Broccoli Cheddar Chicken and Rice Casserole
This easy Broccoli Cheddar Chicken and Rice Casserole recipe can be prepared up to 3 days ahead of time and baked when you need to make a quick dinner!
Be sure to try my Copycat Cracker Barrel Hashbrown Casserole Recipe next!
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?!
☝️ In addition to the ingredients above, you may choose to add some additional seasonings to the mix.
- 1 tsp dried thyme
- 1/2 tsp garlic powder
Rotisserie Chicken is also perfect in this casserole as opposed to chicken breasts.
Cream of Chicken Soup Substitutes
- -A variety of Campbell’s® Condensed Soups work well in this casserole; my favorites are Cream of Mushroom, Cream of Broccoli, Cheddar Cheese, and Broccoli Cheese.
- OR, try this Homemade Cream of Chicken Soup recipe!
Do You Cook Rice Before Adding it to Casserole
In this recipe, the rice needs to be cooked prior to mixing it with the other ingredients.
Regular Rice vs. Instant or “Minute” Rice
I highly recommend you use regular rice in this casserole, and here’s why:
- Regular rice only takes 20 minutes, which is how long the chicken will be cooking for anyway, so it’s not going to take you any longer to prepare the meal with regular rice.
- Regular rice has higher nutritional value, flavor, and texture. Not only does Instant rice lose some of its nutritional value during the process of cooking it and drying it out again, but it loses a lot of flavor and texture. (If you did a side-by-side taste test, you would be amazed.)
- Using long grain rice will result in a creamier consistency in the casserole; short grain rice tends to be stickier.
⭐Pro Tip⭐: Add more flavor to the rice by adding chicken bouillon to the simmering water or by cooking it in chicken broth.
Make-Ahead Method
-This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking.
-If prepared 2 days in advance, it should be used within 1-2 days or leftovers should be frozen.
-The cracker/butter topping should be made when you bake the casserole and not prepared ahead of time.
Using Frozen Broccoli
-Using a 16 oz. bag of frozen broccoli (and/or cauliflower) is a perfect alternative to fresh broccoli. Just be sure you thaw and pat it dry!
Freezing and Reheating Chicken and Rice Casserole
-This chicken and rice casserole can be frozen and is best if used within 3 months of freezing.
–To reheat, let it defrost in the fridge overnight if possible and bake at 350° for 20 minutes or so.
-If necessary, you can reheat the casserole in a frozen state in the oven, covered in foil.
-Thawed or frozen casserole can also be microwaved; microwave time depends on the portion size.
Try These Next!
Follow Me!
- Join my free email list! You’ll get just one email a week with my latest recipes!
- Plus, follow me on Facebook, Instagram, and Pinterest. I love connecting with you. 😊
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
Like this recipe?! Try it with ham next!
This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!
- 2 boneless skinless chicken breasts
- Salt/Pepper to taste
- 2 cups white long grain rice, cooked *See Notes
- 10.75 oz. Campbell’s® Condensed Cream of Chicken Soup (can sub cream of mushroom)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese separated
- 2 cups fresh broccoli florets uncooked
- 1 cup Ritz crackers crushed
- 2 Tablespoons melted butter
- Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
Bake at in a lightly greased 9 x 13 casserole dish at 350 degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish. It's okay if it's not completely cooked through yet.
In a large bowl, combine the soup, milk, sour cream, cooked rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried thyme and 1/2 tsp garlic powder as well.)
- Add in the broccoli and chicken and stir to combine.
- Lightly grease the casserole dish and pour in the rice mixture.
- Top with remaining cheddar cheese.
If baking immediately after assembling, bake the casserole for 35 minutes, covered.
If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking. Then bake for 45 minutes, covered.
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.
1 cup uncooked rice + 2 cups liquid = 3 cups cooked rice. You may choose to use all 3 cups but I prefer 2.
⭐Pro Tip⭐: Add more flavor to the rice by adding chicken bouillon to the simmering water or by cooking it in chicken broth.
Tip: 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!
Additional seasoning options include:
- 1 tsp dried thyme
- 1/2 tsp garlic powder
Not bad, needs salt. And we like our broccoli softer than how it came out. Crackers and cheese on top were great.
I was looking for serving size and didn’t see it. I count calories and macros. Would you be able to tell me what the serving size is?
Hi Wayne, the servings are noted in the upper left of the recipe card, it can be easy to miss. There are 6 servings in this recipe, and the calories are based on a single serving. Enjoy! -Stephanie
Any suggestions to substitute for sour cream? Would it be ok to just leave it out?
Hi Stephanie, I would recommend replacing the sour cream with plain Greek yogurt or mayo if possible. Otherwise, I’d replace it with half and half or milk. It just won’t be quite as thick if you use milk but that’ll be better than leaving it out altogether.
I used peas and carrots since I didnt have brocolli….still tasted great! Will make again
Hey Sam! So happy that the vegetable variations worked out well for you, thank you for sharing that! So glad that you enjoyed the recipe- and thank you so much for taking the time to rate and leave a comment, you’re the best! -Stephanie
SO delicious. I’m in month 9 of my pregnancy, and this is getting made again this weekend!
I used two hot rotisserie chickens from Meijer instead of cooking chicken, which was the best decision. It gave such good flavor to the whole casserole. I also cooked the rice in half water/half chicken broth. It’s probably going to be my favorite dinner dish now 🙂 my picky eating husband even liked it! The leftovers were gone two days later.. but if cooking this right away how long do you think it would be good in the fridge for??
Hey Cami! CONGRATULATIONS on your pregnancy! I’m SO happy that you enjoyed this casserole, rotisserie chicken is FABULOUS in this and I love that you added more flavor to the rice by incorporating chicken broth. Fab! I like to stick to a 3-day rule for keeping this in the fridge! 🙂 Thank you for taking the time to rate and comment, I really appreciate it!
THIS IS THE BEST THING WE EVER TASTED!!!!!!!!!WE ARE DEFINITELY MAKING THIS AGAIN!!!!!!!!!!! My 8 year old wrote the above. I think this is the first thing I have ever made that all 3 kids asked for 2nd! Thanks for the recipe!
Krista!!!! You so just totally made my entire night! I Love you! THANK YOU! -Stephanie
This came out really good. I used a queso flavored sour cream and some cajun seasoning and halved it since it was just for me and my girlfriend. She works at a cracker barrel and loves the broccoli cheddar chicken they sell and usually when she craves it she makes it since she knows the recipe. But when I made this she said it tasted even better and it works better cause the rice makes it feel like a whole meal and you don’t have to make a side. Oh and I used a weird healthy wild rice quinoa mix instead of regular white rice and it worked super well despite that rice usually cooking kinda weird when I sub it in recipes. Next time might use cream of mushroom and throw in more veggies. It’s obviously a very flexible recipe so thanks a lot.
Hi Valerie! I’m so happy that you enjoyed this recipe!!! I apologize in the delay in my response but I just wanted to thank you for taking the time to share your thoughts and I love the variation ideas that you plan on trying out! If you ever find yourself with some leftover holiday ham, I have a version of this recipe that you make in a single pot and then bake… it’s amazing, and SO good with ham! Have a wonderful day! -Stephanie
I’d like to make this in advance. Do I follow the recipe as is or do I throw everything in uncooked?
See step 8, bake the chicken and assemble as instructed! It’s outlined in the instructions- enjoy! -Stephanie
Is that 2 cups of rice cooked or not cooked?
Cooked.
Will the chicken be overcooked once its back in the casserole baking? Just want to make sure I dont overcook it.
Thanks!
Hi Alison, no it will not be overcooked!