Picture a bubbling casserole emerging from the oven, its golden panko crown crackling as ribbons of cheddar and mozzarella ooze into tender broccoli and savory chicken.
Imagine the cozy aroma—buttery onions, garlicky cream, and a whisper of thyme—filling your kitchen with that unmistakable “home’s ready” warmth.
This is my go-to comfort: the kind of dish that softens a long day and brings everyone to the table.
It matters to me because one hectic fall, between school pickups and late meetings, this casserole turned a scattered evening into a shared pause—simple ingredients, layered with care, doing the heavy lifting.
It’s perfect for busy weeknights when you need dinner to be dependable, or for unhurried Sunday suppers when you want leftovers to carry you into Monday.
When a cold snap hit and plans fell apart, this recipe saved the night—no complaints, just seconds.
Ready? Let’s cook!
Why You’ll Love It
- Delivers cozy, creamy comfort with cheesy, savory goodness
- Packs protein and veggies into one satisfying pan
- Uses pantry staples and rotisserie chicken for speed
- Assembles ahead; bakes when you’re ready
- Reheats beautifully for easy next-day meals
Ingredients
- 2 cups cooked chicken breast, shredded — use rotisserie for convenience
- 3 cups broccoli florets, bite-sized — pat very dry after blanching
- 2 cups cooked white rice, cooled — day-old rice keeps grains separate
- 1 cup sharp cheddar cheese, shredded — bold, aged cheddar melts best
- 1/2 cup mozzarella cheese, shredded — low-moisture for better browning
- 1/2 cup Parmesan cheese, grated — real Parmigiano-Reggiano if possible
- 1 can (10.5 ounces) condensed cream of chicken soup, undiluted — low-sodium preferred
- 1 cup low-sodium chicken broth — adjust to loosen mixture if needed
- 1/2 cup sour cream — full-fat for creamier texture
- 2 tablespoons unsalted butter — for sautéing aromatics
- 1 small yellow onion, finely diced — dice small for even softness
- 2 cloves garlic, minced — fresh for best aroma
- 1 teaspoon Dijon mustard — adds subtle tang
- 1/2 teaspoon paprika — smoked paprika adds depth
- 1/2 teaspoon dried thyme — crush between fingers to release oils
- 1/2 teaspoon kosher salt — season to taste
- 1/4 teaspoon black pepper — freshly ground if possible
- 1/2 cup panko breadcrumbs — toast for extra crunch
- 1 tablespoon olive oil — to moisten panko topping
- 2 tablespoons fresh parsley, chopped — for a bright finish
Step-by-Step Method
Preheat the Oven & Prep the Dish
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Set out all ingredients and equipment. Measure cheeses, broth, and seasonings. This guarantees quick assembly. Position oven rack in the center. Have an aluminum foil sheet ready for covering during the first bake stage.
Blanch the Broccoli Briefly
Bring a large pot of salted water to a boil. Add broccoli florets and blanch 2 to 3 minutes until bright green and just tender. Drain immediately and pat very dry with towels. Remove excess moisture to prevent a watery casserole. Set aside to cool slightly while you prepare the sauce and mix-ins.
Sauté the Aromatics
Melt butter in a medium saucepan over medium heat. Add finely diced onion and cook 3 to 4 minutes until translucent and soft. Stir in minced garlic and cook 30 seconds until fragrant. Avoid browning. This builds a savory base that infuses the creamy sauce with gentle sweetness and depth.
Whisk the Creamy Sauce
Whisk in condensed cream of chicken soup, chicken broth, sour cream, Dijon mustard, paprika, dried thyme, salt, and black pepper. Warm, whisking, until smooth and steamy, 2 to 3 minutes. Don’t boil. Taste and adjust seasoning. The sauce should be pourable but rich, coating a spoon lightly without running off.
Combine Rice, Chicken & Cheeses
In a large mixing bowl, add cooked white rice, shredded cooked chicken, blanched broccoli, shredded sharp cheddar, and half the mozzarella. Gently fold to distribute evenly. Pour the warm sauce over the mixture. Fold again until everything is thoroughly coated, taking care not to mash the rice or broccoli.
Fill the Baking Dish Evenly
Transfer the mixture to the prepared 9×13-inch baking dish. Spread into an even layer, reaching all corners. Smooth the top with a spatula for uniform baking. If the mixture seems overly thick or dry, splash in a bit more chicken broth and fold to loosen before spreading.
Mix the Crunchy Topping
In a bowl, toss panko breadcrumbs with olive oil and grated Parmesan until evenly moistened. Sprinkle the topping evenly over the casserole. Scatter the remaining mozzarella across the surface. This combination yields a golden, cheesy crust with a crisp bite that contrasts the creamy filling.
Bake Covered, Then Uncovered
Cover loosely with foil and bake 20 minutes to heat through. Remove foil and continue baking 10 to 15 minutes until bubbling at the edges and the top is golden. If needed, broil briefly for extra color, watching closely. The interior should be hot, with melted cheese and crisped crumbs.
Rest, Garnish & Serve
Remove from the oven and let rest 10 minutes to set. This helps clean slices hold together. Shower with chopped fresh parsley for color and freshness. Serve warm. Reheat leftovers covered at 325°F with a spoon of broth to restore creaminess. Enjoy as a complete dinner or pair with a green salad.
Ingredient Swaps
- Chicken: use rotisserie chicken for convenience; canned chicken for budget; turkey or leftover pork; for vegetarian, use canned chickpeas, white beans, or cubed extra‑firm tofu.
- Broccoli: swap with cauliflower, mixed frozen veg, or green beans; use frozen broccoli (thaw and pat dry).
- Rice: any cooked rice works—brown, jasmine, basmati; for low-carb use riced cauliflower (sauté off moisture); for gluten-free make sure broth and soup are certified GF.
- Cream of chicken soup: replace with cream of mushroom/celery; or make a quick homemade version (butter + flour or cornstarch slurry, broth, milk) for MSG-free/gluten-free needs.
- Dairy: sub Greek yogurt for sour cream; use any melting cheese (Monterey Jack, Colby, Gouda); for dairy-free use plant yogurt, vegan butter, and dairy-free cheeses.
- Seasonings: Dijon can be swapped with 1/2 tsp prepared mustard or a pinch of dry mustard; thyme with Italian seasoning or poultry seasoning.
- Topping: use crushed Ritz/saltines, cornflakes, or tortilla crumbs if no panko; gluten-free panko works too.
You Must Know
- Doneness • If the center looks set but you’re unsure, insert an instant-read thermometer into the middle; aim for 165°F and visible bubbling at the edges for 90+ seconds—this confirms safe temp and fully melted cheeses.
- Troubleshoot • When the mixture feels tight before going in the oven, stir in 2–4 tablespoons hot broth until it loosens and looks glossy—prevents a dry, crumbly bite after 30–35 minutes of heat.
- Avoid • Avoid watery broccoli by spreading blanched florets on a towel and pressing gently until no beads of moisture appear; any pooling on the towel means more steam later and a thin sauce.
- Scale • For 8–10 servings in a standard 9×13 pan, increase all ingredients by 50% and extend covered time by 10 minutes; look for a uniformly puffed surface and steady bubbling across the center.
- Flavor Boost • For deeper savory notes, toss the shredded chicken with 1 teaspoon soy sauce and 1/4 teaspoon onion powder, rest 10 minutes, then add—adds umami and balances the creamy base without extra saltiness.
Serving Tips
- Serve with a crisp green salad and lemon vinaigrette to balance richness.
- Add a squeeze of lemon and extra parsley on top for brightness.
- Plate with roasted carrots or green beans for color and crunch.
- Offer hot sauce or chili flakes for a spicy kick at the table.
- Portion into ramekins for neat servings at potlucks or weeknight dinners.
Storage & Make-Ahead
Refrigerate tightly covered up to 4 days.
Reheat at 325°F covered with a splash of broth until hot.
Assemble up to 24 hours ahead.
Add 10 minutes to the initial covered bake.
Freezes well: wrap tightly and freeze up to 3 months.
Thaw overnight in the fridge before baking or reheating.
Reheating
Reheat gently: microwave covered with splash of broth, 50% power, stirring once.
Oven at 325°F, covered, 15–20 minutes.
Stovetop low heat, covered, adding broth and stirring until creamy and warmed.
Midwestern Potluck Staple
Often, this casserole is the first dish to disappear on a Midwestern potluck table, and I’m not surprised.
It arrives warm, edges bubbling, the panko crust glinting like toasted straw. I carry it in a 9×13, foil tented, knowing it’ll anchor the spread—deviled eggs, Jell-O salads, buttered rolls—like a sturdy farmhouse at dusk.
I rely on day-old rice so every scoop stays distinct, and I pat the broccoli dry to keep the sauce lush, not watery.
Sharp cheddar and a kiss of Dijon wake up the creamy base, while Parmesan-crisped crumbs add that satisfying crackle. It travels well, rests into neat squares, and serves six generous portions—eight if folks pace themselves. Bring a big spoon. Seconds happen fast.
Final Thoughts
Ready to dig in? Give this cozy casserole a try as written, or make it your own—swap cheeses, use rotisserie chicken, or add a pinch of spice to suit your taste.
Frequently Asked Questions
Can I Make This Casserole Gluten-Free Without Losing the Crunchy Topping?
Yes—you can. I swap in gluten-free panko or crushed rice crackers, toss with olive oil, Parmesan, and paprika, then broil a minute after baking. The topping shatters like autumn leaves while the casserole stays creamy.
How Do Altitude or Convection Ovens Change the Baking Time?
At high altitude, I add 5–10 minutes and a splash more broth; moisture escapes faster. With convection, I drop to 350°F and start checking 10 minutes early. Watch for bubbling edges and a golden, crisp crown.
What Wine Pairs Best With This Casserole for Dinner?
I’d pour a lightly oaked Chardonnay or a creamy Viognier; both hug the cheddar and cream. Prefer red? I’d choose Pinot Noir—soft cherry, gentle earth. Want bubbles? I’d pop a Brut Cava for bright, cleansing lift.
Can I Freeze the Casserole Unbaked and Cook From Frozen?
Yes—you can freeze it unbaked and bake from frozen. I wrap tightly, label, and freeze up to 2 months. Bake covered at 375°F about 60–75 minutes, then uncover to brown. I watch for bubbly edges.
How Can I Reduce the Sodium Without Sacrificing Flavor?
Use low-sodium broth, unsalted butter, and no-salt soup; I’ll boost flavor with roasted garlic, lemon zest, Dijon, smoked paprika, thyme, and fresh parsley. I’ll finish with sharp cheddar sparingly and a toasted panko-Parmesan crust.
Chicken Broccoli Rice Casserole
Equipment
- 1 9×13 inch baking dish
- 1 Large pot
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 aluminum foil sheet
Ingredients
- 2 cup cooked chicken breast shredded
- 3 cup broccoli florets bite-sized
- 2 cup cooked white rice cooled
- 1 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 can condensed cream of chicken soup 10.5 ounces, undiluted
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream
- 2 tablespoon unsalted butter
- 1 small yellow onion finely diced
- 2 clove garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Steam or blanch the broccoli for 2 to 3 minutes until bright green and just tender, then drain well.
- Melt butter in a saucepan over medium heat, add onion and cook 3 to 4 minutes until soft, then stir in garlic for 30 seconds.
- Whisk in condensed soup, chicken broth, sour cream, Dijon, paprika, thyme, salt, and pepper, and warm until smooth and steamy.
- In a large bowl combine cooked rice, chicken, broccoli, cheddar, and half the mozzarella, then pour the sauce over and fold to coat.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Toss panko with olive oil and Parmesan, then sprinkle over the top along with the remaining mozzarella.
- Cover loosely with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more until bubbling and golden.
- Remove from the oven and let rest for 10 minutes to set.
- Garnish with chopped parsley and serve warm.
Notes
