Chicken Broccoli Rice Casserole

This creamy, cheesy Easy Chicken Broccoli Rice Casserole is made with tender rotisserie chicken, broccoli florets, and sharp cheddar, ready in just 35 minutes. The golden, buttery cracker crust gives way to a comforting, savory filling that warms you instantly. I love how this one-pan dinner saves me on busy weeknights without sacrificing flavor.

Why This Classic Works

I used to overcomplicate casseroles by making complex roux-based sauces, but I found that simple pantry staples often yield the most comforting results. This version balances the richness of the dairy with the freshness of broccoli so it never feels heavy or greasy. It captures that nostalgic, home-cooked flavor profile that instantly signals comfort.

My biggest mistake in early attempts was using raw broccoli, which released too much water and made the sauce runny. By using blanched or thawed broccoli and binding it with a blend of sour cream and condensed soup, you get a consistently thick, velvety texture every time.

Easy Chicken Broccoli Rice Casserole Ingredients

• 3 cups cooked white rice (long grain or jasmine)
• 2 cups cooked chicken breast, cubed or shredded
• 2 cups broccoli florets, steamed or frozen (thawed and drained)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 1/2 cups sharp cheddar cheese, shredded (divided)
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup crushed Ritz crackers or cornflakes
• 2 tbsp unsalted butter, melted

How To Make Easy Chicken Broccoli Rice Casserole

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
2. Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, pepper, and 1 cup of the shredded cheddar cheese until smooth.
3. Combine Ingredients: Add the cooked rice, cooked chicken, and broccoli florets to the sauce mixture. Stir gently until everything is evenly coated in the creamy sauce.
4. Assemble Casserole: Pour the mixture into your prepared baking dish and spread it into an even layer with a spatula. Top with the remaining 1/2 cup of cheddar cheese.
5. Add Topping and Bake: In a small bowl, mix the crushed crackers with the melted butter, then sprinkle this over the casserole. Bake for 25-30 minutes until the cheese is bubbly and the topping is golden brown.

Recipe Tips

• Drain the Broccoli: If you are using frozen broccoli, make sure to thaw it completely and squeeze out excess water with a paper towel to prevent a watery casserole.
• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly; grating your own block of sharp cheddar makes a huge difference in texture.
• Rotisserie Shortcut: Use a store-bought rotisserie chicken to cut your prep time down to just 10 minutes, adding extra flavor from the seasoned skin.
• Rice Texture: Day-old leftover rice works best for this recipe as it holds its shape better than freshly cooked hot rice, which can become mushy.

What To Serve With Chicken Broccoli Rice Casserole

This rich dish pairs perfectly with a crisp green salad tossed in a tangy vinaigrette to cut through the heavy cheese sauce. Garlic bread or soft dinner rolls are also excellent additions for scooping up any extra creamy filling on your plate.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the unbaked casserole (without the cracker topping) for up to 3 months; simply thaw it in the fridge overnight and add the topping before baking.

FAQs

Can I use uncooked rice?
No, this recipe requires cooked rice. Using uncooked rice would require significantly more liquid and a longer cooking time, which would overcook the broccoli.

Can I substitute the cream of chicken soup?
Yes, you can make a homemade white sauce using butter, flour, and chicken broth, or substitute with cream of mushroom or cream of celery soup.

Is this gluten-free?
To make this gluten-free, ensure your condensed soup is certified gluten-free (or make your own) and use gluten-free crackers for the topping.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 25g

Easy Chicken Broccoli Rice Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Easy Chicken Broccoli Rice Casserole creamy sauce tender chicken sharp cheddar 35 minutes weeknight dinner. This comforting meal uses cooked rice and rotisserie chicken for a fast, fail-proof result. The buttery cracker topping adds a perfect crunch to the cheesy filling.

Ingredients

• 3 cups cooked white rice (long grain or jasmine)

• 2 cups cooked chicken breast, cubed or shredded

• 2 cups broccoli florets, steamed or frozen (thawed and drained)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup sour cream

• 1/2 cup milk

• 1 1/2 cups sharp cheddar cheese, shredded (divided)

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 cup crushed Ritz crackers or cornflakes

• 2 tbsp unsalted butter, melted

Directions

• Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
• In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, garlic powder, pepper, and 1 cup of the shredded cheddar cheese until smooth.
• Add the cooked rice, cooked chicken, and broccoli florets to the sauce mixture. Stir gently until everything is evenly coated in the creamy sauce.
• Pour the mixture into your prepared baking dish and spread it into an even layer with a spatula. Top with the remaining 1/2 cup of cheddar cheese.
• In a small bowl, mix the crushed crackers with the melted butter, then sprinkle this over the casserole. Bake for 25-30 minutes until the cheese is bubbly and the topping is golden brown.