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!
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. (It’s also in The Cozy Cookbook on page 178!)
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- fresh or frozen, see info below
- Condensed Cream of Chicken Soup– Try my homemade recipe!
- Milk- any kind of fat content is fine
- Sour Cream- Mayo may also be used
- Cheddar Cheese– Shred your own from a block at home for best results. I use Cracker Barrel Extra Sharp Yellow cheese as it melts really well. Avoid aged/crystalized cheeses as those won’t melt well.
Topping:
- Ritz Crackers
- Butter
*Consider using unsalted butter and low sodium chicken broth to decrease sodium content.
Cream of Chicken Soup Substitutes
- This recipe can be made with Cream of Mushroom, Cream of Broccoli, Cheddar Cheese, and Broccoli Cheese.
- OR, skip the can and make my 15-minute Cream of Chicken Soup recipe!
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.
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 (partially cooked), but you may want to consider steaming it as well for a softer texture in the casserole.
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, consider using 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 15 minutes to baking time.
- The cracker/butter topping should be added at the end of baking.
Freezer:
- Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking and 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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 9×13 Casserole Dish
- 3.5 quart Dutch Oven– Conducts heat well, perfect for cooking rice in.
- Serving Spoons
- Measuring Cups and spoons
Try These Next!
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
Chicken Broccoli Rice Casserole
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
- 1/2 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. I use white long grain rice and the cooking time/liquid amount below works perfectly.
- Preheat the oven to 350° F.
- 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 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. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)
- 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, cream of 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.
Notes
- Using Frozen Broccoli: 2 cups 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 (partially cooked), but you may want to consider steaming it as well (about 5 minutes or so) for a softer texture in the casserole.
- Cheddar Cheese- Shred your own from a block at home for best results. I use Cracker Barrel Extra Sharp Yellow cheese as it melts really well. Avoid aged/crystalized cheeses as those won't melt well.
- Skip the can and try this with my Homemade Cream of Chicken Soup!
- Be sure to check out my ham and ground beef rice casseroles next!
- This recipe is in The Cozy Cookbook on page 178!
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 and add 10 minutes to baking time.
- The cracker/butter topping should be added at the end of baking.
Freezer:
- Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking or add 15 minutes to baking time.
- The cracker/butter topping should be added at the end of baking.
The Nutritional information provided is an estimate and is per serving. This recipe makes 6 servings.
Nutrition
I tried this for the first time today and received nothing but compliments!
Hey Kailia! I’m so happy that this recipe worked well for you! It’s definitely one of my favorites, we never have leftovers! 🙂 Thank you so much for taking the time to rate and comment! -Stephanie
How would you modify for using brown rice since it requires a longer cook time than white rice? Thank you!
Hi Kaitlyn! I would just cook the brown rice according to package instructions and then add 2 cups of it to this casserole! 🙂 Enjoy!! -Stephanie
First time making a casserole and it was delicious. I also added a sprinkle of Parmesan cheese on top.
Hi Ivette, I’m so happy that you enjoyed this casserole! I love adding a sprinkle of Parmesan on top too, I did that with a Tuna Noodle Casserole that I’ll be publishing today! 🙂 Thanks for taking the time to leave a comment and rate! -Stephanie
It was delicious! So hearty and full of flavor.
Hi Tina! I’m so happy that you enjoyed this casserole!! It’s such a huge favorite in my house. It’s just me, my husband, and our 3 year old and yet we still never have much for leftovers, lol. (Darnit!) Have a great weekend! -Stephanie
Is it 2 cups of rice before or after it’s cooked?
Hi Ailena! It’s two cups of cooked rice. 🙂
I’m with Ailena & still a little confused on the rice. So do we take 2 cups of uncooked rice & cook it, or the rice should equal 2 cups after it’s cooked? I’m sorry if this is a silly question, but it has now become a debate between my boyfriend & we’re desperately needing clarification! Thank you!
Hi Kat! I don’t blame you for being confused, I’ve switched the instructions on this a few times to try to avoid over-complicating it but I don’t think I’ve done this successfully. It supposed to equal two cups after it’s cooked! I’m going to try to make it clearer in the instructions again, sorry for the confusion! If you take 1 cup of dry rice and cook it with 2 cups of liquid, it will yield 3 cups of cooked rice. I only like to use 2 in this recipe. That should help, maybe I’ll add that in the notes! 🙂
This looks soo good I’m gonna make it tonight, does the broccoli (fresh) need to be steamed before combined with other ingredients or just cut and then bake later?
Hi Julia! Unless you like your broccoli very soft, there is no need to steam it ahead of time, it cooks during baking! Enjoy!! -Stephanie
Thanks for replying earlier and thank you very much for the recipe it turned out awesome 😋😍🥦🧀🤤
Can these be halved for one person?
Hey Steph! Absolutely. If you would prefer not to freeze leftovers and instead adjust the portion size, you can click on the number of servings on the top left of the recipe card and adjust the number of servings. The ingredient portions will then update accordingly. Enjoy! -Stephanie
I made this last night and it was not only easy, but delicious! I added garlic salt and onion powder, but otherwise followed the recipe as is. I will definitely be making this again. 🙂
Hey!! I’m SOO happy to hear that! I actually just made this on Sunday for my family and we DEVOURED it, it’s one of our favorites. I’m so happy to hear that you enjoyed it as well! I just tested out a similar variation today with ham instead of chicken! Excited to roll that out soon, that one also works as a one pot recipe where you cook the rice in the pot! 🙂 Thanks for taking the time to leave a comment and a rating! -Stephanie
One more question! What size casserole dish should I use? If it says, I missed it. Thanks!
Hey Lauren! Mine was 13.25 x 9 but variations are fine!! 😁 Have a great weekend! -Stephanie
If you’re preparing this ahead of time to refrigerate and bake later, how would you do the ritz topping? Can you put it on the prepared casserole or do you have to uncover the casserole at some point and add it while baking? Thanks!
Hi Lauren! You’ll want to melt the butter/mix in the crackers when you actually bake the casserole, not beforehand. I’ve made this clearer in the instructions. After you bake the casserole, you’ll add the topping and bake it for 10 more minutes! I hope that makes sense! Thanks so much, enjoy! This is one of my favorite! -Stephanie
Thanks Stephanie!