Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole is a creamy, cheesy, and comforting dish that's perfect for family dinners or meal prep. Made in one pot and baked to perfection with a buttery Ritz cracker topping, it’s an easy, satisfying meal for busy weeknights or make-ahead meals.
Servings: 6
Calories: 511kcal
Ingredients
Main Ingredients:
- 2 tbsp butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2½ cups chicken broth
- 1 tbsp olive oil
- 1¼ cups white long-grain rice uncooked
- 2 cups fresh broccoli florets uncooked (or 2 cups frozen, thawed and patted dry; see Notes)
- 10.5 oz condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese divided
Optional Seasonings:
- ½ tsp dried thyme
- ½ tsp garlic powder
- Topping:
- 1 cup Ritz crackers crushed
- 2 tbsp melted butter
Instructions
Prepare the Ingredients
- Preheat the oven to 350°F (175°C).
- Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
Cook the Chicken
- Heat 2 tbsp butter in a large pot over medium heat.
- Add the chicken and cook for about 5 minutes until golden brown on all sides. Remove and set aside.
- (Skip this step if using rotisserie chicken.)
Cook the Rice and Broccoli
- In the same pot, add the chicken broth, olive oil, and rice. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 6 minutes.
- Add the broccoli, cover again, and cook for 9 more minutes until the rice is tender and the liquid is absorbed.
- If needed, simmer for an additional 5 minutes.
- Turn off the heat and let the pot sit, covered, for 10 minutes to release any rice stuck to the bottom.
Combine the Casserole Ingredients
- Add the cooked chicken (or rotisserie chicken), cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
Assemble the Casserole
- Lightly grease a 9x13-inch casserole dish with cooking spray.
- Transfer the rice mixture to the dish and spread evenly.
- Top with the remaining 1 cup of cheddar cheese.
- Cover with aluminum foil and bake for 15 minutes.
Add the Topping
- While the casserole bakes, mix the melted butter with the crushed Ritz crackers.
- After 15 minutes of baking, remove the foil, sprinkle the cracker mixture over the top, and bake uncovered for another 10 minutes until golden and bubbly.
Serve
- Let the casserole stand for 5 minutes before serving. Enjoy with a fresh green salad or garlic bread!
Notes
Using Frozen Broccoli: Thaw and pat dry to remove excess moisture. For softer broccoli, steam for 5 minutes before adding.
Cheddar Cheese: For the best melting texture, shred your own cheese from a block.
Pre-shredded cheese contains anti-caking agents that can affect melting.
Homemade Cream of Chicken Soup: Replace canned soup with a homemade version for a fresher flavor.
Make-Ahead Instructions
Refrigerator: Assemble up to 2 days ahead, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking, adding 15 minutes to cooking time.
Freezer: Assemble without baking and freeze for up to 3 months. Thaw in the fridge for 24 hours, let sit at room temperature for 30 minutes, and add 15 minutes to baking time. Add the cracker topping at the end of baking.