If there’s one casserole that never fails to make everyone at the table happy, it’s this Chicken Broccoli Rice Casserole. It’s creamy, cheesy, hearty, and topped with a buttery Ritz cracker crust that gives every bite the perfect crunch. Tender chicken, fluffy rice, and bright broccoli all come together in a comforting dish that tastes like home.
This is the kind of recipe you’ll turn to on busy weeknights, for potlucks, or when you need a guaranteed crowd pleaser. It’s made with simple, everyday ingredients; chicken, rice, broccoli, cheddar cheese, and condensed cream of chicken soup; but the result is anything but ordinary. The rice cooks right in the pot with the broth, so everything is deeply flavorful and perfectly tender.
I’m so excited to share this recipe with you today. It’s become a staple in my home, and I know it will in yours too. The best part? You can assemble it ahead of time and bake it later, making dinner time so much easier.
Let’s get cooking!
Why You’ll Love This Recipe
- Ultra Creamy & Cheesy: A rich combination of cream of chicken soup, milk, sour cream, and cheddar cheese makes every bite decadent.
- Hearty & Satisfying: Chicken, rice, and broccoli make this a complete meal in one dish.
- Buttery Crunch: The Ritz cracker topping adds the perfect crispy, buttery finish.
- Family Friendly: Kid approved and adult loved; even picky eaters go back for seconds.
- Make Ahead Friendly: Assemble it now and bake it later for an easy dinner.
- One Dish Comfort Food: Everything bakes in a 9×13 inch casserole dish, so cleanup is simple.
Ingredients
For the Casserole
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups uncooked white long grain rice
- 2–3 cups fresh broccoli florets, uncooked
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Optional Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
For the Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 tablespoons butter, melted
Equipment
- Large pot with a tight fitting lid
- 9×13 inch casserole dish
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Can opener
- Small bowl (for the topping)
Instructions
1Preheat and Prep: Preheat the oven to 350°F. Cut the chicken into bite sized pieces and season with salt, pepper, and Italian seasoning.
2Cook the Chicken: Heat the butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken and set it aside.
3Cook the Rice: Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook for 6 minutes.
4Add the Broccoli: 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 the rice isn’t fully cooked yet, quickly replace the lid and simmer for 5 more minutes, or until tender.
5Rest the Rice: Keep the pot covered and remove it from the heat. Let the rice stand for 10 minutes without stirring. Any rice stuck to the bottom of the pot will release.
6Combine the Casserole: Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
7Assemble and Bake: Transfer the mixture to a lightly greased 9×13 inch casserole dish and top with the remaining cheese. Cover and bake for 15 minutes.
8Add the Topping: Combine the melted butter and crushed crackers. Sprinkle the topping over the casserole and bake uncovered for 10 more minutes. Serve hot and enjoy!
Expert Tips for Success
- Check Your Rice Package: Refer to your rice package for the amount of liquid and cooking time. This recipe uses white long grain rice, and the amounts here work perfectly for that variety.
- Don’t Stir the Rice While It Rests: After cooking, let the covered rice stand for 10 minutes without stirring. This allows the steam to finish cooking the rice and helps it release from the bottom of the pot.
- Use Freshly Shredded Cheddar: Shred your own cheese from a block for the best melting and flavor. Avoid aged or crystallized cheeses, which don’t melt as smoothly.
- Frozen Broccoli Works Too: Use 2 cups of frozen broccoli (and/or cauliflower). Thaw and pat it dry first. Since frozen broccoli is already blanched, you may want to steam it for about 5 minutes for a softer texture in the casserole.
- Using Cooked Chicken: If you’re using rotisserie chicken or leftover cooked chicken, simply stir it in with the other casserole ingredients before baking.
Variations
- Rotisserie Chicken: Use 2 cups of diced rotisserie chicken for a super fast shortcut.
- Frozen Broccoli: Thaw and pat dry before using. Steam for about 5 minutes if you prefer softer broccoli.
- Homemade Cream of Chicken Soup: Skip the can and use your favorite homemade condensed cream of chicken soup.
- Extra Seasoning: Add the optional dried thyme and garlic powder for even more flavor.
- Gluten Free Option: Use gluten free condensed cream of chicken soup and gluten free crackers or crushed pork rinds for the topping.
How to Store Leftovers
Store leftover Chicken Broccoli Rice Casserole in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in the oven at 350°F until warmed through.
Make Ahead Method: Assemble the casserole through step 7, but do not bake. Cover and refrigerate for up to 2 days. Let it sit out for 30 minutes before baking, and add 15 minutes to the baking time. Add the cracker topping during the last 10 minutes of baking.
Freezer Method: Assemble the casserole as outlined, but do not bake. Freeze it unbaked. Thaw for 24 hours in the refrigerator, then let it sit out for 30 minutes before baking. Add 15 minutes to the baking time, and add the cracker topping during the last 10 minutes.
Frequently Asked Questions (FAQ)
Can I use frozen broccoli instead of fresh?
Yes! Use 2 cups of frozen broccoli. Thaw and pat it dry first. You may also want to steam it for about 5 minutes for a softer texture in the casserole.
Can I use cooked chicken instead of raw chicken breasts?
Absolutely. Use 2 cups of diced rotisserie chicken or leftover cooked chicken. Stir it in with the other casserole ingredients before baking.
Can I make this casserole ahead of time?
Yes! Assemble it through step 7 and refrigerate for up to 2 days. Let it sit out for 30 minutes before baking and add 15 minutes to the baking time. Add the cracker topping during the last 10 minutes.
Why is my rice crunchy?
Rice can vary by brand and age, so always check your package for the correct liquid amount and cooking time. Keep the lid tightly closed during cooking and let the rice rest covered for the full 10 minutes. If the rice is still undercooked, add a splash more broth and simmer for a few extra minutes before assembling.
Chicken Broccoli Rice Casserole
Ingredients
- For the Casserole:
- 2 tablespoons butter
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 1/4 cups uncooked white long grain rice
- 2-3 cups fresh broccoli florets uncooked
- 1 10.5 oz can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese divided
- Optional Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- For the Casserole Topping:
- 1 cup Ritz crackers crushed
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Cut chicken into bite sized pieces and season with salt, pepper, and Italian seasoning.
- Heat butter in a large pot over medium heat. Add chicken and cook until golden brown, about 5 minutes. Remove chicken and set aside.
- Add chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Add broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains and rice is cooked through. If rice is not fully cooked, cover and simmer 5 more minutes.
- Keep covered and remove from heat. Let rice stand for 10 minutes without stirring.
- Add cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
- Transfer to a lightly greased 9x13 inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
- Combine melted butter and crushed crackers. Sprinkle over casserole and bake uncovered for 10 more minutes. Serve hot.
Notes
- Check your rice package for the correct liquid amount and cooking time. This recipe uses white long grain rice.
- Don't stir the rice while it rests; let it stand covered for 10 minutes.
- Shred your own cheddar from a block for best melting.
- Frozen broccoli: Use 2 cups, thaw and pat dry. Steam about 5 minutes for softer texture if desired.
- Cooked chicken: Use 2 cups diced rotisserie chicken and stir in before baking.
- Make ahead: Assemble through step 7 and refrigerate up to 2 days. Sit out 30 minutes before baking and add 15 minutes to baking time. Add topping during last 10 minutes.
- Freezer: Assemble unbaked and freeze. Thaw 24 hours in fridge, sit out 30 minutes, add 15 minutes to baking time. Add topping during last 10 minutes.
- Storage: Refrigerate leftovers up to 4 days.
