My chicken broccoli rice casserole is the ultimate comfort food staple in my house! I cook the rice in chicken broth for the best flavor and load the whole thing up with a crunchy Ritz cracker topping before baking.
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My Cheesy Chicken Broccoli Rice Casserole
I rely a lot on casseroles, especially on busy weeknights! My mom always made them when I was a kid, so they’re also nostalgic for me. And I love recreating things I used to eat as a kid for my own children. My husband Ben is always up for stick-to-your-ribs food, which means we eat a lot of casseroles in my house. They’re just so dang versatile and easy to make, especially on busy weeknights!
I remember the first time I brought this back into my house with my kids. They thought so many ingredients in a casserole like this were odd, but they like all of the ingredients together, and I knew they would just love it.
I’ve never seen my son Connor so quiet while eating. After he finished his last bite, he looked at me and said, “Can you make this again with extra cheese?”
I laughed but took his idea to heart and made this exact version with some extra cheese included. It was honestly a great idea.
And, if you love a good casserole recipe, try my recipes for broccoli casserole, sweet potato casserole, green bean casserole with canned green beans, 5 ingredient hash brown casserole, and chicken spaghetti casserole.
Ingredients for Broccoli & Rice Casserole
- Long-Grain White Rice – I use uncooked rice that’s rinsed
- Chicken Broth – vegetable broth or even beef broth will work in a pinch
- Shredded Chicken
- Broccoli – I cut these into bite-sized pieces
- Sharp Cheddar Cheese
- Cream of Chicken Soup
- Garlic Powder
- Salt
- Black Pepper
- Ritz Crackers – I love the buttery flavor of Ritz crackers, but other crackers will work too
- Butter – melted
How to Make Chicken Broccoli Rice Casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the uncooked rice in a large saucepan along with the chicken broth. Bring it to a boil, reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
STEP TWO: Preheat the oven to 350 degrees F. Next, add the cooked rice, shredded chicken, broccoli, chicken broth, cream of chicken soup, seasonings, and shredded cheese to a large bowl and mix well.
STEP THREE: Spread the casserole mixture evenly into a baking dish and top with more shredded cheese. In a separate bowl, combine the crushed Ritz crackers with melted butter, then sprinkle the mixture on top of the cheese.
STEP FOUR: Bake the casserole for 30-35 minutes or until the cheese is melted and the topping is golden brown. Let it cool slightly before serving, and enjoy!
Tips for the Best Chicken Rice Broccoli Casserole
- Cook the rice in broth for the best flavor. I love cooking rice in chicken broth — it comes out so much more flavorful than with just water.
- Steam fresh broccoli for the best texture. I typically steam the broccoli while the rice cooks. This helps ensure it’s tender without having to overcook the casserole. I use frozen broccoli in a pinch, but find fresh broccoli has a better texture.
- Shred the cheese at home. Those pre-shredded bags are certainly convenient, but I find the cheese melts a lot better when I shred a big block myself.
- Rest the casserole before serving it. I always let the casserole rest for about 10 minutes before slicing. It makes it so much easier to serve, and my kids no longer complain that it’s too hot to eat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Variations and Substitutions for Broccoli Rice Casserole
- Make the casserole extra creamy by adding some sour cream or Greek yogurt.
- Create a crunchier topping by broiling the casserole for 1-2 minutes at the end of the baking time. My husband loves when I do this.
- Switch up the cheese. A mix of cheddar and Monterey Jack or some added Parmesan would make this even cheesier.
- Add in some spice by adding a dash of hot sauce, some cayenne pepper, or red pepper flakes. This is another version my husband loves.
- Make this dinner gluten-free by using gluten free crackers and gluten free cream of chicken soup. A few of my friends are gluten-free, so I am make it this way for them every time.
What to Serve with Broccoli & Rice Casserole
Cheesy chicken broccoli rice casserole is practically a meal on its own — with protein, carbs, and vegetables all built in! When I want to bulk it up and make it heartier, I pair it with roasted carrots and asparagus, Brussels sprouts, or coleslaw, plus some garlic bread, easy biscuits, or cornbread on the side.
Chicken Broccoli Rice Casserole FAQs
How to Store Chicken Rice Broccoli Casserole
I store leftover broccoli rice cheese casserole covered in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat it, I place it covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.
Can I make chicken broccoli rice casserole ahead of time?
I love prepping this broccoli casserole ahead of time! I make the recipe as normal, up to the salt and pepper, leaving the cracker crumbs and butter out. Then, store it in the fridge for up to 24 hours, covered tightly in the casserole dish.
When I’m ready to bake it, I preheat the oven, add the Ritz topping, and then bake as directed. I love doing this to save time during busy weeks! I love doing this to save time during busy weeks!
More Easy Dinner Recipes
- Baked chicken tenders
- Shrimp fried rice
- Pulled pork crock pot recipe
- Garlic parmesan chicken pasta
- Velveeta mac and cheese
- Chicken and broccoli lasagna
- Smothered pork chops
- Lemon chicken recipe
Cheesy Chicken Broccoli Rice Casserole
Ingredients
- 1 1/4 cups long grain white rice rinsed, uncooked
- 2 1/2 cups chicken broth for cooking the rice
- 1 cup chicken broth for the casserole mixture
- 2 cups shredded chicken cooked
- 2 cups broccoli florets fresh, cut into bite-sized pieces
- 3 cups sharp cheddar cheese divided
- 10.5 oz can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Ritz crackers crushed
- 2 tablespoons butter melted
Instructions
- In a large saucepan, combine the uncooked, rinsed rice and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer the rice for 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat and fluff with a fork.
- Preheat your oven to 350 degrees F (175 degrees C).
- Add in the shredded chicken, broccoli, 1 cup of chicken broth, cream of chicken soup, garlic powder, salt, pepper, and 1 ½ cups of shredded cheese. Mix well.
- Spread the mixture evenly into a 9×13-inch baking dish. Sprinkle the remaining 1 ½ cups of shredded cheddar cheese over the casserole.
- In a small bowl, combine the Ritz crackers that you crushed with the melted butter. Sprinkle this mixture evenly over the cheese layer.
- Place the dish in the preheated oven and bake for 30-35 minutes. The casserole is ready when it is heated through, the cheese has melted, and the topping is golden brown.
- Remove the casserole from the oven and let it cool for 10 minutes before serving.
Notes
- Cook the rice in broth for the best flavor.
- Steam fresh broccoli for the best texture.
- Let the casserole rest before serving it.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To prep the casserole ahead of time, make the recipe as normal up to the salt and pepper, leaving the cracker crumbs and butter out. Then store it in the fridge for up to 24 hours covered tightly in the casserole dish. When ready to bake it, preheat the oven, add the Ritz topping, and then bake as directed.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
