The Cozy Cookbook is here! 
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 and 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 15 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!
-
- Chicken Enchiladas
-
- Chicken and Orzo
-
- Chicken Corn Chowder
-
- Mushroom Chicken
-
- Chicken Taco Soup
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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?! ⭐⭐⭐⭐⭐
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!
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
Pro Tips:
Make-Ahead Method: Assemble Now, Bake Later.
The Nutritional information provided is an estimate and is per serving. This recipe makes 6 servings.
- 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 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 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
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Definitely adding this to the cook binder! Made it tonight and it is absolutely amazing! My kids loved it and the twins doesn’t like broccoli and they loved this!!! Kid Approved!
I’m so happy to hear that Lindsey!! This seems to be the magical solution to get kids to eat broccoli, my daughter devours the broccoli in this, (and I do too)! 😁 Thank you so much for the review!! ❤️
This has become a staple in our house. Thank you so much for this wonderful recipe.
You’re very welcome Lauren, I’m so happy this has become a staple in your house! It’s one of my go tos as well. Thanks so much for the great review!💖
Loveee this recipe, it’s so easy- thank you! It’s a keeper for sure.
I’m so happy that you loved it Josie, thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
This is delicious! My guests loved it. But I made it with some shortcuts that I wish the Cozy Cook would add and then provide a new update for more ease. I used baked Mojo Chicken from the grocery store; cooked the rice with the chicken broth, salt, pepper, herbs and some butter in the instant pot, cooked the broccoli in the microwave, stirred in all the other required ingredients after the rice was done and then baked it according to the recipe. Served it with biscuits and a salad, and passed an avocado with lime (to which I should have added some salt and pepper and paprika) to put on top if folks would like.
I had many compliments.
Hi Judy! I love that you put your own spin on this, and I’m glad that you had many compliments! As far as the approach, I’m not sure this method would create more ease, and here’s why: I don’t love using pre-baked chicken as it becomes dry when baked again. I don’t use the Instant Pot to cook the rice or the microwave to cook the broccoli, because everything in this recipe is instead done in one pot before it’s baked. (This makes it more flavorful with fewer gadgets/dishes.) It seems that your method introduces using cooked chicken, an instant pot, a microwave, and an oven. Seems to be a bit more involved. But whatever works, right? Feel free to clarify if I’m misunderstanding!
This was SO GOOD! I added extra broccoli and my kids asked for seconds! (That never happens!!) thank you for a keeper! It’s easy to make too!
Awesome Rachael!! I love sneaking extra broccoli in here as well! My daughter always eats it!!! 😍
Hi! Have you ever made this without cooking the rice prior???
Hi Shelby, no, I haven’t made this by baking uncooked rice. Rice can be finicky and I definitely prefer to keep the control on the stove top to ensure it steams properly! 🙂
Thank you!! Just am horrible at cooking rice! Will be giving your recipe a try tonight! We can’t wait!
You can do it!!! Don’t lift the lid during cooking, this will cause steam to escape and the rice will be hard/undercooked. A glass lid is handy because you can see what’s going on in the pot without lifting the lid. Also make sure the lid fits tightly on the pot. Nonstick pans are also great for cooking rice! Don’t proceed with baking until you know the rice is all cooked through, the liquid in the pot should all be gone as it gets absorbed during cooking. I’d love to hear how you do!! 🙂
Hi Stephanie,
I’m excited to try out this recipe this week! Have you tried this in an Instant pot? I’d imagine first using Sauté mode for the chicken. Then, removing the chicken to then cook the rice and broccoli. I’m not sure the exact steps for that and from then on. Would you be able to offer any insight on an InstantPot version? Thanks in advance!
Hi Macaylah, if you make it far enough to where the rice, broccoli, and chicken is cooked, you’d really just need to combine the remaining casserole ingredients at that point and transfer it to a casserole dish to bake. The cracker topping needs an oven in order to come out nice and crisp. You also need that wider surface area to add the final layer of cheese on top and to allow that layer to melt.
I have made this casserole several times now because it makes such a big hit with the guys (and gals). Well worth the time and effort.
I’m so happy that you love this recipe Cheryl!! I have to say, it’s been one of my favorite casseroles for so many years now, it’ll never get old! 🙂 Thank you sooo much for taking the time to leave a review, I really appreciate it!! -Stephanie
Very straightforward and tasted delicious. I included the optional dried thyme and garlic for flavor boost. Many casseroles start with fresh onion and garlic so I was glad to be able to skip this extra prep step and still get excellent results.
The whole family loved it! Did not need any adjustments aside from salt and pepper to taste. Kids loved the crunchy crackers on top. Will probably add even more broccoli the next time for some added veggies, but not necessary.
Just fyi, the recipe doesn’t mention what to do with the other “half” of cheese. I sprinkled on and topped with butter crackers for the final uncovered bake as I assume was needed, but it’s not explained in the recipe.
Thank you for this recipe. Saved to our “go to” menu.
Thanks so much for the great comments and for taking the time to leave a review David!😃 In step 10 I talk about what to do with the second half of the cheese. It goes on top of everything after transferring to the casserole dish. Thanks again for the great comments!
I made this for dinner tonight . It’s so yummy.
I used whole grain ritz crackers and long grain rice . Perfect !
Great job Joy! I’m so happy you liked it, thanks so much for the great comments and review💖