Mediterranean Broccoli Rice Chicken & Cheese Casserole

This casserole brings together tender chicken, broccoli, rice and a creamy cheese sauce for a warm and satisfying Mediterranean-inspired dinner. Everything bakes in one dish, and the result is comforting without feeling heavy. The mix of herbs, garlic and onion gives depth, while the cheese adds richness and a golden finish. It’s a great way to use leftover chicken or rice, and the recipe is flexible enough to adapt to whatever you have in your kitchen. It also reheats well, so it works for weeknight meals, potlucks or meal prep containers.

Time

Prep: 10–15 minutes
Cook: 25–30 minutes
Total: 35–45 minutes

Ingredients

For the Casserole

2 cups cooked chicken, shredded

2 cups broccoli florets, lightly steamed

2 cups cooked rice (white or brown)

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

1 small onion, finely chopped

2 garlic cloves, minced

1 can (10.5 oz) cream of mushroom or cream of chicken soup

½ cup milk

1 tsp dried thyme or Italian seasoning

Salt and pepper to taste

3 tbsp olive oil

Optional Topping

½ cup breadcrumbs

Extra shredded cheddar or Parmesan

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with a little olive oil.

Cook the aromatics. Heat the olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until soft. Add the garlic and cook for another 30 seconds.

Steam the broccoli. Lightly steam it until bright green and slightly tender. It will finish cooking in the oven.

Prepare the sauce. In a large bowl, mix the cream soup, milk, thyme or Italian seasoning, salt and pepper. Stir until smooth.

Add the chicken. Fold in the shredded chicken and mix until coated.

Add the rice. Stir in the cooked rice until everything looks evenly distributed.

Add the broccoli. Gently fold it in so it holds its shape.

Add the cheeses. Mix in the cheddar and Parmesan, saving a handful for the topping.

Transfer to the baking dish. Spread the mixture evenly. Top with extra cheese and breadcrumbs if you want a crisp top.

Bake for 25–30 minutes. The casserole should be hot, bubbling around the edges and golden on top. Let it rest for a few minutes before serving.

Tips

Use warm rice if possible. It blends more easily with the sauce and prevents clumping.

Steam broccoli lightly. It should still have a bit of bite so it doesn’t turn mushy in the oven.

Shred your own cheese. Pre-shredded cheese doesn’t melt as smoothly.

Season gradually. The soup base is salty, so taste before adding more seasoning.

Use leftover chicken. Rotisserie chicken adds great flavor.

Add a squeeze of lemon. A little lemon juice brightens the dish.

Toast the breadcrumbs. Heat them with a little oil for a crispier topping.

Grease the dish well. This prevents sticking and makes serving easier.

Let it rest before slicing. It thickens as it cools slightly.

Break up the rice. If using cold rice, fluff it with your hands or a fork so it mixes evenly.

Variations

Creamier version
Add an extra ¼ cup milk or a spoon of Greek yogurt for more richness.

Herb-focused version
Add fresh parsley, basil or dill after baking.

Spicy version
Mix in chili flakes or a pinch of cayenne.

Mediterranean veggie mix
Add peas, carrots, roasted peppers or spinach.

Swap the chicken
Use turkey, canned tuna or cooked ground chicken.

Use brown rice or quinoa
Adds a nutty flavor and extra fiber.

Light version
Use low-fat milk and reduce the cheese slightly.

Cheesy top
Add a thick layer of cheddar or mozzarella before baking.

Crunchy top
Mix breadcrumbs with olive oil and Parmesan.

No-soup version
Make a homemade sauce with milk, flour and broth cooked into a thick cream base.

Q&A

Can I make this ahead?
Yes. Assemble and refrigerate up to a day before baking.

Can I freeze it?
It freezes well. Freeze unbaked or baked, then reheat covered.

Can I use frozen broccoli?
Yes. Thaw and drain it so the casserole doesn’t get watery.

Can I skip the soup can?
Yes. Use a homemade cream sauce.

Do I need to cook the chicken first?
Yes. Use fully cooked chicken before mixing.

Can I add more vegetables?
Definitely. Bell peppers, peas and carrots work well.

What cheese works best?
Cheddar gives the best melt. Mozzarella or Monterey Jack also work.

How do I keep it from drying out?
Don’t overbake. Cover with foil if reheating.

Can I make it gluten-free?
Use gluten-free cream soup and breadcrumbs.

Is it good for meal prep?
Yes. It reheats well in the microwave or oven.

Nutrition

(Approx. per serving)

Calories: 430–470

Protein: 28–30 g

Carbs: 38–42 g

Fat: 18–20 g

Fiber: 3–4 g

Sodium: 650–750 mg

Conclusion

This casserole gives you a simple and reliable way to combine wholesome ingredients into a warm, balanced meal. The chicken, rice and broccoli make it filling, while the cheese and herbs bring comfort and flavor. It’s easy to adjust based on what you have, and it’s a dependable option for busy evenings or make-ahead lunches. If you want a caption, a shorter version or an image prompt for this recipe, I can create that too.