Chicken Broccoli and Rice Casserole in the Instant Pot is a quick, easy, and creamy one-pot meal that doesn’t take long to make. Filled with tender white rice, bite-sized chicken, and crunchy broccoli, it’s a well-rounded weeknight meal.
Hey everyone, Jenn here! This chicken and rice casserole is one of my kids’ favorite pressure cooker meals. They love the combination of creamy rice, melted cheddar, and perfectly steamed broccoli. It’s a regular menu item at my house, especially because it’s so easy to make on busy nights.
Another great thing about this cheesy casserole is that it tastes great the next day for lunch, so feel free to double the recipe.
Update: Since we posted this recipe in 2013, a lot has changed in the world of pressure cooking. I’ve made changes to the recipe so that it works with the newest pressure cookers, like the Instant Pot Evo.
Chicken broccoli rice casserole is the ultimate comfort food. With chicken, rice, broccoli and a creamy sauce, it’s a hearty satisfying one-dish meal that the whole family will love. If you’re looking for an easy recipe to add to your weeknight dinner rotation, this cheesy casserole is it!
Ingredients You’ll Need
To make this casserole, you’ll need:
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Whole chicken breasts without bones or skin; I use four breasts, but you can use more or less if you want. Dice or shred the cooked chicken.
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Broccoli florets – Fresh or frozen. I use about 8 cups.
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Long grain white rice – Cooked. You’ll need about 3 cups.
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Butter – For cooking the onion and making the sauce. I use 6 tbsp.
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Onion – One yellow onion, diced.
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Garlic – One clove, grated.
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All-purpose flour – Thickens the sauce. You’ll need 1/4 cup
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Milk – I use 4 cups of whole milk
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Chicken broth – For cooking the rice. Use whatever you have on hand.
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Cream cheese – Softened, cut into cubes. You’ll need 4 oz.
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Parmesan cheese – Grated. You’ll need 1/2 cup.
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Processed cheese – Like Velveeta, cubed. Use 8 oz.
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Sharp cheddar cheese – Shredded. I use 2 cups.
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Crushed crackers – Like Ritz. You’ll need 1 cup for the topping.
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Olive oil, spices, salt and pepper – For seasoning.
Step-by-Step Instructions
Follow these simple steps for an easy chicken broccoli rice casserole:
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Preheat oven to 350°F and butter a 13×9 inch baking dish.
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Cook the broccoli until crisp-tender, about 2 minutes. Drain and set aside.
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About 5 to 7 minutes on each side, cook the chicken breasts until they are brown and cooked all the way through. Shred or dice the chicken.
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Cook the onion and garlic in butter until softened, about 3-4 minutes.
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Whisk in the flour, then slowly whisk in the milk. Cook until thickened, about 4 minutes.
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Add the cream cheese, Parmesan, processed cheese and 1/2 cup cheddar. Whisk until smooth and melted.
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Fold in the cooked broccoli, shredded chicken and rice.
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Pour half the mixture into the prepared baking dish. Top with the remaining rice mixture.
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Mix melted butter with crushed crackers and sprinkle over the top along with the remaining cheddar.
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Bake for 30 minutes until hot and bubbly. Let sit for 5 minutes before serving.
Tips for the Best Casserole
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For easy prep, use rotisserie chicken! Shred 4 cups of meat.
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Cook the rice ahead of time. Use chicken broth for extra flavor.
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Fresh broccoli is best, but you can use frozen in a pinch. Just thaw and drain it first.
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Prepare the casserole up to 2 days ahead. Store covered in the fridge before baking.
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For easy serving, assemble in a disposable aluminum pan. No need to wash dishes!
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Add other veggies like cauliflower or mushrooms. Get creative!
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Switch up the cheese. Try colby, monterey jack or swiss.
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Top with crunchy fried onions or crush up bacon for a savory topping.
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Bake in ramekins for easy individual portions. Decrease bake time by 5-10 minutes.
Storage and Freezing Instructions
This hearty casserole stores well for quick meals throughout the week:
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Store leftovers covered in the fridge for 3-4 days.
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Reheat individual portions in the microwave with a splash of milk or broth.
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Freeze baked or unbaked casserole up to 3 months. Thaw overnight in the fridge before reheating.
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Assemble unbaked casserole in a disposable pan. Wrap well and freeze. Add cracker topping before baking.
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Let casserole cool completely before freezing to prevent excess moisture.
Variations to Try
This basic recipe is endlessly adaptable. Get creative with these tasty variations:
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Buffalo Chicken – Toss chicken in Buffalo sauce before assembling. Top with blue cheese.
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Bacon Broccoli – Cook chopped bacon and add to casserole along with extra cheddar.
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Chicken Alfredo – Use Alfredo sauce instead of creamy cheese sauce.
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Broccoli Cheddar – Omit chicken for a vegetarian meal.
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Loaded Baked Potato – Add sautéed potatoes, bacon, cheddar, green onions and ranch seasoning.
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Taco – Season with taco spices. Top with tortilla chips, salsa and guacamole.
No matter what you’re craving, this hearty chicken broccoli rice casserole is sure to satisfy. It’s budget-friendly, freezer-friendly and kid approved. Enjoy this warm, comforting meal any night of the week!
Can I Make Chicken and Rice Casserole with Frozen Broccoli?
Yes! This Instant Pot / Pressure Cooker recipe works with fresh or frozen broccoli.
To use frozen broccoli: Allow the pressure to release as described in the recipe. Turn off the pressure cooker and carefully remove the lid. Then stir in the frozen broccoli and place the lid back on the pressure cooker (keep the pot turned off). The residual heat inside the pressure cooking pot will cook your broccoli in just a few minutes.
How to Make Cheesy Chicken and Broccoli Casserole in an Instant Pot / Pressure Cooker
This Cheesy Chicken and Rice Casserole recipe will work in any brand of electric pressure cooker, including the Instant Pot Evo, Ninja Foodi, or Power Pressure Cooker XL.
Did I mention how easy this one-pot meal is?
You’ll start by browning the cubed chicken and diced onions using the Sauté function on your pressure cooker. Then deglaze the pot with chicken broth, add the white rice and seasonings, seal up the lid, and cook at High Pressure for just 3 minutes.
Once you release the pressure, thicken the rice into a smooth, creamy sauce with a quick slurry of cornstarch and water.
Tip: If you find that your rice is still a little watery, you can simmer for a couple more minutes or add a bit more cornstarch.
Finally, add the broccoli and steam until just crisp-tender.
How to Make a Chicken, Broccoli, & Rice Casserole | Easy Weeknight Meal
FAQ
What goes in chicken broccoli rice casserole?
IngredientsDeselect All. Nonstick cooking spray or butter, for the baking dish. 4 boneless, skinless chicken breasts. Kosher salt and freshly ground black pepper. 1 medium head broccoli, cut into small florets. 2 cups cooked white rice. One 10-ounce can condensed cream of chicken soup. 1 cup sour cream.
Do you cook rice before putting it in a casserole?
How to make a chicken casserole from scratch?
DirectionsHeat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.
Do you cook chicken before putting it in a casserole?
In general, you should cook chicken before putting it in a casserole, but some recipes may call for raw chicken. Pre-cooking the chicken helps ensure it’s fully cooked through and prevents a watery casserole.