Introduction

This Chicken Broccoli Rice Casserole is a comforting and hearty one-dish meal perfect for busy weeknights. Packed with tender chicken, fresh broccoli, and cheesy goodness, it’s simple to prepare and sure to please the whole family.

A beige baking dish is filled with a layered broccoli and cheese casserole, showing a golden-brown, crispy crumb topping with bits of bright orange melted cheddar cheese and vivid green broccoli peeking through. Beneath the crispy top, a creamy white cheesy sauce mixed with small green broccoli florets and soft, light yellow macaroni pasta is visible. A wooden spoon rests inside the dish, scooping out a portion that reveals the layered creamy texture and broccoli, placed near a white plate with a serving of the casserole on a rough burlap cloth. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 ¼ cups white long grain rice (uncooked)
2-3 cups fresh broccoli florets (uncooked)
10.5 oz. condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese (divided)
½ teaspoon dried thyme
½ teaspoon garlic powder
1 cup Ritz crackers, crushed
2 tablespoons melted butter

Instructions

Step 1: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
Step 2: In a large pot, heat 2 tablespoons of butter over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken and set aside.
Step 3: Add chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
Step 4: Stir in the broccoli, replace the cover, and cook for 9 more minutes or until the rice is tender and no liquid remains. If needed, simmer an additional 5 minutes with the lid on.
Step 5: Keep the pot covered and remove from heat. Let the rice stand for 10 minutes without stirring to allow the rice to settle.
Step 6: Stir in the cooked chicken, cream of chicken soup, milk, sour cream, dried thyme, garlic powder, and half of the shredded cheddar cheese until well combined.
Step 7: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese and cover the dish.
Step 8: Bake the covered casserole for 15 minutes in the preheated oven.
Step 9: Mix the melted butter with the crushed Ritz crackers. Sprinkle this topping over the casserole and bake uncovered for an additional 10 minutes until golden and crispy. Serve hot.

Tips & Variations

For added flavor, use rotisserie chicken instead of raw chicken to save time.
Swap broccoli with cauliflower or green beans if preferred.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use low-fat sour cream and cheese for a lighter version.
To make it gluten-free, substitute Ritz crackers with gluten-free breadcrumbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To maintain the crispy topping, reheat uncovered in a 350° F oven for about 10 minutes.

How to Serve

A white baking dish filled with a creamy broccoli and cheese casserole, showing three visible layers; the top layer is golden brown and crispy with small crunchy bits scattered over melted bright orange cheese, the middle layer is a mix of melted yellow-orange cheese and green broccoli florets, while the bottom layer is a creamy white sauce that binds the ingredients together. A wooden spoon is scooping some of the casserole, highlighting the soft melted cheese and green broccoli pieces inside. The dish sits on a white marbled surface, with a small part of a white plate holding a serving of the casserole visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice instead of regular long grain rice?

Instant rice cooks faster and requires less liquid, so adjust the cooking time and broth accordingly. Be sure to check the package instructions to avoid overcooking.

Is it possible to freeze this casserole?

Yes, you can freeze the casserole before baking. Wrap it tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.