5-Ingredient Cheesy Chicken, Broccoli, & Brown Rice Casserole
This cheesy broccoli chicken & rice casserole is a 5-ingredient dinner that’s perfect for busy weeknights. Made with cooked rice and rotisserie chicken, it’s a ridiculously easy dump & bake dinner you’ll want to keep in your regular rotation.
⏰ TIME: 40 mins
🤑TOTAL COST: $12.38 ($3.10/serving)
🥘 5 INGREDIENTS
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There’s just something so comforting about a chicken and rice casserole. I find myself craving it nonstop when it gets chilly out!
This super easy 5-ingredient casserole is one of my favorite chicken & rice recipes for lazy weeknights. We use cooked rice, rotisserie chicken, and cream of chicken soup to make a quick dump & bake casserole the whole family will love!
It’s seriously my new favorite way to use up leftover rice and rotisserie chicken.
🧀 Looking for more easy 5-ingredient rotisserie chicken recipes? Check out my collection of 21 rotisserie chicken recipes made with 5 ingredients or less!
Sure it may not look like much, but let me tell you this casserole is absolutely divine. My favorite part is that I don’t have to worry about the chicken or rice being undercooked, because we’re using rice and rotisserie chicken that’s already pre-cooked!
This chicken broccoli & rice casserole is definitely one of my new favorite go-to recipes for this fall and winter, especially when I’m craving something cozy & warm!
🍂🍁 More 5-Ingredient Fall Recipes
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- Butternut Squash Ravioli With Cream Sauce
- Creamy Soup Recipes
- High Protein Fall Dinners
- Pumpkin Banana Chocolate Chip Bread
- Spooky Halloween Desserts
- Thanksgiving & Holiday Side Dishes
- White Chicken Chili with Salsa Verde
Why You’ll Love This Recipe
🥘 This chicken, broccoli, & brown rice casserole is:
- Made with just 5 ingredients
- High protein
- A dump & bake dinner
- Family-friendly
- Freezer-friendly
- Great for leftovers & meal prep
Ingredients & Substitutions
- Shredded rotisserie chicken: I recommend shredding a Costco rotisserie chicken yourself or using packaged shredded rotisserie chicken (like the Trader Joe’s one) for the best flavor. You could also use plain shredded chicken, but you may have to add some extra salt & pepper to flavor it up.
- Cooked brown rice: I used leftover brown rice, but you can use white rice if you want. The key is to make sure you’re using cooked rice!
- Condensed cream of chicken soup: Using a lower sodium soup when possible. I used the Pacific Foods Cream of Chicken Soup because of its clean ingredients, but the Campbell’s Heart Healthy Cream of Chicken Soup is another great low sodium option!
- Frozen broccoli cuts: You can also use fresh broccoli for this recipe. Just make sure to cut the broccoli into small pieces first.
- Shredded sharp cheddar cheese: Makes the casserole cheesy and delicious!
Equipment You’ll Need
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- 8×8-inch baking dish: Even a 9×9 dish will work! I used my favorite Le Creuset square pan I got from Home Goods, but I’ve linked a few good options from Amazon above.
- Large mixing bowl: To mix up the ingredients before baking! I used my favorite Pyrex glass mixing bowl for this recipe.
How To Make the Chicken Broccoli & Brown Rice Bake
Short on time? Watch the video!
Storage Instructions
- Make Ahead: You can assemble the casserole ahead of time, cover it with aluminum foil or plastic wrap, then refrigerate it until you’re ready to bake. I recommend baking it within 24 hours of assembly.
- Fridge: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow the casserole to cool completely, then place individual servings in freezer-safe, airtight containers. Freeze for up to 3 months.
- Reheating: Reheat refrigerated casserole in the microwave for about 2 minutes. If you’re reheating frozen casserole: microwave for 3-4 minutes, stir, then heat in 30-60 second intervals until the casserole is heated through.Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top.
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5-Ingredient Chicken, Broccoli, & Brown Rice Casserole
Equipment
- 8 x 8 baking dish
- large mixing bowl
Ingredients
- 2 cups cooked brown rice
- 1.5 cups shredded rotisserie chicken
- 1 (10.5 ounce can) condensed cream of chicken soup
- 1 cup frozen broccoli florets (chopped into small pieces)
- 1 cup shredded sharp cheddar cheese
- olive oil spray
Instructions
- Preheat the oven to 375°F. Lightly grease an 8×8-inch baking dish with olive oil spray.
- In a large mixing bowl, add the shredded chicken, cooked brown rice, condensed cream of chicken soup, chopped frozen broccoli, and ½ cup shredded cheddar cheese. Stir until combined. Add salt and pepper if desired.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving. Enjoy!
Notes
- Make sure to use cooked rice for this recipe. You can use brown rice or white rice, whatever you prefer.
- Seasonings: I didn’t add any extra salt or pepper to this casserole since the rotisserie chicken and cream of chicken soup already have plenty of sodium, seasoning, and flavor. If you’re using plain, unseasoned chicken instead of rotisserie chicken, you may want to add a little salt, pepper, or your favorite seasoning. You can taste the casserole before baking (since all of the ingredients are already cooked!) and adjust the seasonings to your preference.
- Cut the broccoli into small pieces. It cooks more evenly, and I personally prefer having smaller pieces of broccoli throughout the casserole rather than larger florets.
- Cover the casserole when baking. This helps prevent the chicken and rice from drying out while the casserole heats through.
- Broiling: This step is optional, but you can broil the casserole for 1–2 minutes at the end if you want a more golden-brown cheese topping. Just make sure to watch the oven carefully while broiling!
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