BUDGET COMFORT MEALS · FAMILY BAKES
The classic chicken, broccoli and rice casserole, made without canned soup. Cooked chicken, tender broccoli and rice are mixed with a cheddar sauce made from blended cottage cheese and milk, then baked under more cheese until bubbling. It is a good way to use leftover chicken and rice.
Jump to Recipe
- Serves
- 6
- Baking dish
- 9×13 inches
- Bake
- 20–25 minutes
- Oven
- 375°F / 190°C
- Heat through to
- 165°F / 74°C
Why You’ll Love This Casserole
- No canned soup. A quick blender sauce replaces cream of chicken soup.
- Uses leftovers. Rotisserie chicken and leftover rice work perfectly.
- Easy to stretch. Add more broccoli or rice to feed a bigger crowd on a budget.
Ingredient Notes
Any cooked chicken works: rotisserie, leftover roast or poached breasts. Remove the skin and chop or shred it into bite-size pieces.
Steam the broccoli for just 3 minutes. It should be bright green and still a little firm, because it keeps cooking in the oven.
Blend the cottage cheese with the milk and seasonings until completely smooth. That is what makes the sauce taste like a classic cheese sauce.
The recipe card below lists every quantity in one place.
How to Make Chicken Broccoli Cottage Cheese Casserole
Steam the broccoli and blend the sauce
Steam the broccoli until bright green. Blend the cottage cheese with the milk, garlic, onion and mustard powders.
Combine and bake
Stir the chicken, broccoli, rice, sauce and most of the cheddar together. Spread in the dish, add the remaining cheese and bake until hot in the center.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Use cold rice if you can. Day-old rice holds its shape; very fresh rice can turn mushy.
- Check the center. Because everything is already cooked, the goal is heat: the middle should reach 165°F / 74°C.
- A crunchy top. Toss ⅓ cup panko with 1 teaspoon melted butter and sprinkle it over the cheese before baking.
Substitutions
- Frozen broccoli: Use 12 oz of frozen florets, thawed and patted dry; skip steaming.
- Brown rice or quinoa: Use 2 cups of cooked brown rice or quinoa.
- Leftover turkey: Cooked turkey works as well as chicken.
Serving Suggestions
This is a complete meal, but a simple side salad or sliced tomatoes add freshness. If you have more chicken to use up, the million dollar chicken casserole is another family favorite. For a beef dinner on a budget, see the cheeseburger casserole with cottage cheese.
Storage and Reheating
Refrigerate the leftovers within 2 hours, covered, for up to 4 days. Freeze portions for up to 2 months; thaw overnight in the fridge. Reheat with a splash of milk until hot in the center (165°F).
Food safety: When using leftover chicken and rice, make sure they were refrigerated promptly and are no more than 3–4 days old. Bake or reheat until the center reaches 165°F / 74°C.
Chicken Broccoli Cottage Cheese Casserole
Ingredients
Method
- Heat the oven to 375°F / 190°C and grease a 9×13-inch baking dish.
- Steam the broccoli for 3 minutes, until bright green and still slightly firm. Drain well.
- Blend the cottage cheese, milk, garlic powder, onion powder, mustard powder, salt and pepper until smooth.
- In a large bowl, combine the chicken, broccoli, rice, sauce and 1 cup of the cheddar.
- Spread in the dish and top with the remaining ½ cup cheddar.
- Bake uncovered for 20–25 minutes, until bubbling and the center reads 165°F / 74°C. Rest for 5 minutes.