Simple, quick to make, and perfectly cheesy and comforting, this easy broccoli rice casserole is my perfect go-to recipe after a long day. Filled with tender broccoli and creamy rice, this casserole is hearty and filling– it’s one of my family’s favorite recipes. I also love that it’s freezer-friendly, perfect for those lazy dinners after a long day!
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Broccoli rice casserole has been a staple in our family for as long as I can remember, and for good reason. Perfect for a filling family dinner, this comes together so easily for an effortless meal and it’s a great go-to after a long day. Perfectly cheesy, it’s great as a main or side dish, and I guarantee it will become a constant on your weekly menu.
What’s in This Broccoli Rice Casserole Recipe?
- Butter: Unsalted butter helps the onion and garlic cook without burning and adds richness to the dish.
- Onion + Garlic: Create a savory base of flavor for the dish.
- Rice: Use any kind of long-grain white rice in this recipe. I don’t recommend making substitutes as the liquid ratio could be off – this recipe is specifically for long-grain white rice.
- Broth: Low-sodium chicken broth adds so much flavor and moisture to the dish. It’s what helps cook the rice.
- Broccoli: You can use fresh or frozen broccoli for this dish. If using frozen, fully thaw, drain, and pat dry before using to avoid a watery casserole.
- Milk: Adds creaminess and richness to the casserole.
- Cream of Chicken Soup: Adds tons of flavor and helps thicken up the casserole. Instead of cream of chicken soup, use cream of mushroom or cream of celery soup.
- Cheese: Use your favorite kind of shredded cheese. I love using shredded cheddar cheese in this casserole. For best results, buy a block of cheese and shred it yourself – freshly shredded cheese melts better than pre-shredded cheese.
Tips for Success
- Use a large pot to cook the casserole before baking it. This recipe makes enough for 8 servings, so make sure your pot is big enough!
- This recipe is easily doubled, but if you do make extra, be sure to use a larger baking dish.
- Try adding in other veggies. Toss in some carrots or frozen mixed veg with the broccoli.
- You can also stir in 2 cups of cooked shredded (or cubed) chicken in step 5.
How to Store and Reheat
Store leftover broccoli rice casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through.
Serving Suggestions
This broccoli rice casserole is a super filling meat-free dinner by itself, but I like to serve it with protein, too! It’s great with these baked chicken thighs, air fryer salmon, or baked pork chops!
5-Star Review
“This turned out well and was a great side dish! I wasn’t sure if I was supposed to use the broccoli I had cut into florets as is or if I was supposed to chop them up into little pieces, but after looking at the pictures I realized they were just florets, so that’s what I went with. There are lots of broccoli casserole recipes around, but this included rice and was exactly what I was looking for. Will definitely make it again!” -Helen
Broccoli Rice Casserole Recipe
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- 1 onion diced
- 2 cloves garlic minced
- 1¼ cups long-grain white rice
- 2½ cups low-sodium chicken broth
- 16 ounces chopped broccoli florets fresh or thawed and drained if frozen
- ⅓ cup milk
- 10.5 ounces cream of chicken soup (1 can)
- 2 cups freshly shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large saucepan set over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant.4 tablespoons unsalted butter, 1 onion, 2 cloves garlic
- Add the rice and stir to coat. Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes.1¼ cups long-grain white rice, 2½ cups low-sodium chicken broth
- Remove the lid and add the broccoli. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes.16 ounces chopped broccoli florets
- Turn off the heat and stir in the milk, cream of chicken soup, and half of the cheese.⅓ cup milk, 10.5 ounces cream of chicken soup, 2 cups freshly shredded cheddar cheese
- Transfer the mixture to the prepared baking dish and smooth into one even layer. Top with the remaining cheese and cover with foil.
- Bake for 25 minutes. Remove the foil and bake for another 10 minutes.
- Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Broccoli Rice Casserole Step by Step
Sauté the Onion: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Melt 4 tablespoons of unsalted butter in a large saucepan set over medium heat. Add 1 diced onion and cook until translucent, about 5 minutes. Stir in 2 minced cloves of garlic and cook until fragrant.
Cook the Rice: Add 1¼ cups of long-grain white rice and stir to coat. Pour in 2½ cups of low-sodium chicken broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10 minutes.
Steam the Broccoli: Remove the lid and add 15 ounces of chopped broccoli florets. Do NOT stir, cover, and cook until the rice is tender and has absorbed all the liquid, about 5 minutes.
Make the Sauce: Turn off the heat and stir in ⅓ cup of milk, 10.5 ounces (1 can) of cream of chicken soup, and 1 cup of shredded cheddar cheese.
Bake the Casserole: Transfer the mixture to the prepared baking dish and smooth it into one even layer. Top with the remaining 1 cup of shredded cheddar cheese and cover with foil. Bake for 25 minutes. Remove the foil and bake for another 10 minutes. Let the casserole rest for 10 minutes before serving. This helps it firm up and is easier to scoop and serve.
This turned out well and was a great side dish! I wasn’t sure if I was supposed to use the broccoli I had cut into florets as is or if I was supposed to chop them up into little pieces, but after looking at the pictures I realized they were just florets, so that’s what I went with. There are lots of broccoli casserole recipes around, but this included rice and was exactly what I was looking for. Will definitely make it again!
So glad you enjoyed it, Helen!
I am sure this rates all the stars. Wanted to say such a good idea to put the ingredients again with the step by step directions.