Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 people
Calories 511 kcal

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.