Name: Chicken Broccoli Rice Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 cups chicken broth; 1 cup milk (whole or 2%); 1 cup long grain white rice (uncooked, not instant); 2 cups cooked chicken, shredded or diced; 2 cups broccoli florets (fresh or frozen); 1 teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and pepper to taste; 2 cups shredded cheddar cheese (divided); 1 (10.5 oz) can cream of chicken soup; Cooking spray or butter for greasing

Jump to Recipe·Print Recipe

Why You’ll Love Chicken Broccoli Rice Casserole Recipe

It’s a full meal in a single casserole dish—chicken, veggies, rice and cheese all come together seamlessly.
The creamy sauce and cheddar cheese give it rich flavor, while the broccoli adds color and some veggie goodness.
The buttery cracker topping brings texture and that home-style, comforting feel.
It’s great for make-ahead or freezer-friendly cooking: you can assemble it ahead of time or freeze portions for later.
Versatile: you can swap in rotisserie chicken, frozen broccoli, or other cream soups to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
2 boneless skinless chicken breasts, or about 2 cups diced rotisserie chicken
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 ½ cups chicken broth
1 tablespoon olive oil
1 ¼ cups white long-grain rice (uncooked)
2–3 cups fresh broccoli florets (or use about 2 cups frozen, thawed and patted dry)
10.5 oz condensed cream of chicken soup (or substitute cream of mushroom, broccoli cheese, etc)
½ cup milk (any fat content)
½ cup sour cream (may substitute mayo if desired)
2 cups shredded cheddar cheese (separated: some in the mixture, some for topping)
For topping: 1 cup Ritz crackers (crushed) + 2 tablespoons melted butter

Directions

Preheat oven to 350°F (175°C).
Cut chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
In a large pot over medium heat, melt the butter. Add the chicken and cook for about 5 minutes until golden on all sides (skip this step if using rotisserie chicken).
Add chicken broth, olive oil, and uncooked rice. Bring to a boil, then reduce heat to a simmer, cover tightly, and cook for 6 minutes.
Add broccoli, reseal the pot, and cook for about 9 more minutes, or until rice is fully cooked and liquid is absorbed. If needed, cook an additional 5 minutes.
Remove from heat and let the rice rest, covered, for 10 minutes.
Stir in the cooked chicken (if using pre-cooked), cream of chicken soup, milk, sour cream, and half of the cheddar cheese.
Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the remaining cheddar cheese on top. Cover and bake for 15 minutes.
Meanwhile, mix crushed crackers with melted butter. After 15 minutes, remove the cover, add the topping, and bake uncovered for 10 more minutes.
Let stand for 5 minutes before serving.

Servings and timing

Serves: 6
Prep time: 10 minutes
Cook time: 50 minutes
Total time: about 1 hour

Variations

Use frozen broccoli instead of fresh. Just thaw, pat dry, and optionally steam beforehand.
Swap white rice with brown or wild rice, but adjust the liquid and cook time accordingly.
Change up the soup: cream of mushroom, broccoli cheese, or even cheddar soup all work.
Use rotisserie chicken for convenience.
Omit chicken and add extra broccoli and cheese for a vegetarian version.
Add extras like mushrooms, red pepper flakes, or use breadcrumbs instead of crackers for the topping.

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days.
Freeze the assembled (unbaked) casserole for up to 3 months. Thaw in the fridge overnight and bake with additional time.
Add the cracker topping only during the final 10 minutes of baking.
Reheat individual portions in the microwave or oven at 350°F until heated through.
For frozen leftovers, bake directly from frozen and crisp the topping at the end.

FAQs

What type of rice works best in this casserole?

White long-grain rice works best for even texture and proper liquid absorption. Avoid instant or short-grain rice.

Can I use brown rice or wild rice instead?

Yes, but they take longer to cook and will require more liquid. Adjust accordingly.

Can I use frozen broccoli instead of fresh?

Yes. Thaw, pat dry, and optionally steam it before adding for better texture.

Do I have to brown the chicken first?

Browning adds flavor, but if using rotisserie chicken, skip this step and add it in later.

Can I make this recipe ahead of time?

Yes. Assemble up to 2 days ahead and refrigerate. Bring to room temperature before baking and add time if needed.

How do I get a crunchy topping?

Add the cracker topping only in the last 10 minutes of baking, uncovered, to keep it crispy.

Can I freeze already-baked leftovers?

Yes, store in freezer-safe containers for up to 3 months. Reheat in the oven for best results.

What if my casserole is too dry or too moist?

Too dry: increase broth or milk next time.
Too moist: ensure all liquid is absorbed before baking and drain broccoli well.

Can I reduce the cheddar cheese or use a different cheese?

Yes. Use less cheddar or swap for other melting cheeses like Monterey Jack or Gouda.

Is it possible to make a vegetarian version?

Definitely. Omit the chicken and increase the broccoli. Use vegetarian-friendly soup and consider extra cheese or sour cream for richness.

Conclusion

This Chicken Broccoli Rice Casserole is the definition of comfort food—creamy, cheesy, filling, and easy to make. With options for make-ahead prep, freezing, and ingredient swaps, it fits into any busy household’s routine. Whether you serve it fresh from the oven or enjoy leftovers later, this dish is sure to satisfy every time.

Chicken Broccoli Rice Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Broccoli Cheddar Chicken and Rice Casserole is a hearty and comforting dish made with tender chicken, fluffy rice, broccoli, and plenty of cheese. It’s a one-pan, oven-baked meal perfect for busy weeknights or cozy family dinners.

Author: Emily
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat the oven to 350°F and grease a 9×13-inch casserole dish with cooking spray or butter.
In a large skillet over medium heat, melt butter and sauté the diced onion for 4-5 minutes until soft. Add minced garlic and cook for 1 more minute.
Add the chicken broth, milk, rice, chicken, broccoli, onion powder, garlic powder, paprika, salt, and pepper to the skillet. Stir well to combine.
Add in 1 cup of shredded cheddar cheese and the cream of chicken soup. Mix thoroughly until well incorporated.
Transfer the mixture into the prepared baking dish and spread it evenly.
Cover tightly with foil and bake for 50-55 minutes, or until the rice is tender and cooked through. Avoid removing the foil while baking to retain steam.
Remove from the oven, uncover, and sprinkle the remaining 1 cup of cheddar cheese over the top.
Return to the oven, uncovered, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Let sit for 5 minutes before serving to allow the casserole to set.

Notes

Use freshly grated cheese for better melting and flavor.
Fresh or frozen broccoli can be used — no need to thaw if frozen.
Chicken can be pre-cooked or use rotisserie chicken for convenience.
Let the casserole rest after baking so the rice finishes absorbing any liquid.

Nutrition

Serving Size: 1.5 cups
Calories: 460
Sugar: 4g
Sodium: 870mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 2g
Protein: 29g
Cholesterol: 95mg