Cheesy Chicken Broccoli Rice Casserole for Weeknights

Some dinners earn a permanent spot in the rotation, and this chicken broccoli rice casserole is one of them in my kitchen. Chicken, rice, and broccoli all come together in one creamy, cheesy dish with a buttery cracker topping on top. It takes a little more hands-on time than a true dump-and-bake recipe, but nothing about it is complicated.

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It’s the kind of meal that makes the whole house smell good while it bakes, and it holds up well as leftovers too.

Why You’ll Love This Dinner

This casserole checks a lot of boxes at once. You get protein, a vegetable, and a starch all in a single dish, which means less to think about when you’re planning the rest of dinner.

The sauce is rich without being heavy, built from cream of chicken soup, sour cream, milk, and a generous amount of cheddar cheese. If your family already likes chicken broccoli pasta bake, this rice version has that same cozy combination, just with rice standing in for pasta.

It’s also a great make-ahead option, since you can assemble it a day or two before you actually need to bake it.

Ingredients

Nothing unusual here, just a solid list of grocery staples that come together into something a lot more special than the sum of its parts.

• 2 tablespoons butter
• 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 1/4 cups white long grain rice, uncooked
• 2-3 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, separated
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon garlic powder (optional)
• 1 cup Ritz crackers, crushed
• 2 tablespoons melted butter

Shredding your own cheddar from a block instead of using pre-shredded cheese tends to melt more smoothly into the sauce.

Step-by-Step Instructions

Preheat your oven to 350°F. Cut the chicken into bite-sized pieces and season it with salt, pepper, and Italian seasoning.

Heat the 2 tablespoons of butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken and set it aside.

Add the chicken broth, olive oil, and rice to the same pot. Bring it to a boil, then reduce the heat to a simmer. Cover tightly and cook for 6 minutes.

Add the broccoli and replace the cover. Cook for 9 more minutes, until no liquid remains in the pot and the rice is cooked through. If it’s not quite done yet, replace the lid and simmer for a few more minutes.

Keep the pot covered and remove it from the heat. Let the rice stand for 10 minutes without stirring. Any rice stuck to the bottom will release on its own.

Add the cooked chicken, cream of chicken soup, milk, sour cream, the optional thyme and garlic powder, and half of the cheddar cheese. Stir until everything is well combined.

Transfer the mixture to a lightly greased 9×13-inch casserole dish and top with the remaining cheddar cheese. Cover and bake for 15 minutes.

While that bakes, combine the melted butter and crushed Ritz crackers. Sprinkle this mixture over the casserole, then bake uncovered for another 10 minutes, until the topping looks golden and the cheese is bubbling around the edges.

What to Serve With It

Since this casserole already includes a vegetable and a starch, you really don’t need much alongside it. A simple green salad rounds things out nicely if you want something fresh on the table.

Dinner rolls or a slice of crusty bread work well too if your family likes something to go with the sauce.

Variations

Frozen broccoli works as a substitute for fresh, as long as it’s thawed and patted dry first, since it’s already partially cooked. Rotisserie chicken is another easy swap for the chicken breasts if you want to save a step.

For a similarly creamy, veggie-packed dinner with a different format, healthy crockpot chicken and broccoli is worth keeping on your list for nights when the slow cooker makes more sense than the oven.

Long grain rice gives the creamiest texture here, so it’s worth sticking with that over minute rice if you can.

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. This casserole also freezes nicely and is best used within 3 months of freezing.

To reheat frozen lunch-sized portions, the microwave works well straight from frozen. If you have the time, a quick trip through a 350°F oven afterward helps crisp the topping back up.

This casserole can also be assembled ahead and refrigerated for up to 2 days before baking. Let it sit out for 30 minutes before it goes in the oven, and add about 15 extra minutes to the covered baking time. The cracker topping should still go on during the last 10 minutes.

Frequently Asked Questions

Can I assemble this ahead of time?
Yes. You can assemble the casserole and refrigerate it for up to 2 days before baking. Let it sit out for 30 minutes first, and add 15 minutes to the covered bake time.

Can I freeze this casserole before baking?
Yes. Assemble it as directed without baking, then freeze. Thaw it in the fridge for 24 hours, let it sit out for 30 minutes, and add 15 minutes to the bake time.

Can I use frozen broccoli instead of fresh?
Yes, about 2 cups works well. Just thaw and pat it dry first, since frozen broccoli is already partially cooked.

Can I use rotisserie chicken?
Yes, 2 cups of diced rotisserie chicken is the right amount to use in place of the raw chicken breasts.

Why is my rice undercooked?
Make sure the pot stays tightly covered while the rice simmers so the steam doesn’t escape. If it’s still firm after the initial cook time, cover it again and simmer a few more minutes.

Can I use a different cheese?
Cheddar is classic here, but the cream of chicken soup can also be swapped for cream of mushroom, broccoli cheese, or cheddar cheese soup for a different flavor angle.

How do I keep the topping from getting soggy?
Add the cracker and butter topping just before the final uncovered bake, not earlier, so it stays crisp.

Warm Closing

This one has earned its place as a regular in a lot of kitchens, mine included. It’s a full meal in one dish, and it reheats well enough that leftovers never feel like a letdown. If your family already loves cozy chicken bakes like chicken cordon bleu casserole, this one is worth adding to the list too.