Let’s be real—there’s nothing quite like a warm, cheesy, and ridiculously creamy chicken broccoli rice casserole to make your day better. It’s the dish that hugs you from the inside, like your grandma’s best quilt. Whether you’re feeding a hungry family, meal prepping for the week, or just in need of some serious comfort food, this recipe has got your back.
With tender chicken, fluffy rice, fresh (or frozen) broccoli, and a creamy, cheesy sauce, this casserole is what dreams are made of. And if you think you don’t have time to make an all-in-one meal from scratch—think again! This broccoli and rice casserole is simple, flexible, and guaranteed to be a hit at any dinner table.
Before we dive into the details, be sure to check out this equally delicious Cheesy Chicken Broccoli and Rice Casserole—you’ll love the variations!
Why You’ll Love This Chicken Broccoli Rice Casserole
- Easy to Make – It’s a one-pan wonder. Fewer dishes, more flavor!
- Family-Friendly – Even picky eaters love it. What’s not to like about cheese and rice?
- Great for Meal Prep – Make it ahead of time and reheat when needed.
- Customizable – Use rotisserie chicken, swap the cheese, or add extra veggies.
- Freezer-Friendly – Perfect for those nights when cooking feels like a chore.
If you’re a fan of easy casseroles, check out this hearty Hamburger Potato Casserole for another weeknight win.
The Secret to the Best Broccoli and Rice Casserole
Want your broccoli cheese rice casserole to turn out perfectly every time? Here’s what you need to know:
- Use Long-Grain Rice: Skip the instant rice—it gets mushy. Long-grain rice stays fluffy and absorbs flavors beautifully.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent melting. Buy a block and grate it yourself!
- Don’t Overcook the Broccoli: Nobody likes mushy veggies. Steam it lightly before adding it to the mix.
For another fun, cheesy casserole idea, try this Cheesy Loaded Meatloaf Casserole. It’s comfort food at its best!
Ingredients for Chicken Broccoli Rice Casserole
Main Ingredients:
- Chicken – Use fresh chicken breasts, thighs, or rotisserie chicken for convenience.
- Rice – Long-grain white rice works best. Brown rice or wild rice require longer cooking times.
- Broccoli – Fresh or frozen. If using frozen, thaw and pat dry first.
- Cheese – Cheddar is classic, but Monterey Jack or Colby work well too.
For the Creamy Sauce:
- Condensed Cream of Chicken Soup – Store-bought or homemade.
- Milk & Sour Cream – Adds richness. You can sub Greek yogurt for a healthier twist.
- Seasonings – Salt, pepper, garlic powder, onion powder, and a dash of paprika.
For the Crunchy Topping:
- Ritz Crackers – Buttery and crisp. Panko or crushed cornflakes are great alternatives.
- Melted Butter – Because a casserole without butter is just wrong.
How to Make Chicken Broccoli Rice Casserole
Step 1: Cook the Chicken
If using fresh chicken, season it with salt, pepper, and Italian seasoning, then cook it in olive oil until golden. For a shortcut, grab a rotisserie chicken and shred it up.
Step 2: Cook the Rice
Cook the rice in chicken broth instead of water. This adds a rich, savory flavor and keeps it from tasting bland.
Step 3: Prepare the Sauce
In a large bowl, mix condensed cream of chicken soup, sour cream, milk, and seasonings. Stir well until smooth.
Step 4: Blanch the Broccoli
Steam fresh broccoli for a few minutes to keep it vibrant and crisp-tender. If using frozen broccoli, thaw and pat it dry before adding it in.
Step 5: Assemble the Casserole
In a large baking dish, layer the rice, chicken, broccoli, and sauce. Stir everything together, then top with shredded cheese.
Step 6: Add the Crunchy Topping
Crush Ritz crackers and mix with melted butter. Sprinkle over the top of the casserole for that signature crispy, buttery finish.
Step 7: Bake
Bake at 350°F (175°C) for 25–30 minutes, until the cheese is melted and the topping is golden brown. Let it cool slightly before serving.
Make-Ahead and Storage Tips
Refrigerating:
- Assemble the casserole, cover, and refrigerate for up to 2 days before baking.
- Let it sit at room temp for 30 minutes before baking.
Freezing:
- Freeze unbaked casserole for up to 3 months.
- Thaw overnight in the fridge before baking.
Reheating:
- Microwave individual portions for a quick meal.
- Reheat in the oven at 350°F for 15 minutes to keep the topping crispy.
Need another freezer-friendly meal? Try this Hobo Casserole with Ground Beef—it’s a hearty, satisfying dish.
Variations and Substitutions
- Make it Vegetarian – Swap the chicken for mushrooms or chickpeas.
- Use Different Cheeses – Try Pepper Jack for a little kick.
- Swap the Rice – Quinoa or cauliflower rice work well.
- Add More Veggies – Carrots, mushrooms, or peas make great additions.
If you’re in the mood for a Tex-Mex twist, check out this Taco Tater Tot Casserole—it’s packed with bold flavors!
Frequently Asked Questions
Can I use instant rice?
It’s not recommended—it gets mushy. Stick with long-grain rice for the best texture.
What’s the best cheese for this casserole?
Cheddar is classic, but a mix of Monterey Jack and Gouda makes it extra creamy.
Can I make this gluten-free?
Yes! Use a gluten-free cream soup and swap the Ritz crackers for GF breadcrumbs.
Can I use cauliflower instead of broccoli?
Absolutely! Cauliflower works great and adds a subtle nutty flavor.
How do I make this dairy-free?
Use dairy-free cheese, coconut milk, and a vegan cream soup alternative.
Chicken Broccoli Rice Casserole
Ingredients
- Main Ingredients:
- 2 cups cooked chicken shredded or diced
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth for cooking rice
- 2 cups fresh broccoli florets or 2 cups thawed frozen broccoli
- 1 ½ cups shredded cheddar cheese
- For the Creamy Sauce:
- 1 can 10.5 oz condensed cream of chicken soup (or homemade)
- ½ cup milk
- ½ cup sour cream or mayo
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Topping:
- 1 sleeve Ritz crackers crushed
- 2 tablespoons butter melted
Instructions
- Cook the Rice: In a medium saucepan, cook long-grain rice in chicken broth according to package instructions. Set aside.
- Cook the Chicken: If using fresh chicken, season with salt, pepper, and Italian seasoning, then cook in a skillet with olive oil until golden. Alternatively, use rotisserie chicken for a shortcut.
- Blanch the Broccoli: If using fresh broccoli, steam it lightly for 2–3 minutes to maintain texture. If using frozen broccoli, thaw and pat dry before adding.
- Prepare the Sauce: In a large mixing bowl, combine cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Assemble the Casserole: In a 9x13” baking dish, layer cooked rice, shredded chicken, and broccoli. Pour the creamy sauce over the top and stir everything together.
- Add the Cheese: Sprinkle shredded cheddar cheese evenly over the casserole.
- Prepare the Topping: In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle over the top of the casserole for a crunchy finish.
- Bake: Preheat the oven to 350°F (175°C) and bake for 25–30 minutes, until the cheese is melted and the topping is golden brown.
- Serve: Let the casserole sit for 5 minutes before serving. Enjoy!
Notes
- Make-Ahead: Assemble the casserole and refrigerate for up to 2 days before baking.
- Freezing Instructions: Freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.
- Variations: Swap chicken for ham, ground beef, or turkey. Use Pepper Jack cheese for extra spice.
- Gluten-Free Option: Use gluten-free cream soup and swap Ritz crackers for gluten-free breadcrumbs.
- Dairy-Free Option: Use dairy-free cheese, coconut milk, and a vegan cream soup alternative.
This chicken broccoli rice casserole is a foolproof comfort food classic that’s perfect for any occasion. Whether you’re making it fresh or freezing it for later, this dish is guaranteed to be a hit.
