Cheesy Chicken Broccoli and Rice Casserole is a comforting dinner made with tender chicken, broccoli, rice, and plenty of melted cheese, all baked together in one dish. It’s an easy family meal that’s simple to prepare and perfect for busy weeknights.
This creamy casserole is made with everyday ingredients and topped with a buttery Ritz cracker topping for the perfect crunchy finish. It’s a great recipe to make ahead, share at a potluck, or enjoy as leftovers the next day.
Why you’ll love this recipe:
- Easy to make – Just mix the ingredients, top with buttery Ritz crackers, and bake until bubbly and golden.
- Comfort food favorite – Creamy chicken, tender broccoli, fluffy rice, and melted cheese come together in every bite.
- Family-friendly – It’s a hearty casserole that both kids and adults enjoy.
- Great for leftovers – The casserole reheats well, making it perfect for lunch or another easy dinner.
- Made with everyday ingredients – Everything you need is easy to find and may already be in your kitchen.
Ingredient Notes
- Chicken – Boneless, skinless chicken breast is cut into bite-sized cubes so it cooks evenly throughout the casserole.
- Broccoli – Fresh broccoli florets add the best texture and flavor. Cut them into bite-sized pieces so they cook evenly.
- Garlic – Fresh minced garlic adds extra flavor to the creamy sauce.
- Cream of Chicken Soup – This creates the rich, creamy base that holds the casserole together.
- Water – Water helps cook the rice as the casserole bakes. For even more flavor, you can substitute chicken broth.
- Long-Grain Rice – Use uncooked long-grain white rice. Instant rice or cooked rice won’t produce the same results.
- Cheddar Cheese – Freshly shredded cheddar melts more smoothly and gives the casserole the best cheesy texture.
- Ritz Cracker Topping – Crushed Ritz crackers mixed with melted butter bake into a buttery, golden topping that adds the perfect crunch.
Be sure to check out the full recipe and ingredient list below
How to Make Cheesy Chicken Broccoli and Rice Casserole
- Preheat the oven to 350°F (175°C) so it’s ready for baking your chicken broccoli rice casserole.
- In a large oven-safe skillet over medium heat, cook the cubed chicken until fully cooked and no longer pink in the center.
- Stir in the minced garlic, salt, and pepper, and cook for about 30 seconds until fragrant.
- Add the uncooked rice, condensed cream soup, and broccoli florets to the skillet. Stir well to combine all ingredients evenly.
- Pour in the water (or chicken broth for extra flavor) and bring the mixture to a gentle boil.
- Once boiling, remove from heat and sprinkle shredded cheese evenly over the top.
- Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
- Bake for 20 minutes, or until the rice is tender and the casserole is hot and bubbly.
- While the casserole bakes, prepare the buttery Ritz cracker topping by crushing the crackers and mixing them with melted butter until coated.
- Remove the casserole from the oven, sprinkle the Ritz topping evenly over the cheese layer, and return it to the oven.
- Bake for an additional 5 minutes, or until the topping is golden brown and crispy.
- Let rest for 5 minutes before serving to allow the casserole to set.
Tips & Variations
- Cut everything into similar-sized pieces so the chicken, broccoli, and rice cook evenly.
- Shred your own cheese for the smoothest, creamiest texture. Pre-shredded cheese doesn’t melt as well.
- Use chicken broth instead of water if you’d like to add even more flavor to the casserole.
- Cover the dish tightly with foil while baking to help the rice cook properly and keep the casserole from drying out.
- Let it rest for 5 to 10 minutes before serving so the casserole can set up and is easier to scoop.
- Switch up the cheese by using Colby Jack, Monterey Jack, or a blend of your favorite melting cheeses.
- Add extra vegetables like mushrooms, cauliflower, or peas for a different twist.
- Make it crispy by broiling the casserole for 1 to 2 minutes after removing the foil to brown the cracker topping. Watch it closely so it doesn’t burn.
FAQs about chicken and rice casserole
What to Serve With Cheesy Chicken Broccoli and Rice Casserole
- Copycat Texas Roadhouse Rolls
- Cheesy Garlic Bread
- Crispy Smashed Potatoes
- Amish White Bread
- Cucumber Salad
Cheesy Chicken Broccoli and Rice Casserole
Yield:
6
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
This Cheesy Chicken Broccoli and Rice Casserole is a comforting family dinner made with tender chicken, fresh broccoli, long-grain rice, and plenty of cheddar cheese in a rich, creamy sauce. Finished with a buttery Ritz cracker topping, it's an easy casserole that's perfect for busy weeknights, potlucks, or make-ahead meals.
4.8 Stars (13 Reviews)
Ingredients
- 1 pound boneless, skinless chicken, cubed
- 1 head broccoli, florets (approximately 2 cups)
- 2 cloves garlic
- 10 oz can cream of chicken soup
- 2 cups water
- 1 cup uncooked long grain rice
- 8 oz Cheddar Cheese
- Ritz Topping:
- 20 Ritz crackers, crushed
- 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C) so it’s ready for baking your chicken broccoli rice casserole.
- In a large oven-safe skillet over medium heat, cook the cubed chicken until fully cooked and no longer pink in the center.
- Stir in the minced garlic, salt, and pepper, and cook for about 30 seconds until fragrant.
- Add the uncooked rice, condensed cream soup, and broccoli florets to the skillet. Stir well to combine all ingredients evenly.
- Pour in the water (or chicken broth for extra flavor) and bring the mixture to a gentle boil.
- Once boiling, remove from heat and sprinkle shredded cheese evenly over the top.
- Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
- Bake for 20 minutes, or until the rice is tender and the casserole is hot and bubbly.
- While the casserole bakes, prepare the buttery Ritz cracker topping by crushing the crackers and mixing them with melted butter until coated.
- Remove the casserole from the oven, sprinkle the Ritz topping evenly over the cheese layer, and return it to the oven.
- Bake for an additional 5 minutes, or until the topping is golden brown and crispy.
- Let rest for 5 minutes before serving to allow the casserole to set.
Notes
- Cut the chicken into evenly sized pieces so it cooks through at the same rate.
- Cover the casserole tightly with foil while baking to help the rice absorb the liquid and cook properly.
- Check that the chicken reaches 165°F before serving.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Let the casserole rest for 5 to 10 minutes before serving so it has time to set.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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