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
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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
Very easy and tasteful recipe. My family really enjoyed it. Will definitely make again
Hi Doreen! I am so happy to hear that you and your family enjoyed it! Thank you so much for taking the time to leave a review as well, I really appreciate it! -Stephanie
I just made this for the week. It came out great! This is a very easy recipe to follow and easy to make. The only thing I changed was I used boneless chicken thighs instead of chicken breasts and I used cream of mushroom soup instead of cream of chicken. I will definitely be making this again in the future… so very good!!!
I’m so happy you enjoyed the Lauen! It’s great to hear you made this with chicken thighs. I’ve actually been trying to cook with chicken thighs more!😋 Thanks so much for taking the time to comment!
I feel like Google messes this up with all the advertising and having to scroll up and down, the video you actually want to view you cant. Next time I will look at the computer instead of my phone. It was edible at least. Again I don’t know it’s the recipe itself but trying to follow on a phone is terrible
Hi there, I can see that you input a fake email address which is unfortunate as you probably won’t see my reply and solution to your problem here but the printed recipe card is located at the bottom of the post which outlines ingredient quantities and numbered instructions that you can follow. There is a “jump to recipe” button at the top of the page at you can hit and it will bring you right down to that section automatically.
Awesome, easy recipe. Stumbled upon it when searching for casserole recipes for a new mom. My picky father-in-law even loved it! I did use a cooked rotisserie chicken and only about 1/2 cup of cheese on top, but otherwise followed it exactly.
I am so happy that you enjoyed it!! This is a huge favorite in our house too, thank you so much for taking the time to leave a review!! -Stephanie
I made it for my picky in-laws and I followed everything exact except I decided to try broccoli cheese soup instead of the cream of chicken soup. It’s delicious. Next time though I will use chopped frozen broccoli because I like it better in smaller pieces.
I am so happy to hear that you enjoyed it, I haven’t ever used broccoli cheese soup in this but that’s a great idea!! Thank you for sharing your thoughts on this recipe, I really appreciate it! -Stephanie
I used 2 1/4 cups of fresh cauliflower rice (it doesn’t expand like the long grain rice) and 2 cups of reduced sodium chicken broth. Added some smoked paprika to the chicken. I used 1/4 cup sour cream & 1/4 cup cream cheese (all reduced fat). Instead of Ritz crackers I used Wheat Thins (low fat). It was absolutely delicious!
Happy 4th everyone!
Thank you for sharing Karen!!! 🙂 Happy 4th!!
Wonderful!!! So Yummy! Everyone loved it!
I’m so happy to hear everyone loved it Renee!❤️ This is one of my favorite weekday casseroles. Great way to feed the family. Thanks so much for taking the time to leave a comment!
I made this for dinner. It was excellent. I used rotisserie chicken and mixed the spices in with the chicken while waiting for the rice. I did not use the optional spices. I made the ritz cracker topping while waiting for the first fifteen minutes in the oven. I didn’t change anything, except I used up some quesadilla cheese mixed with the cheddar I had left over from another meal in the rice mix. I had all cheddar for the topping. I think I might add more ritz topping the next time I make this dish. This is an easy but delicious meal I will use for carry ins!!!
I’m so happy you enjoyed this one! I love making it with rotisserie chicken too!😋 Thanks so much for taking the time to leave a review!
Can you use cauliflower rice instead of long grain or brown rice?
Hi Karen, I know that people have done it in the past but I don’t have experience cooking with cauliflower rice unfortunately.
This was a hit in my home. I chose to make rice separate from the rest of the recipe and then spread it out on a cookie sheet to let it dry out a bit. This was good because the rice had a great texture once the dish was complete (wasn’t mushy). Also, after I sautéed the chicken I used the butter for the ritz cracker topping to deglaze the pan and then added the crackers. This allowed the bits of caramelized chicken to mix into the crumb topping which was really yummy. I really liked this recipe, it was the best one I could find online for this particular casserole.
I’m so happy this was a hit for you Selene! I love your comments, they actually made my mouth water just reading them😋 Thanks so much for taking the time to leave a review!