Getting a cozy dinner on the table that’s both comforting and effortless is such a win in my book. This Creamy Chicken Broccoli Rice Casserole Recipe hits all those nails on the head — creamy, hearty, and packed with flavor, it’s like a big warm hug in casserole form.
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Why You'll Love This Recipe
Honestly, this isn’t just any casserole. It’s one I turn to when I want something that feels homemade but doesn’t eat up my entire evening. The mix of tender chicken, fresh broccoli, and creamy rice is downright addictive.
- Simple ingredients: You probably have most of these staples in your pantry and fridge already, making it super easy to whip up last minute.
- Creamy but comforting: The blend of sour cream, cream of chicken soup, and cheddar makes every bite luscious and satisfying.
- One-dish wonder: This casserole combines protein, veggies, and carbs all in one, so cleanup is quick and painless.
- Kid-friendly and adaptable: Even picky eaters tend to gobble this casserole up, plus you can easily swap ingredients based on preferences or what you have on hand.
Ingredients & Why They Work
To make this creamy goodness, the ingredients work together like a dream. The chicken adds a juicy protein base, broccoli brings a little crunch and healthy green vibes, and rice makes sure no one leaves the table hungry. Here’s how each ingredient makes the dish shine:
- Butter: Adds that nutty richness when cooking the chicken and topping the casserole.
- Chicken breasts or diced rotisserie chicken: Fresh-cooked chicken works great, but using rotisserie is a serious shortcut I love for busy nights.
- Italian seasoning: A simple blend that pumps up flavor, giving it a rustic, herby appeal.
- Chicken broth: Cooking the rice in broth infuses it with savory depth you can really taste.
- Olive oil: Helps with cooking the rice and adds subtle fruitiness.
- White long grain rice: Fluffy and well-behaved, it soaks up all the creamy sauce without getting mushy.
- Fresh broccoli florets: I like mine with just a little bite left, which adds lovely texture and color.
- Cream of chicken soup (condensed): The secret to ultimate creaminess and flavor that holds the casserole together.
- Milk and sour cream: These make the sauce extra smooth and tangy—plus they balance the cheddar cheese nicely.
- Cheddar cheese: Sharp and melty, it brings that irresistible ooey-gooey quality.
- Optional seasonings (thyme, garlic powder): Little extras that take the flavor over the top.
- Ritz crackers and melted butter (for topping): This combo browns beautifully to give you that crunchy, buttery crust you don’t want to skip.
Make It Your Way
I love how flexible this creamy chicken broccoli rice casserole recipe is. I often switch up the cheese or toss in some extra veggies to suit whatever mood I’m in or what’s leftover in the fridge.
- Variation: Sometimes I swap out broccoli for frozen mixed veggies — it’s a great timesaver and adds color too. I once tried it with cauliflower and it was equally delicious.
- Dairy-Free Option: Use coconut milk and a dairy-free sour cream alternative, plus a vegan cheese, to make it allergy-friendly without sacrificing creaminess.
- Make it Spicy: Toss in a pinch of red pepper flakes or diced jalapeños for a little kick, my husband loved that twist!
Step-by-Step: How I Make Creamy Chicken Broccoli Rice Casserole Recipe
Step 1: Cook and Season Your Chicken
I usually cut the chicken into bite-sized pieces and sprinkle on salt, pepper, and Italian seasoning for an easy flavor boost. Then, I melt butter in a large pot and cook the chicken until it’s golden on the outside, about 5 minutes. This keeps it tender and juicy inside—don’t rush this step or you might end up with dry chicken!
Step 2: Simmer the Rice and Broccoli
After removing the chicken, I add chicken broth, olive oil, and uncooked rice to the pot, bringing it all to a boil before lowering to a simmer. Cover the pot tightly and cook for 6 minutes, then add your broccoli florets and cook another 9 minutes until the rice is tender and all the liquid is absorbed. This method steams the broccoli just right—you’ll get tender but not mushy.
Step 3: Stir in the Creamy Goodness
Keep the pot covered and off the heat for 10 minutes—this resting step lets the rice finish its magic. Then stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir gently to combine everything evenly without breaking up the broccoli too much.
Step 4: Bake with Cheese and Crunchy Topping
Transfer your mixture to a lightly greased 9x13-inch casserole dish. Sprinkle the remaining cheddar cheese over the top, cover it, and bake at 350°F for 15 minutes. Then, mix crushed Ritz crackers with melted butter, sprinkle that over the casserole, and bake uncovered for another 10 minutes until the topping is golden and crisp. This finishing touch is what everyone always raves about!
Top Tip
Over the years, I’ve learned a few tricks that really elevate this casserole and make it foolproof. Whether it's your first time or hundredth, these tips make sure it turns out perfect every time.
- Don’t Skip the Resting Time: Letting the rice sit off the heat with the lid on lets it finish cooking gently, giving you fluffy grains instead of mush.
- Shred Cheese Yourself: Pre-shredded cheeses often have anti-caking agents that stop them from melting smoothly. I always buy a block and shred fresh for better melt and flavor.
- Use Fresh Broccoli: If possible, fresh broccoli tastes best and holds texture, but if frozen is all you have, thaw and pat it dry to avoid extra moisture.
- Cracker Topping Magic: Don’t skip mixing the crackers with melted butter; it creates that irresistible crispy crust that contrasts beautifully with the creamy casserole.
How to Serve Creamy Chicken Broccoli Rice Casserole Recipe
Garnishes
For a simple fresh touch, I like to sprinkle chopped fresh parsley or green onions on top right before serving. It adds a pop of color and a mild brightness that cuts through the richness nicely.
Side Dishes
This casserole is pretty hearty on its own, but for a little extra veggie love, I often roast some carrots or serve a crisp side salad with vinaigrette. Garlic bread also pairs wonderfully if you want to turn it into a full comforting meal.
Creative Ways to Present
For family gatherings or potlucks, I’ve served this casserole in elegant individual ramekins instead of a big dish. It feels special and helps control portions—plus everyone loves a personalized dish!
Make Ahead and Storage
Storing Leftovers
Leftovers reheat beautifully wrapped tightly in the fridge for up to 3 days. I like to pop them in the microwave or oven with a little sprinkle of water on top to keep the rice moist and creamy.
Freezing
If I’m prepping ahead, I’ll assemble the casserole fully (without the cracker topping), freeze it, and then thaw it overnight in the fridge before baking. This makes it an excellent freezer-to-table meal for busy weeks.
Reheating
To reheat, cover the casserole with foil and bake at 350°F until warmed through (about 20 minutes). If you want to revive the crispy topping, add the cracker/butter mixture on top and bake uncovered for the last 10 minutes.
Frequently Asked Questions:
Absolutely! Brown rice will work but it requires more liquid and a longer cooking time. You might want to precook the brown rice before assembling the casserole to ensure it’s fully tender.
No worries! You can make my homemade creamy chicken soup substitute using a simple roux with chicken broth, milk, and some seasonings. It’s fresh and extra flavorful. There’s a link in the notes for a recipe you can try.
You can easily swap the chicken for mushrooms, chickpeas, or another plant protein, and use vegetable broth instead of chicken broth. Also, replace the cream of chicken soup with a mushroom or cream of vegetable soup option.
Using the right amount of broth to cook the rice and not overloading with extra liquids helps. Also, letting the rice rest after cooking allows it to absorb moisture properly. Lastly, don’t skip baking uncovered at the end to crisp up the topping.
Final Thoughts
This Creamy Chicken Broccoli Rice Casserole Recipe is one of those go-to meals that feels like love in every spoonful. I hope you enjoy making it as much as I do—whether for a busy weeknight or a cozy weekend dinner. Give it a try, tweak it your way, and savor all the comforting goodness it brings to your table.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This comforting Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy rice in a cheesy sauce, topped with a buttery Ritz cracker crust baked to golden perfection. Ideal for an easy weeknight dinner or make-ahead meal.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- Salt to taste
- Black pepper to taste
- 1 teaspoon Italian seasoning
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long grain rice, uncooked
- 2-3 cups fresh broccoli florets, uncooked
- 10.5 oz Cream of Chicken Soup (condensed)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Optional Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Instructions
- Preheat and Prep Chicken: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
- Cook Chicken: Heat butter in a large pot over medium heat until melted. Add the chicken pieces and cook until golden brown, about 5 minutes. Remove chicken from the pot and set aside.
- Cook Rice: Add the chicken broth, olive oil, and uncooked rice to the same pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Add Broccoli: Add the fresh broccoli florets, replace the cover, and cook for 9 more minutes or until no liquid remains and the rice is tender. If rice isn't fully cooked, cover and simmer for an additional 5 minutes.
- Let Rice Rest: Keep the pot covered off the heat and let the rice stand for 10 minutes without stirring to allow settling and steaming.
- Combine Ingredients: Stir in the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder, and half of the shredded cheddar cheese until well combined.
- Transfer and Bake: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese. Cover and bake for 15 minutes.
- Add Topping and Finish Baking: Mix the crushed Ritz crackers with melted butter and sprinkle evenly over the casserole. Bake uncovered for an additional 10 minutes until topping is golden and crispy. Serve warm.
Notes
- Frozen broccoli can be substituted for fresh (2 cups thawed and patted dry); steam for 5 minutes for best texture.
- Shredding your own cheddar cheese from a block, preferably a sharp variety like Cracker Barrel Extra Sharp, yields best melting results.
- Try a homemade cream of chicken soup for a fresher flavor.
- This casserole can be assembled ahead and refrigerated for up to 2 days; bring to room temperature for 30 minutes before baking and add 15 minutes to baking time.
- For freezing, assemble but do not bake; thaw in fridge for 24 hours before baking; again, allow 30 minutes at room temperature and add 15 minutes to baking time.
- The cracker topping should always be added during the last 10 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
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