This simple dinner casserole is an essential quick and easy recipe for any weeknight meal rotation. Featuring ground beef, chicken, cheese, broccoli, rice, and pasta, it's a high-protein dinner that…

Ingredients

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Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, bring a large pot of salted water to a rolling boil. You’ll need this to cook the pasta and rice. Start by cooking the pasta: add the elbow macaroni to the boiling water and cook according to package directions until al dente (usually about 7-8 minutes). Al dente means the pasta is tender but still firm to the bite, which is crucial because it will continue to cook in the oven. Overcooking now would lead to mushy casserole later. Drain the pasta in a colander and set aside. In the same pot, you can cook the rice: add 1 cup of rice to 2 cups of water (or follow package instructions) and bring to a simmer. Cover and cook on low for 15-18 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside. Alternatively, you can use instant rice to save time—just follow the quick-cook instructions. While the grains cook, you can move on to the protein and vegetables.

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Step 2

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the finely chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant, stirring occasionally to prevent burning. Add the minced garlic and cook for another 30 seconds until it releases its aroma—be careful not to let it brown too much, as burnt garlic can become bitter. Now add the ground beef and diced chicken. Break up the ground beef with a wooden spoon into small crumbles. Cook for 6-8 minutes, stirring frequently, until the beef is no longer pink and the chicken is cooked through (internal temperature of 165°F / 74°C). The meat should be nicely browned for maximum flavor. If there’s excess fat, carefully spoon it out or tilt the pan to drain, leaving about 1 tablespoon for moisture. Season the meat mixture with salt, black pepper, paprika, dried thyme, onion powder, and garlic powder. Stir well to coat every piece evenly. This step builds the savory foundation of your casserole.

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Step 3

Add the broccoli florets to the skillet with the meat. If using fresh broccoli, you can blanch it first by dropping it into boiling water for 2 minutes and then shocking in ice water, but it’s not necessary—the oven will soften it. Toss the broccoli with the meat mixture and cook for 2-3 minutes until it turns bright green and begins to soften slightly. The broccoli should still have a bit of crunch, as it will continue cooking in the oven. If you prefer very tender broccoli, you can steam it for 3-4 minutes beforehand. Remove the skillet from heat.

Step 4

In a large mixing bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, whole milk, and chicken broth. Whisk together until smooth and creamy. This mixture will be the luscious, velvety sauce that binds the casserole. Taste and adjust seasoning if needed—remember the meat is already seasoned, so go easy on extra salt. The soups already contain sodium, so using low-sodium versions helps control saltiness. Fold in the cooked pasta, cooked rice, the meat-broccoli mixture, and 1½ cups of the shredded cheddar cheese (reserve the remaining ½ cup for topping). Gently stir everything together until evenly distributed. The mixture should be quite saucy at this point; the grains will absorb some liquid during baking, ensuring a moist casserole.

Step 5

Transfer the entire mixture into a greased 9×13-inch (3-quart) baking dish. Spread it into an even layer with a spatula. Sprinkle the remaining ½ cup of cheddar cheese and the 1 cup of mozzarella cheese evenly over the top. For a crunchy, golden crust, you can optionally mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle that over the cheese. The breadcrumbs will toast in the oven, adding a delightful textural contrast to the creamy interior. Place the dish on the middle rack of the preheated oven and bake uncovered for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly browned. If you want a deeper golden color, you can switch to broil for the last 2-3 minutes, but watch closely to avoid burning.

Step 6

Remove the casserole from the oven and let it rest on a wire rack for at least 5-10 minutes before serving. This resting period is crucial—it allows the sauce to thicken and set, making it easier to slice and serve without it turning into a soupy mess. The casserole will be piping hot, so be careful. Garnish with fresh chopped parsley or chives if desired for a pop of color. Serve generous portions with a side salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.

For best results

  • Ingredient Sourcing: For the best flavor, use freshly shredded cheese from a block rather than pre-shredded bags. Pre-shredded cheese contains anti-caking agents (like potato starch and cellulose) that prevent it from melting smoothly, resulting in a grainy texture. Sharp cheddar adds a tangy depth, while mozzarella brings gooey stretch. Feel free to experiment with Gruyère, Monterey Jack, or a smoked Gouda for a unique twist. For the meat, choose lean ground beef (85/15) and boneless skinless chicken breasts—the lower fat content prevents the casserole from becoming greasy. If you prefer dark meat, boneless skinless chicken thighs work wonderfully and add extra juiciness.
  • Make-Ahead and Freezing: This casserole is a meal prep superstar. Assemble the casserole completely (without baking) up to 24 hours in advance, cover tightly with foil, and refrigerate. When ready to bake, add about 10-15 extra minutes to the baking time since it starts cold. For longer storage, assemble in a freezer-safe dish (preferably a disposable aluminum pan for easy thawing), wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. To bake from frozen, remove the wrapping, cover with foil, and bake at 375°F for about 60-70 minutes, removing the foil for the last 10 minutes to brown the top. Thawing overnight in the fridge before baking yields the best texture.
  • Pasta and Rice Doneness: Since the casserole will continue cooking in the oven, it's essential to slightly undercook the pasta and rice by about 1-2 minutes less than the package instructions. For pasta, cook to al dente (firm to the bite). For rice, aim for a tender but still slightly chewy texture. This ensures that after baking, the grains are perfectly cooked and not mushy. If you're using leftover cooked rice or pasta, reduce the liquid in the sauce slightly (by about ¼ cup) to account for the fact that they won't absorb as much moisture.
  • Vegetable Variations: Broccoli is a classic choice, but you can easily swap in other vegetables. Cauliflower florets are a great low-carb alternative and pair beautifully with the cheese sauce. Frozen mixed vegetables (peas, carrots, corn) add color and sweetness—just thaw and drain them first to avoid excess water. For a heartier casserole, sauté sliced mushrooms with the onions. If using leafy greens like spinach or kale, add them in the last few minutes of cooking the meat until just wilted, then squeeze out any excess moisture before mixing into the casserole.
  • Troubleshooting a Dry Casserole: If your casserole turns out dry, it's usually because the pasta or rice absorbed too much liquid. To prevent this, ensure you use the recommended amount of sauce and don't overbake. If you notice the casserole looking dry while baking, you can add a splash of warm chicken broth or milk and gently stir it in. Another tip: cover the dish with foil for the first 20 minutes of baking to trap steam, then remove the foil for the last 10 minutes to brown the top. This method keeps the interior moist while achieving a crispy crust.

Variations

  • Vegetarian Twist: Omit the ground beef and chicken entirely. Instead, use a 15-ounce can of drained and rinsed chickpeas or black beans, plus an extra 2 cups of mixed vegetables (like bell peppers, zucchini, and mushrooms). Sauté the vegetables with the onion and garlic until tender, then proceed with the recipe. The beans provide protein and fiber. You can also add a cup of cottage cheese or ricotta for extra creaminess and protein. For a vegan version, use plant-based ground meat, vegan cheese shreds, and a creamy sauce made from blended cashews and vegetable broth instead of condensed soups.
  • Spicy Southwestern Casserole: Transform the flavor profile by replacing the thyme and paprika with 1 tablespoon of chili powder, 1 teaspoon of cumin, and a pinch of cayenne pepper. Use pepper jack cheese instead of cheddar and mozzarella. Add a 4-ounce can of diced green chiles and a cup of corn kernels (fresh, frozen, or canned) to the mixture. Top with crushed tortilla chips instead of breadcrumbs for a crunchy Tex-Mex finish. Serve with sour cream, salsa, and fresh cilantro.
  • Low-Carb / Keto Adaptation: Replace the rice and pasta with cauliflower rice and cooked zucchini noodles (zoodles) or simply extra broccoli. For the sauce, use a mixture of cream cheese, heavy cream, and chicken broth (about 4 oz cream cheese, 1 cup heavy cream, ½ cup broth) instead of the condensed soups, which can be high in carbs. Use full-fat cheese and add cooked bacon bits for extra flavor. This version is rich, creamy, and satisfying with minimal carbs.
  • Protein Swap: Instead of ground beef and chicken, use 1 pound of ground turkey and 1 pound of Italian sausage (casings removed). The sausage adds fennel and spice that complement the broccoli and cheese beautifully. Alternatively, use shredded rotisserie chicken (about 3 cups) and skip the step of cooking raw chicken—just stir it in with the sauce. For a seafood twist, try cooked shrimp and lump crabmeat, but reduce the baking time to 15-20 minutes to avoid overcooking the seafood.

Nutrition

  • Calories450 kcal
  • Total Fat22g
  • Saturated Fat10g
  • Cholesterol95mg
  • Sodium820mg
  • Total Carbohydrates38g
  • Dietary Fiber2g
  • Sugars5g
  • Protein32g

Common Questions

Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is a convenient and budget-friendly option. However, you must thaw it completely and drain it well to remove excess water; otherwise, your casserole may become watery. To thaw, place the frozen broccoli in a colander under cold running water for a few minutes, then pat dry with paper towels. You can also steam it briefly to speed up thawing. Frozen broccoli tends to be softer than fresh, so it will break down more during baking, but that’s perfectly fine for a casserole.
How do I prevent the casserole from being too salty?
The main sources of salt are the condensed soups, cheese, and added salt. To control sodium, use low-sodium or reduced-sodium versions of the cream soups and chicken broth. Also, use unsalted butter if you’re making the breadcrumb topping. When seasoning the meat, start with half the recommended salt and taste before adding more. Remember that the cheese adds saltiness, especially sharp cheddar. If you’re particularly sensitive to salt, you can omit the added salt entirely and rely on the seasoning from the soups and cheese.
Can I make this casserole dairy-free?
Yes, with some modifications. Use dairy-free shredded cheese alternatives (look for brands that melt well, like Violife or Daiya). For the cream soups, you can make a homemade version using a roux with dairy-free butter and unsweetened almond milk, then season with mushroom or chicken bouillon. The milk can be replaced with unsweetened oat milk or cashew milk. The breadcrumb topping can use dairy-free butter. Keep in mind that the texture and flavor may differ slightly, but it will still be delicious.
How long does this casserole keep in the refrigerator?
Properly stored in an airtight container, this casserole will stay fresh in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven for about 15-20 minutes until warmed through. If the casserole seems dry after reheating, add a splash of milk or chicken broth before heating. For best quality, consume within 3 days. You can also freeze leftovers for up to 3 months.
Can I use instant rice or minute rice?
Yes, instant rice works well and saves time. Since instant rice is pre-cooked and dehydrated, it requires less liquid and cooking time. Use 1 cup of instant rice and reduce the chicken broth to ½ cup (since the rice won’t absorb as much). Do not pre-cook the instant rice; just stir it in raw with the other ingredients. The rice will rehydrate during baking. This adjustment ensures the casserole doesn’t become too dry or mushy.
What can I use instead of cream of mushroom and cream of chicken soup?
You can make a homemade cream sauce as a substitute. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of all-purpose flour, and cook for 1 minute. Gradually whisk in 2 cups of milk and 1 cup of chicken broth, stirring constantly until thickened (about 5 minutes). Season with salt, pepper, garlic powder, and onion powder. This yields about 3 cups of creamy sauce, equivalent to two cans of soup. You can also add sautéed mushrooms or cooked chicken pieces to match the flavors.
Can I prepare this casserole in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and onions on the stovetop first, then transfer to a slow cooker. Mix the sauce (use homemade or canned) and stir in the raw rice (use 1 cup long-grain rice) and uncooked pasta? Actually, pasta can become mushy in a slow cooker, so it’s best to cook the pasta separately and add it during the last 30 minutes of cooking. Add the broccoli and cheeses at the end as well. Cook on low for 4-5 hours or high for 2-3 hours, checking for doneness. Note that the texture may be softer than oven-baked.