Broccoli Cheddar Chicken and Rice Casserole – Looking for a cozy, comforting meal? This Broccoli Cheddar Chicken and Rice Casserole is a family favorite! Made with tender chicken, fresh broccoli, creamy cheese, and rice, it’s a complete meal in one dish. Perfect for busy weeknights or a cozy weekend dinner.
The first time I made this Broccoli Cheddar Chicken and Rice Casserole, it was a chilly evening, and I wanted something hearty to warm up my family. My husband and child both love casseroles, so I decided to give this one a try. The aroma that filled the kitchen as it baked was absolutely mouthwatering, and when I served it, they couldn’t stop raving about how delicious it was. Now, it’s a regular in our dinner rotation, especially on those nights when we need a little extra comfort.
What Makes This Broccoli Cheddar Chicken and Rice Casserole Stand Out?
This casserole stands out because it’s a one-pot wonder that’s both easy to make and incredibly satisfying. The combination of tender chicken, creamy cheese, and perfectly cooked rice makes it true comfort food. Plus, the addition of fresh broccoli adds a healthy crunch that balances out the richness of the dish. Whether you’re serving it to a crowd or just your family, it’s sure to be a hit.
What You Need To Make This Broccoli Cheddar Chicken and Rice Casserole Recipe
Chicken Breasts: Opt for boneless, skinless chicken breasts for a lean protein option. If you’re in a hurry, pre-cooked rotisserie chicken works wonders and adds a richer flavor to the dish.
Italian Seasoning: This blend of herbs infuses the chicken with a robust, savory flavor, making every bite more delicious.
Chicken Broth: Using broth instead of water for cooking the rice elevates the dish by adding a deeper, more savory flavor.
White Long-Grain Rice: Long-grain rice is ideal for this casserole as it cooks evenly and absorbs the flavors without becoming mushy.
Broccoli Florets: Fresh broccoli is best for a slight crunch and bright flavor, but frozen can work in a pinch. Just make sure to thaw and drain it first.
Condensed Cream of Chicken Soup: This classic ingredient adds creaminess and binds the casserole together. Opt for a low-sodium version to control salt levels.
Sour Cream: The tanginess of sour cream balances the richness of the cheese and cream of chicken soup, adding a nice depth of flavor.
Cheddar Cheese: Sharp cheddar is the star here, providing that irresistible gooey, cheesy finish. Freshly shredded cheese melts better and avoids the additives found in pre-shredded versions.
Ritz Crackers: These buttery crackers add a crunchy, golden topping that contrasts perfectly with the creamy casserole underneath.
Want To Save This Recipe?
Steps To Make Broccoli Cheddar Chicken and Rice Casserole
Step 1: Prep: Preheat your oven to 350°F. Line a 9×13-inch casserole dish with non-stick spray and set it aside. Ensure all your ingredients are prepped and ready to go—this makes the cooking process smoother.
Step 2: Cook the Chicken: Cut the chicken into bite-sized pieces and season them with Italian seasoning, salt, and pepper. Heat the butter in a large pot over medium heat. Once melted, add the chicken pieces and cook until golden brown on all sides, about 5 minutes. If using rotisserie chicken, skip this step. Once cooked, remove the chicken and set it aside.
Step 3: Cook the Rice: In the same pot, add the chicken broth, olive oil, and rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 6 minutes. After that, add the broccoli, cover again, and cook for another 9 minutes, or until the rice is tender and the liquid has been absorbed. If the rice isn’t fully cooked, cover and simmer for an additional 5 minutes.
Step 4: Combine and Bake: Turn off the heat and let the rice stand for 10 minutes with the lid on—this helps any stuck rice release from the bottom. Afterward, add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Stir until well combined. Pour the mixture into the prepared casserole dish, sprinkle with the remaining cheese, and cover with foil. Bake for 15 minutes.
Step 5: Add the Topping: In a small bowl, combine the melted butter and crushed Ritz crackers. After the initial baking time, remove the foil from the casserole, sprinkle the cracker mixture on top, and bake uncovered for an additional 10 minutes, until the topping is golden and crispy.
Step 6: Serve: Let the casserole sit for 5 minutes before serving to allow it to set. Enjoy it on its own or with a side of your choice!
Tip:
For an extra depth of flavor, consider roasting the broccoli florets in the oven before adding them to the casserole. This simple step caramelizes the edges and brings out a natural sweetness that complements the cheesy, creamy elements of the dish. If you’re a fan of a bit of a kick, sprinkle some red pepper flakes into the cheese sauce or top the finished dish with a dash of hot sauce for a subtle, spicy twist. And don’t forget, you can make this casserole a day ahead! Just assemble, refrigerate, and bake when you’re ready. 
Frequently Asked Questions:
Can I use brown rice instead of white rice? Yes, but you’ll need to adjust the cooking time and the amount of liquid. Brown rice typically takes longer to cook and may require more broth.
Can I make this casserole ahead of time? Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time since it will be cold from the fridge.
What other vegetables can I add to this casserole? You can add other veggies like carrots, peas, or mushrooms. Just make sure they’re cut into small pieces so they cook evenly with the rice.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Broccoli Cheddar Chicken and Rice Casserole Recipe
Ingredients
- 2 tbsp unsalted butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 1/2 c chicken broth
- 1 tbsp olive oil
- 1 1/4 c uncooked white long grain rice
- 2 c fresh broccoli florets uncooked
- 10.5 ounces can of condensed cream of chicken soup
- 1/2 c milk
- 1/2 c sour cream
- 2 c shredded cheddar cheese divided
Optional Seasonings:
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
Casserole Topping:
- 1 c Ritz crackers crushed
- 2 tbsp melted butter
Instructions
- Note: This recipe is crafted. To streamline the preparation. By allowing you to cook all the casserole ingredients. In a single pot. Before transferring them. To a baking dish. Before starting. Check your rice package. For the recommended liquid amount. And cooking time. As we’ll be using chicken broth. Instead of water. I’ve found that the cooking time. And the liquid amount listed here. Works perfectly. With white long-grain rice.
- Preheat your oven to 350°F.
- Cut the chicken. Into bite-sized pieces. And season them with Italian seasoning. Along with a pinch of salt. And pepper to taste.
- In a large pot. Melt the butter. Over medium heat. Add the chicken. And cook. Until it’s golden brown on all sides. Which should take about 5 minutes. If you’re using rotisserie chicken. You can skip this step.
- Pour in the chicken broth, olive oil, and rice. Bring the mixture to a boil. Then reduce the heat to a simmer.
- Cover the pot. And let it cook. For 6 minutes.
- Add the broccoli florets. Replace the cover. And continue cooking for another 9 minutes. Or until the rice is fully cooked. And all the liquid is absorbed. If the rice isn’t tender yet. Simply cover it again. And simmer for an additional 5 minutes. Or until done.
- Turn off the heat. And let the rice sit, covered. For 10 minutes without stirring. This will allow. Any rice stuck to the bottom to release.
- Stir in the cooked chicken, cream of chicken soup, milk, sour cream, and optional seasonings. And half of the cheddar cheese.
- Transfer the mixture. To a lightly greased 9x13 casserole dish. And sprinkle the remaining cheese on top.
- Cover with foil. And bake for 15 minutes.
For the Topping:
- Melt the butter. And mix it with the crushed crackers. To create the casserole topping.
- Sprinkle the topping over the casserole. And bake uncovered. For an additional 10 minutes.
- Allow the casserole to rest. For 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Made for dinner. Good food. Didn’t do the ritz topping, but would imagine it’s even better with it.