This Chicken Broccoli Rice Casserole is pure cozy comfort in a dish—creamy, cheesy, packed with tender chicken and broccoli, and finished with a buttery Ritz cracker topping that everyone fights over. It’s an easy weeknight dinner, a freezer-friendly meal prep favorite, and hands down one of my most requested casseroles by family and friends.
Why You’ll Love This Casserole
- Creamy, cheesy, and loaded with flavor
- Perfect for make-ahead or freezer meals
- Simple pantry staples
- Kid-approved and picky-eater friendly
Ingredients You’ll Need
Here’s what goes into this warm, cheesy casserole:
- Butter – For cooking and that crispy topping.
- Chicken breasts – Or use rotisserie to make things even easier.
- Italian seasoning, salt, and pepper – For flavor.
- Olive oil – For browning the chicken.
- Chicken broth – Cook your rice in it for extra flavor.
- Long grain white rice – Skip the minute rice; this gives a better texture.
- Broccoli florets – Fresh or frozen both work (see tips below).
- Condensed cream of chicken soup – Homemade or canned.
- Milk – Any kind will do.
- Sour cream – Adds creaminess (or sub mayo if you prefer).
- Shredded cheddar cheese – The sharper, the better. Shred it yourself for best melt.
Topping:
- Ritz crackers – Crushed and buttery for that irresistible crunch.
- Butter – Melted and mixed into the cracker topping.
Tip: Use unsalted butter and low-sodium broth to better control the salt.
How to Make Chicken Broccoli Rice Casserole
- Cook the chicken – Season chicken with salt, pepper, and Italian seasoning, then cook it in olive oil until golden and cooked through. Dice or shred once slightly cooled.
- Cook the rice – Simmer long grain white rice in chicken broth for more flavor. Avoid using minute rice—it turns mushy.
- Blanch or steam the broccoli – If using frozen broccoli, thaw and pat it dry. If using fresh, steam it just a bit to soften.
- Mix the base – In a large bowl, stir together the soup, milk, sour cream, cheese, cooked rice, chicken, and broccoli.
- Transfer and bake – Spread the mixture into a greased 9×13 casserole dish. Cover with foil and bake at 350°F for 30 minutes.
- Add the topping – Mix crushed Ritz crackers with melted butter and sprinkle over the top. Return to the oven uncovered for another 10–15 minutes until golden and bubbly.
Tips & Variations
- Use rotisserie chicken – Save time and make it extra easy. Use about 2 cups, and go for low-sodium broth if your chicken is already seasoned.
- Homemade soup option – Skip the can and make your own condensed cream of chicken soup in 15 minutes.
- Try other soups – Cream of mushroom, cheddar cheese, or cream of broccoli also work great.
- Mix in extra veggies – Cauliflower, peas, or mushrooms all play well here.
Make-Ahead & Freezer Tips
This casserole is a freezer hero! Here’s how to prep it ahead:
Make-Ahead (Fridge):
- Assemble everything except the topping and store in the fridge for up to 2 days.
- Let it sit at room temp for 30 minutes before baking.
- Add 15 minutes to bake time and add topping in the last 10 minutes.
Freezer Instructions:
- Assemble the casserole (without baking) and freeze for up to 3 months.
- Thaw in the fridge for 24 hours, let sit out for 30 minutes, then bake as directed.
- Add Ritz topping toward the end for best texture.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze fully cooked portions or uncooked casserole up to 3 months.
- Reheat: Microwave individual portions or bake at 350°F to re-crisp the topping.
What to Serve With It
This casserole is a full meal on its own, but if you’re feeding a crowd or want to stretch it a little further, try it with:
- Garlic bread or dinner rolls
- A simple green salad
- Roasted carrots or green beans
Final Thoughts
This Chicken Broccoli Rice Casserole is exactly what comfort food should be—easy, cozy, and always satisfying. It’s a freezer-friendly favorite that comes through when you need a make-ahead meal or just want something that’ll make everyone at the table happy. Give it a try, and don’t be surprised if it ends up on regular rotation!
Chicken Broccoli Rice Casserole
This cheesy chicken broccoli rice casserole is everything you want in a comforting dinner—warm, creamy, and topped with a buttery Ritz cracker crunch.
Ingredients
- 2 tablespoons butter
- 1 and 1/4 cups white long grain rice, uncooked
- 2 to 3 cups fresh broccoli florets, uncooked
- 1/2 cup milk
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
- 2 boneless, skinless chicken breasts, or 2 cups diced rotisserie chicken
- Salt and pepper, to taste
- 2 and 1/2 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 10.5 ounces condensed cream of chicken soup
- 1/2 cup sour cream
Instructions
- Start by preheating your oven to 350°F. If you're using raw chicken, cut it into small bite-sized pieces and season it with Italian seasoning, salt, and pepper.
- In a large pot over medium heat, melt the butter and sear the chicken until golden all over—this takes about 5 minutes. If you're using cooked rotisserie chicken, you can skip this step and just set it aside.
- Next, pour the chicken broth into the pot, along with the olive oil and rice. Bring it all to a boil, then lower the heat to a gentle simmer. Cover the pot tightly and let the rice cook for 6 minutes.
- Now add the broccoli right on top, cover it back up, and cook for 9 more minutes. At this point, the liquid should be absorbed and the rice tender. If it needs a few more minutes, just cover and simmer again briefly.
- Once it’s cooked, remove the pot from the heat but don’t lift the lid yet. Let it sit for 10 minutes so the steam finishes the job and the rice fluffs up nicely.
- Stir in the cooked chicken, cream of chicken soup, milk, sour cream, any optional spices you're using, and half the shredded cheddar. Mix until everything is creamy and combined.
- Spread the mixture into a lightly greased 9x13 casserole dish. Sprinkle the rest of the cheese over the top. Cover the dish and bake for 15 minutes.
- While that's baking, melt the butter and combine it with the crushed Ritz crackers to make the topping. After the 15-minute bake, uncover the casserole, add the cracker topping, and return it to the oven for another 10 minutes.
- Let it rest for about 5 minutes before serving so it sets up just right.
Notes
- If you’re using frozen broccoli, be sure it’s thawed and patted dry. You can also steam it briefly for a softer texture before mixing it in.
- For the best melty cheese, always shred it fresh from the block. Pre-shredded cheese has additives that can make the texture grainy.
- If you're avoiding canned soup, you can make a homemade version—just make sure it's thick and flavorful enough to hold up in the casserole.
- This dish reheats like a dream and even works well for meal prep or freezer meals.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 661Total Fat 43gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 19gCholesterol 202mgSodium 1333mgCarbohydrates 23gFiber 3gSugar 5gProtein 47g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.