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Chicken broccoli rice casserole served with a wooden spoon in a baking dish, topped with golden melted cheese and Ritz cracker crust
Olivia

Chicken Broccoli Rice Casserole

Looking for a family-friendly dinner? This Chicken Broccoli Rice Casserole is easy, freezer-ready, and packed with flavor. Get the recipe today.
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Prep Time 10 minutes
Cook Time 49 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Dishes
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts (or 2 cups rotisserie chicken)
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 ½ cups chicken broth
  • 1 tablespoon olive oil
  • 1 ¼ cups long grain white rice uncooked
  • 2 –3 cups broccoli florets fresh or thawed if frozen
  • 10.5 oz condensed cream of chicken soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese divided
  • Optional: ½ tsp garlic powder ½ tsp dried thyme
For the topping
  • 1 cup crushed Ritz crackers
  • 2 tablespoons melted butter

Method
 

  1. Preheat oven to 350°F (175°C). Cut chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
  2. In a large pot, melt butter over medium heat. Add chicken and cook until lightly golden (about 5 minutes). Remove and set aside.
  3. Add chicken broth, olive oil, and uncooked rice to the same pot. Bring to a boil. Reduce heat to low, cover tightly, and simmer for 6 minutes.
  4. Add broccoli to the pot, cover again, and cook for 9 more minutes until rice is tender and liquid is absorbed.
  5. Turn off heat and let the pot sit covered for 10 minutes without stirring.
  6. Stir in the cooked chicken, cream of chicken soup, milk, sour cream, half of the shredded cheese, and any optional seasonings. Mix until combined.
  7. Transfer mixture into a greased 9x13-inch casserole dish. Top with remaining cheese. Cover and bake for 15 minutes.
  8. Mix crushed Ritz crackers with melted butter. Uncover the casserole, sprinkle the topping, and bake for an additional 10 minutes or until golden and bubbly.
  9. Let rest a few minutes before serving.

Notes

Nutrition Facts (per serving)
  • Calories: 510–530 kcal
  • Total Fat: 32–34 g
    • Saturated Fat: 16–18 g
    • Trans Fat: 0.5–1 g
  • Cholesterol: 95–105 mg
  • Sodium: 1150–1200 mg
  • Carbohydrates: 30–32 g
    • Dietary Fiber: 2 g
    • Sugars: 2–3 g
  • Protein: 23–25 g
  • Vitamin A: 1000–1100 IU
  • Vitamin C: 30–35 mg
  • Calcium: 350–400 mg
  • Iron: 1.5–2 mg
Note: Values may vary based on ingredients used. Use a nutrition calculator for precision.