If you’re searching for a cozy, family-approved dinner that brings comfort to your table without complicated steps, Chicken Broccoli Rice Casserole might just become your go-to meal. This dish wraps everything you need into one hearty bake — tender chicken, fresh broccoli, fluffy rice, creamy sauce, gooey cheese, and a buttery cracker topping. It’s the kind of meal you can prepare ahead of time and pop into the oven after a long day. The best part? It satisfies picky eaters, busy cooks, and anyone who loves creamy, cheesy comfort food.
Why We Love This Chicken Broccoli Rice Casserole Recipe
You’ll love how this recipe transforms simple ingredients into something incredibly filling and flavorful. There’s no need for separate side dishes because you get your protein, vegetables, and carbs in every bite. It’s ideal for meal prep since you can assemble it early and bake it later. Whether you’re serving a crowd or just want leftovers that actually taste better the next day, this recipe delivers. The buttery Ritz cracker topping adds a satisfying crunch that perfectly contrasts the soft and creamy base. It’s a casserole that truly feels like home.
Ingredients about Chicken Broccoli Rice Casserole
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 1/4 cups white long grain rice (uncooked)
- 2–3 cups fresh broccoli florets (uncooked)
- 10.5 oz. condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- Optional: 1/2 teaspoon dried thyme
- Optional: 1/2 teaspoon garlic powder
- Topping: 1 cup crushed Ritz crackers + 2 tablespoons melted butter
How to Make Chicken Broccoli Rice Casserole Directions
Start by preheating your oven to 350°F so it’s ready to go once your casserole is assembled. If you’re using raw chicken, cut it into small pieces and season with Italian herbs, salt, and pepper. Heat butter in a large pot over medium heat and cook the chicken until golden brown on the outside. Set it aside. (If you’re using rotisserie chicken, you can skip this step.)
Next, pour the chicken broth and olive oil into the same pot, then stir in the rice. Bring it to a boil, then reduce the heat to a simmer and cover the pot. Cook for about 6 minutes. Add the broccoli florets and cover again. Let it cook for another 9 minutes, or until the rice has soaked up all the liquid and is tender. If it needs a little more time, leave the lid on and simmer for 5 more minutes.
Once the rice is cooked, take the pot off the heat but leave it covered. Let it sit for 10 minutes so the steam finishes softening the rice. Don’t stir during this time. This step allows any rice stuck to the bottom to loosen naturally.
Now add the cooked chicken back to the pot along with the cream of chicken soup, milk, sour cream, thyme, garlic powder (if using), and half the shredded cheese. Mix everything well so that the rice and broccoli are fully coated with the creamy mixture.
Transfer everything to a lightly greased 9×13-inch baking dish. Sprinkle the remaining cheese on top and cover the dish with foil. Bake it for 15 minutes to warm everything through and melt the cheese.
While it’s baking, make your topping by mixing the crushed Ritz crackers with melted butter. After the casserole has baked for 15 minutes, remove the foil and sprinkle the buttery cracker topping over the top. Return it to the oven and bake uncovered for another 10 minutes. Let it rest for 5 minutes before serving so the sauce can thicken slightly.
How to Serve Chicken Broccoli Rice Casserole
This dish is already an all-in-one meal, but you can dress it up depending on the occasion. For a casual family dinner, serve it straight from the casserole dish with a side of fruit or a fresh green salad. The crunch from the salad contrasts nicely with the soft, creamy casserole.
If you’re entertaining, you can portion it into ramekins or mini baking dishes for individual servings. Add a little garnish like chopped parsley or a sprinkle of paprika for color. For a comforting lunch the next day, just reheat a portion in the microwave or oven until warm. This casserole holds its shape and flavor well, making leftovers something to look forward to.
Expert Tips: Chicken Broccoli Rice Casserole
Use freshly shredded cheese: Pre-shredded cheese doesn’t melt as smoothly. For best texture, grate your cheese from a block.
Control the moisture: Let the cooked rice sit covered before mixing. This helps avoid soggy casserole.
Rotisserie chicken saves time: If you’re short on time, store-bought cooked chicken works great and adds rich flavor.
Try different cheese blends: A mix of cheddar and mozzarella or Monterey Jack can add a twist to the flavor.
Don’t skip the resting time: Allowing the casserole to rest after baking helps the flavors come together and makes serving easier.
Test doneness with a spoon: Before adding the topping, check the center of the casserole to make sure it’s hot and bubbling.
How to Store Chicken Broccoli Rice Casserole
This casserole stores well, whether you have leftovers or want to make it ahead. After it cools completely, transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days.
To reheat, place it in a microwave-safe dish and warm it up in 30-second intervals, stirring occasionally for even heating. If reheating in the oven, cover it with foil and bake at 350°F until heated through, about 20 minutes.
You can also freeze the casserole before baking. Wrap it tightly in foil and store it for up to 2 months. Thaw it in the refrigerator overnight and follow the regular baking instructions, adding 15 extra minutes to account for the chill.
Variation of Chicken Broccoli Rice Casserole
There are many ways to switch up this casserole based on what you have or prefer:
- Add mushrooms or peas: These can be sautéed with the chicken or stirred in before baking.
- Spice it up: Add red pepper flakes or a few dashes of hot sauce for heat.
- Swap the soup: Use cream of mushroom or cream of celery soup for a different base flavor.
- Try brown rice or quinoa: Keep in mind that these grains take longer to cook, so adjust your simmering time accordingly.
- Make it vegetarian: Skip the chicken and add extra broccoli, cauliflower, or tofu.
- Switch up the topping: Instead of Ritz crackers, try panko breadcrumbs, crushed cornflakes, or even fried onions for a different texture.
FAQ about Chicken Broccoli Rice Casserole
Can I use instant rice in this casserole?
Yes, but you’ll need to adjust the cooking time and liquid ratio. Instant rice cooks faster and may not need pre-cooking. Add it directly when mixing the sauce ingredients.
Can I make this dish ahead of time?
Absolutely. You can prepare the entire casserole a day in advance and refrigerate it until you’re ready to bake. Just let it come to room temperature before baking and add about 15 extra minutes to the bake time.
Can I freeze Chicken Broccoli Rice Casserole?
Yes. Assemble it and freeze before baking. When ready to use, thaw it in the fridge for 24 hours and bake as directed, adding extra baking time.
What cheese works best for this recipe?
Sharp cheddar melts well and adds bold flavor. You can also use a mix of cheddar and mozzarella or Monterey Jack.
Can I use frozen broccoli?
Yes, but make sure to thaw and pat it dry to avoid excess moisture in the casserole. You may also want to steam it slightly for a softer texture.
How do I make the casserole less rich?
Use low-fat sour cream and milk, and reduce the amount of cheese slightly. You can also skip the cracker topping or use a lighter version.
Chicken Broccoli Rice Casserole
Equipment
- 9×13 inch baking dish
- Large Pot
Ingredients
- 2 tbsp butter
- 2 cups cooked chicken diced rotisserie or cooked chicken breasts
- 1 tsp Italian seasoning
- to taste salt and pepper
- 2.5 cups chicken broth
- 1 tbsp olive oil
- 1.25 cups white long grain rice uncooked
- 2-3 cups fresh broccoli florets uncooked
- 10.5 oz condensed cream of chicken soup
- 0.5 cups milk
- 0.5 cups sour cream
- 2 cups shredded cheddar cheese divided
- 0.5 tsp dried thyme optional
- 0.5 tsp garlic powder optional
- 1 cup crushed Ritz crackers
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F.
- If using raw chicken, cut into small pieces, season with Italian herbs, salt, and pepper, and cook in butter until golden brown. Set aside.
- In the same pot, add chicken broth and olive oil, then stir in the rice. Bring to a boil, reduce to simmer, and cover for 6 minutes.
- Add broccoli florets, cover again, and cook for another 9 minutes until rice is tender.
- Remove from heat and let it sit covered for 10 minutes.
- Add chicken, cream of chicken soup, milk, sour cream, thyme, garlic powder, and half of the shredded cheese. Mix well.
- Transfer to a greased 9×13-inch baking dish, sprinkle remaining cheese on top, cover with foil, and bake for 15 minutes.
- Remove foil, sprinkle with cracker topping, and bake uncovered for an additional 10 minutes. Let rest for 5 minutes before serving.
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