Chicken Broccoli Rice Casserole Recipe

Name: Chicken Broccoli Rice Casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 cups cooked, shredded chicken; 3 cups cooked white rice; 3 cups broccoli florets, blanched; 1 cup chicken broth; 1 cup heavy cream; 1 1/2 cups grated gruyère cheese; 2 cloves garlic, minced; 1 to taste salt and pepper

A one-dish chicken, broccoli, and rice casserole with a creamy sauce and a melted gruyère topping, real ingredients, no canned soup shortcut. — Photo by Helen Brudna on Pexels

Par-cooking the rice and broccoli separately before combining means everything finishes baking at the same rate, no raw centers or mushy broccoli from a single long bake.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6

Ingredients

Servings6

Using a different pan?

Adjust for:

3 cups cooked, shredded chicken
3 cups cooked white rice
3 cups broccoli florets, blanched
1 cup chicken broth
1 cup heavy cream
1 1/2 cups grated gruyère cheese
2 cloves garlic, minced
1 to taste salt and pepper

Nutrition per serving

Calories: 486
Protein: 34g
Carbs: 27g
Fat: 26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2In a saucepan, simmer the garlic, chicken broth, and heavy cream for 3-4 minutes until slightly thickened.
3Stir in half the gruyère until melted, then season with salt and pepper.
4Combine the chicken, rice, and broccoli in the baking dish and pour the sauce over, mixing to coat evenly.
5Top with the remaining gruyère.
6Bake for 25-30 minutes, until bubbling and golden on top.

Tips & variations

Rotisserie chicken makes this a genuine 20-minute-prep weeknight dish.
No gruyère on hand? Sharp cheddar or Swiss both melt similarly well here.

Storage & reheating

Refrigerate up to 4 days. Reheat covered in a 350°F oven to keep the rice from drying out, or microwave individual portions with a splash of broth stirred in.

Tips from the Tulo kitchen

Slightly undercook the rice compared to how you'd eat it plain, it finishes softening in the oven and can turn mushy if it's already fully tender going in.
Let the casserole sit for 5 minutes after it comes out of the oven, the sauce thickens slightly as it cools and holds together better when served.

FAQ

Can I make this ahead of time?

Yes, assemble it fully, cover, and refrigerate up to a day ahead. Bake straight from the fridge, adding about 10 extra minutes to the covered bake time.

Can I use frozen broccoli?

Yes, thaw and drain it well first, frozen broccoli holds extra water that can make the casserole watery if added straight from frozen.