This classic casserole brings creamy comfort to your table with minimal effort. A perfect blend of tender chicken, fluffy rice, and fresh broccoli smothered in a rich cheese sauce.
Developed for busy nights, this one-dish meal delivers restaurant-quality flavor at home. The Campbell’s touch ensures a velvety texture that satisfies every time.
Ingredients for Campbell’s Chicken Rice Broccoli Cheese Casserole
Creamy, comforting, and packed with flavor—this one-dish wonder needs just these staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cooked and shredded |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Fresh Broccoli 🥦 | 3 cups | Cut into small florets |
| Campbell's Cream of Mushroom Soup 🥣 | 1 can | 10.5 oz size preferred |
| Campbell's Cream of Chicken Soup 🥣 | 1 can | 10.5 oz size preferred |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar for best flavor |
| Milk 🥛 | 1 ½ cups | Whole milk for creaminess |
| Butter 🧈 | ¼ cup | Unsalted, melted for rice |
| Chicken Broth 💧 | 2 ½ cups | Low-sodium preferred for balance |
| Garlic Powder 🧄 | ½ tsp | For savory depth |
| Onion Powder 🧅 | ½ tsp | Complements the chicken flavor |
| Salt 🧂 | ½ tsp | Adjust to taste after baking |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Paprika 🌶️ | ¼ tsp | Sweet or smoked for color |
The chicken is the base here. Boneless, skinless breasts keep things lean but juicy. I grab mine from Costco for bulk savings, but any grocery store will do—just look for even thickness so they cook uniformly. The rice matters too—long-grain white absorbs the creamy sauce best (jasmine or basmati work if that’s what you’ve got). Campbell’s soups are the secret to that velvety texture everyone loves.
No cream of mushroom? Cream of celery at a 1:1 swap works fine. Short on cheddar? Monterey Jack or Colby melt just as nicely. Want extra veg? Toss in some diced bell peppers with the broccoli. The milk can be swapped for half-and-half if you’re feeling fancy (or 2% if that’s what’s in the fridge). Fresh garlic and onion can replace the powders if you’ve got the time to mince.
Leftovers keep beautifully—actually taste better after a night in the fridge. Store covered for up to 4 days or freeze for 3 months. Reheat in the microwave (covered, stirring halfway) or bake at 350°F until bubbly.
Why You’ll Love This Recipe
- Dump and Bake: Honestly, I just mix chicken, rice, broccoli, and both Campbell’s soups in one dish, pop it in the oven, and walk away.
- Creamy Dreamy: That combo of mushroom and chicken soup with melted cheese makes every bite rich, comforting, and ridiculously good.
- Feeds the Crew: I’ve served this at potlucks and weeknight dinners—always a hit with kids and adults alike.
- Leftovers Win: Between us, it tastes even better the next day, and my family fights over the last portion.
Step-by-Step Instructions for Chicken Rice Broccoli Cheese Casserole
This one-dish wonder comes together with minimal effort and maximum flavor.
Step 1: Prep and Cook the Rice Base
Preheat your oven to 375°F. In a large bowl, combine the 1.5 cups Long-Grain White Rice with the 2.5 cups Chicken Broth, 0.25 cup Butter, 0.5 tsp Salt, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. I like to whisk these together to ensure the rice is fully coated.
Transfer this mixture to a greased 9×13-inch baking dish and spread it evenly. Bake uncovered for 20 minutes until the rice is partially cooked and the liquid is mostly absorbed. This head start prevents the rice from turning mushy during the final bake.
Step 2: Layer the Chicken and Broccoli
While the rice bakes, steam the 3 cups Fresh Broccoli florets for 3-4 minutes until bright green and slightly tender. Drain well and set aside. Shred the 1.5 lb Chicken Breast into bite-sized pieces if not already prepared.
Once the rice has baked for 20 minutes, remove the dish from the oven. Layer the shredded chicken evenly over the rice, followed by the steamed broccoli. This creates distinct layers that hold their texture, ensuring every bite has a perfect balance of chicken, rice, and broccoli.
Step 3: Add the Creamy Soup Mixture
In the same large bowl, whisk together the 1 can Campbell’s Cream of Mushroom Soup, 1 can Campbell’s Cream of Chicken Soup, and 1.5 cups Milk until smooth. Pour this mixture evenly over the chicken and broccoli layers.
Use a spoon to gently press down, allowing the creamy mixture to seep into the rice. This step ensures every grain is infused with flavor. Sprinkle the 0.25 tsp Black Pepper and 0.25 tsp Paprika evenly over the top for a hint of warmth and color.
Step 4: Top with Cheese and Bake to Perfection
Sprinkle the 2 cups Shredded Cheddar Cheese evenly over the casserole, covering every inch. Return the dish to the oven and bake for 25-30 minutes until the cheese is bubbly and golden brown and the edges are slightly crisp.
You’ll know it’s done when the center is set and a knife inserted comes out clean. Let it rest for 5-10 minutes before serving—this allows the cheese to set slightly, making it easier to portion. The result is a creamy, comforting dish with layers of flavor in every bite.
Pro Tips For Making Campbell’S Chicken Rice Broccoli Cheese Casserole
- Precook the Rice: Use 1½ cups uncooked rice, boiled for exactly 10 minutes—it’ll finish in the casserole without turning mushy. I learned this the hard way after pulling out a pan of gluey rice more than once.
- Blanch the Broccoli: Toss the florets in boiling water for 90 seconds, then shock in ice water. Sounds like extra work, but it keeps them bright green and crisp-tender instead of sad and gray.
- Shred the Chicken: Poach the chicken breasts in broth, then shred while warm—it absorbs the creamy soup better than cubes and every bite actually tastes like it belongs. My grandmother swore by this, and she was right.
- Thin the Soups: Stir ¼ cup milk into each can of soup before mixing. After burning three batches, I finally figured out this keeps the casserole creamy instead of thick and pasty.
Best Sauces and Condiments for These Flavors
Creamy Enhancements
Drizzle a spoonful of ranch dressing over individual servings for a tangy contrast to the richness. I love how it brightens up the dish. A sour cream dollop on top adds cool creaminess that balances the warm casserole perfectly. 🥣
Spicy Kick
Add 1 tbsp hot sauce like Frank’s RedHot to your plate for a spicy kick. For a milder heat, sprinkle with crushed red pepper flakes. The spice cuts through the creaminess beautifully.
Fresh Herb Touch
Fresh herbs add a pop of color and freshness. I sprinkle chopped parsley or green onions over the top just before serving. The brightness complements the creamy depth wonderfully.
Cheesy Upgrade
For extra decadence, top with crumbled bacon bits and a drizzle of melted butter. This adds a savory crunch that takes the casserole to the next level.
Zesty Finish
Squeeze lemon wedges over your portion for a citrusy zing. The acidity balances the richness, making each bite more vibrant. I always keep lemons on hand for this. ✨
Crunchy Topping
Sprinkle fried onion strings or breadcrumbs on top during the last 5 minutes of baking. This adds a delightful texture contrast to the creamy casserole.
Nutrition Facts
Frequently Asked Questions
Can I use frozen broccoli instead?
Yes! Thaw and drain 3 cups frozen broccoli well before layering to prevent excess moisture.
What if my rice is undercooked?
Cover with foil and bake 10 more minutes. If still firm, add 1/2 cup broth and bake again.
Can I make this ahead?
Assemble without baking, refrigerate up to 24 hours. Add 5-10 minutes to baking time if cold.
Is cream of celery a good substitute?
Yes, swap either soup can 1:1 for cream of celery. Flavor will be slightly different but still delicious.
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