I love how this casserole brings together so many family favorites in one dish. It’s creamy from the sour cream and condensed soup, cheesy with two layers of sharp cheddar, and loaded with wholesome chicken and broccoli. Best of all, it’s a great make-ahead or freezer-friendly recipe that’s easy to reheat and serve on busy weeknights. Whether I’m using rotisserie chicken or starting from scratch, this casserole always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
If I’m using raw chicken, I cut it into bite-sized pieces and season it with Italian seasoning, salt, and pepper. I melt 2 tablespoons of butter in a large pot over medium heat, cook the chicken until golden brown (about 5 minutes), then remove it and set it aside. If I’m using rotisserie chicken, I skip this step.
In the same pot, I combine the chicken broth, olive oil, and uncooked rice. I bring it to a boil, reduce to a simmer, cover tightly, and cook for 6 minutes.
I stir in the broccoli, cover again, and continue cooking for about 9 minutes or until the rice is tender and most of the liquid is absorbed. If the rice needs more time, I simmer it for 5 extra minutes. Then I remove it from heat and let it rest, covered, for 10 minutes.
I stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional thyme and garlic powder, and half of the shredded cheese.
I pour the mixture into the prepared baking dish and sprinkle the remaining cheese over the top. I cover it with foil and bake for 15 minutes.
While that bakes, I mix the crushed Ritz crackers with melted butter in a small bowl.
I remove the foil and sprinkle the cracker topping evenly over the casserole. Then I bake it uncovered for another 10 minutes until golden and bubbly.
Once out of the oven, I let the casserole rest for 5 minutes before serving.
Servings and timing
This recipe yields 8 hearty servings. It takes about 15 minutes to prep and 40 minutes to cook, making the total time just under an hour. It’s a great option for feeding a hungry family or bringing to a potluck.
Variations
I sometimes swap the cheddar for a mix of cheddar and Monterey Jack for a creamier flavor.
For a spicy version, I stir in a pinch of red pepper flakes or a dash of hot sauce.
If I want to lighten it up, I use low-fat sour cream and reduced-fat cheese.
When I have leftover turkey or ham, I use that instead of chicken for a fun twist.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave or larger portions in the oven at 350°F until heated through. It also freezes well—I wrap the entire baked (or unbaked) casserole tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
Can I use brown rice instead of white?
Yes, but I adjust the cooking time and liquid—brown rice takes longer to cook and may need more broth. I usually precook the rice separately to be safe.
Can I use frozen broccoli?
Yes, I’ve used frozen broccoli florets straight from the bag. I don’t thaw them first—just add them in during the simmering step.
Is there a substitute for cream of chicken soup?
If I want to avoid canned soup, I make a quick homemade version with butter, flour, chicken broth, and milk whisked into a thick sauce.
Can I make this ahead of time?
Absolutely. I assemble the casserole up to the baking step and store it in the fridge for a day. I add the cracker topping right before baking so it stays crispy.
What’s the best way to crush the crackers?
I put them in a zip-top bag and roll over them with a rolling pin. It keeps things tidy and gives me a nice crumb.
Conclusion
This Cheesy Chicken Broccoli Rice Casserole is one of those comforting, family-style dinners that never goes out of style. With its creamy base, perfectly cooked rice, tender broccoli, and melty cheese all under a golden cracker topping, it’s a guaranteed crowd-pleaser. I love how easy it is to make and how well it fits into any weeknight routine or cozy Sunday supper.
This creamy chicken and rice casserole is loaded with broccoli, melty cheddar cheese, and topped with buttery Ritz crackers—comfort food perfection for family dinners.
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook chicken (if not using rotisserie): Cut chicken into bite-sized pieces. Season with Italian seasoning, salt, and pepper. In a large pot, melt butter over medium heat and cook chicken for 5 minutes or until golden. Remove and set aside.
Cook rice and broccoli: In the same pot, add chicken broth, olive oil, and uncooked rice. Bring to a boil, then reduce heat to simmer. Cover and cook for 6 minutes. Add broccoli, cover, and cook another 9 minutes, or until rice is tender. If needed, cook 5 minutes longer. Let rest, covered, for 10 minutes.
Combine mixture: Stir in cooked chicken, condensed soup, milk, sour cream, optional seasonings, and half of the shredded cheddar cheese.
Assemble casserole: Transfer the mixture to the baking dish. Sprinkle with the remaining cheddar cheese. Cover with foil and bake for 15 minutes.
Make topping: Mix crushed Ritz crackers and melted butter in a small bowl.
Top and finish baking: Uncover the casserole and sprinkle with the cracker topping. Bake uncovered for 10 minutes, until golden and bubbly.
Rest and serve: Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, use rotisserie chicken in place of raw chicken.
Adjust the broccoli amount to preference, or sub with cauliflower or peas.
Can be made ahead and refrigerated before baking (add 5–10 mins to bake time).
