When it comes to cozy, satisfying dinners that bring everyone around the table, few dishes deliver like a creamy chicken broccoli rice casserole. It’s the ultimate comfort food: tender chicken, fluffy rice, fresh broccoli, and plenty of gooey cheese—all baked together under a buttery cracker topping. This dish is hearty enough for weeknights yet crowd-pleasing enough for potlucks or Sunday family dinners.
What makes this recipe especially appealing is its balance. It’s creamy without being too heavy, cheesy but not overpowering, and flavorful while still keeping to simple pantry-friendly ingredients. Whether you’re using rotisserie chicken to save time or cooking fresh chicken breasts, this casserole is designed to be fuss-free and incredibly rewarding.
Let’s walk through how to prepare it step by step, while also exploring variations, time-saving tips, and ways to make it your own.
Why You’ll Love This Chicken Broccoli Rice Casserole
Casseroles have been a staple in kitchens for generations because they combine convenience with comfort. This particular version stands out because:
- All-in-one meal: Protein, vegetables, and carbs are baked together in one dish.
- Family favorite: Kids love the cheesy flavor, while adults appreciate the balanced nutrition.
- Flexible: Works with fresh or leftover chicken, and can be customized with different vegetables or seasonings.
- Make-ahead friendly: Can be assembled ahead of time and baked when you’re ready.
- Golden topping: The buttery Ritz cracker crust adds just the right crunch to contrast the creamy filling.
Ingredients You’ll Need
The beauty of this recipe is that most ingredients are probably already in your pantry or fridge.
- Chicken: Use either two fresh chicken breasts cut into bite-sized pieces or about 2 cups of shredded rotisserie chicken for convenience.
- Rice: Long-grain white rice is best, as it cooks evenly and stays fluffy. Brown rice can work but requires extra liquid and cooking time.
- Broccoli: Fresh florets give a nice bite and color. Frozen broccoli can be substituted if thawed and drained.
- Cream base: A mixture of condensed cream of chicken soup, milk, and sour cream creates a luscious, velvety sauce.
- Cheese: Cheddar adds richness and sharp flavor. Divide it into two portions—half goes in the filling, the other half melts on top.
- Seasonings: Italian herbs, salt, and pepper form the base, while garlic powder and thyme (optional) add depth.
- Casserole topping: Crushed Ritz crackers mixed with melted butter bake into a golden, crispy layer.
Step-by-Step Instructions
1. Prepare the Chicken
If you’re starting with raw chicken breasts, cut them into small cubes, season with Italian seasoning, salt, and pepper, then sauté in butter until golden brown. Set aside. For rotisserie chicken, you can skip the browning step.
2. Cook the Rice
In the same pot, add chicken broth, olive oil, and rice. Bring to a boil, then cover and simmer. After about 6 minutes, stir in the broccoli and continue cooking until the rice is fluffy and liquid is absorbed. Let it rest for 10 minutes before stirring—this helps prevent mushiness.
3. Combine Everything
Stir the chicken, cream of chicken soup, milk, sour cream, seasonings, and half the cheddar into the rice mixture. Transfer to a greased 9×13 baking dish. Sprinkle the remaining cheese on top.
4. Bake the Casserole
Cover with foil and bake for 15 minutes. This allows the cheese to melt and the flavors to come together.
5. Add the Topping
Mix crushed Ritz crackers with melted butter and scatter them over the casserole. Bake uncovered for an additional 10 minutes until bubbly and golden.
6. Rest and Serve
Allow the dish to sit for 5 minutes before serving. This helps the layers set and makes it easier to slice.
Tips for Perfect Results
- Rice consistency: Avoid stirring the rice while it’s cooking. Let it rest covered after cooking to absorb any remaining steam.
- Cheese selection: Cheddar is classic, but a blend of mozzarella, Monterey Jack, or Colby makes it extra melty.
- Broccoli texture: If you prefer firmer broccoli, steam it lightly before adding to the casserole. For softer broccoli, add it directly into the rice while it cooks.
- Prevent sogginess: Always drain thawed frozen broccoli to prevent excess water from thinning the sauce.
- Topping options: Try crushed cornflakes, panko breadcrumbs, or even seasoned croutons for variety.
Variations to Try
This casserole is highly adaptable. Here are a few delicious spins:
- Low-carb option: Swap rice for cauliflower rice. Reduce the broth to prevent excess liquid.
- Gluten-free version: Use gluten-free condensed soup and substitute crushed gluten-free crackers for the topping.
- Extra protein: Stir in cooked bacon bits, diced ham, or chickpeas for added variety.
- Different vegetables: Add peas, carrots, spinach, or mushrooms alongside the broccoli.
- Spicy kick: Mix in diced jalapeños or a pinch of cayenne pepper with the sauce.
Make-Ahead and Storage
This casserole is perfect for meal prep.
- To refrigerate: Assemble up to 24 hours ahead. Keep covered in the fridge, then bake as directed. Add 10 extra minutes of baking time if cold.
- To freeze unbaked: Assemble the casserole without the cracker topping, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- To freeze baked: Cool completely, portion into airtight containers, and freeze. Reheat covered in the oven or microwave until warm.
What to Serve With Chicken Broccoli Rice Casserole
While it’s a complete meal on its own, a few sides can elevate it further:
- Fresh green salad with vinaigrette to cut through the richness.
- Garlic bread or dinner rolls for scooping up extra sauce.
- Roasted vegetables like carrots or Brussels sprouts for added variety.
- Cranberry relish or a tangy chutney to add brightness.
Nutrition Breakdown
This casserole is indulgent yet balanced. A typical serving (about 1/8 of the dish) provides:
- Calories: ~400–450
- Protein: 25–28g
- Carbohydrates: 35–40g
- Fat: 18–20g
- Fiber: 2–3g
These numbers vary depending on your exact ingredients, but the dish offers a good mix of protein, carbs, and fats, making it filling and satisfying.
Troubleshooting Common Issues
- Rice not fully cooked: If rice seems underdone after baking, cover the dish with foil and return it to the oven for 10 more minutes with a splash of broth.
- Too dry: Stir in a bit more sour cream or milk before baking.
- Too watery: Make sure broccoli is drained well, and let the rice rest after cooking to absorb excess liquid.
- Cheese separating: Use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that affect melting.
Final Thoughts
This cheesy chicken broccoli rice casserole is more than just a recipe—it’s a reliable dinner solution that brings comfort, nourishment, and plenty of flavor to the table. With its creamy filling, melty cheese, and golden topping, it checks all the boxes of a cozy family meal. Best of all, it’s versatile enough to adapt to your preferences and pantry staples.
Whether you make it for a busy weeknight or bring it to a potluck, you’ll find yourself coming back to this dish again and again. Simple, satisfying, and endlessly customizable—it’s a casserole worth keeping in your rotation.
Cheesy Chicken Broccoli Rice Casserole with Ritz Cracker Topping
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 pieces boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
- 2.5 cups chicken broth
- 1 tablespoon olive oil
- 1.25 cups long-grain white rice uncooked
- 2-3 cups broccoli florets fresh, uncooked
- 10.5 oz condensed cream of chicken soup
- 0.5 cup milk
- 0.5 cup sour cream
- 2 cups cheddar cheese shredded, divided
Optional Seasonings
- 0.5 teaspoon dried thyme optional
- 0.5 teaspoon garlic powder optional
Casserole Topping
- 1 cup Ritz crackers crushed
- 2 tablespoons butter melted
Instructions
Casserole Assembly
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cut chicken breasts into bite-sized pieces and season with Italian seasoning, salt, and pepper.
- Melt butter in a large pot over medium heat. Add chicken and cook until golden brown, about 5 minutes. Remove and set aside. Skip this step if using cooked rotisserie chicken.
- In the same pot, combine chicken broth, olive oil, and rice. Bring to a boil, then reduce to a simmer. Cover tightly and cook for 6 minutes.
- Add broccoli, cover again, and cook for 9 minutes or until the rice is tender and liquid is absorbed. If not fully cooked, simmer for 5 more minutes. Remove from heat and let rest, covered, for 10 minutes.
- Stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half the cheddar cheese.
- Transfer mixture to the prepared baking dish. Sprinkle remaining cheese on top. Cover with foil and bake for 15 minutes.
Casserole Topping
- In a small bowl, mix crushed Ritz crackers with melted butter.
- Uncover the casserole and sprinkle the cracker topping evenly over the surface. Bake uncovered for 10 more minutes until golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- If using frozen broccoli, thaw and drain well to avoid excess liquid.
- For extra flavor, try a blend of cheddar and mozzarella cheese.
- Brown rice can be used but will require extra broth and a longer cooking time.
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