Chicken Broccoli Rice Casserole is a comforting, cheesy, and hearty dish that’s perfect for family dinners or meal prep. This casserole combines tender chicken, fresh broccoli, creamy rice, and gooey cheddar cheese, all topped with a buttery Ritz cracker crust for an irresistible finish.

Why You’ll Love This Recipe

• A complete one-pot meal with protein, veggies, and rice.
• Perfect for busy weeknights or meal prep.
• Easy to customize with your favorite seasonings or veggies.
• Features a golden, crispy topping that adds texture and flavor.
• Comfort food at its best—creamy, cheesy, and satisfying!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Main Casserole:

• 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 cups fresh broccoli florets, uncooked
• 10.5 oz condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese, divided
• Optional seasonings: 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder

Topping:

• 1 cup Ritz crackers, crushed
• 2 Tablespoons melted butter

Directions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F.
2. If using raw chicken, cut it into bite-sized pieces and season with Italian seasoning, salt, and pepper.

Step 2: Cook the Chicken

1. Heat the butter in a large pot over medium heat. Add the seasoned chicken and cook until golden brown, about 5 minutes. Remove and set aside. (Skip this step if using rotisserie chicken.)

Step 3: Cook the Rice and Broccoli

1. Add chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer.
2. Cover and cook for 6 minutes. Add the broccoli, replace the cover, and cook for an additional 9 minutes, or until no liquid remains and the rice is fully cooked.
3. Turn off the heat and let the rice sit covered for 10 minutes to allow any remaining rice to release from the bottom.

Step 4: Assemble the Casserole

1. Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the shredded cheddar cheese to the rice. Stir until combined.
2. Transfer the mixture to a lightly greased 9×13-inch casserole dish. Top with the remaining cheddar cheese.

Step 5: Bake and Add Topping

1. Cover the dish with foil and bake for 15 minutes.
2. Meanwhile, combine the crushed Ritz crackers with melted butter to form the topping.
3. Remove the casserole from the oven, sprinkle the topping evenly over the dish, and bake uncovered for an additional 10 minutes.

Step 6: Serve

1. Let the casserole stand for 5 minutes before serving. Enjoy warm!

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Vegetarian: Substitute chicken with chickpeas or cooked tofu, and use vegetable broth instead of chicken broth.
• Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce to the rice mixture.
• Cheese Options: Swap cheddar with Monterey Jack, mozzarella, or a blend of your favorite cheeses.
• Gluten-Free: Use gluten-free crackers and cream of chicken soup.
• Extra Veggies: Add diced carrots, peas, or mushrooms for a heartier dish.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the casserole in individual portions or as a whole dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in the oven at 350°F until heated through, or microwave individual servings. Cover with foil to retain moisture when reheating in the oven.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but adjust the liquid and cooking time according to the package instructions for brown rice.

2. Can I use frozen broccoli?

Yes, thaw it first and pat dry to avoid excess moisture in the casserole.

3. Can I skip the sour cream?

You can substitute Greek yogurt or cream cheese for a similar creamy texture.

4. Can I make this casserole ahead of time?

Absolutely! Assemble the casserole (without the topping), cover, and refrigerate for up to 24 hours. Add the topping and bake when ready to serve.

5. What crackers can I use instead of Ritz?

Crushed saltine crackers, panko breadcrumbs, or even crushed potato chips work as great alternatives.

6. Can I omit the topping?

Yes, but the buttery Ritz topping adds a delightful crunch and flavor to the dish.

7. Can I use pre-cooked rice?

Yes, reduce the chicken broth to 1/2 cup and skip the rice cooking steps. Add the cooked rice along with the other ingredients.

8. What’s the best way to shred chicken?

Use two forks to shred cooked chicken breasts, or use a stand mixer with the paddle attachment for quick shredding.

9. Can I double the recipe?

Yes, double the ingredients and use a larger casserole dish. Adjust the baking time as needed.

10. Can I use cream of mushroom soup instead?

Yes, cream of mushroom soup works well and adds a slightly different flavor.

Conclusion

Chicken Broccoli Rice Casserole is a delicious and comforting one-pot meal that’s perfect for any occasion. With tender chicken, fresh broccoli, creamy rice, and a crispy topping, this dish is a surefire crowd-pleaser. Make it ahead, customize it to your liking, and enjoy a wholesome, satisfying dinner with your loved ones!

Chicken Broccoli Rice Casserole

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• Author: fella
• Prep Time: 10min
• Cook Time: 50min
• Total Time: 1hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: baking
• Cuisine: American

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Description

Savor the flavors of this creamy Chicken Broccoli Rice Casserole! A perfect one-pot dish topped with crispy Ritz crackers for a comforting family meal or weeknight dinner.

 

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Ingredients

Scale 1x2x3x

For the Casserole:

• 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 cups fresh broccoli florets, uncooked
• 10.5 oz condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese, divided
• Optional: 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder

For the Topping:

• 1 cup Ritz crackers, crushed
• 2 Tablespoons melted butter

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Instructions

1. Preheat the Oven:
   • Set the oven to 350°F.
2. Prepare the Chicken:
   • Dice the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
   • Heat butter in a large pot over medium heat and cook the chicken until golden brown on all sides, about 5 minutes. (Skip this step if using rotisserie chicken.) Remove and set aside.
3. Cook the Rice:
   • Add chicken broth, olive oil, and rice to the same pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
4. Add Broccoli:
   • Add the broccoli florets to the pot. Cover and cook for an additional 9 minutes, or until the rice absorbs all the liquid and is fully cooked. If needed, simmer for another 5 minutes.
5. Rest the Rice:
   • Turn off the heat, leaving the lid on. Let the rice stand for 10 minutes without stirring.
6. Combine Ingredients:
   • Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot of rice. Mix until well combined.
7. Assemble the Casserole:
   • Transfer the mixture to a lightly greased 9×13-inch casserole dish. Top with the remaining cheddar cheese.
8. Bake:
   • Cover the casserole with foil and bake for 15 minutes.
9. Prepare the Topping:
   • Mix the melted butter with crushed Ritz crackers. Sprinkle the topping evenly over the casserole.
10. Final Bake:
    • Bake uncovered for an additional 10 minutes until the topping is golden brown.
11. Rest and Serve:
    • Let the casserole stand for 5 minutes before serving.

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Notes

• For added flavor, mix in 1/2 teaspoon paprika or a dash of hot sauce.
• Swap fresh broccoli for frozen, but thaw and drain it first.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.