This Chicken Broccoli Rice Casserole is a creamy, cheesy, and comforting dish that’s perfect for family dinners or meal prep. Made in one pot and baked with a buttery Ritz cracker topping, it delivers a golden, crunchy finish. It’s ideal for busy weeknights and make-ahead meals.
Why You’ll Love This Recipe
- Easy & Convenient – Uses simple ingredients and is made in one pot before baking.
- Comforting & Satisfying – Loaded with tender chicken, broccoli, and rice in a rich, creamy sauce.
- Customizable – Works with fresh or frozen broccoli, and you can swap the cheese or add seasonings.
- Perfect for Meal Prep – Store leftovers easily or make ahead and freeze.
Part 1: Ingredients & Step-by-Step Instructions
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long-grain rice, uncooked
- 2 cups fresh broccoli florets, uncooked (or 2 cups frozen, thawed and patted dry)
- 10.5 ounces condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Optional Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Topping
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Step-by-Step Instructions
1. 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.
2. Cook the Chicken
- Heat 2 tablespoons butter in a large pot over medium heat.
- Add chicken and cook for about 5 minutes, until golden brown. 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, then reduce heat to a simmer. Cover and cook for 6 minutes.
- Add broccoli, cover again, and cook for 9 more minutes, or until the rice is tender and the liquid is absorbed. (If rice isn’t fully cooked, cover and simmer for 5 more minutes.)
- Turn off the heat and let the pot sit, covered, for 10 minutes to allow the rice to steam.
4. Combine the Casserole Ingredients
- Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
- Stir until everything is well combined.
5. 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 foil and bake for 15 minutes.
6. Add the Topping
- While the casserole bakes, mix melted butter with the crushed Ritz crackers.
- After 15 minutes, remove the foil, sprinkle the cracker mixture over the top, and bake uncovered for 10 more minutes, until golden and bubbly.
7. Serve & Enjoy
- Let the casserole sit for 5 minutes before serving. Pair with a fresh green salad or garlic bread.
Serving Suggestions
- Serve warm with a side of steamed vegetables or a simple green salad for a balanced meal.
- Drizzle with hot sauce or ranch dressing for extra flavor.
- Garnish with chopped parsley or green onions for a fresh and colorful touch.
Side Dish Recommendations
This casserole is a complete meal on its own, but pairing it with a side dish can enhance the overall experience. Here are some great options:
- Garlic Bread – Buttery and crisp, it complements the creamy casserole perfectly.
- Caesar Salad – A crisp salad with a tangy dressing adds a refreshing contrast.
- Roasted Green Beans – A simple yet flavorful vegetable side.
- Mashed Potatoes – Adds extra creaminess and makes the meal even more comforting.
- Honey Glazed Carrots – A slightly sweet side that balances the savory flavors.
- Coleslaw – Provides crunch and a tangy contrast to the rich casserole.
- Baked Sweet Potatoes – Naturally sweet and packed with nutrients.
- Sautéed Mushrooms – Brings an earthy, umami flavor that pairs well with cheese and chicken.
Common Mistakes & How to Avoid Them
Overcooking the Rice
If the rice turns out mushy, reduce the cooking time slightly. Letting it steam after cooking helps maintain the right texture.
Watery Casserole
If using frozen broccoli, make sure to thaw and pat it dry before adding it to the dish. Excess moisture can make the casserole too wet.
Not Enough Flavor
Seasoning is key. Adjust the salt, pepper, and optional seasonings like garlic powder or thyme to taste.
Using Pre-Shredded Cheese
Pre-shredded cheese contains anti-caking agents that affect melting. For the best results, shred cheese from a block before using.
Skipping the Resting Time
Letting the casserole sit for a few minutes after baking helps it set and makes it easier to serve. Cutting into it too soon may cause it to be too runny.
Storage & Reheating Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3 to 4 days.
Freezer
- To freeze, assemble the unbaked casserole and cover tightly. It can be stored for up to 3 months.
- When ready to bake, thaw overnight in the refrigerator and let it sit at room temperature for 30 minutes before baking.
Reheating
- Oven: Cover with foil and bake at 350°F for 20 minutes or until heated through.
- Microwave: Heat individual portions on medium power for 2 to 3 minutes, stirring halfway through.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. Increase the cooking time and add extra broth if needed.
Can I make this casserole ahead of time?
Yes, assemble it up to 2 days in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Can I use a different type of cheese?
Yes, mozzarella, pepper jack, or Colby cheese are good alternatives.
What can I substitute for cream of chicken soup?
Use homemade cream of chicken soup or swap it with cream of mushroom soup for a different flavor.
Can I add extra vegetables?
Yes, mushrooms, bell peppers, peas, or carrots make great additions.
How can I make this recipe healthier?
Use low-fat cheese, light sour cream, and a reduced-sodium cream of chicken soup.
Can I make this casserole without an oven?
Yes, after combining all the ingredients, let it sit on low heat for a few minutes on the stovetop, covered, until the cheese melts. Skip the Ritz cracker topping or toast it separately.
Conclusion
This Chicken Broccoli Rice Casserole is an easy and satisfying dish that brings together creamy textures, cheesy flavors, and a crispy topping. Whether you are looking for a quick family dinner, meal prep option, or a comforting meal for a busy night, this casserole is a perfect choice. Try it today and enjoy a warm, hearty dish that everyone will love.
Chicken Broccoli Rice Casserole
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
Cheddar Cheese: For the best melting results, shred your own cheese from a block. Avoid pre-shredded cheese, which contains anti-caking agents that can affect melting.
Homemade Cream of Chicken Soup: Replace the canned soup with a homemade version for a fresher flavor.
Make-Ahead Instructions
Refrigerator: Assemble the casserole up to 2 days ahead. Refrigerate covered. Let it sit at room temperature for 30 minutes before baking and add 15 minutes to the cooking time.
Freezer: Assemble the casserole without baking. Freeze for up to 3 months. Thaw in the fridge for 24 hours, let sit at room temperature for 30 minutes, and add 15 minutes to baking time.
Add the cracker topping at the end of baking.
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