The Cozy Cook

Chicken Broccoli Rice Casserole

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!

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

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. Once you try it, you’re pretty much hooked.

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
  • Condensed Cream of Chicken SoupTry my homemade recipe!
  • Milk
  • Sour Cream
  • Cheddar Cheese– Shred your own from a block at home for best results. This is always my brand of choice as it melts really well.

Topping:

  • Ritz Crackers
  • Butter

Optional Seasonings: 1 tsp dried thyme + 1/2 tsp garlic powder

*Consider using unsalted butter and low sodium chicken broth to decrease sodium content.

Cream of Chicken Soup Substitutes

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. You want 3 + 3/4 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.

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 so you don’t need to cook it prior to mixing the casserole together, unless you prefer extra soft broccoli.

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, I highly recommend sticking with 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 10 minutes to baking time.
  • The cracker/butter topping should be added at the end of baking.

Freezer:

  • Option #1: Assemble the casserole and do not bake. Freeze for up to 3 months. If baking from a frozen state, add 1 hour of baking time at 350°, covered. Then bake as outlined in the recipe.
  • Option #2: Assemble the casserole and do not bake. Let it thaw overnight in the fridge. Let it sit out for 30 minutes prior to baking or 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.

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

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A wooden spoon with a scoop of broccoli chicken rice casserole from a casserole dish.

Chicken Broccoli Rice Casserole

4.96 from 295 ratings
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 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 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. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
  • Preheat the oven to 350 degrees.
  • 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 7 minutes.
  • Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring.
  • 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, 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 so you don't need to cook it prior to mixing the casserole together unless you prefer broccoli that is very soft.

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 3 + 3/4 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.

Heluva Good Cheddar Cheese is my brand of choice for this recipe, it's creamy and melts really well. Avoid extra sharp or aged cheeses as they won't melt as well.

*Consider using unsalted butter and low sodium chicken broth to decrease sodium content.

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 10 minutes to baking time.
    • The cracker/butter topping should be added at the end of baking.

    Freezer:

    • Option #1: Assemble the casserole and do not bake. Freeze for up to 3 months. If baking from a frozen state, add 1 hour of baking time at 350°, covered. Then bake as outlined in the recipe.
    • Option #2: Assemble the casserole and do not bake. Let it thaw overnight in the fridge. Let it sit out for 30 minutes prior to baking or add 10 minutes to baking time.
    • The cracker/butter topping should be added at the end of baking.

Be sure to check out my ham and ground beef rice casseroles next!

Skip the can and try this with my Homemade Cream of Chicken Soup!

Nutrition

Calories: 511kcal, Carbohydrates: 30g, Protein: 23g, Fat: 33g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 1174mg, Potassium: 470mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1068IU, Vitamin C: 35mg, Calcium: 376mg, Iron: 2mg

 

broccoli-cheddar-chicken-and-rice-casserole

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841 comments on “Chicken Broccoli Rice Casserole”

  1. It seems like a lot of extra calories added with the sour cream, cheese and milk. I didn’t add the Ritz crackers. I’ve made this before in one pan with just rice, broth, chicken, mushrooms and broccoli. My husband gave it 4 stars so that’s good. 

    • Hi there! The sour cream, milk, and cheese are used to make the rice creamy and cheesy, and to keep the rice nice and moist during baking. I find these ingredients to be pretty standard when you’re making a casserole 😉 (vs. a skillet meal.)

  2. I happened to have almost everything on hand that was needed to make this (except the crackers and sour cream). It was perfect! I had some homemade chicken stock which I think gave it some great flavor. We made ours with chicken thighs and frozen broccoli. My picky eaters approved and it was so easy. Definitely going to become a go-to family meal for us. Thank you.

    • I’m so happy even the picky eaters approved Simone! Sounds like you nailed it😍. I love that you made it with chicken thighs. I’m trying to cook more with thighs cause when done right they are soooo delicious! Thanks so much for the great comments and review!

  3. Most people know the struggle of cooking casseroles. They don’t taste great most of the time! I was hopeful for this recipe— and it blew me away!!!! SO YUMMY! My husband said “this is my favorite thing you’ve made” 

    • What a great compliment from your husband Ariana! Great Job!🙌 I make this one so often since my family keeps requesting it. Thanks so much for taking the time to leave a review!

  4. Very bland, and I even added the optional seasonings. I followed the directions to a T, only I substituted almond milk for cows milk.
    As a busy mom with 3 little ones under the age of 4, it wasn’t easy going back and forth from the kitchen every 10 minutes or so for over an hour. I like the easier one pan/pot type of meals which is what I thought this was going to be at first. It wasn’t horrible, but I most likely won’t be making it again.

    • Hi Daisy! Sorry to hear that you found it to be bland. I love using seasonings in my recipes, but for this one, I feel like the chicken, broccoli, and creamy rice is great on its own! You can always feel free to make this a one pot meal by skipping the baking step 😉 Everything otherwise is cooked in one pot.

  5. Hi I want to make this tonight for dinner. However I feel pretty stupid asking this. Is it 1 1 1/2 cups rice or 3 1/2 cups? I will probably pre cook the rice. So I do not want to screw this up!

    • Hi Nicole! You’ll want to make this with 3.5 or 3.75 cups of cooked rice. The 1.5 cups of rice is the measurement of uncooked rice. If that is still confusing let me know and I’ll clarify!

  6. So delicious and so easy to make!

  7. This was REALLY good! Even my husband, who doesn’t like casseroles, said we needed to keep this recipe and make it again.

    To be honest, I usually like to try the recipe as written first in order to give it a fair assessment, but unfortunately I only had a can of cheddar cheese soup, so I had to use that instead of the cream of chicken so my rating is based on using the cheese soup in this. Sorry! 

    • Hi Larissa! So happy to hear that you enjoyed it!! ❤️ The can of soup that is used honestly doesn’t matter that much, cream of broccoli, cheddar, broccoli cheese, cream of mushroom, cream of chicken, they are all great! 🙌🏻

  8. We seared then braised chicken thighs over a rack of sliced onions and garlic in a Dutch oven, removed the thighs and shredded them then used an emulsion blender on the onions and garlic. Hand grated the cheddar and steamed the broccoli and through it all together. Covered and baked the uncovered and top with crumbled ritz/butter. Turned out really good. 

  9. I made this recipe using leftover Thanksgiving turkey, ( which my family rarely likes(, and they loved this recipe!

    • I’m so happy you were able to find a good way to use your leftover turkey! This casserole is perfect for that. Thanks so much for taking the time to leave a review!❤️

  10. Made this tonite. Prep took some time, but worth it. Used brown rice, just refigured cooking time, and crm of mushroom soup. Turned out really, really Good!!! Thank you!!

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