You only need one dish to make this easy baked Chicken Broccoli Rice Casserole. Broccoli, rice, and chicken cook together in a creamy sauce, tossed with plenty of cheese and finished with a crunchy cracker topping. With about 10 minutes of prep time to combine everything in a baking dish, this casserole makes a simple, satisfying meal for busy weeknights.
Why you’ll love this casserole
This cheesy Chicken Broccoli Rice Casserole evolved from classic broccoli side dishes and quickly became a favorite because it turns a few pantry staples into a complete, crowd-pleasing meal. It’s a one-dish dinner that’s easy to assemble and full of comforting flavors.
Here are the main reasons this dish is so popular:
- Balanced textures and flavors. Fluffy rice, tender chicken, crisp broccoli, and a creamy, cheesy sauce come together with a buttery, crunchy cracker topping for contrast in every bite.
- Minimal hands-on time. This is a true “dump-and-bake” casserole—add the ingredients to a single 9×13 dish, cover, bake, and finish with the topping for a simple meal and easy cleanup.
- Family friendly and make-ahead friendly. The casserole feeds about 8 people, making it ideal for family dinners. It also reheats well and can be prepped ahead of time.
Ingredients
Below are the ingredients used in this Chicken Broccoli Rice Casserole recipe and options for simple substitutions. Exact measurements are provided in the recipe card at the bottom.
- Condensed cream of chicken soup – provides a creamy, savory base. For a different taste, cream of mushroom can be used instead.
- Chicken broth – adds depth and helps cook the rice in the casserole. Use store-bought or homemade broth.
- Heavy cream – enriches the sauce and makes it extra creamy.
- Italian seasoning – a simple dried herb blend that adds warmth and balance; use a store-bought mix or a homemade blend of oregano, basil, thyme, and rosemary.
- Salt and black pepper – to taste.
- Long-grain white rice – holds up well in the casserole and won’t turn mushy during baking.
- Boneless, skinless chicken breasts – cut into 1-inch pieces. Chicken thighs can be substituted, or use 2 cups of cooked shredded rotisserie chicken instead of raw pieces.
- Broccoli florets – fresh is preferred for texture; frozen can be used but should be thawed and patted dry to avoid excess moisture.
- Sharp cheddar cheese – freshly grated from an 8-ounce block melts better than pre-shredded cheese.
- Buttery round crackers (Ritz) – crushed to make the topping. Panko breadcrumbs are an acceptable substitute; use gluten-free panko for a gluten-free version.
- Butter – melted and mixed with the crushed crackers for the crunchy topping.
Instructions
Follow these steps to assemble and bake the casserole. Photos in the post show the process to help you visualize each stage.
- Preheat the oven to 350°F (175°C).
- Make the creamy base. In a 9×13-inch baking dish, combine one 10.5-ounce can condensed cream of chicken soup, 2 cups chicken broth, 1 cup heavy cream, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk until smooth.
- Add rice, chicken, broccoli, and cheese. Stir in 1 cup uncooked long-grain white rice, 1 pound diced boneless skinless chicken breasts, 2 cups fresh broccoli florets, and most of the shredded cheddar cheese, reserving 1/4 cup for the topping. Distribute ingredients evenly in the dish.
- Bake covered. Cover the casserole tightly with foil and bake for 40 minutes at 350°F.
- Prepare the topping. In a small bowl, mix 1/4 cup melted unsalted butter with about 30 crushed buttery crackers and the reserved 1/4 cup shredded cheddar.
- Finish baking. Remove the foil after 40 minutes, sprinkle the cracker topping evenly over the casserole, and bake uncovered for an additional 20 minutes until the topping is golden and the rice is tender.
- Rest and serve. Let the casserole rest for 5–10 minutes before serving so the sauce sets slightly and is easier to portion.
Recipe tips
- Make it ahead: Assemble the casserole, cover, and refrigerate for up to 2 days before baking. Bring it to the oven straight from the fridge and add a few extra minutes to the covered baking time if chilled through.
- Frozen broccoli: Thaw and drain thoroughly, then pat dry before adding to avoid a watery casserole.
- No blanching needed: Fresh broccoli can be added raw to the casserole; it will cook through without becoming mushy when baked covered.
- Gluten-free option: Replace crushed crackers with 1 cup gluten-free panko breadcrumbs for the topping.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat a large portion, transfer to an oven-safe dish, cover, and warm in a 350°F oven for 15–20 minutes. Uncover for the last 5 minutes to crisp the cracker topping.
For a single serving, reheat on a plate in the microwave for 2–3 minutes until heated through.
Freezing is not recommended because heavy cream and cheese can separate and change texture when frozen and thawed.
More cheesy recipes
If you enjoy this casserole, try these other easy, cheesy comfort-food ideas in your regular rotation:
Mac and Cheese
Buffalo Chicken Pasta
Buffalo Cheesy Meatloaf
Smash Burgers
Chicken Broccoli Rice Casserole
A one-dish baked casserole where broccoli, rice, and chicken cook in a creamy, cheesy sauce and are finished with a buttery crushed cracker topping. Ready with about 10 minutes of prep time.
Servings: 8 | Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes
Author: Whitney Bond
Ingredients
- 10.5 ounce can condensed cream of chicken soup
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 pound boneless skinless chicken breasts, diced into 1-inch pieces
- 2 cups fresh broccoli florets
- 8 ounce block sharp cheddar cheese, grated (about 2 1/4 cups shredded), reserve 1/4 cup for topping
Cracker topping
- 1/4 cup unsalted butter, melted
- Approximately 30 buttery crackers, crushed (like Ritz)
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9×13-inch baking dish, combine the cream of chicken soup, chicken broth, heavy cream, Italian seasoning, salt and pepper. Whisk to blend.
- Add the uncooked rice, diced chicken, broccoli florets, and shredded cheddar (reserve 1/4 cup for topping). Stir to distribute evenly.
- Cover the dish tightly with foil and bake for 40 minutes.
- While the casserole bakes, mix the melted butter, crushed crackers, and the reserved 1/4 cup shredded cheddar in a small bowl.
- Remove the foil after 40 minutes, sprinkle the cracker topping over the casserole, and bake uncovered for an additional 20 minutes, until the topping is golden and the rice is tender.
- Let rest 5–10 minutes before serving.
Notes
- You can assemble the casserole and refrigerate it, covered, for up to 2 days before baking.
- To make it gluten-free, substitute 1 cup gluten-free panko breadcrumbs for the crushed crackers in the topping.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts (per serving)
- Calories: 519 kcal (26% DV)
- Carbohydrates: 32 g (11% DV)
- Protein: 24 g (48% DV)
- Fat: 33 g (51% DV)
- Saturated Fat: 18 g (90% DV)
- Cholesterol: 118 mg (39% DV)
- Sodium: 1138 mg (47% DV)
- Potassium: 414 mg (12% DV)
- Fiber: 1 g (4% DV)
- Sugar: 3 g (3% DV)
- Vitamin A: 1138 IU (23% DV)
- Vitamin C: 21 mg (25% DV)
- Calcium: 278 mg (28% DV)
- Iron: 2 mg (11% DV)