minutes
Calories (approx.): 488 per serving
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowl and whisk
Notes
Pro Tip: Cover the casserole tightly with aluminum foil for the first part of baking to create the steam needed for even rice cooking. Check the rice at the one-hour mark and add time only if necessary.
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