Easy Chicken Broccoli Rice Casserole

Whether you remember to wear green on St. Patrick’s Day or not, at least you can sneak some green into your day with this quick and easy broccoli cheese rice casserole.

Tender rice, chopped broccoli and grilled chicken are stirred together with plenty of shredded cheese, then baked until hot and melty. It serves about 4 to 6 people and comes together with simple ingredients.

The Best Broccoli Cheese Rice Casserole (With Chicken)

Here’s how I usually celebrate St. Patrick’s Day. I’m out running errands with my kids, pushing my cart down an aisle at Target, when I notice a little girl in an adorable green outfit. Then a woman with lavish green nail polish. Then a boy runs past me in a green shirt. I stop. It’s St. Patrick’s Day! I quickly scan myself and my kids for any sign of green. Nope. No green. A few pinches later, I promise myself to remember next year. Am I the only mama out here forgetting the green?

I love cooking with fresh vegetables. Not only do they have a bold, dynamic flavor, but the colors pop. Especially broccoli! Apparently my husband doesn’t get as giddy over it. Whenever I cooked with broccoli, the only thing left on his plate was the broccoli. So for this gorgeous broccoli casserole, I chopped my florets into pretty small pieces. AND he loved it! No leftover broccoli florets this time. Finely chopping the broccoli kept the flavor and fabulous nutrients but made it easier to chew and savor. Mission accomplished.

I’m also converted to organic produce. You don’t have to just take my word for it. Try a little experiment: buy one organic apple or carrot and one regular, then compare the color, taste, texture and quality. I started noticing a horrible aftertaste with regular carrots, broccoli and apples, tried organic, loved the taste and am now completely hooked.

Why You’ll Love This Broccoli Rice Casserole

• Picky eater approved. Finely chopped broccoli blends right into the cheesy rice.
• A full meal in one dish. Rice, chicken, broccoli and cheese bake together in a 9×13 pan.
• Simple ingredients. Seven ingredients, including the water and seasoning, and most of them are probably already in your kitchen.
• Feeds the family. It serves about 4 to 6 people.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Water, salt and black pepper: The rice cooks in seasoned water so every grain is flavorful before it meets the cheese.
• Brown or white rice: Either works. Brown rice takes a little longer to cook and has a nuttier flavor and chewier texture. White rice is softer and cooks faster. Long grain rice stays fluffy and separate in the casserole. Let it finish cooking with the lid on, so it steams evenly and doesn’t turn gummy when you stir in the cheese.
• Chicken breasts: Grilled or baked, then cut into 1 inch pieces. Make sure the chicken is cooked to 165°F before it goes into the casserole, since the bake is short and only heats everything through. Leftover grilled chicken or a rotisserie chicken is a great shortcut.
• Frozen organic broccoli florets: I’m converted to organic produce. At Costco, I buy frozen organic broccoli florets in four 1 pound bags and have loved the quality and taste. Frozen florets also make this recipe really easy to whip up. Coarsely chop them first, or finely chop them if you’re feeding a broccoli skeptic. Fresh broccoli works too; chop it small so it softens in the short bake.
• Shredded cheese: The glue that holds this casserole together and makes it so comforting. A sharp cheddar gives the biggest flavor, while a cheddar and Monterey Jack blend melts extra smooth. Shredding your own from a block melts more evenly than bagged cheese, which is coated to keep it from clumping.
• Olive oil cooking spray: A light coating keeps the rice and cheese from sticking to the baking dish and makes cleanup much easier.

How to Make Broccoli Cheese Rice Casserole

1. Cook the rice. In a large saucepan, bring the water, salt and pepper to a boil over medium high heat. Add the rice and cover. Lower the heat to low medium and simmer for 25 to 35 minutes, until the rice is soft and fluffy and the water is absorbed. Brown rice takes a little longer.
2. Heat the oven. Meanwhile, preheat the oven to 375°F so it is fully hot by the time the rice is done.
3. Prepare the chicken and broccoli. Grill or bake the chicken breasts until they reach 165°F, then cut them into 1 inch pieces and place them in a large bowl. Finely chop the broccoli and add it to the bowl. Small pieces, about the size of a pea, disappear into the cheesy rice and heat through quickly.
4. Mix. Add the cooked rice to the bowl and mix well. Add the cheese and stir until it is evenly spread through and starting to melt from the heat of the rice.
5. Bake. Spray a 9×13 baking dish with olive oil cooking spray. Spread the mixture evenly in the dish and bake uncovered for 15 minutes, until heated through and the cheese is melted and bubbly at the edges. Serve warm and enjoy!

Ways to Customize This Casserole

• Pick your rice: Brown rice for a heartier, nuttier casserole, or white rice for a softer one.
• Change the cheese: Cheddar, Colby Jack or a Mexican blend all melt well.
• Use leftovers: Leftover grilled or rotisserie chicken saves a step.
• Make it meatless: Leave out the chicken for a cheesy broccoli rice side dish.

Broccoli Cheese Rice Casserole FAQs

• How many people does this serve? It serves about 4 to 6 people.
• Can I use fresh broccoli? Yes. Chop it finely so it softens during the short bake.
• Do I need to cook the chicken first? Yes. The casserole only bakes for 15 minutes, so grill or bake the chicken to 165°F before adding it.
• Brown rice or white rice? Either one works. Brown rice takes a little longer to simmer, closer to 35 minutes.
• Can I make it ahead? Yes. Assemble it, cover and refrigerate for up to a day. Bake a little longer from cold, until it is hot in the center and reaches 165°F.
• How do I store leftovers? Refrigerate within 2 hours and enjoy within 3 to 4 days. Reheat until steaming hot, or 165°F.
• Why is my casserole dry? The rice may have absorbed too much moisture, or the casserole baked too long. Bake only until heated through, about 15 minutes, and cover leftovers when reheating.
• Can I use frozen broccoli without thawing? Yes. Chop it while still frozen; it softens in the warm rice and the oven. Pat off any ice so the casserole doesn’t turn watery.
• Can I freeze it? Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw in the fridge before reheating.

Broccoli and Cheese Rice Casserole

Broccoli and cheese rice casserole made with brown or white rice, finely chopped broccoli, grilled chicken and shredded cheese, baked until hot and melty. A simple family dinner that serves about 4 to 6.

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Ingredients

  

• 4 cups water
• 1 tsp salt
• 1 tsp black pepper
• 2 cups uncooked brown or white rice
• 4 chicken breasts baked or grilled and cut into 1 inch pieces
• 1 lb frozen organic broccoli florets coarsely chopped
• 4 cups shredded cheese

Instructions

 

• In a large saucepan, combine water, salt, and pepper and bring to a boil over medium-high heat. Add rice and cover. Lower heat to low-medium and simmer for 25 to 35 (brown rice takes a little longer) until rice soft and fluffy.
• Meanwhile, preheat oven to 375 F.
• Grill chicken breasts (or bake according to package directions) and cut into 1 inch pieces and place in large bowl. Also, finely chop broccoli and add the the large bowl.
• Once rice cooked, transfer to bowl with broccoli and chicken and mix well. Add cheese and stir well.
• Spray 9x13 baking dish with olive oil cooking spray. Spread broccoli/rice mixture evenly in the baking dish. Bake, uncovered, for 15 minutes until heated through. Serve warm and enjoy!

Made this casserole? Leave a star rating in the recipe card and tell me if your family noticed the broccoli in the comments below. Your feedback helps other cooks.

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