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 Swedish Meatballs and Slow Cooker Beef Stew 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
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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 to the pot of rice.
- 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 crush the crackers. Combine to form the topping for the casserole.
- Sprinkle the crumbled cracker topping over the casserole and bake uncovered for 10 additional minutes.
- Let stand 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 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
Came out great! Super easy to make and love that I only had to use one pot! I used a nice sharp cheddar and it gave it a great flavor.
I’m sooo happy that you loved it Karen! I know, making it in just one pot is such a perk! Thank you so much for taking the time to leave a review, I appreciate it sooo much!! ❤️❤️❤️
LOVE this recipe. I tried it about 7-8 months ago and it has become a staple in our household. I cook everything separate then mix it all together. I also make sure to cook the rice in chicken broth instead of water and steam the broccoli with chicken broth too! I usually make about 2-3 times a month.
That’s so great to hear Danielle! I make this one a lot too, it’s one of my most made weeknight dinners. Thanks so much for taking the time to leave a review!🩷
Broke Post-Grad living in London and this is one of my absolute go to recipes for when I need delicious, filling and easy on the budget dinners. Don’t tell my stepmom but it’s even better than her recipe!
I am SOOOO happy to hear that!! I won’t tell a soul! 😉 Thank you so much for the review, I really appreciate it! -Stephanie
How much is a serving size of this recipe?
The recipe makes 6 servings, so 1/6th of the dish 🙂
I’m going to give this a try! But hear me out- cooking it in a muffin tin?! I’m only cooking for myself and I feel like that would make freezing the other portions for future noms super easy!
Hi Jessica! I haven’t tested it, but it may be a little more time consuming to scoop it into individual muffin tins and them to try to cleanly remove it after baking. Instead, I bake it all together and scoop it into portion-sized 8 oz. containers that I label and freeze! 🙂
This is one of my favourite recipes ever! I’ve made it several times. Most recently, I used a full head of broccoli, mushrooms, an onion, and a few handfuls of spinach. I used three chicken breasts instead of two and Greek yogurt instead of sour cream. It was perfect!
Nice work Sarah, I’m so happy you’re enjoying this one! I love seeing my daughter eat her broccoli and this is a great way to sneak it in. Thanks so much for taking the time to leave a review!❤️
Hi! I am making this recipe tonight and have a question. If I’m using rice that is already cooked, do I still need to add chicken broth? And if so, how much? I have a bunch of rice I already cooked up yesterday.
Hi Kate! You can use 3 + 3/4 cups of cooked rice and eliminate the chicken broth. You’ll also want to steam the broccoli prior to adding it to the casserole.
The whole family loved this recipe! I’m wanting to remake this tonight, our propane is out though. Is there a conversion for the instant pot? TIA
HI Tiffany! I am so happy to hear that you love this recipe! Unfortunately I don’t have tested instructions outlined for the Instant Pot. ❤️
absolutely the best I have ever had. Proud to present this delicious dish to any one. Will be taking it to a church dinner for sure. Art
It would make a great church dinner Arthur, I can’t wait for you to share it with everyone! Thanks so much for taking the time to leave a review!❤️
It says to use 1/2 the cheddar cheese in the mixture, but for the life of me I can’t find where you say to put the other 1/2? Where does the other 1/2 of the cheese go?
Hi Michelle! It’s right in the next step, step 10: “Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.” ❤️
On the top before entering the oven.