Chicken Broccoli Rice and Cheese Casserole is a cozy and comforting dinner made with juicy seasoned chicken, tender-crisp broccoli, and fluffy white rice in a creamy cheddar sauce. With a crispy, crunchy Ritz cracker topping, it makes an amazing weeknight meal or a make-ahead lunch.
The Ultimate Comfort Food Casserole!
I’ve been making this simple yet perfect casserole for years now! It’s one of those dishes that I like to make when I’m craving some truly comforting food, and the creamy, cheesy rice and crispy Ritz cracker crumb topping always do the trick.
I’ll show you how to make cheesy chicken broccoli rice casserole with fresh chicken breasts, but you can also use leftover chicken, rotisserie chicken, or even leftovers from your Thanksgiving turkey.
This easy casserole recipe is made from scratch, without any cream of chicken soup, cream of mushroom soup, or anything at all from a can! Instead, a rich and cheesy cream sauce is quick to make on the stovetop.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Cut chicken breasts into bite-sized pieces. We’ll saute them in a skillet so that they’re cooked before we assemble the casserole. You could also use boneless, skinless chicken thighs.
- Butter: A whole stick of butter goes into this casserole, in various places! Butter adds richness and flavor.
- Onion and Garlic: We’re making the cream sauce for this casserole from scratch, rather than using canned soup, so fresh aromatics are a must! Use freshly minced garlic for the best taste.
- Heavy Cream and Chicken Broth: The liquids that create a beautiful creamy sauce for your casserole.
- Rice: You’ll need 4½ cups of cooked white rice for this recipe. You can get that from cooking 1½ cups of long-grain rice according to the package directions. Feel free to do this part ahead of time. Brown rice or other grains can be used in this recipe as well. I don’t recommend using instant rice or minute rice, as it can become mushy in a casserole like this one.
- Broccoli: I’m using fresh broccoli florets, but you could also use frozen, thawed broccoli florets if that’s easier.
- Cheese: Sharp or medium cheddar cheese will give you that classic tangy, cheesy flavor. For a different twist, try it with Monterey Jack or a blend of cheeses.
- Ritz Crackers: These crispy, buttery crackers make the perfect topping for any casserole! I use them in my broccoli casserole and Million Dollar Chicken casserole recipes too.
Recipe Tips
- Prepping the Components: The chicken, rice, and broccoli all need to be cooked before the casserole is put together. You can cook the rice or the broccoli ahead of time and keep it stored in the fridge until you’re ready to cook.
- Make Ahead: Prepare the casserole as directed, but instead of baking it, wrap it well and store it in the fridge for up to 2 days. Bake as directed when you want to eat it, adding a few minutes to the bake time if needed. This makes it perfect for a busy weeknight if you plan ahead a little bit.
- Add More Flavor: This family-friendly recipe is minimally seasoned, but if you like things a little bit more exciting, try adding a pinch of red pepper flakes or your favorite Cajun seasoning.
- The Crispy Ritz Topping can be replaced with a layer of homemade crispy onions, buttery panko breadcrumbs, or try cheesy crackers like Cheez-its or Goldfish.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. You may find that the rice absorbs the sauce as this casserole sits. Add a splash of water or milk to servings when you reheat them to make the sauce creamy again.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Broccoli Rice and Cheese Casserole
Chicken Broccoli Rice and Cheese Casserole is a cozy and comforting dinner made with juicy seasoned chicken, tender-crisp broccoli, and fluffy white rice in a homemade creamy cheddar sauce.
servings
Chicken Broccoli Rice and Cheese Casserole is a cozy and comforting dinner made with juicy seasoned chicken, tender-crisp broccoli, and fluffy white rice in a homemade creamy cheddar sauce.
Equipment
- 9×13-inch (23×33 cm) baking dish
- Medium saucepan
- Large deep skillet
- Cutting board and knife
- Mixing Bowls
- Cheese grater
Ingredients
- 1 head broccoli cut into bite-sized florets (about 3 cups/225 g)
- 8 tablespoons (112 g) unsalted butter divided
- 1½ pounds (680 g) boneless skinless chicken breasts cut into bite-sized pieces (about 3 medium breasts)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1 medium yellow onion diced (about 1 cup/150 g)
- 2 garlic cloves minced
- 3 tablespoons (22 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- ½ cup (120 ml) heavy cream
- 2½ cups (250 g) shredded cheddar cheese divided
- 4½ cups (750 g) cooked white rice (from about 1½ cups/285 g uncooked)
- 1½ cups (90 g) crushed Ritz crackers (about 30 crackers)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Bring a medium saucepan of water to a boil. Add broccoli and cook for 2 to 3 minutes until bright green. Drain and set aside.
- In a large deep skillet, melt 2 tablespoons of butter. Add the chicken, Italian seasoning, garlic powder, salt, and pepper. Cook until chicken is fully cooked through. Remove from the skillet and set aside.
- In the same skillet, melt 3 tablespoons of butter. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, followed by the heavy cream. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, or until thickened.
- Remove from heat. Stir in ½ cup of shredded cheddar cheese. Taste and adjust seasoning with salt and pepper.
- Stir in the cooked chicken, broccoli, and rice until evenly coated.
- Transfer half of the mixture into the prepared baking dish. Top with 1 cup of cheddar cheese. Add the remaining casserole mixture and top with the remaining 1 cup of cheddar cheese.
- In a small bowl, melt the remaining 3 tablespoons of butter. Stir in the crushed Ritz crackers until evenly coated. Sprinkle over the top of the casserole.
- Bake for 25 to 30 minutes, or until golden and bubbling. Let cool for 5 minutes before serving.
Notes:
- You can use frozen broccoli in this recipe! Blanch it briefly or allow it to thaw before mixing it into the casserole.
- For extra creaminess, stir in an additional ¼ cup (60 ml) heavy cream.
- Make Ahead: Prepare the casserole as directed, but instead of baking it, wrap it well and store it in the fridge for up to 2 days. Bake as directed when you want to eat it, adding a few minutes to the bake time if needed.
- Prep Ahead: The rice, chicken, and broccoli can be cooked and stored in the fridge for a day or so before you make the sauce and assemble the casserole.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. You may find that the rice absorbs the sauce as this casserole sits. Add a splash of water or milk to servings when you reheat them to make the sauce creamy again.
Nutrition Information
Calories: 814kcal, Carbohydrates: 57g, Protein: 44g, Fat: 46g, Saturated Fat: 25g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 184mg, Sodium: 1099mg, Potassium: 917mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1904IU, Vitamin C: 94mg, Calcium: 455mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!