This Cheesy Chicken Broccoli and Rice Casserole (No Soup) is a 30-minute meal, one pan, weeknight-friendly recipe made with fresh broccoli, tender rice, and convenient rotisserie chicken. It bakes in a creamy cheddar cheese sauce without canned soup, making it fresher, healthier, and still perfectly cheesy.
If you love comfort casseroles, try our Baked Ziti Recipe or our Chicken Fajita Bake.
Chicken Broccoli and Rice Casserole at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 30 minutes
- 👥 Servings: 8
- 🔥 Cook Method: Bake (oven)
- 🍽️ Cuisine / General Category: American Comfort Food
- 👩🍳 Pair With: crisp green salad, garlic bread, light fruit salad
- ⭐ Difficulty Level: Easy
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This is a recipe we come back to year after year. People always ask for the recipe when this comes out of the oven, especially when it's paired with crusty bread and a fresh side salad. ~Jami
Jump to:
- Chicken Broccoli and Rice Casserole at a Glance 🔎
- Why We Love This Recipe
- Chicken Broccoli and Rice Ingredients
- Substitutions & Variations
- How To Make Cheesy Chicken Broccoli and Rice Casserole Without Soup
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Chicken Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Rotisserie Chicken: Saves time and adds great flavor without extra work. We use it in this Instant Pot Buffalo Chicken Dip, too!
- Fresh Broccoli: For ultimate freshness and a pop of color.
- No Canned Soup: A homemade sauce in just minutes that's better for you.
- Family-Friendly: Comfort food that kids and adults both enjoy.
Chicken Broccoli and Rice Ingredients
Here's what you'll need to make this chicken broccoli rice casserole with no soup:
- Rotisserie Chicken: Shredded for convenience and rich flavor.
- Broccoli Florets: We like to cut them small and blanch them so they stay tender but bright. Slightly undercook them since they'll finish while baking. Have leftover? Try our Cheesy Broccoli Cauliflower Bake!
- Rice: White or brown rice, cooked until just shy of tender. We prefer brown rice because it stays firm while baking.
- Sharp Cheddar Cheese: Freshly grated for melting.
- Cream Cheese: Adds creaminess to the sauce.
- Onion and Garlic: Flavor base for the sauce.
- Butter and Flour: Forms a roux to thicken the sauce.
- Chicken Stock and Milk: We use low sodium chicken stock to control the salt. This combination creates the creamy base.
- Panko Breadcrumbs: Optional for a crisp, golden topping.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken: Use leftover turkey or cooked chicken breast if rotisserie isn't available.
- Rice: Quinoa or cauliflower rice for low-carb options.
- Broccoli: Swap with cauliflower, or use frozen broccoli (thawed and drained).
- Kid-Friendly: Use extra cheese and finely chop broccoli.
- Budget-Friendly: Stretch with more rice and vegetables.
How To Make Cheesy Chicken Broccoli and Rice Casserole Without Soup
STEP ONE: Prepare Broccoli and Make the Roux
Blanch broccoli florets for 2 minutes in boiling water, then drain well. Cook rice until just underdone so it won't become mushy. Grease a 9x13-inch baking dish to get it ready for layering.
Melt 2 tablespoons butter in a skillet over medium heat. Add onion and cook 4 minutes, then stir in garlic. Sprinkle in flour to form a roux, whisking until smooth.
STEP TWO: Make the Sauce
Gradually pour in chicken stock and milk, stirring until thickened. Reduce heat, stir in cream cheese and cheddar until melted, and season with salt and pepper.
STEP THREE: Mix the Casserole
Combine rotisserie chicken, broccoli, and rice in a large mixing bowl. Fold in the cheese sauce until everything is evenly coated.
Spread mixture into the prepared baking dish and sprinkle with the remaining cheddar.
STEP FOUR: Bake and Add Topping
Bake at 375°F, covered, for 20 minutes. Uncover and bake 8-10 minutes more, until bubbling and golden brown on top. Let rest for 5 minutes.
Optional: Melt the remaining tablespoon of butter in a skillet, stir in the panko breadcrumbs, and cook until lightly golden. Spread the toasted crumbs evenly over the casserole before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use rotisserie chicken to cut prep time in half.
✔️ DO Slightly undercook rice and broccoli so they stay firm when baked.
❌ DO NOT Skip grating your own cheese. It melts smoother than pre-shredded.
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Storage
Store leftover chicken broccoli rice casserole without soup covered in the fridge up to 3 days. Reheat in the oven at 350°F or microwave for quick servings. Freeze in portions for up to 2 months, then thaw overnight before reheating.
Recipe FAQs
Raw chicken needs more time to cook safely than broccoli. Using rotisserie chicken and blanched broccoli ensures both are fully cooked, tender, and ready to bake together in the casserole.
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake as directed when ready for an easy make-ahead dinner.
Yes, this chicken broccoli rice casserole freezes well. Store in portions for up to 2 months, thaw overnight, and reheat in the oven or microwave until hot and bubbly.
Yes, and that's exactly what this recipe does. Instead of cream of chicken or mushroom soup, the sauce is made from butter, flour, chicken stock, milk, cream cheese, and cheddar. It bakes up just as creamy, but it's fresher and free of processed cans.
Did You Try This Recipe?
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📖 Recipe
Cheesy Chicken Broccoli and Rice Casserole (No Soup)
Equipment
- 9x13 inch baking dish
- Large pot for blanching broccoli
- Saucepan or skillet for sauce
- Mixing bowls
- Whisk
- Wooden spoon or spatula
Ingredients
- 2 ½ cups rotisserie chicken removed from bone and shredded
- 4 cups broccoli florets cut small and blanched until just tender-crisp
- 2 ½ cups cooked rice white or brown, slightly undercooked
- 2 cups sharp cheddar cheese freshly grated (1 ½ cups for sauce, ½ cup for topping)
- 2 ounces cream cheese (about ¼ block) softened
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 ½ cups low sodium chicken stock
- 1 cup milk warmed
- 1 teaspoon kosher salt to taste
- ½ teaspoon black pepper
Optional Panko Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish. Blanch the small-cut broccoli florets for 2 minutes in boiling water, then drain. Prepare rice slightly undercooked.
- Melt 2 tablespoons butter in a skillet over medium heat. Add onion and cook for 3-4 minutes. Stir in garlic and cook 1 more minute. Whisk in flour to form a roux. Slowly add chicken stock and milk, whisking until smooth and lightly thickened, about 5 minutes. Reduce heat, stir in cream cheese until melted, then add 1 ½ cups cheddar. Mix until smooth. Season with salt and pepper.
- In a large bowl, mix together chicken, rice, and broccoli. Pour in the cheese sauce, fold to combine, and spread evenly into the prepared baking dish. Top with remaining ½ cup cheddar.
- Bake covered for 20 minutes, then uncover and bake 8-10 minutes more, until bubbling and golden brown on top. Let rest for 5 minutes.
Panko Topping (Optional)
- Melt one tablespoon of butter in a skillet, stir in the panko breadcrumbs, and cook until lightly golden. Spread the toasted crumbs evenly over the casserole before serving.
Save This Recipe 💌
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Video
Notes
- Chicken: Use leftover turkey or cooked chicken breast if rotisserie isn't available.
- Rice: Quinoa or cauliflower rice for low-carb options.
- Broccoli: Swap with cauliflower, or use frozen broccoli (thawed and drained).
Jami Powell says
This is one of those comfort foods we come back to year after year. It never disappoints!