There’s something quietly heroic about a one-dish meal waiting to welcome you home after a long day. This Chicken Broccoli Rice Casserole doesn’t just soothe—it saves.
Inspired by the kind of cozy casseroles you might find in a small-town Alabama potluck but elevated with a French béchamel twist and hints of umami from Japanese-style stock layering, it’s hearty, wholesome, and humble. The creamy rice absorbs all the roasted chicken juices, while the broccoli brings a fresh bite that balances the richness.
And here’s a bonus: it pairs beautifully with a crisp Cabbage Cucumber Salad and a chilled Brazilian Lemonade—a trio that hits every comforting note without weighing you down. Whether you’re craving a taste of home or something worldly and satisfying, this casserole is your go-to.
What Makes This Recipe Special?
- It became my midweek comfort ritual. After long workdays, this casserole was my version of hitting the reset button. If you need something simple yet soul-soothing, this dish wraps you up like your favorite blanket.
- I learned to simplify béchamel here. Swapping the roux for a quick cream cheese emulsion saved time without sacrificing creaminess. It’s a restaurant trick made doable at home—and a win on busy nights.
- Surprisingly great for meal prep. I didn’t expect this casserole to reheat better the next day, but here we are—mornings with leftovers never felt this luxurious.
- It helped me sneak in veggies (and love them). Even picky eaters can’t resist broccoli when it’s nestled in cheesy rice. If you’re trying to eat better without going full detox, this is the gentle nudge.
Chicken Broccoli Rice Casserole Recipe
This creamy Chicken Broccoli Rice Casserole combines tender chicken, fluffy rice, fresh broccoli, and melty cheddar in a rich, comforting base. Topped with buttery crackers and baked to golden perfection, it’s a satisfying all-in-one meal perfect for family dinners or potluck gatherings.
Equipment
- Large pot with lid
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- 9 x 13-inch casserole dish
- Oven mitts
- Small bowl (for topping)
Ingredients
- 1 tsp Italian Seasoning
- 2 tbsp butter
- 2 cups shredded cheddar cheese, separated
- ½ cup sour cream
- 2 cups fresh broccoli florets, uncooked
- 2 boneless skinless chicken breasts
- 1¼ cups white long grain rice, uncooked
- ½ cup milk
- 2½ cups chicken broth
- 10½ oz Condensed Cream of Chicken Soup
Casserole Topping
- 2 tbsp melted butter
- 1 cup Ritz crackers, crushed
Optional Seasonings
- ½ tsp garlic powder
- ½ tsp dried thyme
Instructions
- Preheat the oven to 350°F.
- Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
- In a large skillet, melt butter over medium heat and cook the chicken until golden brown on all sides, about 5 minutes, then remove and set aside. (Skip this step if using cooked rotisserie chicken.)
- Put this chicken in pot and to the same pot, add chicken broth, olive oil, and rice.
- Bring to a boil, then reduce heat, cover tightly, and simmer for 6 minutes.
- Add the broccoli, replace the lid, and continue cooking for 9 more minutes until the rice is tender and the liquid is absorbed.
- Remove the pot from heat and let it sit, covered, for 10 minutes without stirring to allow the rice to release.
- Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the rice mixture and stir to combine.
- Transfer to a greased 9 x 13-inch casserole dish, top with remaining cheese, cover, and bake for 15 minutes.
- Meanwhile, melt butter and crush crackers, then mix together in a small bowl to make the topping.
- Sprinkle the topping evenly over the casserole and bake uncovered for an additional 10 minutes.
- Let the casserole rest for 5 minutes before serving.
Notes
- sauté a bit of garlic or onion in the butter before adding the chicken.
- Use frozen broccoli if fresh isn’t available—no need to thaw, just add a couple of extra minutes to the cook time.
- Skip baking and serve straight from the pot with a quick sprinkle of cheese on top.
- Make it spicy by adding crushed red pepper flakes or a dash of hot sauce into the mixture before baking.
| Nutrition | Value |
| Calories | 511kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 33g |
| Protein | 23g |
| Cholesterol | 100g |
