Print

Broccoli Cheddar Chicken and Rice Casserole

This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean! 

Course Main Course
Cuisine American
Keyword Broccoli Cheddar Chicken Casserole, Chicken and Rice Casserole
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 418 kcal
Author Stephanie

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 2 cups white long grain rice, cooked *See Notes
  • 10.75 oz. Campbell’s® Condensed Cream of Chicken Soup (can sub cream of mushroom)
  • 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
US Customary - Metric

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: 

Nutrition Facts
Broccoli Cheddar Chicken and Rice Casserole
Amount Per Serving
Calories 418 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 89mg30%
Sodium 780mg34%
Potassium 279mg8%
Carbohydrates 21g7%
Sugar 2g2%
Protein 21g42%
Vitamin A 750IU15%
Vitamin C 0.7mg1%
Calcium 344mg34%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.