This post may contain affiliate links. Please read our disclosure policy.
This creamy chicken broccoli casserole is comfort food at its finest! With just 5 simple ingredients, you’ll have a hearty, cheesy dinner on the table in under an hour.
Try our Chicken Bacon Ranch Casserole or Chicken Cordon Bleu Casserole next!
Why you’ll love it
Sometimes we just need a dump-and-bake dinner that requires zero thinking. This chicken broccoli casserole is one of those recipes we make on repeat when we can’t deal with complicated meals!
- It’s ridiculously easy. Five ingredients, one bowl, done. No fancy techniques or hard-to-find ingredients required.
- Perfect for using up leftovers. Got leftover rotisserie chicken or rice? This is your answer. It’s basically a blank canvas for whatever you’ve got in the fridge.
- The whole family actually eats it. Even picky eaters love this creamy, cheesy casserole. The mild flavors appeal to kids while still being satisfying for adults.
- Meal prep friendly! Make it ahead, freeze it, or double the batch. This casserole is basically designed for busy weeknights.
Helpful Tips
- Thaw your broccoli! Frozen broccoli straight from the bag will release too much water. Let it thaw and pat dry with paper towels.
- Use rotisserie chicken for maximum ease. It’s already cooked, seasoned, and ready to shred. Total game-changer for weeknight cooking.
- Don’t skip the resting time. Let it sit for 5 minutes after baking so it sets up properly. Otherwise it’ll be runny when you scoop it out.
What you’ll need
- Cooked chicken – rotisserie chicken is your best friend here. It’s already seasoned and saves you so much time! You could also use leftover chicken or cooked chicken breasts.
- Frozen broccoli – grab a 12 oz. bag from the freezer section. No chopping required!
- Cream of mushroom soup – the creamy base that holds everything together. You could swap for cream of chicken if you prefer.
- Cheddar cheese – we’re using 2½ cups total. Sharp cheddar gives the best flavor, but mild works great too.
- Cooked rice – white, brown, or even minute rice all work. This is perfect for using up leftover rice!
- Optional topping – crushed Ritz crackers or French fried onions add amazing crunch.
How to make chicken broccoli casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Mix everything together in a large bowl. Combine the chicken, thawed broccoli, both cans of soup, cooked rice, and 1½ cups cheese. If it looks too thick, splash in some milk or chicken broth.
- Spread it in the dish and smooth it out evenly with a spatula.
- Top with remaining cheese. Sprinkle that final cup of cheddar over the top for maximum cheesiness.
- Bake for 25-30 minutes until hot, bubbly, and golden on top.
- Let it rest for 5 minutes, then dig in!
Substitutions and variations
- Swap the soup. Try cream of chicken, cream of celery, or even cheddar cheese soup for different flavors.
- Change up the cheese. Monterey Jack, pepper jack for spice, or a Mexican blend all work great.
- Add more veggies. Throw in some frozen mixed vegetables, cauliflower, or diced bell peppers.
- Make it keto/low-carb. Skip the rice and add an extra cup of broccoli. Use cauliflower rice if you want some bulk.
- Season it up. While it’s delicious as-is, you could add garlic powder, onion powder, or Italian seasoning to the mix.
- Use different protein. Turkey, or even ground beef work in place of chicken.
What to serve with chicken broccoli casserole
This casserole is pretty much a complete meal since you’ve got protein, veggies, and carbs all in one dish. But we like to round it out with some simple sides.
A simple green salad with Italian dressing adds some freshness.
Roasted vegetables like green beans, carrots, or Brussels sprouts make it feel like a proper meal.
Leftovers and storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
- Freezer: This casserole freezes beautifully! Let it cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead: Assemble everything (except the cheese topping), cover, and refrigerate for up to 24 hours. When you’re ready, add the cheese and bake. You might need to add 5-10 extra minutes since it’s starting cold.
- Reheating: Cover with foil and reheat at 350°F for 20-25 minutes until warmed through. Or microwave individual portions for 2-3 minutes.
More Easy Chicken Dinner Casseroles
If you try this Easy 5-Ingredient Chicken Broccoli Casserole, we’d love to hear how it turned out — please leave a comment and rate the recipe to help other readers! 😊
Pin this now to find it later
Pin It
Easy 5-Ingredient Chicken Broccoli Casserole
This creamy, cheesy 5-ingredient chicken broccoli casserole is the ultimate weeknight dinner solution! With just rotisserie chicken, frozen broccoli, cream of mushroom soup, cheddar cheese, and rice, you'll have a comforting family meal on the table in under an hour.
Ingredients
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works perfectly!)
- 3 cups frozen broccoli florets, thawed, about 12 oz. bag
- 2 cans (10.5 oz.) each cream of mushroom/chicken soup, (condensed)
- 2½ cups shredded cheddar cheese, divided
- 2½ cups cooked rice, white, brown, or minute rice all work
Optional addition
- Crushed Ritz crackers or fried onions for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the diced chicken, broccoli florets, both cans of cream of mushroom soup, 2½ cups cooked rice, and 1½ cups shredded cheddar cheese (save 1 cup for topping). Stir everything together until well combined. If it seems too thick, add a splash of milk or chicken broth.
- Transfer the mixture into your prepared 9×13-inch baking dish. Spread it out evenly with a spatula.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the casserole.
- Place the casserole in the preheated oven and bake for 25-30 minutes, until the casserole is hot and bubbly throughout and the cheese on top is melted and slightly golden.
- Optional: For extra crunch, add crushed Ritz crackers mixed with melted butter or French fried onions on top of the cheese. Bake for 5 minutes more.
- Remove from the oven and let it rest for 5 minutes before serving. This helps it set up and makes serving easier.
Notes
Time-Saving Hacks:
- Use a rotisserie chicken from the grocery store – it’s already cooked and seasoned!
- Grab pre-cooked rice from the freezer section or use leftover rice
- Frozen broccoli requires zero prep work
- Monterey Jack for milder flavor
- Pepper Jack for a spicy kick
- Swiss cheese for a sophisticated twist
- Mix cheddar and mozzarella for extra meltiness
Nutrition
Calories: 402kcal | Carbohydrates: 24g | Protein: 36g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 1097mg | Potassium: 487mg | Fiber: 2g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 41mg | Calcium: 372mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
I couldn’t believe how flavorful this was with only five ingredients. So simple and perfect for meal prep.
Lucas, easy recipes with big flavor are my favorite. I’m happy this one worked so well for you!
This is perfect for busy days. You can even prep it ahead and bake it later.
Absolutely, Emily! It’s a great make-ahead meal for saving time.