The Cozy Cook

Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole includes homemade condensed or Campbell’s Soup, flavorful rice cooked in chicken broth, and a buttery, crunchy Ritz topping. Cook up some fresh chicken or use Rotisserie!

Be sure to try my other rice casserole recipes using ham and broccoli, sausage and peppers, or ground beef and mushrooms. or chicken cordon bleu next!

Casserole Dish filled with broccoli cheddar chicken and rice casserole with a wooden spoon scooping some out.

Are you ready for the ultimate comfort food recipe? My family and I have been eating this chicken and rice casserole for years now. Who needs to separate chicken, rice, and broccoli when you can whip up a creamy casserole?!

This recipe is one of my favorite freezer foods. I’m pretty sure readers come back for this recipe more than any other. Once you try it, you’re pretty much hooked.

You can make it with chicken breasts, rotisserie chicken, and I even have a ham and a ground beef version!


Ingredients

See recipe card below for full ingredient amounts and instructions

  • Butter
  • Chicken Breasts
  • Italian Seasoning
  • Salt/Pepper
  • Olive Oil
  • Chicken Broth
  • White Long Grain Rice– See below for info on using different rice
  • Broccoli Florets
  • Condensed Cream of Chicken SoupTry my homemade recipe!
  • Milk
  • Sour Cream
  • Cheddar Cheese– Shred your own from a block at home for best results. This is always my brand of choice as it melts really well.

Topping:

  • Ritz Crackers
  • Butter

Optional Seasonings: 1 tsp dried thyme + 1/2 tsp garlic powder

*Consider using unsalted butter and low sodium chicken broth to decrease sodium content.

Cream of Chicken Soup Substitutes

Don’t Use Minute Rice

I highly recommend you use regular long grain rice instead of minute rice:

  • Long grain rice = creamier consistency. Short grain rice tends to be stickier.
  • Regular rice has higher nutritional value and better flavor.

Using Brown or Wild Rice

These varieties take longer to cook and requires more liquid than white long grain rice.

  • Refer to the package for the required amount of liquid and cooking time and adjust the amount of chicken broth that you use per package instructions. You want 2 cups of cooked rice at the end.
  • You can also cook the rice separately, consider adding a bouillon cube to the water to add some additional flavor.

Using Frozen Broccoli

  • 2 cups of frozen broccoli (and/or cauliflower) can also be used. Just be sure you thaw and pat it dry! 
  • Frozen broccoli is already blanched so you don’t need to cook it prior to mixing the casserole together, unless you prefer extra soft broccoli.

Using Rotisserie Chicken

This is a great casserole for rotisserie chicken, 2 cups is the perfect quantity to use.

Since rotisserie chicken can sometimes be salted, I highly recommend sticking with low sodium chicken broth so that your meal doesn’t turn out overly salty.


Make-Ahead Method (Assemble Now, Bake Later)

Refrigerator

  • This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking or add 10 minutes to baking time.
  • The cracker/butter topping should be added at the end of baking.

Freezer:

  • Option #1: Assemble the casserole and do not bake. Freeze for up to 3 months. If baking from a frozen state, add 1 hour of baking time at 350°, covered. Then bake as outlined in the recipe.
  • Option #2: Assemble the casserole and do not bake. Let it thaw overnight in the fridge. Let it sit out for 30 minutes prior to baking or add 10 minutes to baking time.
  • The cracker/butter topping should be added at the end of baking.

Storage

-Store in the fridge for up to 3 days.

-This casserole is a great meal to freeze and is best if used within 3 months of freezing.

-I often reheat frozen lunch-sized portions in the microwave from a frozen state. If possible, I’ll also bake it 350 degree oven at the end to crisp up the top.

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overhead shot of broccoli cheddar chicken and rice casserole with wooden spoon in the dish.

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A wooden spoon with a scoop of broccoli chicken rice casserole from a casserole dish.

Chicken Broccoli Rice Casserole

4.96 from 210 votes
This Cheesy Chicken Broccoli Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the buttery, crunchy Ritz topping!

Ingredients

  • 2 Tablespoons butter
  • 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
  • 1 teaspoon Italian Seasoning
  • Salt/Pepper, to taste
  • 2 1/2 cups chicken broth
  • 1 Tablespoon olive oil
  • 1 1/4 cups white long grain rice, uncooked
  • 2 cups fresh broccoli florets, uncooked
  • 10.5 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese, separated

Optional Seasonings

  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Casserole Topping

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

Instructions

  • Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 2 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
  • Preheat the oven to 350 degrees.
  • Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
  • Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
  • Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
  • Cover tightly and cook for 7 minutes.
  • Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring.
  • Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
  • Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
  • Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
  • Cover and bake for 15 minutes.

Add the Topping:

  • Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  • Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
  • Let the casserole sit for 5 minutes prior to serving.

Video

Notes

Using Frozen Broccoli
Using a 16oz. bag of frozen broccoli (and/or cauliflower) is a perfect alternative to fresh broccoli. Just be sure you thaw and pat it dry!
-Frozen broccoli is already blanched so you don't need to cook it prior to mixing the casserole together unless you prefer broccoli that is very soft.

Using Brown or Wild Rice
These varieties take longer to cook and requires more liquid than white long grain rice.
  • Refer to the package for the required amount of liquid and cooking time and adjust the amount of chicken broth that you use per package instructions. You want 2 cups of cooked rice at the end.
  • You can also cook the rice separately, consider adding a bouillon cube to the water to add some additional flavor.

Heluva Good Cheddar Cheese is my brand of choice for this recipe, it's creamy and melts really well. Avoid extra sharp or aged cheeses as they won't melt as well.

*Consider using unsalted butter and low sodium chicken broth to decrease sodium content.

Make-Ahead Method: Assemble Now, Bake Later.
  • Refrigerator

    • This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking or add 10 minutes to baking time.
    • The cracker/butter topping should be added at the end of baking.

    Freezer:

    • Option #1: Assemble the casserole and do not bake. Freeze for up to 3 months. If baking from a frozen state, add 1 hour of baking time at 350°, covered. Then bake as outlined in the recipe.
    • Option #2: Assemble the casserole and do not bake. Let it thaw overnight in the fridge. Let it sit out for 30 minutes prior to baking or add 10 minutes to baking time.
    • The cracker/butter topping should be added at the end of baking.

Be sure to check out my ham and ground beef rice casseroles next!

Skip the can and try this with my Homemade Cream of Chicken Soup!

Nutrition

Calories: 511kcal, Carbohydrates: 30g, Protein: 23g, Fat: 33g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 1174mg, Potassium: 470mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1068IU, Vitamin C: 35mg, Calcium: 376mg, Iron: 2mg

 

broccoli-cheddar-chicken-and-rice-casserole

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Recipe Rating




589 comments on “Chicken Broccoli Rice Casserole”

  1. My 13-year-old (picky) son wants me to make this every week. We all love this!

    • That’s so great to hear Angela!! We make this ALL the time too, definitely one of our top favorites! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  2. This is delicious! Had to make a couple small adjustments because I have Celiac. Used GF soup and GF bread crumbs (instead of Ritz) mixed with the butter for the topping. SO delicious. Because I also love wild rice, I make a batch and freeze it in 1 cup bags in the freezer. I thawed a bag and threw it in with the milk mixture. No other adjustments needed! This was a very tasty dish that the whole family can enjoy!

    • I’m so happy you liked this one Marcia and were able to make it Gluten Free! Thanks so much for your suggestions and for taking the time to leave a review!😍

  3. Amazing!! I topped with crispy fried onions and it was perfect. Do you think this would work as a lower carb option by swapping rice for cauliflower rice? I’m not sure how the cooking differences would be and if the cauliflower rice would just turn to mush.

    • Hey Coralie! I am so happy to hear that you enjoyed it! I believe people have successfully made this with cauliflower rice before but unfortunately I don’t personally have experience cooking with it! (Thank you so much for the review, I really appreciate it!!) -Stephanie

  4. Very good reminds me of Cheddar’s Broccoli casserole, but with chicken.  All of the family liked it and it is a keeper recipe.  We added diced onion to the steamed broccoli.

    • I’m so happy to hear that you enjoyed it Donna! Adding diced onions to the broccoli sounds like a great way to add another element of flavor, good call! 🙂 -Stephanie

  5. I made this recipie yesterday and it turned out really great.  I did not have long grain rice but I have a lot of short grain rice.  I adjusted the amount used (1 cup) and increased the chicken stock a bit.  Used fresh broccoli and baked for about 40 minutes to make sure the rice was sone.

    It was.  Great.  I will make it again and freeze it for unexpected company

    • I’m so happy you enjoyed this and were able to make adjustments! I like to keep some of this frozen too for whenever I need to throw together a quick meal. Thank so much for commenting!😍

  6. This was such a easy recipe to follow and slightly modify based on ingredients on hand. My husband demolished three small servings! I think this will make it to a family favorite! 

    • Hey Toni! I am so happy to hear that! I tend to go for several small servings whenever I make this as well, hahaha! I am so glad you have a new dinner recipe for the rotation. Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie

    • I did a few things differently. Instead of cream of chicken, I used cream of bacon (same calorie and fat amounts, so…), and I did half a packet of ranch seasoning with the rice (I cooked it seperately), the other half of the ranch went into the main mixture, then added some artichoke hearts.

      Delish!!

      Instead of Ritz crackers I used crumbled corn flakes. Also delish!

      This is a recipe that I’m sure would be great as-is, but a few tweaks really puts it over the top. Creamy chicken bacon ranch rice casserole, with broccoli and artichokes!

  7. My daughter suggested this idea. I looked up this recipe and tried it. My family loved it! No alterations. Good flavours! 

    • Hey Kate! I am so happy to hear that you enjoyed it!! Thank you sooo much for taking the time to come back and leave a review, I really appreciate it! -Stephanie

  8. Very good recipe! I followed exactly as you instructed. Turned out great. Me and my teen girls loved it. Thank you!

    • I’m so happy that you and your girls loved this recipe Renee!! 🙂 We always have this one in our rotation! Really appreciate you taking the time to come leave a review! -Stephanie

  9. Delicious! I made this today and my husband & I loved it! Thanks for the recipe!

  10. This is such a delicious and simple recipe! Thank you so much for sharing it – you’re amazing!

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