This one-dish wonder brings comfort food to a whole new level with its creamy texture and hearty flavors. I’ve been making this for years, and it never fails to please.
With tender chicken, fluffy rice, and crisp broccoli all baked together, it’s the kind of meal that feels like a warm hug on a busy night.
Ingredients for Campbells Chicken Rice and Broccoli Casserole
Everything for this creamy baked casserole is probably in your kitchen already.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Fresh Broccoli Florets 🥦 | 3 cups | Chopped into bite-sized pieces |
| Campbell's Cream of Chicken Soup 🥫 | 2 cans | 10.5 oz cans each |
| Campbell's Cream of Mushroom Soup 🥫 | 1 can | 10.5 oz can |
| Shredded Cheddar Cheese 🧀 | 2 cups | Mild or sharp variety |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 🥣 | 1 ¼ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | Melted for mixing |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Optional for extra flavor |
The soups are the backbone here—Campbell’s has the right consistency for this dish. I always grab them from the canned goods aisle at Walmart or Kroger during my weekly shop. For the chicken, boneless breasts stay tender (thighs work too but dark meat can get mushy). The rice should be long-grain white—jasmine or basmati both work great and give that fluffy texture the intro promises.
No cream of mushroom soup? Double the cream of chicken and add sautéed mushrooms instead. Out of cheddar? Monterey Jack melts just as nicely. The sour cream can be swapped for Greek yogurt (same tang, less fat). If you’re in a pinch, frozen broccoli works—just thaw and drain it well first so it doesn’t water down the casserole.
Assemble this the night before and refrigerate (add 10 minutes to baking time). Leftovers keep 4-5 days in the fridge, freezes beautifully for 3 months. Reheat covered in the oven to keep that creamy texture intact.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and reheats like a dream for lazy lunches.
- One Pan Wonder: I just dump everything in, mix it up, and let the oven do the work—no extra pots, no fuss.
- Creamy Dreamy Bite: The chicken soaks up the creamy soup flavor while the broccoli stays crisp-tender. Honestly, it’s the combo I crave.
- Feeds a Crowd: Between us, this casserole stretches to feed six without breaking the bank or my sanity.
Step-by-Step Instructions for Creamy Chicken Rice and Broccoli Casserole
Here’s the method I use for a perfectly creamy, comfort-food classic every time.
Step 1: Prep and Cook the Chicken and Rice Base
Preheat your oven to 375°F. Start by dicing the 1 whole Yellow Onion and mincing the 2 cloves Garlic Cloves. In a large skillet, melt the 2 tbsp Unsalted Butter over medium heat and sauté the onion for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the 1.5 cups Long-Grain White Rice, then pour in the 1.25 cups Chicken Broth, 2 cans Campbell’s Cream of Chicken Soup, and 1 can Campbell’s Cream of Mushroom Soup. Bring to a gentle simmer, then remove from heat.
Step 2: Add Chicken and Seasonings
Cut the 1.5 lb Boneless Chicken Breasts into bite-sized pieces and fold them into the rice mixture. Season with 0.5 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Dried Thyme, stirring until everything is evenly combined.
This is where the magic starts—the soups create a rich, velvety base that will bake into a creamy texture. Make sure the chicken is fully coated in the mixture so it cooks evenly and absorbs all the flavor.
Step 3: Fold in Broccoli and Bake
Gently fold in the 3 cups Fresh Broccoli Florets and 1 cup Sour Cream until everything is well mixed. Transfer the entire mixture to a greased 9×13-inch baking dish and spread it out evenly.
Cover the dish with foil and bake for 30 minutes. This initial covered bake ensures the rice cooks through and the chicken becomes tender without drying out.
Step 4: Add Cheese and Finish Baking
After 30 minutes, remove the foil and sprinkle the 2 cups Shredded Cheddar Cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 15-20 minutes until the cheese is bubbly and golden brown.
You’ll know it’s done when the edges are slightly crispy and the center is hot and bubbling. Let it rest for 5 minutes before serving—this allows the casserole to set slightly, making it easier to portion out perfectly creamy servings.
Pro Tips For Making Campbells Chicken Rice And Broccoli Casserole
- Precook the Rice: Use parboiled rice and cook it for 10 minutes before mixing it into the casserole—this prevents the grains from turning mushy while baking. I learned this the hard way after pulling out a pan of gluey rice more than once.
- Trim the Chicken: Cut the boneless breasts into 1-inch chunks instead of leaving them whole, so they cook evenly and absorb the creamy soup flavor better.
- Blanch the Broccoli: Toss the florets in boiling water for 60 seconds, then shock in ice water before adding to the casserole. This keeps them bright green and crisp-tender, not sad and gray.
- Thin the Soups: Stir ¼ cup milk into each can of soup before mixing—it stretches the sauce just enough to coat every bite without drying out in the oven.
Flavor Customization for This Dish
Cheesy Upgrades
Swap the cheddar for Pepper Jack to add a mild kick that pairs beautifully with the creamy base. For extra richness, mix in ½ cup Parmesan with the cheddar before baking. I love the nutty depth it adds. 🧀
Crunchy Toppings
Before the final bake, sprinkle ½ cup crushed Ritz crackers or panko breadcrumbs mixed with 2 tbsp melted butter over the cheese. This creates a golden, crispy crust that contrasts perfectly with the creamy interior.
Spice It Up
Add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the rice mixture for a subtle warmth. For a bolder flavor, stir in 1 diced jalapeño with the onions. The heat cuts through the creaminess beautifully.
Herb Variations
Replace the thyme with 1 tsp dried rosemary or Italian seasoning for a different aromatic profile. Fresh herbs work too—try 2 tbsp chopped parsley stirred in just before serving for a pop of color and freshness.
Extra Creaminess
For an even richer texture, mix ½ cup mayonnaise into the sour cream before folding it in. This trick, passed down from my grandmother, makes the casserole irresistibly velvety. 💛
Veggie Boost
Add 1 cup diced bell peppers or ½ cup sliced mushrooms when sautéing the onions. This not only adds more nutrients but also introduces new textures and flavors to the dish.
Nutrition Facts
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it well first to prevent excess moisture. Pat it dry with a paper towel before folding into the mixture.
What if I don’t have cream of mushroom soup?
Use an extra can of cream of chicken soup and add ½ cup sautéed mushrooms for similar flavor. The texture will remain creamy.
How do I know when the casserole is done?
The cheese should be bubbly and golden, and the internal temperature should reach 165°F. Let it rest 5 minutes before serving.
Can I make this ahead of time?
Assemble it the night before, refrigerate, then bake as directed, adding 10 minutes to the covered baking time.
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