Introduction

Chicken Broccoli Rice Casserole is a comforting, all-in-one meal that’s perfect for busy weeknights. This creamy casserole combines tender chicken, fresh broccoli, and cheesy rice for a dish the whole family will enjoy.

The image shows a rectangular beige baking dish filled with a creamy casserole topped with golden brown crispy crumbs and melted yellow cheese. Inside the layers, there are visible pieces of green broccoli mixed with the creamy white sauce and bits of cooked chicken or pasta. A wooden spoon is scooping out a portion, revealing the soft, gooey texture inside, with the broccoli and cheese blended well in the mix. Next to the dish, there is a white plate with a serving of the same casserole. The whole setting is on a white marbled surface with a piece of rustic burlap and a dark cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons butter
2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
1 teaspoon Italian Seasoning
Salt and pepper to taste
2 1/2 cups chicken broth
1 Tablespoon olive oil
1 1/4 cups white long grain rice (uncooked)
2-3 cups fresh broccoli florets (uncooked)
10.5 oz. condensed cream of chicken soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese (divided)
½ teaspoon dried thyme
½ teaspoon garlic powder
1 cup Ritz crackers (crushed)
2 Tablespoons melted butter

Instructions

Step 1: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
Step 2: In a large pot, melt 2 tablespoons butter over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set aside. (Skip this step if using cooked rotisserie chicken.)
Step 3: Add chicken broth, olive oil, and rice to the pot and bring to a boil. Reduce heat to a simmer, cover tightly, and cook for 6 minutes.
Step 4: Add the broccoli florets to the pot, replace the cover, and cook for 9 more minutes, until the liquid is absorbed and rice is tender. If needed, cook an additional 5 minutes.
Step 5: Remove the pot from heat, keep covered, and let stand for 10 minutes without stirring.
Step 6: Stir in cooked chicken, cream of chicken soup, milk, sour cream, dried thyme, garlic powder, and half of the cheddar cheese into the rice mixture.
Step 7: Transfer the mixture to a lightly greased 9 x 13 casserole dish and sprinkle with the remaining cheddar cheese.
Step 8: Cover and bake for 15 minutes.
Step 9: Mix melted butter with crushed Ritz crackers to make the topping. Sprinkle over the casserole and bake uncovered for an additional 10 minutes.
Step 10: Let the casserole stand for 5 minutes before serving.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
Swap cheddar cheese for pepper jack to add a spicy kick.
Add mushrooms or bell peppers for extra veggies.
For a lighter version, substitute sour cream with Greek yogurt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, avoid reheating the cracker topping; instead, sprinkle fresh cracker crumbs before serving.

How to Serve

A close-up view of a baked dish in a white rectangular casserole. The top layer is golden brown with a crunchy texture, made of small crumb bits and melted cheese with bright orange and yellow color. Below this crust, the creamy layer shows a mix of white sauce, small green broccoli florets, and more melted cheese clinging together. A wooden spoon scoops out a portion, showing thick and cheesy pasta pieces with visible broccoli inside. The casserole sits on a white marbled surface, with part of a white round plate also visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but adjust the cooking time and liquid amount according to the brown rice package instructions, as it typically requires longer cooking.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from the fridge.