If you’re craving comfort food that’s truly a hug in a dish, this Creamy Chicken Broccoli Rice Casserole Recipe is exactly what you need. Creamy, cheesy, and packed with tender chicken and vibrant broccoli, it’s one of those meals that feels like home on a plate.
Jump to:
Why You'll Love This Recipe
I have to confess—this casserole is a staple in my kitchen, especially on busy weeknights. It just hits all the right notes: creamy sauce, cheesy goodness, and wholesome veggies mixed with rice and chicken. You’ll find yourself making it again and again.
- One-Pot Wonder: You cook the rice and chicken together right in one pot, which means less mess and easy cleanup—music to anyone’s ears.
- Comfort in Every Bite: The combination of creamy soup, sour cream, and cheddar cheese makes this casserole irresistibly luscious.
- Versatile and Adaptable: Whether you want fresh or frozen broccoli, homemade soup or canned, this recipe adjusts to what you have in the kitchen.
- Make-Ahead Friendly: Life gets hectic, I get it. You can prepare this casserole in advance and bake it later without missing a beat.
Ingredients & Why They Work
The beauty of this Creamy Chicken Broccoli Rice Casserole Recipe lies not just in its flavors but in how simple ingredients come together for amazing texture and taste. Let’s look at why each component is important so you can shop smart and prep like a pro.
- Butter: Used for sautéing the chicken, butter adds richness and helps brown the meat for flavor.
- Chicken breasts: I prefer fresh, cut into bite-sized pieces, but rotisserie chicken works as a fantastic shortcut.
- Italian seasoning: A simple blend that really elevates the chicken with a mix of herbs.
- Chicken broth: This is the cooking liquid for the rice, giving it tons of savory depth that water just can’t match.
- Olive oil: Helps with the rice cooking process and adds a little extra flavor.
- White long grain rice: It cooks evenly and stays fluffy, balancing the creamy sauce perfectly.
- Broccoli florets: Fresh or frozen, broccoli brings color, crunch, and nutrition to the casserole.
- Cream of Chicken Soup: The star for creaminess and body; it’s the base of the sauce binding everything.
- Milk: Thins the soup just enough to soak into the rice and veggies.
- Sour cream: Adds tang and extra silkiness to the sauce.
- Cheddar cheese: Choose sharp cheddar for bold flavor; half melts in for creaminess, half tops the casserole to crisp up beautifully.
- Ritz crackers and melted butter: Create that signature crunchy topping that makes this casserole extra special.
- Optional seasonings (thyme and garlic powder): These subtle flavors deepen the overall taste without overpowering.
Make It Your Way
One thing I love about this Creamy Chicken Broccoli Rice Casserole Recipe is how flexible it is. Over time, I’ve tried little tweaks to make it suit my mood or who I’m cooking for. Feel free to experiment and put your own spin on it!
- Variation: I once swapped out broccoli for cauliflower just because I had extra on hand—and it worked great. If you want more color, toss in some diced carrots or peas.
- Dairy-Free: Use a dairy-free cream soup and cheese alternative, and swap sour cream for coconut cream. It changes the flavor but keeps that luscious texture.
- Protein Swap: Try cooked turkey or even ham instead of chicken for a different twist.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika if you like a bit of heat and smokiness.
Step-by-Step: How I Make Creamy Chicken Broccoli Rice Casserole Recipe
Step 1: Sauté the Chicken Until Golden
Start by cutting your chicken into bite-sized pieces and seasoning them with salt, pepper, and Italian seasoning. Then melt the butter in a large pot over medium heat and cook the chicken for about 5 minutes until it’s golden brown and deliciously fragrant. Be careful not to overcrowd the pan—give those pieces some space so they brown nicely rather than steam.
Step 2: Simmer Rice and Broth Together
After you remove the chicken, add chicken broth, olive oil, and uncooked rice to the same pot. Bring this to a boil, then reduce to a simmer and cover tightly. Cook it for 6 minutes before stirring in fresh broccoli florets, replacing the lid, and simmering for another 9 minutes. Check that no liquid remains and the rice is tender—if it's not quite there, give it a few more minutes. Let it stand covered for 10 minutes after cooking; that rest really helps the flavors meld.
Step 3: Mix in Creamy Goodness
Now stir the cooked chicken back in along with the cream of chicken soup, milk, sour cream, your optional thyme and garlic powder if you’re using them, and half of the shredded cheddar cheese. This creates that incredibly creamy sauce that coats every grain of rice and floret of broccoli.
Step 4: Bake & Top It Off
Transfer everything to a lightly greased 9 x 13-inch casserole dish and sprinkle the remaining cheese on top. Cover it and bake for 15 minutes at 350°F. Then mix crushed Ritz crackers with melted butter, sprinkle that over the casserole, and bake uncovered for another 10 minutes. This topping adds the perfect golden crunch that makes this dish so memorable.
Top Tip
After many times making this casserole, I’ve learned a few tricks that make a real difference. These simple tweaks help you nail the texture and flavor every single time.
- Don’t Overcrowd the Chicken: Sauté in batches if necessary so the chicken browns rather than steams—this adds more flavor and better texture.
- Quality Cheese Matters: Freshly shredding your own cheddar from a block melts better and tastes fresher than pre-shredded bags.
- Patience with Rice: Let the rice rest covered off heat before mixing in anything else—this resting time lets it finish absorbing steam and fluff up nicely.
- Topping Timing: Add the cracker topping only in the last 10 minutes so it stays crispy instead of soggy.
How to Serve Creamy Chicken Broccoli Rice Casserole Recipe
Garnishes
I love topping this casserole with a sprinkle of fresh chopped parsley or chives. It adds a pop of color and fresh flavor that brightens the dish. Sometimes, a little drizzle of hot sauce or a squeeze of lemon adds a surprising zing that cuts through the richness beautifully.
Side Dishes
This casserole is quite filling on its own, but I often serve it with a simple crisp green salad dressed in a light vinaigrette and some warm crusty bread. It balances out the creaminess and gives an enjoyable texture contrast.
Creative Ways to Present
For a special occasion, I sometimes portion this casserole into ramekins for individual servings, topped with a tiny sprig of herbs. It makes it feel a little extra fancy without any extra work. It’s also perfect for potlucks or family gatherings because it transports well in a covered dish and still tastes awesome.
Make Ahead and Storage
Storing Leftovers
Leftovers? I usually store the casserole in an airtight container in the refrigerator for up to 3 days. It reheats wonderfully in the oven covered with foil, or you can microwave individual portions. Just keep an eye on it to avoid drying out—adding a splash of milk before reheating helps keep it creamy.
Freezing
This casserole freezes beautifully before baking. I assemble it in my casserole dish, cover tightly with foil, and freeze for up to 3 months. When it’s time to eat, thaw in the refrigerator overnight, let it sit at room temperature for 30 minutes, then bake with an extra 15 minutes added to the cooking time. Add the cracker topping fresh before the last 10 minutes of baking to keep it crisp.
Reheating
For the best texture, I reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, until heated through—usually 20-25 minutes. If you want the topping crispy again, uncover for the last 5-10 minutes. Using the microwave is fine for quick reheats, but the topping loses its crunch.
Frequently Asked Questions:
Absolutely! Frozen broccoli is a convenient and tasty substitute. Just make sure to thaw and pat it dry well to avoid sogginess. You might also want to steam it briefly for softer texture before adding it to the rice.
Long grain white rice is ideal because it cooks evenly to a fluffy texture without becoming overly sticky. It absorbs the flavors of the broth and sauce perfectly throughout the casserole.
Yes! Swap out the cream of chicken soup for a dairy-free version or homemade alternative, use non-dairy milk and sour cream substitutes, and a dairy-free cheese alternative. The casserole will still be creamy and satisfying.
You can assemble it up to 2 days ahead if refrigerated, or freeze it unbaked for up to 3 months. When ready to bake, just add extra baking time and the buttery cracker topping at the end for best results.
Final Thoughts
This Creamy Chicken Broccoli Rice Casserole Recipe has become a comforting go-to in my kitchen because it’s straightforward, satisfying, and gets rave reviews around the dinner table. If you’re looking for a dish that feels like a warm hug after a busy day, I promise this one will deliver. Give it a try—I have a feeling it’ll become a favorite in your home too.
Print
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 hearty Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy rice cooked in chicken broth, all baked with melted cheddar and a crunchy Ritz cracker topping for a comforting and delicious meal perfect for family dinners.
Ingredients
Protein & Dairy
- 2 tablespoons butter
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
- 10.5 oz. cream of chicken soup (condensed)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
- 2 tablespoons melted butter (for topping)
Produce & Grains
- 1 ¼ cups white long grain rice, uncooked
- 2-3 cups fresh broccoli florets, uncooked
Liquids & Oils
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
Seasonings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder (optional)
Topping
- 1 cup Ritz crackers, crushed
Instructions
- Preheat Oven and Prepare Chicken: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces, season with salt, pepper, and Italian seasoning.
- Cook Chicken: Heat 2 tablespoons butter in a large pot over medium heat until melted. Add chicken and cook until golden brown, about 5 minutes. Remove chicken and set aside.
- Cook Rice: Add chicken broth, olive oil, and rice to the same pot. Bring to a boil, reduce heat to a simmer, cover tightly and cook for 6 minutes.
- Add Broccoli and Continue Cooking: Add broccoli florets, replace the cover and cook for 9 more minutes or until no liquid remains and rice is tender. If rice is not fully cooked, cover and simmer an additional 5 minutes.
- Let Rice Stand: Remove pot from heat and keep it covered. Let rice stand for 10 minutes without stirring to allow rice at the bottom to release.
- Combine Ingredients: Stir cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings (thyme and garlic powder), and half of the shredded cheddar cheese into the rice mixture until well combined.
- Assemble Casserole: Transfer mixture to a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese on top.
- Bake Covered: Cover casserole and bake in preheated oven for 15 minutes.
- Add Topping and Bake Uncovered: Mix melted butter with crushed Ritz crackers, sprinkle over casserole, and bake uncovered for an additional 10 minutes until topping is golden and crispy.
- Serve: Remove from oven and let cool slightly before serving.
Notes
- Using Frozen Broccoli: Substitute 2 cups of frozen broccoli (or cauliflower), thawed and patted dry. You may steam it for 5 minutes for softer texture before adding.
- Shred your own cheddar cheese from a block for best melting quality. Avoid aged or crystallized cheeses which do not melt well.
- For a homemade alternative, use homemade cream of chicken soup instead of canned.
- Make ahead: Assemble the casserole and refrigerate up to 2 days before baking. Let sit 30 minutes before baking and add 15 minutes to bake time. Add cracker topping during the last 10 minutes of baking.
- Freezing: Assemble casserole without baking and freeze. Thaw in fridge 24 hours prior to baking, let sit 30 minutes at room temperature before baking, and add 15 minutes to bake time. Add topping in final 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Leave a Reply