Cheesy Chicken and Broccoli Casserole with Rice

Comfort food at its best! This ultimate Cheesy Chicken and Broccoli Casserole with Rice is made from scratch with simple, wholesome ingredients.

Total Time: 55 minutes

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Comfort food at its best! The ultimate Cheesy Chicken and Broccoli Casserole with Rice is made from scratch with simple, wholesome ingredients. The flavorful rice, vegetables, and chicken come together in a creamy sauce with a buttery Ritz cracker topping. Add a salad and corn muffins or biscuits for a hearty, family-friendly dinner any night of the week!

Chicken Broccoli and Rice Casserole

It might require a few extra minutes of prep time, but making this Chicken Broccoli Rice Casserole from scratch without canned soup yields a cozy, down-home comfort food supper that is worth every bit of effort! It's a basic dish that can be tweaked in a variety of ways to suit your family’s taste preferences and schedule. Use leftover chicken, rotisserie chicken or baked chicken — anything goes. The kids will go crazy for the creamy dish that's finished with a buttery, crunchy Ritz cracker topping!

Ingredients

This is a quick overview of the ingredients that you'll need to prepare the cheesy chicken broccoli and rice casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Butter: for sautéing the vegetables, making the roux, and preparing the Ritz cracker topping.
• Onion and garlic: add savory flavor to the casserole.
• All-purpose flour: to make the roux that thickens the cream sauce.
• Chicken broth: the liquid that thins the sauce.
• Cream cheese: gives the casserole its creamy, cheesy flavor.
• Thyme and rosemary: I prefer fresh herbs, but you can substitute with dried herbs in a pinch.
• Dijon mustard: adds a slightly acidic, bright touch to the creamy base.
• Kosher salt and pepper: to enhance the flavors in the dish.
• Chicken: you'll need cooked, shredded chicken, so pickup a store-bought rotisserie chicken for a shortcut, or cook your own chicken at home.
• Rice: I prefer long-grain white rice in this casserole, but any variety of cooked rice will work.
• Broccoli: frozen baby broccoli florets are a nice shortcut, but you can substitute with fresh broccoli florets that you steam until crisp-tender.
• Ritz crackers: coarsely crushed for that crunchy, buttery topping!

Can you cook chicken before putting it in a casserole?

While it's possible to cook a casserole with raw chicken, you'll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

• Boiled and Pulled Chicken: Boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You'll need a total of about 4 cups shredded. I find that 2 lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
• Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. One large rotisserie chicken should yield about 4 cups of meat, which is exactly what you need here.
• Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
• Canned Chicken: Yep, you can even use canned chicken in this casserole.

Do I cook the rice before adding it to the casserole?

Yes! This recipe calls for 4 cups of cooked long-grain white rice. You can boil your own rice on the stovetop, use leftovers from a previous meal, or cook parboiled rice (such as Uncle Ben's Ready Rice) in the microwave for a shortcut. If using the microwaveable rice, prepare according to the package instructions before using in this casserole. Each packet yields 2 cups of cooked rice, so you'll need exactly two packets for this recipe.

Can I substitute fresh broccoli for frozen in a casserole?

Yes! I prefer the ease of frozen baby broccoli florets, which are soft enough when thawed so that you don't need to steam or pre-cook them before just adding them to the dish. The baby florets are also small enough that you don't need to chop them. Just thaw, drain, and stir into the casserole! However, if you prefer to use fresh broccoli florets, those will work equally well. I recommend cutting the florets into bite-sized pieces and then steaming or parboiling them just until crisp-tender.

A Good Substitute for Cream of Chicken Soup

I've got nothing against a creamy casserole that comes together in minutes with help from cans of condensed cream of chicken soup. That said, sometimes it's worth spending a few extra minutes in the kitchen to make a dish from scratch -- just like Grandma's!

Here, you'll sauté onion and garlic in butter, make a roux (by adding flour), and then add chicken broth and cream cheese. This process only takes a few minutes, and it creates a rich, creamy, flavorful substitute for store-bought cream of chicken soup.

How to Make Chicken and Broccoli Casserole

This easy Chicken and Broccoli Casserole is a simple combination of creamy sauce, cooked chicken, crisp veggies and tender rice. It was inspired by a Chicken Poppy Seed Casserole recipe that I originally saw on Taste of the South's website, and I just love the idea of using cream cheese to give the dish a cheesy flavor and a rich, creamy texture. It's truly something special! You'll need about 30 minutes of prep to bring everything together, finish with a cracker crumb topping, and pop it in the oven!

1. Whisk together the creamy, cheesy sauce in a Dutch oven.
2. Stir in the chicken, rice and broccoli.
3. Transfer to a 9 x 13-inch baking dish.
4. Top with buttered Ritz cracker crumbs.
5. Bake in a 350° F oven until hot and bubbly, about 25-30 minutes.
6. Let stand for 10 minutes, then serve!

What to Serve with Chicken and Broccoli Casserole

This classic chicken casserole goes well with just about any of your favorite sides. Here are a few easy options to try:

• A simple green salad dressed with Buttermilk Dressing or Green Goddess Dressing
• Wedge Salad
• Caesar Salad
• Cranberry Sauce
• Southern Buttermilk Biscuits, Cheese Biscuits or Drop Biscuits
• Fluffy bakery-style Corn Muffins or Skillet Cornbread
• Pumpkin Bread or Pumpkin Muffins
• Homemade Crescent Rolls or Soft Dinner Rolls

Make Ahead

This is the ultimate prep-ahead meal to get dinner on the table quickly and easily -- even on busy nights. Assemble the casserole, wrap tightly, and store in the refrigerator for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before putting it in the oven.

How to Freeze

Freeze the chicken casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30-60 minutes, and then bake according to recipe instructions.

Storage

The leftover baked casserole will last in an airtight container in the refrigerator for 3-4 days. Reheat the casserole in a 350° F oven, covered, just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1 minute.

Recipe Variations

• To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8- or 9-inch square dish.
• Don't have Ritz crackers? Substitute with crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers).
• Instead of the broccoli, add frozen peas, corn, steamed green beans or asparagus, or sautéed mushrooms to the casserole.

Tips for the Best Chicken and Broccoli Casserole Recipe

• Quick prep: to help this casserole come together quickly and easily, use store-bought rotisserie chicken, baby broccoli florets that you just have to thaw (no cooking or chopping), and microwaveable packets of rice.
• Use full-fat blocks of cream cheese (not tubs of cream cheese spread).
• Make sure that the cream cheese is softened at room temperature before adding it to the sauce. This will ensure that the cream cheese melts smoothly in the pan.
• One 12.6-ounce bag of frozen baby broccoli florets equals about 4 cups, which is the amount needed for this recipe.
• You'll need about 1 sleeve of Ritz crackers to equal 2 cups coarsely crushed.
• Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it will dry out and the rice will get mushy.

More Chicken Casserole Recipes to Try

• Chicken and Wild Rice Casserole
• Amish Chicken and Corn Casserole
• Chicken Noodle Casserole
• Farmhouse Chicken Cornbread Casserole

Print Pin

5 from 2 votes

Cheesy Chicken and Broccoli Casserole with Rice

Comfort food at its best! This ultimate Cheesy Chicken and Broccoli Casserole with Rice is made from scratch with simple, wholesome ingredients.

Course Dinner

Cuisine American

Keyword cheesy, chicken and broccoli casserole, chicken and broccoli casserole with rice, chicken broccoli and rice casserole

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8 - 10 people

Calories 525kcal

Author Blair Lonergan

Ingredients

• ¾ cup (1 ½ sticks) salted butter
• 1 onion, diced
• 4 cloves garlic, minced
• ½ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 12 ounces (1 ½ packages) cream cheese, cubed and softened at room temperature
• 2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon minced fresh rosemary leaves (or ¼ teaspoon dried rosemary)
• 1 tablespoon Dijon mustard
• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon ground black pepper
• 4 cups cooked, shredded chicken
• 4 cups cooked long-grain white rice
• 4 cups frozen baby broccoli florets, thawed (about 12.6 ounces)
• 2 cups coarsely crushed Ritz crackers (about 1 sleeve of crackers) mixed with 2 tablespoons melted butter

Instructions

• Preheat oven to 350° F . Grease a 9 x 13-inch baking dish; set aside.
• In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour, whisking constantly for 2 minutes. Gradually whisk in the broth; bring to a boil. Reduce heat to medium-low; whisk constantly until the sauce thickens, about 2 minutes.
• Remove from the heat; whisk in the cream cheese, thyme, rosemary, mustard, salt and pepper until smooth. Stir in chicken, rice and broccoli. Transfer mixture to the prepared baking dish.
• Top with the buttered Ritz cracker crumbs.
• Bake until hot and bubbly, about 25-30 minutes. Let stand 10 minutes before serving.

Notes

• Quick prep: to help this casserole come together quickly and easily, use store-bought rotisserie chicken, baby broccoli florets that you just have to thaw (no cooking or chopping), and microwaveable packets of rice.
• Use full-fat blocks of cream cheese (not tubs of cream cheese spread).
• Make sure that the cream cheese is softened at room temperature before adding it to the sauce. This will ensure that the cream cheese melts smoothly in the pan.
• One 12.6-ounce bag of frozen baby broccoli florets equals about 4 cups, which is the amount needed for this recipe.
• You'll need about 1 sleeve of Ritz crackers to equal 2 cups coarsely crushed.
• Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it will dry out and the rice will get mushy.
• To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8- or 9-inch square dish.
• Don't have Ritz crackers? Substitute with crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers).
• Instead of the broccoli, add frozen peas, corn, steamed green beans or asparagus, or sautéed mushrooms to the casserole.

Nutrition

Serving: 1/10 of the dish | Calories: 525kcal | Carbohydrates: 36g | Protein: 25g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 762mg | Potassium: 436mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 34mg | Calcium: 97mg | Iron: 2mg