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
Hello Stephanie, your recipe looks amazing cant wait to try it. But I have a question, im trying to cook healthier for my mom and dad so instead of putting it in a pan with butter would I be able to just boil the chicken and shredded it?
Yes you absolutely can!! Boil the chicken gently so that it doesn’t get tough! 🙂
I made this casserole for my husband and I omitting the Rotz cracker topping and it was SCRUMPTIOUS!!! Adding to my repertoire immediately.
I’m so happy you and your husband enjoyed this Bonita!😍 I keep this one in the repertoire too. It makes such an easy and delicious weekday meal. Thanks so much for taking the time to leave a review!
This is my FAVORITE casserole to make! It’s so good and my husband loves it. I add cream of mushroom soup (just because we love it). I also use more cheese (just because… cheese). I also use the pre-cooked/pulled rotisserie chicken.
Hey Kristi! I am so happy to hear that you love this casserole as much as we do! And I LOVE that you add more cheese, we must be related! LOL. Thank you so much for the review, I really appreciate it! -Stephanie
Can you use Almond milk instead of milk?
Yes!! That would be just fine, enjoy!! -Stephanie
Hi! I’m excited to try this recipe. When I bake in the oven, what should I cover the dish with? Will foil suffice?
Hey Brittani! Yes, foil is perfect!! ENJOY! -Stephanie 🙂
Oh no I forgot sour cream and I’m currently already baking !! Will this be a dud now 🥺
Hey Courtney! I’m sorry that I wasn’t able to respond last night, I’ve never made it without the sour cream but I hope that you were still able to enjoy it! 🙂
When you say skip the broth ingredient, if cooking rice separately…does that mean to cook the rice in water and don’t use broth at all in the recipe?
Correct!
We also love this recipe! We’ve made this many times now and it is a family favorite. I was just curious if you’ve ever done it with brown rice and if so what you need to change in the recipe if anything to accommodate using brown rice. Thank you so much!
Hi AnnaBeth! I’m so happy to hear that you enjoy this recipe! My apologies on the delay in my response as we were on a family trip, here is the info in the post about using brown rice! Enjoy!
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.
I made as directed except I don’t own Italia seasoning and I did in two pots so I had the rice going while I defrosted and cooked the chicken so it timed a little better.
This is phenomenal. Hands down my favorite new rice chicken broccoli cheese recipe (and I’ve made so many!) it’s creamy comfort perfection. Thank you!
I’m so happy to hear that Paula!😍 This is one of the most made dishes in my house. Thanks so much for taking the time to leave a review!
I’m going to make this next week to deliver as part of a Meal Train. I have saltines in the house…okay to use those instead of Ritz? Maybe a slightly less buttery flavor but I imagine fine, right?
Hi Suzanne! I think Saltines would add a nice crunch, yes! Some other more common alternatives, if you happen to have those options, are breadcrumbs combined with a little butter, or crispy fried onions!