Broccoli Rice Cheese and Chicken Casserole is the kind of dinner that makes good use of simple ingredients without feeling thrown together. The rice cooks in chicken broth, the broccoli goes in while the rice finishes, and everything gets folded into a creamy chicken-and-cheddar mixture before it goes into the oven.
What makes this one especially comforting is the contrast on top. Underneath, the casserole stays creamy and cheesy. The Ritz crumbs add a buttery crunch at the end, so every serving has a little texture instead of being soft all the way through.
Why You’ll Love This Chicken Broccoli Rice Casserole
- Everything comes together in stages: The chicken, rice, and broccoli are prepared before the casserole goes into the baking dish, so the final bake is mostly about melting and bringing the flavors together.
- Rotisserie chicken works: You can skip cooking raw chicken if you already have cooked chicken on hand.
- Plenty of cheese: Cheddar is mixed into the filling and added on top.
- Crunchy finish: Ritz crackers and butter give the top a crisp, savory layer.
- Good family dinner: Chicken, rice, broccoli, and sauce all land in one dish, so you do not need much on the side.
Ingredient Notes
Chicken: Boneless chicken breasts work well if you want to cook the meat from scratch, but rotisserie chicken is the faster option. If I am using rotisserie chicken, I wait until the rice and broccoli are cooked before stirring the meat into the filling.
Long-grain white rice: This recipe is built around uncooked long-grain rice and a specific amount of chicken broth. Other rice varieties can need a different amount of liquid or a different cooking time, so I would not swap them without adjusting both.
Broccoli: Fresh florets go into the pot while the rice is still cooking. Keeping the florets fairly small helps them finish at about the same time as the rice.
Cream of chicken soup, milk, and sour cream: These are what give the casserole its creamy texture. The sour cream also adds a little tang, which keeps the filling from tasting flat.
Cheddar: Half goes into the casserole and the rest goes over the top. Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.
Ritz topping: The crackers are mixed with melted butter and added after the first covered bake. That gives them time to crisp without burning.
How This Casserole Comes Together
If you are starting with raw chicken, it gets browned first and set aside. The rice then cooks in chicken broth with a little olive oil. Broccoli goes into the same pot partway through, and the covered resting time at the end gives the rice a chance to finish absorbing the liquid without being stirred.
Once the rice is ready, the chicken, creamy ingredients, seasonings, and part of the cheddar are folded in. The mixture goes into a casserole dish with more cheese on top. After a short covered bake, the buttery Ritz crumbs are added and the casserole finishes uncovered so the top can crisp.
The full measurements and exact timing are in the recipe card below.
Tips for the Best Broccoli Rice Cheese and Chicken Casserole
- Follow the rice timing closely. Rice that is undercooked will stay firm in the finished casserole.
- Do not keep stirring the rice. The covered cooking and resting time help it absorb the broth properly.
- Use rotisserie chicken for the easiest version. It removes one cooking step and still gives the casserole plenty of flavor.
- Save the cracker topping for the end. Adding it too early can make it soft instead of crisp.
- Let the casserole rest before serving. Five minutes helps the creamy filling settle and makes it easier to scoop.
Make-Ahead, Storage, and Reheating
You can prepare the casserole through the assembly stage, cover it, and refrigerate it before baking. I would keep the Ritz topping separate until the end so it stays crisp.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or warm a larger amount covered in a 325°F oven. If the rice seems dry, add a small splash of milk or broth before reheating.
Broccoli Rice Cheese and Chicken Casserole FAQs
Can I use rotisserie chicken?
Yes. Use about 2 cups of diced rotisserie chicken and skip the browning step. Stir it into the casserole after the rice and broccoli have cooked.
Can I use frozen broccoli?
You can, but thaw it first and drain it well. Extra water from frozen broccoli can loosen the creamy filling.
Why is my rice still firm?
The rice may need a little more covered cooking time, especially if your brand cooks differently. Check the rice before assembling the casserole and give it a few extra minutes if needed.
More Easy Chicken Casseroles
If you like chicken-and-rice dinners, try my Teriyaki Chicken Casserole, Chicken Noodle Casserole, or Company Chicken Casserole. You can also browse the full casserole collection or compare more options in my 15 easy casseroles for dinner roundup.
Broccoli Rice Cheese and Chicken Casserole
Ingredients
Casserole
- 2 tbsp butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 2 1/2 cups chicken broth
- 1 tbsp olive oil
- 1 1/4 cups white long-grain rice uncooked
- 2 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 divided
Optional Seasonings
- 1 tsp dried thyme optional
- 1/2 tsp garlic powder optional
Ritz Topping
- 1 cup Ritz crackers crushed
- 2 tbsp butter melted
Instructions
Cook the Chicken and Rice
- Preheat the oven to 350°F. Cut the chicken into bite-size pieces and season with Italian seasoning, salt, and black pepper.
- Melt the butter in a large pot over medium heat. Add the chicken and cook until golden on all sides, about 5 minutes. Remove and set aside. Skip this step if using cooked rotisserie chicken.
- Add the chicken broth, olive oil, and rice to the pot and bring to a boil. Reduce to a simmer, cover tightly, and cook for 7 minutes.
- Add the broccoli, replace the cover, and cook for 8 more minutes without stirring. Remove from the heat and let the rice stand, covered, for 10 minutes.
Assemble and Bake
- Stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional thyme and garlic powder, and half of the cheddar cheese.
- Transfer to a lightly greased 9×13-inch baking dish and top with the remaining cheddar. Cover and bake for 15 minutes.
- Mix the crushed Ritz crackers with the melted butter. Uncover the casserole, sprinkle the topping evenly over the cheese, and bake uncovered for about 10 minutes more, until the topping is crisp and the casserole is hot throughout.
- Let the casserole rest for 5 minutes before serving.
