Get my Cookbooks! 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!
- For similar flavors (with no caned soup) and pasta, try my Chicken and Broccoli Pasta Bake!
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 still be added during the last 10 minutes.
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 still be added during the last 10 minutes.
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!
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- BEST Mushroom Risotto
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- Chicken Enchiladas
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- Chicken and Wild Rice Soup
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- Chicken Taco Soup
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- Sausage Tortellini Soup
-
- Chicken Corn Chowder
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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
- Salt/Pepper, to taste
- 1 teaspoon Italian seasoning
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long grain rice, uncooked
- 2-3 cups fresh broccoli florets, uncooked
- 10.5 oz. Cream of Chicken Soup, (condensed)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
Optional Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Instructions
- Note: 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 outlined here works perfectly.
- Preheat the 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 until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken and set aside.
- Add the 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 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.)
- Keep it covered and remove from heat. 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. Stir to combine.,
- Transfer to a lightly greased 9 x 13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
- Combine the melted butter and crushed crackers. Sprinkle over the casserole bake uncovered for 10 more minutes. Serve!
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!
- For similar flavors (with no caned soup) and pasta, try my Chicken and Broccoli Pasta Bake!
- 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 still be added during the last 10 minutes.
-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 still be added during the last 10 minutes.
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
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Wanting to make this tonight , have no ritz cracker and am wondering if I could use normal crackers or pretzel crackers or something else ? Also can you use minute rice for this ?
Hi Tammi! I recommend you using regular long grain rice instead of minute rice, it’s creamier, more flavorful, less sticky, and more nutritious. One reader who used minute rice indicated the following: “I used frozen broccoli and minute rice (I like it for casseroles), and no issues with these substitutions. I used 1.5 cups of minute rice and it was just right.” As for the topping, you can use regular crackers combined with a little butter, pretzel crackers, breadcrumbs, anything that might add a nice little crunch! 🙂 Enjoy!
I found that panko bread crumbs worked perfectly. Plus has less fat & salt. But whatever Stephanie suggests is going to be great
This cheesy rice broccoli and chicken bake is so easy and WOW yummy 😋 my husband used to like the Stouffer’s one but since I made it the first time this is the only one he’ll eat now this recipe is amazing and so so easy absolutely delicious
AWESOME! I JUST finished eating my second serving of leftovers! LOL. Thank you so much for the wonderful compliments, I’m so glad that your husband loves this as his new favorite!! 🙂
Toddler proof! I had a craving for this and my 18 month old ate every bite! The whole family loved it, and instant staple!
AWESOME! I’m so happy to hear that Victoria! (SOOO funny, we just has this the other night and I’m about to heat up leftovers- they’re even better then the first round!) Thank you so much for taking the time to leave a review, you’re the best! 🙂 -Stephanie
Guess what? I made it tonight and she ate the whole portion I scooped for her! Her husband even commented “You must’ve liked it, you cleaned your plate!” I seriously thought of your comment on this blog and knew Od have to come back and give the update 😆
I love it!! Nive work, definitely sounds like you nailed it! Thanks so much💖
LOL I view my elderly MIL as having the appetite and pickiness of a toddler and your post gave me the encouragement to think that she’d like to eat this too
I think your picky MIL would love it Bethy!! 🙂
I love this recipe but I always manage to burn the rice following the instructions. Any tips?
Your heat is likely too hot, I would set it to low.
This is a great recipe I just have a hand up of why you are told to pre heat the oven at the very start but then the recipe proceeds to have 30 minutes of cook time on the stove before anything will go in the oven….
Hi Joe, recipe writing 101 (as I do have two published cookbooks), is to indicate to the reader what the oven needs to be set to prior to beginning the recipe, unless there is dough and rising time involved. 15 minutes is about the amount of time it takes the average oven to preheat, so that extra 10 minutes isn’t too far off. A well preheated oven is important.
Hi! About how many ounces is each serving? Thank you!!
Hi Brooke, 1 serving would be 1/6th of the casserole, I haven’t weighed a single serving. ❤️
This is a family favorite for us! Delicious! But I do have one question. I put everything together last night and it’s in the fridge. (This is first time for me preparing it ahead of time) We are going to bake it in the oven after work tonight. But I was confused on when it said to add the crackers “at the end of baking”. I know it said to bake for 15 min longer than original recipe. So that would make it 30 min. In the original recipe, it said to bake for 15 min and then add the crackers and then bake for 10 more minutes. So with the refrigerated version, do I still bake for 10 more minutes after adding crackers or just add crackers as the very end?
Hi Sara! I’m so glad that you and your family love this recipe! So by adding the cracker “at the end”, I mean during the last 10 minutes still, (which I’ve just clarified). So after letting it sit at room temp for 30 minutes, you’ll bake it for 30 minutes, remove it and add the crackers, then bake it for 10 more minutes. ENJOY!! 🙂
Thank you so much!
Thank you for this recipe!!! I went through some of the comments and was surprised to find that I didn’t see any from anyone who tried to make this dish a little healthier. So I’ll share the modifications I made to make this a bit lighter with more protein:
– Made the homemade cream of chicken soup but used chickpea flour instead of regular flour
– Used chickpea pasta instead of rice
– Used olive oil throughout instead of butter
– Used Greek yogurt instead of sour cream
– Used extra chicken broth when cooking the pasta and used it in place of the milk at the end
– I love panko bread crumbs, so I used a light layer on top of the casserole instead of crackers (no butter topping)
I taste tested before putting in the oven, and I am super satisfied with the taste! Can’t wait to try it once it’s out of the oven
I’m so glad that you enjoyed it Rachel, thank you for sharing your healthier take 🙂
Quick question – when you turn off the heat for the rice/broccoli and leave it covered for 10 minutes, are you supposed to remove it from the heat? Or just leave it off but still on the warm burner? Thank you!
Hi Jennifer! I’ve done both, but I often remove it from the warm burner, I’ll update the post with that information!
Can you use Orzo instead of the long grain rice?
Hi Cheryl! You can cook the orzo according to package instructions and then you can combine it with the cooked chicken/broccoli and remaining casserole ingredients! I also have this Chicken and Orzo recipe which also has a cheese sauce and broccoli!