Name: Cheesy Chicken, Broccoli, and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 cups chicken broth; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon black pepper; 1 pinch ground nutmeg ((optional)); 10.5 ounce condensed cream of chicken soup ((or two cups homemade cream of chicken soup)); 1 cup long grain white rice ((uncooked)); 1 pound boneless skinless chicken breasts ((cut into cubes)); 10-12 ounce frozen broccoli florets; 2 cups shredded cheddar ((sharp or medium))

Cheesy Chicken Broccoli Rice Casserole

ByChrysti Benner On Jul 15, 2025Jul 15, 2025

This post may contain affiliate links.

Jump to Recipe Pin Recipe

No ratings yet

This Dutch oven chicken, broccoli, and rice casserole is hearty, creamy, and packed with cheesy goodness in each bite.

Cheesy chicken and rice with broccoli is the perfect one-dish dinner—simple to prep, easy to customize, and guaranteed to satisfy even the pickiest eaters. It’s a cozy, crave-worthy meal the whole family can enjoy!

overhead view of a Dutch oven containing chicken, broccoli, and rice casserole covered in melted cheese.

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

When I need something hearty and comforting that I know everyone will eat without complaint, this cheesy chicken and rice with broccoli is one of my go-to recipes.

It’s simple, satisfying, and always hits the spot after a long day.

There’s just something so cozy about a casserole dish bubbling with melted cheese—especially when it’s packed with tender chicken, creamy rice, and just enough broccoli to feel a little healthy.

And honestly, if one of my kids wants to pick around the green bits, that’s fine, too!

I love that this easy chicken, broccoli, and rice casserole comes together with ingredients I usually already have on hand. It’s easy to toss together on a weeknight when I crave a warm, from-scratch meal that doesn’t require a ton of effort.

The combination of broccoli, chicken, and rice with cheese makes for a filling dinner that’s perfect for busy families. It’s one of those dishes that gets requested again and again in my house.

This dish is also perfect for bringing to church potlucks, and there’s never a spoonful left to bring home. It’s one of those tried-and-true casseroles that always makes people ask for the recipe.

Whether you’re cooking for a crowd or just want leftovers for tomorrow’s lunch, this one’s a keeper.

More Easy Chicken Casseroles to Simplify Dinnertime:

a white plate serves a helping of creamy chicken and rice with broccoli. A fork is on the plate, and the casserole pan is in the background.

Simple Customizations for the Casserole

One of the best things about this casserole is how easy it is to customize based on what you have or what your family loves.

You can swap the cheddar for a different cheese—Monterey Jack, mozzarella, or even a sharp white cheddar all melt beautifully and give it a new flavor twist.

If you’re not a fan of frozen broccoli, you can try other veggies like cauliflower, peas, carrots, or chopped spinach.

Shredded rotisserie chicken is a great shortcut, or you can substitute cooked turkey or even ham. For a little added kick, try mixing in a few dashes of hot sauce or a sprinkle of crushed red pepper.

close-up view of southern-style broccoli, rice, chicken, and cheese casserole served on a white plate.

How to Make Broccoli, Chicken, and Rice with Cheese

It’s really easy to whip up this hearty dish.

Ingredients You’ll Need

Chicken Broth
Garlic Powder
Onion Powder
Black Pepper
Ground Nutmeg (Optional)
Condensed Cream Of Chicken Soup (Or Homemade Cream of Chicken)
Long Grain White Rice
Boneless Skinless Chicken Breasts
Frozen Broccoli Florets
Shredded Cheddar (Sharp Or Medium)

overhead view of a dutch oven braising pan filled with freshly baked chicken and rice casserole with broccoli and cheese. A wooden spoon is scooping out a serving.

How to Make It:

Find the full printable recipe available below

Prepare the sauce. First, you’ll combine broth, garlic powder, onion powder, black pepper, ground nutmeg (if using), and cream of chicken soup.

Whisk to combine, then set aside.

two photos; one shows chicken broth, cream of chicken soup, and seasonings combined in a large liquid measuring cup. The other shows those ingredients whisked together in the measuring cup.

Add the rice and chicken. Next, you’ll add rice and chicken pieces to the prepared dish/pan, then pour the broth mixture over them.

Add the frozen broccoli florets. Give everything a little stir to combine.

two photos; one is an overhead view of a dutch oven with long-grain white rice added to it; the other shows the remaining casserole ingredients (except cheese) added to the Dutch oven.

Bake the casserole. Last, you’ll cover the pan/dish with a lid or foil, then bake in preheated oven for 55-60 minutes, or until rice is tender, chicken is cooked through, and the liquid is mostly absorbed.

Remove from oven and sprinkle with shredded cheese, then return to the oven (uncovered) for a few minutes to allow the cheese to melt.

Serve warm and enjoy!

two photos; one shows the overhead view of the dutch oven filled with freshly baked casserole that's been topped with shredded cheese; the other shows the same pan after the cheese has been melted in the oven.

Notes and Adaptations

I like to use homemade cream of chicken soup, because it’s so easy to make and adds great flavor. But if you’re short on time, a can of condensed cream of chicken soup works great, too! You can also substitute cream of mushroom or cream of celery soup.
Leftovers should be stored in an airtight container in the refrigerator for up to 3-5 days.
I recommend shredding the cheese yourself, if possible, as it melts the best, but store-bought shreds can be used instead.