Can I make this using rotisserie chicken?

Of course! Rotisserie chicken is a fantastic choice and saves you time. Just remove the skin, chop or shred it, and measure about 2 cups. It’s a great way to use up leftovers while adding delicious flavor.

What’s the trick to keeping it from drying out?

Don’t hold back on the creamy ingredients like sour cream or milk. If your mix looks too dry before baking, just add about 1/4 cup of milk. Also, don’t overcook the rice beforehand, and consider covering it with foil while it bakes for the first 15 minutes, then uncover it to brown the top.

Can I freeze this for later?

Yes! Put everything together but don’t bake it. Wrap it tightly with plastic and foil and freeze up to 3 months. Thaw it in the fridge the night before baking as usual—just add a little extra time in the oven. You can also freeze pre-baked single servings for quick meals.

What can I use instead of cream of chicken soup?

If you’d rather skip the canned soup, make a simple version at home: melt 2 tablespoons of butter, stir in 2 tablespoons of flour, then slowly whisk in 1 cup of broth and 1/4 cup of milk. Let it thicken and you’re good to go! You can also check stores for organic, low-sodium, or gluten-free options.

How do I make this a bit healthier?

Opt for brown rice instead of white, sub in Greek yogurt for sour cream, pick reduced-fat cheese, and add more broccoli! Swap normal breadcrumbs for whole wheat, and if sodium’s a concern, make your own cream soup or flavor it with fresh herbs instead of extra salt.

Delicious Broccoli and Chicken Comfort Dish

Category: Meals for Every Occasion

Mix cooked rice, shredded chicken, broccoli, sour cream, cream soup, and cheese in a dish. Add extra cheese and breadcrumbs on top. Bake for 25-30 minutes at 350°F until golden and bubbly.

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By Ana

Updated on Fri, 20 Jun 2025 15:27:18 GMT

Chicken, Broccoli, Cheese, and Rice Bake | homebitesbyana.com

Recipe FAQs

→ Can I make this using rotisserie chicken?: Of course! Rotisserie chicken is a fantastic choice and saves you time. Just remove the skin, chop or shred it, and measure about 2 cups. It’s a great way to use up leftovers while adding delicious flavor.
→ What’s the trick to keeping it from drying out?: Don’t hold back on the creamy ingredients like sour cream or milk. If your mix looks too dry before baking, just add about 1/4 cup of milk. Also, don’t overcook the rice beforehand, and consider covering it with foil while it bakes for the first 15 minutes, then uncover it to brown the top.
→ Can I freeze this for later?: Yes! Put everything together but don’t bake it. Wrap it tightly with plastic and foil and freeze up to 3 months. Thaw it in the fridge the night before baking as usual—just add a little extra time in the oven. You can also freeze pre-baked single servings for quick meals.
→ What can I use instead of cream of chicken soup?: If you’d rather skip the canned soup, make a simple version at home: melt 2 tablespoons of butter, stir in 2 tablespoons of flour, then slowly whisk in 1 cup of broth and 1/4 cup of milk. Let it thicken and you’re good to go! You can also check stores for organic, low-sodium, or gluten-free options.
→ How do I make this a bit healthier?: Opt for brown rice instead of white, sub in Greek yogurt for sour cream, pick reduced-fat cheese, and add more broccoli! Swap normal breadcrumbs for whole wheat, and if sodium’s a concern, make your own cream soup or flavor it with fresh herbs instead of extra salt.

Chicken Broccoli Bake

An all-in-one dish featuring juicy chicken, fluffy rice, fresh broccoli, and melted cheese all wrapped in a creamy, homemade sauce. Great for family meals!

Prep Time

15 min

Cooking Time

30 min

Total Time

45 min

By: Ana

Category: Lunch & Dinner

Skill Level: Easy

Cuisine: American

Yields: 6 Servings

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 1 cup sour cream

02 1 cup shredded cheddar cheese (save a little extra for sprinkling on top)

03 1/4 teaspoon smoked paprika (optional)

04 2 cups of pre-cooked chicken (shredded or cubed)

05 1 cup grated Parmesan cheese

06 2 cups rice (brown or white, already cooked)

07 1 teaspoon garlic powder

08 2 cups broccoli florets (either fresh or from frozen, your choice)

09 1/2 cup milk

10 Salt and pepper as you like

11 1 can (10.5 oz) of cream of chicken soup, or swap with a homemade version

12 1/2 teaspoon onion powder

→ Optional Topping

13 2 tablespoons butter (melted)

14 1/4 cup breadcrumbs

Steps

Step 01

Turn on the oven and set it to heat up to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and keep it aside until later.

Step 02

If you're working with fresh broccoli, toss it into boiling water for 2-3 minutes until it turns bright and softens a bit. Drain it well and let it rest. Frozen broccoli? Just thaw and drain thoroughly.

Step 03

Grab a big bowl and combine chicken, rice, broccoli, cream of chicken soup, sour cream, both kinds of cheese, milk, garlic and onion powders, paprika (if using), and salt and pepper. Stir until everything is mixed nicely.

Step 04

Spoon the mixture into the greased dish, spreading it out evenly. Feel free to mix breadcrumbs with melted butter and sprinkle them on top if you like things crunchy. Add some extra cheese too if you want more melty goodness.

Step 05

Bake the dish for 25-30 minutes. It's ready when the edges are bubbling and the top turns golden and gorgeous.

Step 06

Let it sit for about 5 minutes to cool a little before serving. Serve alongside some rolls or a side salad for a full, satisfying meal.

Notes

Plan Ahead: Prepare the dish, cover, and store in the fridge for up to one day. Bake it just before eating, giving it an extra 5-10 minutes in the oven.
Get Creative: Throw in mushrooms you've sautéed, chopped up bell peppers, or even a pinch of red pepper flakes for some kick.
Storing Leftovers: Keep leftover casserole in a sealed container in the fridge for up to 3 days. Warm it up using the microwave or oven.