Name: Cheesy Chicken Broccoli Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb cooked boneless skinless chicken breast, diced; 1 10.5 oz can low-sodium cream of chicken soup; 3 cups cooked long grain white rice; 1 12.6 oz bag frozen baby broccoli florets; 1 & ¼ cups light sour cream; 1 cup shredded Colby jack cheese; 1 & ½ tablespoons garlic powder; 1 teaspoon paprika; Salt & pepper to taste

I’ll never forget the first time I whipped up my Cheesy Chicken Broccoli Casserole—it was one of those chaotic weeknights after my son’s soccer game, and I needed something quick, comforting, and guaranteed to please hungry kids. As soon as that golden cheese crust bubbled in the oven, the whole house smelled like a hug. My daughter peeked into the kitchen, sniffed the air, and declared, “That smells like Grandma’s cooking!” And just like that, what started as a simple solution for a tired mom became our family’s go-to comfort food. There’s something magical about how tender chicken, crisp broccoli, and melty cheese come together—it’s the kind of dish that turns an ordinary Tuesday into a cozy little celebration.

A close-up view of a freshly baked Cheesy Chicken Broccoli Casserole in a white baking dish, topped with melted golden cheese and parsley.

Why You’ll Love This Cheesy Chicken Broccoli Casserole

Trust me, this casserole is about to become your new best friend in the kitchen. Here’s why:

Weeknight superhero: It comes together in under an hour – perfect for those “what’s for dinner?” emergencies when everyone’s hangry.
Kid-approved magic: The cheesy goodness makes even broccoli disappear from picky plates (I’ve seen it happen at my table!).
Comfort in every bite: That creamy, cheesy sauce hugging tender chicken and crisp broccoli? Pure nostalgia on a spoon.
Endlessly adaptable: Swap ingredients based on what’s in your fridge – it’s practically foolproof!

Honestly, the hardest part is waiting for it to come out of the oven without sneaking a spoonful of that bubbling cheese topping.

Ingredients for Cheesy Chicken Broccoli Casserole

Here’s everything you’ll need to make my go-to comfort dish – I promise it’s all simple stuff you probably already have in your kitchen! The magic happens when these basic ingredients come together:

1 lb cooked boneless skinless chicken breast, diced (leftover rotisserie chicken works great here!)
1 10.5 oz can low-sodium cream of chicken soup – this is our creamy base
3 cups cooked long grain white rice (about 1 cup uncooked – I like using my foolproof rice method)
1 12.6 oz bag frozen baby broccoli florets, thawed (or fresh if you’re feeling fancy)
1 & ¼ cups light sour cream – makes it extra rich and tangy
1 cup shredded Colby jack cheese (plus extra for topping if you’re like me and love a cheesy crust)
1 & ½ tablespoons garlic powder – trust me, this amount is perfect
1 teaspoon paprika for that subtle smoky warmth
Salt & pepper to taste – I always do a few good twists of each

See? Nothing complicated – just good, honest ingredients that transform into pure comfort. Now let’s get cooking!

How to Make Cheesy Chicken Broccoli Casserole

Alright, let’s turn these simple ingredients into the most comforting casserole you’ve ever made! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfectly. Just follow along and soon you’ll smell that heavenly cheese melting in your oven.

Prepping the Ingredients

First things first – let’s get everything ready to go. If you’re using leftover chicken, dice it into bite-sized pieces (about 1-inch cubes work great). For the broccoli, I just thaw the frozen florets by leaving them at room temp for 30 minutes – no need to cook them first! The rice should be already cooked and slightly cooled – I like using the method from my favorite casserole recipes where I cook it with a bit of butter. Measure out your sour cream, shred the cheese if it’s not pre-shredded, and have all your spices handy. Now we’re ready to mix!

Mixing and Baking

Okay, here comes the fun part! Preheat your oven to 375°F while you mix everything – that way it’s nice and hot when we’re ready to bake. Grab a big mixing bowl and toss in the chicken, rice, broccoli, soup, sour cream, half the cheese, and all those lovely spices. I use my hands to mix – it’s messy but makes sure everything’s evenly coated. Spread it into your greased 9×13 dish, top with the remaining cheese (be generous now!), and pop it in the oven. Give it 25 minutes – you’ll know it’s done when the edges are bubbly and that cheese topping turns golden brown. Oh, the smell will drive everyone crazy waiting!

A close-up view of a Cheesy Chicken Broccoli Casserole baked in a white dish, topped with melted cheddar cheese and parsley.

Tips for the Perfect Cheesy Chicken Broccoli Casserole

After making this casserole more times than I can count (my kids request it weekly!), I’ve picked up some foolproof tricks to make it even better:

Fresh broccoli lovers: Swap the frozen for 3 cups fresh florets – just steam them for 2 minutes first so they stay crisp-tender in the bake.
Cheese swap magic: Out of Colby jack? Sharp cheddar makes it extra tangy, while mozzarella gives that incredible stretchy pull.
Leftover pro tip: Store cooled portions in airtight containers – they reheat beautifully with a splash of milk to keep it creamy.
Crispy topping trick: For extra crunch, mix ¼ cup panko with your topping cheese – it creates this golden, buttery crust that’s irresistible.

Oh, and always let it rest 5 minutes after baking – it helps the sauce thicken up perfectly!

Variations of Cheesy Chicken Broccoli Casserole

One of my favorite things about this casserole is how easily you can mix it up! Here are some delicious twists we’ve loved over the years:

Bacon lover’s dream: Stir in ½ cup crumbled cooked bacon before baking – that smoky crunch takes it to another level!
Cheese swap party: Try sharp cheddar for tang, pepper jack for heat, or even a sprinkle of parmesan for extra savoriness.
Keto-friendly version: Skip the rice and add cauliflower rice instead – it still gets wonderfully creamy and satisfying.

The best part? No matter how you tweak it, it always comes out comforting and delicious.

Serving Suggestions for Cheesy Chicken Broccoli Casserole

This casserole is practically a meal all by itself, but I love rounding it out with a couple simple sides for the perfect comfort food plate. A crisp broccoli salad adds fresh crunch that balances the creamy richness beautifully. Garlic bread is non-negotiable in my house – we use it to scoop up every last cheesy bite! For lighter meals, just add some sliced tomatoes or cucumber sticks. Honestly though? Sometimes we just eat it straight from the baking dish with big spoons – no judgment here!

A spoonful of Cheesy Chicken Broccoli Casserole being lifted from a baking dish, showing melted cheese and rice.

Storage and Reheating Instructions

Leftovers? No problem! This casserole keeps like a dream. Just let it cool completely, then cover tightly with foil or transfer to airtight containers – it’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat individual portions in the microwave (about 90 seconds should do it) or pop the whole dish back in a 350°F oven for 15-20 minutes until bubbly. Pro tip: add a splash of milk before reheating to keep that creamy texture perfect. And yes, I’ve totally eaten it cold straight from the fridge at midnight – it’s still delicious!

Nutritional Information

Just a quick note – these numbers are estimates since brands and ingredient sizes vary. Your exact nutrition will depend on the specific products you use. That said, one serving typically has about 320 calories, 22g protein, and a good dose of calcium from all that cheesy goodness!

Frequently Asked Questions

Can I use fresh broccoli instead of frozen?

Absolutely! I love using fresh broccoli florets – they add such nice texture. Just steam them for 2 minutes first so they stay perfectly crisp-tender in the bake. You’ll need about 3 cups of florets. The frozen version is great for convenience, but fresh gives it that extra little crunch we all adore.

How do I make this keto-friendly?

Easy peasy! Just swap out the rice for cauliflower rice. I’ve made it this way for my keto friends and it’s still wonderfully creamy and satisfying. You might want to add an extra half cup of cheese to help bind everything together – not that anyone complains about more cheese!

Can I freeze this casserole?

You bet! Assemble it completely (just hold off on baking), wrap it tightly in foil, and freeze for up to 2 months. When you’re ready, bake straight from frozen – just add 15-20 extra minutes. The texture changes slightly, but it’s still total comfort food.

What’s the best cheese substitute if I’m dairy-free?

My favorite dairy-free combo is using nutritional yeast mixed with coconut milk yogurt instead of sour cream. For the cheese topping, there are some great vegan cheddar shreds that melt beautifully now – just check your grocery store’s dairy-free section!

Close-up of a Cheesy Chicken Broccoli Casserole baked in a dish, topped with melted cheddar cheese and parsley.