The Comfort Food I Always Come Back To

I have this very specific memory of making cheesy chicken broccoli rice casserole on a rainy Saturday when all I really wanted was something warm that didn’t require me to, I dunno, really think. My grandmother swore by casseroles (her kitchen, her rules—but honestly, she had a point). And you know how sometimes you just get almost desperate for something that feels like a food hug? That’s this casserole, hands-down. I’ve made it for busy weeknights, family dinners, and even once (don’t laugh) for my book club, which should absolutely not have involved this much cheese, but no one complained.

Why You’ll Love This Cozy Mess

I make this when I literally can’t think of what else to cook and just want hugs in a baking dish. My kids go wild for it because it’s cheesy, creamy, and sort of manages to hide the broccoli (they’re on to me now, but still eat it). Even my picky uncle, who claims to “not like rice,” eats two helpings. (Secretly, I think he just likes the crunchy cheese edges.) Sometimes I’ve made this with leftover rotisserie chicken—so much easier, but honestly, also lazier. Oh, and one time my rice came out basically mush but, weirdly, it was even better, so, lesson: don’t stress if your rice isn’t perfect.

What You’ll Need (Substitutions Totally Welcome)

2 cups cooked chicken, shredded or chopped (rotisserie chicken is my shortcut hero)
2 cups broccoli florets (fresh or frozen both work, honestly I use frozen 90% of the time)
1 cup uncooked rice (white, brown, or whatever you’ve got; I once used leftover fried rice, but that’s another story)
1 can of cream of chicken soup (cream of mushroom or celery also works—my grandma insisted on Campbell’s, but let’s be real, store brand’s fine)
1 1/2 cups shredded cheese (cheddar is the classic, but I once tossed in a leftover bit of gouda and now my husband asks for it every time)
1/2 cup milk (whole, 2%, almond, you get it)
1/2 an onion, chopped (if you don’t like onions, skip it, I won’t tell)
2 cloves garlic, minced (“cloves” is generous, I tend to just eyeball it with the jarred stuff)
Salt and pepper, to taste
Breadcrumbs or crushed crackers (optional, for topping; my kids prefer Goldfish, not even joking)

How To Actually Make It (More or Less)

Preheat your oven to 375°F (190°C)—unless you forget, in which case, just tack on a few extra minutes at the end. Grab a 9×13-inch baking dish.
Cook your rice and broccoli. I just toss the rice in my rice cooker and steam the broccoli on top; if I’m feeling lazy, I microwave the broccoli right in the bag. No shame.
Mix everything in a big bowl: chicken, rice, broccoli, soup, half your cheese, milk, onions, garlic, and a pinch of salt and pepper. This is where I usually sneak a taste (but hey, you do you). Don’t worry if it looks suspiciously thick—it works out, promise.
Pour the gooey mess into your baking dish. Spread it out. Sprinkle the rest of the cheese on top. If you’re feeling fancy, throw on some breadcrumbs or—seriously—those crushed-up Goldfish.
Bake for 25–30 mins until bubbly and golden. If the cheese looks too brown, just slap a bit of foil on top. (Or, do what I do and call it caramelized—fancy, right?)
Let it sit for, like, 10 minutes. It’ll hold together better, and you’ll avoid the mouth-burning mistake I make basically every time.

Some Notes From the Trenches

If you use really watery broccoli, the casserole gets a bit soupy; pat it dry or cook it a touch longer—learned that one the messy way.
Actually, I find it works better if I undercook the rice slightly before baking, it soaks up the flavors better, but sometimes I just use leftovers anyway.
I once made this with quinoa instead of rice. Was it healthier? Maybe. Did everyone eat it? Sort of.

Let Me Tell You About My Casserole Experiments

Sometimes I add frozen peas, or swap in cooked turkey. The peas are fine, turkey is excellent!
Tried adding buffalo sauce once and, uh, not my best idea. Just tasted confused! If you want a kick, a sprinkle of cayenne works way better.
Once I used aged white cheddar… and it was honestly a little too sharp, so stick with the orange stuff mostly.

Equipment (Don’t Panic If You’re Missing Something)

A 9×13-inch baking dish (if you only have a round casserole, use it, who cares? Bake times are almost the same)
Big mixing bowl (On second thought, you can even mix right in the baking dish if you’re really not into washing up. God knows I’ve done it.)
Foil (in case you get a little too excited with the top browning)

I use this guide to the best casserole bakeware all the time when gifting dishes, if you’re curious.

Storage, Sort Of…

This will keep in the fridge for three days—though honestly, in my house it never lasts more than a day! I swear it tastes even better on day two (but that’s just when I can stop myself from having seconds the first night). If you want to freeze it, go for it; just wrap it tight. Reheats in the oven or, let’s be real, microwave is fine. Fat chance you’ll have leftovers if you’ve got teenagers around, though.

How I Like to Serve It (Or Just Eat It Straight From the Pan)

I usually just plop a big scoop on a plate, but my mom always demanded we serve it with a green salad and crusty bread (classy, right?). My kids? They beg for it with extra ketchup. Please don’t tell my grandmother. Oddly, the next-day leftovers make a pretty good filling for lunch wraps—go figure.

Pro Tips I Learned the Hard Way

I once tried to rush the cheese melting and just got weird rubbery blobs on top—be patient, let it melt all the way, trust me.
If you forget to cook the rice first… well, you’ll basically have cheesy, crunchy uncooked grains. Not fun.
I shy away from low-fat cheese here, it just doesn’t taste as cozy; go full cheese or save this recipe for another day.

Some of my favorite casserole inspiration comes form Simply Recipes if you’re wanting a tweak or two.

FAQ (Friends & Family Actually Asked These)

Can I make it ahead?
You bet—just assemble, cover, and stash in the fridge overnight. Bake it when you need it. Actually, the flavors seem even cozier this way, but maybe that’s just me.
Can I use brown rice instead of white?
Yup! Brown rice is heartier—and you’ll need to cook it a bit longer before mixing in.
The top looks a bit dry, what should I do?
Just cover with foil for part of the baking, or drizzle a smidge more milk around the edges before it goes in. Or, if you like crunchy bits, just let it go!
Can I make this vegetarian?
Absolutely. Ditch the chicken, double the broccoli, keep the cheese (obviously). You might want to toss in some sautéed mushrooms or chickpeas for more heft.
My cheese sinks, is that normal?
Yep! It’ll melt in as it bakes. Sometimes I reserve a little extra to sprinkle halfway through the bake if I want it really gooey on top.

And if you’ve made it this far, you deserve a treat—maybe just an extra handful of cheese while you’re assembling. Go on, I won’t judge. (Have you ever noticed how people fighting over the crispy corners of a casserole is basically food democracy?)