Chicken Broccoli Rice Casserole is the kind of meal everyone instantly gets excited about.
Creamy rice, tender chicken, and melty cheddar come together into the ultimate comfort-food bake.
When it’s in the oven, the whole kitchen fills with the buttery, toasty aroma of that golden Ritz topping.
It’s warm, cozy, and impossibly inviting.
Your family will love digging into those cheesy layers, and you’ll love how simple it is to prep ahead.
Perfect for busy nights, comforting weekends, and everything in between.
For the Chicken Broccoli Rice Casserole
- Chicken – Use two boneless, skinless chicken breasts or 2 cups of rotisserie chicken. Either option works well depending on what you have on hand.
- Butter – Helps brown the chicken and adds richness to the casserole.
- Salt & Pepper – Simple seasonings to bring out the flavor of the chicken and rice.
- Italian Seasoning – Adds a balanced, savory herb flavor throughout the dish.
- Chicken Broth – This is the cooking liquid for the rice and builds savory depth.
- Olive Oil – Helps the rice cook evenly and prevents sticking.
- White Long Grain Rice – Cooks right in the same pot, absorbing all the flavorful broth.
- Broccoli Florets – Adds freshness and texture; use 2–3 cups of uncooked florets.
- Cream of Chicken Soup – Creates a creamy base that ties the whole casserole together.
- Milk – Helps thin the sauce to the right consistency.
- Sour Cream – Adds creaminess and a subtle tang.
- Cheddar Cheese – You’ll need 2 cups, divided; half melts into the casserole and half goes on top.
- Optional Seasonings –
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- Dried Thyme – For a gentle herbal note.
- Garlic Powder – Adds a bit of savory depth.
- Dried Thyme – For a gentle herbal note.
For the Casserole Topping
- Ritz Crackers – Crushed to create that buttery, crunchy finishing layer.
- Melted Butter – Mixed with the crackers to help them crisp and brown beautifully.
Creamy Chicken Broccoli Rice Casserole
A warm, cheesy baked dish loaded with chicken, tender broccoli, and fluffy rice—finished with a crunchy, buttery cracker topping. Great for weeknights and ideal for prepping ahead.
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Servings: 6
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Ingredients
Casserole
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2 tablespoons butter
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2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
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Salt and pepper, to taste
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1 teaspoon Italian seasoning
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2 1/2 cups chicken broth
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1 tablespoon olive oil
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1 ¼ cups white long grain rice, uncooked
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2–3 cups fresh broccoli florets, uncooked
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10.5 oz. condensed Cream of Chicken Soup
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½ cup milk
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½ cup sour cream
- 2 cups shredded cheddar cheese, divided
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½ teaspoon dried thyme
- ½ teaspoon garlic powder
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1 cup crushed Ritz crackers
- 2 tablespoons melted butter
- Heat the oven: Set it to 350°F. Cut the chicken into bite-sized pieces, seasoning with salt, pepper, and Italian seasoning.
- Cook the chicken: Melt the butter in a large pot over medium heat. Add the chicken and sauté until lightly browned, about 5 minutes. Remove it from the pot and set aside.
- Cook the rice: Pour the chicken broth and olive oil into the same pot. Stir in the uncooked rice. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover and cook for 6 minutes.
- Add broccoli: Lift the lid, add the broccoli, cover again, and cook for 9 minutes. When no liquid remains and the rice is tender, move on. (If the rice isn’t ready, keep the lid on and simmer for about 5 more minutes.)
- Rest: Take the pot off the heat. Keep covered and let everything sit for 10 minutes to finish steaming.
- Combine: Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir until fully mixed.
- Assemble: Spread the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese over the top. Cover with foil and bake for 15 minutes.
- Add topping: Mix the crushed Ritz crackers with the melted butter. Remove the foil from the casserole, scatter the cracker mixture across the top, and bake uncovered for another 10 minutes.
- Serve: Let the casserole cool slightly, then enjoy while warm.
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Assemble the casserole (without baking) up to 2 days ahead.
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Let it warm on the counter for 30 minutes before baking.
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Add 15 minutes to the bake time.
- Add the cracker topping during the final 10 minutes of baking.
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Assemble but do not bake.
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Freeze, then thaw in the refrigerator for 24 hours before baking.
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Let the dish rest at room temperature for 30 minutes before baking.
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Add 15 minutes to the bake time.
- Add the cracker topping during the last 10 minutes.
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Frozen broccoli: Use 2 cups thawed and patted dry. Since it’s already blanched, you can steam it briefly if you want a softer texture.
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Cheddar: Shredding your own yields the smoothest melt.
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Nutritional information is approximate and based on 6 servings.
- My rice isn’t cooking all the way through. What do I do?
No worries! Keep the pot covered while simmering so the rice steams properly. If it’s still a little firm after the time’s up, just cover and give it a few more minutes—perfectly cooked rice every time. - How can I stop the casserole from being too dry?
The creamy base does a lot of the work here, but if things look tight, a splash of chicken broth or milk works wonders. It keeps every bite soft and comforting. - Can I swap ingredients?
Absolutely! Leftover or rotisserie chicken works brilliantly and saves time. Don’t love broccoli? Try cauliflower, mixed veggies, or even extra cheese—whatever your family loves. - Is frozen broccoli okay?
Yes! Just thaw and pat dry before adding. Frozen broccoli cooks fast, so add it gently to avoid mushy bits—still tender and flavorful. - Can I make this ahead of time?
Totally. Assemble it uncooked and pop it in the fridge for 1–2 days. Let it sit at room temp a bit before baking, then finish it off with the cheesy, crunchy topping. Weeknight hero, checked .
