Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole feels like a warm hug on a plate — packed with tender chicken, fluffy long-grain rice cooked in flavorful chicken broth, bright green broccoli, creamy condensed soup, and a golden, buttery Ritz cracker crust on top. It’s so easy to throw together, bakes up bubbly and melty, and you can use fresh chicken or rotisserie for a quick weeknight dinner. You’ll love the creamy inside with that crunchy, buttery topping. Keep reading for helpful tips on ingredient swaps, make-ahead tricks, and freezing directions.

If you’re looking for a cozy, no-fuss family meal, this Cheesy Chicken Broccoli Rice Casserole is a total winner. It’s a one-dish wonder that brings together tender chunks of chicken, long-grain rice simmered in chicken broth, tender but still crisp broccoli, creamy condensed soup, and gooey cheddar cheese. The whole dish bakes under a buttery, crunchy layer of crushed Ritz crackers that just can’t be beat. Whether you cook the chicken yourself or grab a rotisserie to save time, it all comes together in no time.

I’ll walk you through an easy, hands-off way to cook the rice in broth for that extra flavor and creaminess. Then, a simple mix-and-bake approach makes this casserole stress-free. Plus, I’ve added notes below on easily swapping ingredients, how to make it ahead, and freezer-friendly tips. Expect a creamy filling that’s bursting with flavor and topped with that perfect crispy, buttery crust. I’ll also share ideas for using other rice types, frozen broccoli, and even a homemade condensed soup if you want to skip canned!

Why This Dish Shines

• This casserole is pure comfort food — cheesy, creamy, and everything cooks in one dish for easy cleanup (or try our One Pot Chicken Broccoli Rice Casserole for a true stovetop one-pot version).
• Short on time? Use rotisserie chicken to skip the cooking and get dinner on the table faster.
• It’s great for meal prepping since you can assemble it ahead or freeze for up to 3 months.
• Cooking the rice in chicken broth gives the dish a richer, creamier base than quick-cooking rice.
• Flexible recipe alert: swap cream of chicken soup for cream of mushroom, or make your own condensed soup to keep things fresh and less processed. For a lighter spin, check out Healthier Broccoli Chicken Casserole.

Gather Your Ingredients

• 2 boneless, skinless chicken breasts, chopped into bite-sized pieces (or about 2 cups diced rotisserie chicken)
• Salt
• Pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons butter (plus 2 tablespoons melted butter for topping)
• 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 1/4 cups uncooked white long grain rice
• 2 to 3 cups fresh broccoli florets
• 10.5 oz can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream (or mayo)
• 2 cups shredded cheddar cheese (freshly shredded recommended)
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon garlic powder (optional)
• 1 cup Ritz crackers, crushed

How to Make It

1. Preheat oven to 350°F (175°C).
2. Chop chicken into bite-sized pieces (or dice rotisserie chicken) and season with salt, pepper, and Italian seasoning.
3. Melt butter in a large pot over medium heat, add the chicken, and cook until golden and cooked through; remove and set aside.

4. Pour chicken broth into the same pot, add olive oil and uncooked long-grain rice, bring to a boil, then reduce heat to low, cover, and simmer 6 minutes.

   

5. Stir in broccoli florets, cover, and cook until the rice is tender and liquid is absorbed (about 9 minutes), adding more time if needed.
6. Remove the pot from heat, keep covered, and let the rice steam undisturbed for 10 minutes.
7. Stir the browned chicken back into the pot with condensed cream of chicken soup, milk, sour cream (or mayo), half the shredded cheddar, and optional thyme and garlic powder; mix until smooth and creamy.

8. Grease a 9×13-inch casserole dish and pour the mixture into it.

   

9. Sprinkle the remaining shredded cheddar over the top, cover the dish, and bake at 350°F (175°C) for 15 minutes.
10. Crush Ritz crackers and stir the crumbs with melted butter until coated.

11. Remove the cover, spread the cracker topping evenly over the cheese, and bake uncovered at 350°F (175°C) for another 10 minutes, until the topping is golden and crispy.

    

Chef Tips for Success

I really recommend using regular long grain rice instead of minute rice — it makes a big difference:

• Long grain rice gives a creamier, fluffier texture. Short grain rice can get sticky, which isn’t quite as nice here.
• It’s also more nutritious and flavorful than instant rice, making this casserole taste homemade and comforting.

Simple Swaps and Mix-Ins

• You can swap the condensed cream of chicken soup for cream of mushroom, cream of broccoli, or even cheddar cheese soup to change things up.
• Or better yet, skip the cans and use my quick 15-minute homemade Cream of Chicken Soup recipe — it’s fresh and easy.
• Love pasta? Try my One Pot Creamy Garlic Pasta — creamy comfort in 20 minutes with no canned soups involved.

Heads up: These alternate soups and rice types often need longer cooking times and extra liquid.

• Follow the package directions for your rice to get the best texture and adjust the chicken broth accordingly.

• Frozen broccoli (about 2 cups) works great too. Just make sure to thaw it and blot it dry before mixing it in. Zucchini is a tasty swap if you’re out of broccoli—see my Mediterranean Chicken Zucchini Bake for inspiration.
• Because frozen broccoli is already blanched, you might want to steam it a little more for a softer bite.

• If you’re using rotisserie chicken, about 2 cups chopped is the perfect amount.
• Since rotisserie chicken can be salty, try using low-sodium chicken broth to keep your casserole from getting too salty.

Storage, Freezing, and Reheating

Refrigerator

• You can put this casserole together up to 2 days ahead and keep it in the fridge before baking. Just take it out 30 minutes before baking to let it warm up a bit, and add 15 extra minutes to the covered baking time.
• Remember to add the buttery Ritz cracker topping during the last 10 minutes of baking.

Freezer:

• Make the casserole as usual but don’t bake it. Freeze it instead! When you’re ready to bake, thaw it overnight in the fridge.
• Let it rest at room temperature for 30 minutes before baking and add about 15 minutes to the covered baking time.
• Always add the cracker topping at the very end, during the final 10 minutes of baking, so it’s perfectly crispy.

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• Keep leftovers refrigerated for up to 3 days.
• This casserole freezes beautifully and tastes best if used within 3 months of freezing.
• For reheating frozen portions, I often zap them in the microwave from frozen. Then, if I have time, I’ll pop them in a 350°F oven at the end to crisp the topping back up. If you’re planning a week of ready-to-reheat lunches, check out our Sheet Pan Chicken and Sweet Potato Meal Prep for a simple, make-ahead option.

Answers to Common Questions

• Can I use rotisserie chicken? Absolutely! About 2 cups of diced rotisserie chicken works great and saves time. If your chicken is salty, just use low-sodium chicken broth to balance it out.
• Can I use frozen broccoli? Yes, just thaw and pat it dry before adding around 2 cups. Because it’s pre-blanched, you can steam it briefly for a softer texture if you want.
• Can I use brown or wild rice instead? You can, but they need more liquid and longer cooking time. Check the package directions and adjust the broth and cook time accordingly.
• Can I swap out the condensed soup? Definitely! Cream of mushroom, cream of broccoli, or cheddar are tasty options. You can also use a homemade cream of chicken soup if you’d prefer. Prefer to skip canned soup entirely? Try a from-scratch creamy chicken like our Ultimate Creamy Lemon Butter Chicken with Delicious Zucchini.
• How far ahead can I make this or freeze it? Assemble up to 2 days in advance and keep refrigerated. Freeze unbaked casseroles for up to 3 months and thaw in the fridge for 24 hours before baking. Add 15 minutes to baking time if cold and always add the crunchy cracker topping at the end. If you’re stocking up for the week, you might also like our Sheet Pan Chicken and Sweet Potato Meal Prep.
• How do I cut down on sodium? Use low-sodium chicken broth, unsalted butter, and homemade or low-sodium condensed soup to keep salt levels lower.
• What’s the best way to reheat leftovers? Microwave individual portions from frozen or thawed. To freshen up the crispy topping, bake at 350°F for 10 to 15 minutes until warm and crisp.