Chicken Broccoli Rice Casserole

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.

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

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?!

overhead shot of ingredients needed for broccoli cheddar chicken and rice 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.

overhead shot of wooden bowl with ingredients being added to make broccoli cheddar chicken and rice casserole

overhead shot of wooden bowl with chicken and broccoli being mixed with cheesy rice for casserole.

Cream of Chicken Soup Substitutes

  • This recipe can be made with Cream of Mushroom, Cream of Broccoli, Cheddar Cheese, and Broccoli Cheese.
  • If you prefer to make this from scratch, 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.

If you prefer to cook the rice in the same pot vs. separately, try my ham and rice casserole recipe.

Use Regular Rice for a Creamier Casserole

I highly recommend you use regular rice vs. minute rice:

  • 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.
  • Long grain rice = creamier consistency. 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.

before and after shot of casserole dish filled with broccoli cheddar chicken and rice casserole being baked.

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) can also be used. Just be sure you thaw and pat it dry!

Freezing and Reheating

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

To reheat, let it defrost in the fridge overnight or the microwave and bake at 350° for 20 minutes or so.

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

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Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Print
4.92 from 37 votes
Servings: 6
Chicken Broccoli Rice Casserole
Prep Time:
10 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 15 mins
 
Author: Stephanie
Course: Main Course
Cuisine: American
Keyword: Broccoli Cheddar Chicken Casserole, Chicken and Rice Casserole

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 boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 2 cups white long grain rice, cooked *See Notes
  • 10.75 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked
Casserole Topping
  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter
Instructions
  1. Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
  2. 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.

  3. 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.)

  4. Add in the broccoli and chicken and stir to combine.
  5. Lightly grease the casserole dish and pour in the rice mixture.
  6. Top with remaining cheddar cheese.
  7. If baking immediately after assembling, bake the casserole for 35 minutes, covered.

  8. 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.

Adding the Topping:
  1. Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

  2. Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

  3. Let the casserole sit for 5 minutes prior to serving.
Recipe Video
Recipe Notes

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
Nutrition Information
Calories: 418, Fat: 27g, Saturated Fat: 14g, Cholesterol: 89mg, Sodium: 780mg, Potassium: 279mg, Carbohydrates: 21g, Sugar: 2g, Protein: 21g, Vitamin A: 750%, Vitamin C: 0.7%, Calcium: 344%, Iron: 1.5%

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