There’s something about a Chicken Broccoli Rice Casserole that just screams comfort food. I remember the first time I made this dish after a busy day in the city. My kids were tired from school, and I wanted something quick yet satisfying. This casserole became an instant hit. It’s hearty, flavorful, and doesn’t take much effort, which is a win-win for any mom juggling a million things at once. If you’re looking to mix things up next time, check out my Cheesy Chicken and Rice Casserole .
Why you’ll love this recipe
This Chicken Broccoli Rice Casserole is a lifesaver on hectic days. It combines protein-rich chicken, nutrient-packed broccoli, and savory cheese, all wrapped in a creamy, delicious sauce. The best part is how easily it comes together, keeping cleanup to a minimum. Plus, it’s something the whole family will love, providing those precious moments of sitting around the table enjoying a homemade meal.
Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- Salt/Pepper, to taste
- 1 teaspoon Italian seasoning
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long grain rice, uncooked
- 2-3 cups fresh broccoli florets, uncooked
- 10.5 oz. Cream of Chicken Soup, (condensed)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder (optional)
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Step-by-step instructions
- Preheat the oven to 350° F. Cut chicken into bite-sized pieces and season with salt/pepper, and Italian seasoning.
- Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove and set aside.
- Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through.
- Keep it covered and remove from heat. Let the rice stand for 10 minutes, do not stir.
- Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
- Transfer to a lightly greased 9 x 13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
- Combine the melted butter and crushed crackers. Sprinkle over the casserole and bake uncovered for 10 more minutes. Serve!
Recipe tips & variations
Feel free to use rotisserie chicken instead of cooking fresh. It saves time and adds extra flavor. If your family loves cheese as much as mine, consider adding some Parmesan on top for a cheesy crust. You can swap white rice for brown rice if you prefer a nuttier texture, but remember the cooking times will vary.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk to keep it moist, and heat in the oven at 350°F until warmed through. You can also microwave it for a quick fix, but the oven keeps it from drying out.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly and can be added directly to the pot without defrosting.
What can I use instead of cream of chicken soup?
You can make a quick roux with butter and flour, adding chicken broth and milk to create a homemade version.
Is there a gluten-free option?
Certainly! Use gluten-free cream of chicken soup and swap the Ritz crackers with gluten-free breadcrumbs.
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Chicken Broccoli Rice Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten-free (optional)
Description
Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- Salt/Pepper, to taste
- 1 teaspoon Italian seasoning
- 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. Cream of Chicken Soup, (condensed)
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, separated
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350° F. Cut chicken into bite-sized pieces and season with salt/pepper, and Italian seasoning.
- Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove and set aside.
- Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through.
- Keep it covered and remove from heat. Let the rice stand for 10 minutes, do not stir.
- Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
- Transfer to a lightly greased 9 x 13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
- Combine the melted butter and crushed crackers. Sprinkle over the casserole and bake uncovered for 10 more minutes. Serve!
Notes
- Feel free to use rotisserie chicken instead of cooking fresh. It saves time and adds extra flavor.
- If your family loves cheese as much as mine, consider adding some Parmesan on top for a cheesy crust.
- You can swap white rice for brown rice if you prefer a nuttier texture, but remember the cooking times will vary.
- Store any leftovers in an airtight container in the fridge for up to three days.
- When reheating, add a splash of milk to keep it moist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg