Potluck Chicken Broccoli Rice Pan
A creamy chicken, broccoli, and rice pan built to hold well on the table, scoop cleanly, and still taste like a proper supper instead of filler.
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If this is your kind of supper, breakfast, or bake, keepChicken Rice Casserole for 8, Chicken Broccoli Rice Pot for 6, and Buttermilk Biscuits by the Dozen nearby for the next pan.
If you want a cleaner fix or a little backup, these guides helpHow to Cool Big Pots Safely and When Butter, Oil, and Shortening Change the Pan.
If you want the household logic around this pan, keepBefore the Freezer Fills Wrong — Here Is What Earns the Space and By Wednesday, the Supper Plan Breaks — Here Is How We Catch It nearby too.
This is the pan for when you need something that travels like it has sense. It holds well, it serves cleanly, and it does not make you apologize for bringing a casserole.
If chicken-and-rice suppers are what keep your week standing up straight, Chicken Rice Casserole for 8 and Chicken Broccoli Rice Pot are both worth keeping in the same pocket.
Recipe Rescue
Need the fix fast?
Get the safe cooling, storage, reheating, and carryover logic for leftovers built around chicken, rice, and broccoli.
Recipe details
Timing & yield
- Prep
- 25 minutes
- Cook / bake
- 50 minutes
- Total
- 75 minutes
- Yield
- 12 servings
Ingredients
Chicken base
- 2 tablespoons butter
- 2 pounds boneless skinless chicken thighs, diced
- 1 medium onion, diced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Pan mix
- 4 cups cooked rice
- 5 cups small broccoli florets
- 2 cans cream of chicken soup
- 1 1/2 cups sour cream
- 1 1/2 cups chicken stock
- 2 cups shredded cheddar cheese
- 1/2 cup grated parmesan
Method
- Step 1. Heat the oven to 375 degrees Fahrenheit and grease a 9x13 baking dish.
- Step 2. Melt the butter in a large skillet over medium-high heat, then cook the chicken and onion with the salt, pepper, and garlic powder until the chicken is fully cooked and the onion is soft.
- Step 3. In a large bowl, stir together the rice, broccoli, soup, sour cream, stock, cheddar, and parmesan until the mixture looks loose and evenly coated.
- Step 4. Fold in the chicken mixture, then spread everything into the baking dish and smooth the top.
- Step 5. Cover tightly and bake for 30 minutes, then uncover and bake 15 to 20 minutes more until the edges bubble and the center reaches 165 degrees Fahrenheit.
- Step 6. Rest the pan 10 minutes before serving so it scoops cleanly and holds together better on a serving spoon.
Equipment
- large skillet
- mixing bowl
- 9x13 baking dish
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat covered with a splash of stock if the rice tightens up in the fridge.
Safe minimum internal temperature: 165°F
Rest time: 10 minutes
Portion leftovers into shallow containers so the center of the pan does not stay hot too long.
Reheat leftovers to 165°F before serving.
Chicken should reach 165°F before the pan is served.
Troubleshooting
- The pan baked up too stiff
- Stir in a little hot stock while reheating and cover it until the rice relaxes again.
- The broccoli stayed too firm
- Cut the florets smaller next time or blanch them 1 minute before mixing into the casserole.
Recipe rescue notes
- The potluck pan looks watery after holding
-
Likely cause: The broccoli released moisture while the pan sat.
Fix: Stir the center once, then let it sit uncovered a few minutes so the steam can leave.
Next time: Keep the broccoli pieces small and avoid overcooking them before the bake.
Substitutions
- Broccoli
- Use chopped green beans or peas. — Peas can go straight in frozen, but green beans should be blanched first.
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