Chicken Broccoli Rice Casserole

A creamy, cheesy casserole featuring tender chicken, rice, and fresh broccoli, all topped with crispy Ritz crackers. This comforting, one-pot dish is perfect for family dinners or as a make-ahead meal for busy weeknights.

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Why You’ll Love This Recipe

• Easy & Convenient – Uses simple ingredients with minimal prep.
• One-Pot Meal – Everything cooks in one dish, making cleanup a breeze.
• Great for Meal Prep – Freezes well and can be made in advance.
• Kid-Friendly – Creamy and cheesy flavors make it a hit with all ages.

Preparation Phase & Essential Tools

Tools You’ll Need

• Large pot
• 9×13-inch casserole dish
• Mixing bowls
• Cutting board and knife
• Measuring cups and spoons
• Aluminum foil
• Wooden spoon or spatula

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Preparation Tips

• Use fresh ingredients for the best taste.
• Shred cheese from a block for better melting and creaminess.
• Prep ahead by dicing chicken and thawing frozen broccoli beforehand.

Ingredients

Main Ingredients:

• 2 tbsp butter
• 2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2½ cups chicken broth
• 1 tbsp olive oil
• 1¼ cups white long-grain rice, uncooked
• 2 cups fresh broccoli florets (or 2 cups frozen, thawed and patted dry; see Notes)
• 10.5 oz condensed cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded cheddar cheese, divided

Optional Seasonings:

• ½ tsp dried thyme
• ½ tsp garlic powder

Topping:

• 1 cup Ritz crackers, crushed
• 2 tbsp melted butter

Step-by-Step Directions

1. Prepare the Ingredients

• Preheat your oven to 350°F (175°C).
• Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.

2. Cook the Chicken

• Heat 2 tbsp butter in a large pot over medium heat.
• Add chicken and cook for about 5 minutes until golden brown on all sides. Remove and set aside.
• (Skip this step if using rotisserie chicken.)

3. Cook the Rice and Broccoli

• In the same pot, add chicken broth, olive oil, and rice. Bring to a boil.
• Reduce heat to a simmer, cover, and cook for 6 minutes.
• Add broccoli, cover, and cook for 9 more minutes, or until rice is tender and liquid is absorbed.
• (If rice isn’t fully cooked, cover and simmer for an additional 5 minutes.)
• Turn off heat and let the pot sit covered for 10 minutes.

4. Combine the Casserole Ingredients

• Add cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot.
• Stir until fully combined.

5. Assemble the Casserole

• Lightly grease a 9×13-inch casserole dish.
• Transfer the rice mixture into the dish and spread evenly.
• Top with the remaining 1 cup of cheddar cheese.
• Cover with aluminum foil and bake for 15 minutes.

6. Add the Topping

• Melt 2 tbsp butter and mix with crushed Ritz crackers.
• After 15 minutes of baking, remove foil, sprinkle cracker mixture over the top, and bake uncovered for 10 more minutes or until golden and bubbly.

7. Serve & Enjoy!

• Let the casserole stand for 5 minutes before serving.
• Pair with a fresh green salad or garlic bread for a complete meal.

Serving Suggestions

Pair this Chicken Broccoli Rice Casserole with these delicious sides:

• Fresh garden salad with a light vinaigrette
• Garlic bread or dinner rolls
• Roasted Brussels sprouts
• Steamed green beans
• Creamy mashed potatoes
• Buttered corn on the cob
• Classic Caesar salad
• Baked sweet potatoes

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Common Mistakes & How to Avoid Them

• Overcooking the chicken – Sear it briefly before baking to keep it tender.
• Using pre-shredded cheese – It contains anti-caking agents that prevent smooth melting.
• Not patting dry frozen broccoli – Excess moisture can make the casserole watery.
• Skipping resting time – Letting it sit for 5 minutes prevents it from being too runny.

Storage & Reheating Instructions

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 3 months.
• Reheating: Bake at 350°F (175°C) for 20 minutes, or microwave in 1-minute intervals.

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FAQs

Can I use brown rice instead of white rice?

Yes, but increase the cooking time and add extra broth as brown rice takes longer to cook.

Can I make this ahead of time?

Absolutely! Assemble everything except the topping, refrigerate, and add the topping just before baking.

What can I substitute for cream of chicken soup?

Use Greek yogurt, homemade roux, or cream of mushroom soup as an alternative.

Can I use a different type of cheese?

Yes! Try mozzarella, Monterey Jack, or a blend for variety.

Conclusion

This Chicken Broccoli Rice Casserole is a perfect comfort meal that’s easy, creamy, and family-friendly. Whether you’re meal prepping, feeding a crowd, or just looking for a quick and satisfying dinner, this dish has it all. Try it today and enjoy a warm, cheesy, and flavorful casserole that everyone will love!

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Chicken Broccoli Rice Casserole

A creamy, cheesy casserole with tender chicken, rice, and fresh broccoli topped with crispy Ritz crackers. This comforting one-pot dish is perfect for family dinners or as a make-ahead meal for busy weeknights.

Prep Time10 minutes mins

Cook Time50 minutes mins

Cuisine: American

Servings: 6

Calories: 511kcal

Ingredients

Main Ingredients:

• 2 tbsp butter
• 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2½ cups chicken broth
• 1 tbsp olive oil
• 1¼ cups white long-grain rice uncooked
• 2 cups fresh broccoli florets uncooked (or 2 cups frozen, thawed and patted dry; see Notes)
• 10.5 oz condensed cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded cheddar cheese divided
• Optional Seasonings:
• ½ tsp dried thyme
• ½ tsp garlic powder

Topping:

• 1 cup Ritz crackers crushed
• 2 tbsp melted butter

Instructions

Prepare the Ingredients

• Preheat your oven to 350°F (175°C).
• Cut the chicken into bite-sized pieces. Season with Italian seasoning, salt, and pepper.

Cook the Chicken

• Heat 2 tbsp butter in a large pot over medium heat.
• Add the chicken and cook for about 5 minutes, until golden brown on all sides. Remove and set aside.
• (Skip this step if using rotisserie chicken.)

Cook the Rice and Broccoli

• To the same pot, add the chicken broth, olive oil, and rice. Bring to a boil, then reduce the heat to a simmer.
• Cover and cook for 6 minutes.
• Add the broccoli to the pot, cover again, and cook for 9 more minutes, or until the rice is tender and the liquid is absorbed.
• (If the rice isn’t fully cooked, replace the lid and simmer for an additional 5 minutes.)
• Turn off the heat and let the pot sit, covered, for 10 minutes to release any rice stuck to the bottom.

Combine the Casserole Ingredients

• Add the cooked chicken (or rotisserie chicken), cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot. Stir until everything is well combined.

Assemble the Casserole

• Lightly grease a 9×13-inch casserole dish with cooking spray.
• Transfer the rice mixture to the dish and spread evenly.
• Top with the remaining 1 cup of cheddar cheese. Cover with aluminum foil and bake for 15 minutes.

Add the Topping

• While the casserole bakes, melt the butter and mix it with the crushed Ritz crackers.
• After 15 minutes of baking, remove the foil, sprinkle the cracker mixture over the top, and bake uncovered for another 10 minutes, or until golden and bubbly.

Serve

• Let the casserole stand for 5 minutes before serving. Enjoy with a fresh green salad or garlic bread!

Notes

Using Frozen Broccoli: Thaw and pat dry to prevent excess moisture, or steam for 5 minutes for softer broccoli.
Cheese Tip: Shred cheese from a block for better melting and flavor. Avoid pre-shredded cheese, which can be coated with anti-caking agents.
Make Ahead: Assemble the casserole in advance and refrigerate or freeze before baking. Add the cracker topping during the final bake.