Chicken Broccoli Rice Casserole

Need a dinner that’s easy and comforting? This Chicken Broccoli Rice Casserole is our go-to. It’s creamy, cheesy, and made for busy nights.

We’ve made this so many times, and it never fails. The chicken is tender, the rice is fluffy, and that broccoli? It adds just the right crunch.

It’s the kind of meal that brings everyone to the table. Warm, filling, and packed with flavor. Plus, it makes great leftovers—if you even have any!

Let’s get cozy and make a pan. It’s all simple stuff, and it bakes up like a dream. You’re gonna love every bite.

Why You’ll Love This Recipe

• Simple Ingredients, Big Flavor: You don’t need specialty groceries or hard-to-pronounce ingredients. Just a smart mix of pantry staples and fresh produce.
• Perfectly Balanced Texture: Soft rice and creamy sauce meet tender chicken and broccoli, topped with a crisp, buttery topping for that craveable contrast.
• Make-Ahead Gold: Assemble it in the morning (or even a day ahead) and just pop it in the oven when you’re ready to eat.
• Freezer-Friendly: This dish freezes beautifully—both before and after baking.
• Picky-Eater Approved: Mild, familiar flavors make it a guaranteed hit with kids and adults alike.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: Just over 1 hour

Prep time can vary depending on whether your chicken and rice are pre-cooked. Using rotisserie chicken and leftover rice? You’ll cut down your prep time by half.

Yield

This recipe makes one 9×13-inch casserole, serving about 6 generous portions as a main dish—or 8 if paired with sides like salad or rolls.

Skill Level

Beginner-friendly. You’ll do a bit of chopping, stirring, and layering, but nothing technical. If you’ve ever stirred soup into a casserole, you can handle this.

Required Kitchen Tools

Before we jump in, here’s what you’ll want to have on hand for easy prep:

• 9×13-inch baking dish: A ceramic or glass dish works best for even heat distribution.
• Mixing bowls: One medium (for soup mixture), one large (for the full casserole mixture).
• Whisk or large spoon: For combining the creamy base ingredients.
• Measuring cups & spoons: Accuracy helps balance the liquid-to-rice ratio.
• Saucepan (optional): If cooking rice or blanching broccoli from scratch.
• Aluminum foil: To cover the dish while baking so it doesn’t dry out.
• Cheese grater: For fresh-grated cheddar (always melts better than pre-shredded).
• Rubber spatula or spoon: To scrape and layer your mixture evenly.

Ingredients for Chicken Broccoli Rice Casserole

Here’s your full breakdown of the ingredients, including tips from my own kitchen:

Base Ingredients:

• 2 tbsp butter: Adds richness to the rice and enhances the flavor of the broccoli.
• 2 boneless skinless chicken breasts, cooked and shredded
  (Or about 2 cups rotisserie chicken. Save time, reduce waste.)
• 1 tsp Italian seasoning: A simple, balanced blend to bring out savory flavor.
• Salt & pepper to taste: Start small—especially if your broth or soup is salted.

Creamy Binding Layer:

• 10.5 oz condensed cream of chicken soup: The classic casserole essential. Use a high-quality brand or homemade if you’re picky about sodium and additives.
• ½ cup milk: Loosens the condensed soup to create a pourable consistency.
• ½ cup sour cream: Adds tanginess and creaminess. Greek yogurt works too.
• 2½ cups chicken broth: For cooking the rice and keeping everything moist.
• 1 tbsp olive oil: Optional, for sautéing broccoli or greasing the dish.

Starch & Veg:

• 1¼ cups uncooked long-grain white rice: Rinse before using to remove excess starch and help it cook evenly.
  (Want to use cooked rice? See “Notes” section later.)
• 2 cups broccoli florets (fresh or thawed frozen): Cut into bite-sized pieces. If using frozen, pat dry after thawing to avoid watering down the casserole.

Cheese & Seasoning:

• 2 cups shredded cheddar cheese, divided: Half goes inside the mix, half on top. Sharp cheddar brings the most flavor.
• ½ tsp garlic powder + ½ tsp dried thyme (optional): Extra layers of subtle flavor.

Topping:

• 1 cup crushed Ritz crackers: Buttery and golden—they toast beautifully.
• 2 tbsp melted butter: Helps the cracker topping brown and crisp evenly.

Variations for Chicken Broccoli Rice Casserole

This casserole is endlessly flexible. Some of my favorite swaps and add-ins:

• Swap in brown rice or quinoa: Just adjust the liquid and cook time accordingly.
• Make it vegetarian: Use cream of mushroom soup and chickpeas or sautéed mushrooms instead of chicken.
• Add heat: Stir in red pepper flakes, a dash of cayenne, or some chopped jalapeños.
• Use different cheeses: Monterey Jack, mozzarella, or a bit of Parmesan can change the flavor profile dramatically.
• Go low-carb: Replace rice with riced cauliflower—but reduce the broth significantly to avoid sogginess.

How to Make Chicken Broccoli Rice Casserole – Step-by-Step Instructions

This recipe is all about layering and baking. If your chicken is already cooked and your rice is rinsed (or pre-cooked), everything comes together fast.

Step 1: Prep Your Ingredients

• If using raw rice, give it a good rinse under cold water to remove excess starch. This prevents gummy texture.
• If using frozen broccoli, thaw and pat dry. You don’t want extra water pooling in the dish.
• Cook and shred the chicken if not using rotisserie. I prefer poaching it gently in broth for extra moisture.
• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Make the Creamy Base

In a medium mixing bowl, combine:

• 1 can of cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• Italian seasoning, garlic powder, thyme (if using)
• Salt and pepper to taste

Whisk until smooth and well blended.

Pro Tip: Taste the mixture before adding to the casserole. The seasoning here carries the entire dish, so adjust now if needed.

Step 3: Assemble the Casserole

In a large bowl, stir together:

• Rinsed uncooked rice (or 3 cups cooked rice if using pre-cooked)
• Chicken broth (omit if using cooked rice)
• Shredded chicken
• Broccoli florets
• Half of the shredded cheddar cheese

Pour in the creamy mixture and fold everything together with a large spoon or spatula. It should look thick and creamy but not soupy. If it seems dry, add a splash more milk or broth.

Step 4: Layer in the Baking Dish

Spoon the full mixture into your prepared baking dish. Spread it into an even layer.

Top with the remaining cheddar cheese, spreading evenly.

Step 5: Add the Buttery Topping

In a small bowl, combine:

• Crushed Ritz crackers
• Melted butter

Sprinkle the buttery cracker mixture over the top of the casserole. This gives the perfect golden crunch after baking.

Step 6: Bake

Cover the dish loosely with aluminum foil and bake at 350°F for 25 minutes.

Remove the foil and continue baking for 15–20 minutes, or until:

• The top is golden and crisp
• The casserole is bubbly around the edges
• A fork inserted into the middle comes out hot and the rice is tender

Let it rest for 5–10 minutes before serving. This helps it set up slightly and makes serving neater.

How to Serve Chicken Broccoli Rice Casserole

This casserole is a full meal on its own—but if you want to round it out, try one of these:

• With a side salad: Something bright with a lemon vinaigrette helps balance the richness.
• With dinner rolls or garlic bread: To soak up every bit of creamy sauce.
• With roasted veggies: Carrots, green beans, or brussels sprouts pair beautifully.

Garnish with chopped parsley or green onions for a pop of freshness and color.

Storing & Reheating Tips

Fridge Storage:

• Store in an airtight container for up to 4 days.
• To reheat, cover with foil and bake at 325°F for 15–20 minutes, or microwave individual portions with a damp paper towel on top to retain moisture.

Freezer Instructions:

• Freeze before baking for best results: Assemble the casserole, skip the cracker topping, wrap tightly, and freeze for up to 3 months.
• When ready to cook, thaw in the fridge overnight, add topping, and bake as directed.
• You can also freeze leftovers in portioned containers for quick lunches.

Tips and Tricks for Casserole Success

• Use fresh broccoli if possible. It retains its color and texture better than frozen.
• Rinse your rice. This step is essential to prevent the casserole from becoming gluey.
• Pre-cook your rice if you’re short on time. Just reduce the broth accordingly or skip it altogether.
• Shred your own cheese. Pre-shredded cheese has anti-caking agents that can affect melting. A block of sharp cheddar will give you better texture and flavor.
• Avoid overbaking. Overcooking can dry out the rice and chicken. Bake until just bubbly and golden.
• Let it rest before serving. This helps the casserole hold its shape when sliced and prevents watery portions.

Nutrition (Per Serving)

Nutrient	Amount
Serving Size	1 portion (1/6 of casserole)
Calories	~460
Fat	25g
Saturated Fat	10g
Unsaturated Fat	12g
Cholesterol	85mg
Sodium	850mg
Carbohydrates	32g
Fiber	2g
Sugar	3g
Protein	28g

Note: Nutrition estimates are approximate and can vary depending on brands used and substitutions.

FAQs

Can I use brown rice?

Yes, but you’ll need to adjust liquid and cooking time. Pre-cook brown rice to ensure tenderness.

What if I don’t have cream of chicken soup?

Cream of mushroom or cream of celery also work well. For a homemade alternative, make a roux-based white sauce with chicken broth and milk.

Can I make this ahead?

Absolutely. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add the cracker topping right before baking.

Is it freezer-friendly?

Yes. You can freeze before or after baking. To freeze before, skip the topping, wrap tightly, and add it fresh before baking from frozen (after thawing overnight in the fridge).

Conclusion

This Chicken Broccoli Rice Casserole is pure comfort in a dish. Whether you’re feeding a hungry family on a busy Tuesday or bringing it to a friend in need, it always satisfies. It’s one of those meals I make again and again because it’s just easy—and it never gets old.

I’ve made countless variations of this over the years, but this is the version I always come back to. It’s warm, flavorful, filling, and flexible. Once you try it, I promise—it’ll earn a regular spot in your dinner rotation too.