Chicken Broccoli Rice Casserole
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One of the things I absolutely love about this chicken broccoli rice casserole is its convenience—everything is cooked in one pot before being transferred to a baking dish for the final bake. This means fewer dishes to wash and a streamlined cooking process, a big win on busy weeknights.
Plus, this recipe is incredibly versatile and can easily be made ahead of time. You can prepare the casserole a day in advance, store it in the refrigerator, and then simply pop it in the oven when you’re ready to bake. This makes it a perfect dish for meal prepping or for those days when you know you’ll be short on time but still want a hearty, home-cooked meal.
Another great aspect of this casserole is its adaptability. I like to divide it in half, baking one portion right away for the three of us to enjoy and saving the other half for later in the week. This way, we get to enjoy the casserole twice without any extra effort—just reheat and serve!
It’s a wonderful way to make the most of your cooking time and ensures that you always have a delicious, comforting meal on hand, even on the busiest of days. Whether you’re cooking for a small family or preparing meals ahead, this chicken broccoli rice casserole is practical and tastes delicious. It’s an option that will become a staple in your meal rotation.
This chicken broccoli rice casserole is comfort food that’s perfect for busy weeknights. It’s especially convenient if you use rotisserie chicken, but you can also cook your own chicken right in the pot before starting the rest of the recipe.
Ingredients to Make Cheesy Chicken Broccoli Rice Casserole Recipe
- CHICKEN BROTH
- OLIVE OIL
- WHITE RICE
- FRESH BROCCOLI FLORETS
- COOKED AND DICED CHICKEN BREAST
- CONDENSED CREAM OF CHICKEN SOUP
- MILK
- SOUR CREAM
- DRIED THYME
- GARLIC POWDER
- SHREDDED CHEDDAR CHEESE
- RITZ CRACKER
- BUTTER
How to Make Chicken Broccoli Rice Casserole
Begin by adding uncooked rice to a large pot along with chicken broth and a drizzle of olive oil. Bring the mixture to a simmer and cook the rice partially—about halfway done. Once the rice is halfway cooked, layer the broccoli florets on top of the rice. Continue cooking, allowing the broccoli to steam while cooking rice. This way the broccoli stays tender yet crisp, while the rice absorbs all the delicious flavors from the broth.
Once the rice and broccoli are cooked, it’s time to add the creamy components. Stir in cream of chicken soup, milk, sour cream, part of the shredded cheese, thyme, garlic powder, and the cooked chicken. Mix everything until well combined, making sure the chicken and broccoli are evenly distributed throughout the casserole.
Transfer to a Baking Dish:
Pour the rice and chicken mixture into a greased baking dish, spreading it out evenly. Sprinkle additional shredded cheddar cheese over the top for that extra cheesy goodness. Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 15 minutes.
After 15 minutes, remove the casserole from the oven and remove the foil. Top with a mixture of crushed Ritz crackers and melted butter. Sprinkle this mixture evenly over the casserole. Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the topping is golden brown and crispy.
Let It Rest and Serve:
Once the casserole is done baking, remove it from the oven and let it sit for about 5 minutes. This resting time allows the casserole to set slightly, making it easier to serve. Scoop it onto plates and enjoy the comforting flavors of tender chicken, creamy rice, and crisp broccoli, all topped with a buttery, crunchy topping.
Frequently Asked Questions
Can I use a different type of rice for this casserole?
Yes, you can use different types of rice, such as brown rice, jasmine rice, or basmati rice. However, cooking times may vary depending on the type of rice you choose. Brown rice, for instance, takes longer to cook, so you may need to adjust the liquid amount and cooking time accordingly.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, add 5-10 minutes to the baking time to ensure it heats through.
Can I freeze broccoli chicken rice casserole?
Yes, this casserole freezes well. After assembling, cover it tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed, adding a few extra minutes if needed.
Can I substitute the cream of chicken soup?
If you prefer not to use canned cream of chicken soup, you can make a homemade version by creating a simple roux with butter and flour, then adding chicken broth and milk to create a creamy sauce. You can also use cream of celery or cream of mushroom soup for a different flavor.
Can I add other vegetables to the casserole?
Absolutely! This casserole is versatile; you can add other vegetables like carrots, peas, mushrooms, or bell peppers. Just make sure to adjust the cooking time if you’re adding vegetables that need more or less cooking time.
FOR MORE RECIPES LIKE THIS, TRY:
Chicken Broccoli Rice Casserole
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ cups chicken broth
- 1 Tbsp olive oil
- 1 ¼ cups white long grain rice uncooked
- 2 cups fresh broccoli florets uncooked
- 2 cups chicken cooked and diced into bite size pieces
- 10.5 oz can condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 tsp dried thyme
- ½ tsp garlic powder
- 2 cups shredded cheddar cheese divided
- 1 cup Ritz cracker crushed
- 2 Tbsp melted butter
Instructions
- Add chicken broth, olive oil, and rice to a large pot and bring to a boil. Reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Place the broccoli on top of the rice and cover. Cook for 9 more minutes. Do not stir. Turn off the heat and leave the cover on. All the rice stand for 10 minutes, do not stir. Meanwhile, preheat the oven to 350 degrees.
- Once the rice is ready, add in the the cooked chicken, soup, milk, sour cream, seasonings, and 1 cup of the cheddar cheese.
- Pour into a lightly greased 9 x 13 casserole dish and sprinkle with the remaining 1 cup of cheese.
- Cover and bake at 350 degrees for 15 minutes.
- Meanwhile, combine the melted butter and crackers. When the casserole is done baking, uncover and sprinkle with the cracker crumbs. Bake uncovered for an additional 10 minutes. Allow the casserole sit for 5 minutes prior to serving. Serves 6.
Nutrition
This recipe is adapted from The Cozy Cook.
