This chicken broccoli rice casserole is an easy and delicious recipe that’s topped with a cheesy and crumbly Ritz cracker topping. The perfect “all in one” meal that’s great for busy weeknights. This chicken broccoli casserole is a staple dish at our house!
Table of Contents
- Family Favorite
- Ingredients
- How to Make Chicken Broccoli Rice Casserole
- Ways to Make this Chicken Broccoli Casserole Healthier
- What Sides to Serve with Chicken Casserole?
- Recipe FAQs
- 5 star review
- Storing Broccoli and Rice Casserole
- More Casserole Dishes You May Like
- Chicken Broccoli Casserole Recipe Printable Recipe
Family Favorite
During the week, I love to make easy dinner recipes that can be thrown together and made in no time. This broccoli casserole is one of my top picks, along with one pot goulash, slow cooker honey chicken, and taco soup.
I don’t know about you, but I’m always on the hunt for quick and easy meals my whole family will eat. This chicken broccoli and rice casserole is one of those staple dishes that we always come back to. I admit, growing up I wasn’t a huge fan of broccoli, but over the years I’ve come to love it. Pretty sure roasted broccoli and broccoli cheese soup are what converted me. Now I’m a huge fan!
This and my tater tot casserole are perfect “all in one” meals that can easily be prepared earlier in the day and then baked right before dinner time. I love making it with homemade cream sauce, but you can certainly use a can of cream chicken soup to save time. I left some notes on the recipe card on how to do this.
Ingredients
My favorite part about this dish is the cheesy crumb topping. The crumbled Ritz crackers on top really make this dish perfection. Take your homemade casserole dish to the next level with fresh ingredients that are baked together.
Find the full printable recipe with specific measurements below.
- Cooked rice: This can be day old cooked rice from another meal or cook it right before adding it into the casserole. Long grain white rice is what I used for this recipe.
- Raw broccoli: Chop fresh broccoli into small or big pieces depending on your kids preference.
- Cooked chicken: A shredded rotisserie chicken or leftovers are the best way to make this chicken and broccoli casserole. Chicken breasts or chicken thighs are delicious and tender parts of the chicken that will have the most moisture.
- Butter: This will be used at two different times. The unsalted butter is used making a roux with the flour as well as giving the Ritz crackers a buttery flavor.
- Flour: This is to help thicken the casserole and make a roux with it.
- Chicken broth: Adds flavor to the casserole as well as the liquid to soften the chicken and broccoli as it is baking.
- Sour cream: Gives the broccoli rice casserole a creamy flavor and texture.
- Italian seasoning: Make it easy and only use one bottle of seasoning instead of a few to create an Italian seasoning.
- Sharp cheddar cheese: Grate the cheese to sprinkle over top the casserole. The cheese will give it a good cheese pull after it is baked!
- Ritz crackers: Crumble the crackers to make bread crumbs texture.
How to Make Chicken Broccoli Rice Casserole
What I love about this chicken broccoli cheese casserole is that it bakes in one pan and can easily be prepared ahead of time. So all you have to do is throw it in the oven later in the day! Scroll down for the printable broccoli casserole recipe.
- Prepare. Spread the cooked rice out evenly in the bottom of the baking dish and then place the chopped broccoli on top of the rice. Set aside.
- Make the sauce. Whisk the flour and melted butter and mix until combined. Then slowly whisk in the chicken broth. Add in the Italian seasoning and then stir until slightly thickened. Next mix in sour cream and half cup cheese. Whisk until smooth. Salt and pepper to taste.
- Add chicken. Next, add the shredded chicken to the cream mixture and pour it over top of the broccoli. Sprinkle the remaining cheese over top. Mix the ritz crumbs with the remaining butter and sprinkle over top.
- Bake. Bake uncovered for about 30 minutes, or until bubbly. Let sit 5 minutes before serving.
Ways to Make this Chicken Broccoli Casserole Healthier
These are all great ideas to make this chicken broccoli rice casserole the perfect fit for your family! Make it healthier or use what you have on hand with these simple ideas. Each of these alterations will change the flavor and texture just a bit! The variations are endless!
- Rice ideas: Use brown rice or quinoa for other types of flavors within rice.
- Veggies: Use less rice and more vegetables like carrots, mushrooms, sliced celery, and/or bell peppers would be great.
- Protein: Add more chicken for extra protein. Try it with ham too! This is a delicious comfort food.
- Low-fat: Use low-fat sour cream and cheese to make it a bit healthier.
- Seasoning: Change the seasoning wiht garlic powder or onion powder for a different flavor or with what you have on hand.
- Breadcrumbs: Use whole wheat breadcrumbs instead of Ritz crackers. Panko will work too!
What Sides to Serve with Chicken Casserole?
Although we often eat this chicken broccoli rice casserole as a complete meal, you can definitely still add some sides if you’re trying to bulk it up a bit. See below for some of our favorites.
- Vegetables: Roasted asparagus, brussels sprouts, or carrots make a great side dish.
- Bread: Lion house rolls or potato rolls are always delicious!
- Fruit: Fruit salad and hawaiian salad are both bright and colorful to go along side this cheesy chicken broccoli rice casserole.
- Salad: Side salad, such as this chopped salad is a great balance to this meal.
Recipe FAQs
No, you will want to cook the chicken ahead of time or use a rotisserie chicken to add to the casserole dish.
Yes and no. This is a healthy combination and a well balanced meal for growing kids and an active family. There are several nutrients from the chicken and the broccoli but there is also cheese, butter, and the crackers on top that may not be as healthy.
Yes! Place the chicken broccoli rice casserole in an aluminum pan. Either bake it and store it in the freezer or freeze the ingredients prior to baking. These options are great for sharing and using for another meal. Bake from frozen in the oven for 60 minute at 350 degrees or until it is baked through.
5 star review
“I make this at least once a month, and my family loves it! I made it just this week and when my husband took a bite he said, “Oh, you make such good food!” I can only take credit for the elbow grease 😉 I add more/different seasonings, but even my almost 3 year old will eat it, which is a win! ❤️“
-Melinda
Storing Broccoli and Rice Casserole
Place the homemade casserole into an airtight container in the refrigerator for four to five days long. When you are ready to enjoy, place in the microwave or in the oven to warm up until it is cooked through again.
More Casserole Dishes You May Like
These casseroles are made in just 30 mintues! They are creamy and delicious with all the flavor. Add these dinner dishes for more family favorite meals!
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Chicken Broccoli Casserole Recipe
Ingredients
- 2 cups cooked rice
- 2 cups chopped raw broccoli
- 2 cups cooked chicken (I like to use shredded rotisserie or leftovers)
- 6 Tablespoons butter (divided)
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup sour cream
- 2 teaspooons Italian seasoning
- 1 cup sharp cheddar cheese (grated)
- 12 ritz crackers
S&P to taste
Instructions
- Preheat oven to 350°F. Spray an 8×8″ pan with non-stick spray.
- Place the cooked rice in the bottom of the pan. Then place the chopped broccoli on top of the rice. Set aside.
- Melt 4 Tablespoons butter in a pan over low heat. Slowly whisk in the flour and mix until combined. Then slowly whisk in the chicken broth. Add in the Italian seasoning. Stir until slightly thickened (about 2 minutes). Next mix in the sour cream and 1/2 cup cheese. Whisk until smooth. Salt and pepper to taste.
- Add the shredded chicken into the cream mixture and then pour over top of the broccoli. Sprinkle the remaining cheese over top. Mix the Ritz crumbs with the remaining butter and sprinkle over top.
- Bake chicken broccoli casserole uncovered for 30 minutes, or until bubbly. Let sit for 5 minutes before serving.
Notes
Freezer instructions:
- Prepare the broccoli casserole in a dish that can go in both the oven and the freezer. I like foil pans for freezing.
- Make the recipe up until baking. Then instead of baking you’re going to cover the dish with foil, then slide into a freezer bag or wrap with plastic or foil. Make sure that the casserole is stored in a flat, level spot in the freezer.
- To thaw, place in the refrigerator the night before serving.
- Once ready to bake, remove the foil and bake at 350°F until it’s warm all throughout (about 30 minutes). If the Ritz crumb topping starts to burn, feel free to cover with foil while reheating.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
This has been a go to for a few years now. I sometimes substitute panko for the Ritz crackers. I always make the sauce as directed just because I can control the sodium without the canned soup….love this recipe. Making it tonight. My wife is still working but I am retired. So I cook.🥰
That is great to hear! I am so glad that this is a recipe you love. Thanks for sharing and making one of my recipes!
Might seem like a silly question, but when you say Italian seasoning do you mean the Italian dressing seasoning in the packet or the herb Italian seasoning?
Hi! I use the herb Italian seasoning, but you could use the other as well if that’s what you have on hand.
Could you make this in the morning and keep in the fridge until you are ready to bake it?
Yes you can make it ahead of time :)
I used my last can of chicken broth so I substituted a can of cream of mushroom and one can of water. I also used frozen broccoli(did not steam). This was so delicious! I was worried about using the cream of mushroom but I followed every step and was extremely happy with the outcome! Next time I’ll try it with the chicken broth.
So happy to hear you substitutions worked out well, Janine!
I make this at least once a month, and my family loves it! I made it just this week and when my husband took a bite he said, “Oh, you make such good food!” I can only take credit for the elbow grease 😉 I add more/different seasonings, but even my almost 3 year old will eat it, which is a win! ❤️
I added a 1/4 cup of finely chopped onion and used Panko breadcrumbs instead of Ritz crackers for more crunch. Delicious!
Sounds delicious!
I have made this several times and my husband and I love it!
So glad to hear that! :)
Can I use frozen broccoli florets??
Hi Kelly! I have not tried, but that should work. Let me know how it turns out!
I used a frozen steam bag of broccoli florets. I only microwaved the bag for a couple of minutes and then transferred them to the dish with the rice. Just wanted to take the frost off a bit. Simple recipe and turned out great!
Hi there! My husband and I are vegetarian and we modified this recipe with plant-based protein and it was fantastic!!!! Thank you for the fabulous recipe!!!
So glad to hear it turned out :D
Loved it. Will print and use in the future. :)
So glad you enjoyed the recipe :)
Jamie Lynn,
My parents and I loved our meal. What an awesome recipe. It will certainly be a dish I’ll make many times. Thank you so much for sharing!
I’m so happy to hear that it was a hit with your family! Thanks for your comment :)