Chicken Broccoli Rice Cheese Casserole

Chicken broccoli rice cheese casserole is the kind of meal that wraps you up like a warm hug on a busy weeknight. This dish combines tender chunks of chicken, fluffy rice, crisp-tender broccoli, and loads of melted cheese in one bubbly, golden pan. Everything bakes together until it’s creamy, comforting, and absolutely impossible to resist.

Love More Chicken Broccoli Recipes? Try My Cheesy Chicken Broccoli Orzo or this Chicken Sausage and Broccoli Orzo next.

Why You’ll Love This Recipe

• One-pan wonder that feeds the whole family without fuss
• Uses everyday pantry staples you probably already have
• Sneaks veggies into dinner in the most delicious way possible
• Leftovers taste even better the next day
• Freezer-friendly for those crazy-busy weeks ahead

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Ingredients You’ll Need

For the Casserole

• 2 cups cooked chicken, cubed or shredded (leftover rotisserie is perfect here)
• 2 cups cooked white or brown rice (day-old works beautifully)
• 2 cups fresh broccoli florets, chopped small
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream (adds incredible richness)
• 1½ cups shredded sharp cheddar cheese, plus ½ cup for topping
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• Salt and black pepper to taste

For the Topping

• 1 cup crushed buttery crackers (like Ritz)
• 2 tablespoons melted butter
• Extra shredded cheese for sprinkling

Why These Ingredients Work

The chicken provides satisfying protein while the rice creates a hearty foundation that soaks up all those creamy, savory flavors. Fresh broccoli brings a pop of color and a slight crunch that balances the richness perfectly.

The combination of cream soup and sour cream makes everything luxuriously creamy without being heavy or complicated. Sharp cheddar cheese melts into every corner, creating those irresistible stretchy bites we all crave.

The buttery cracker topping adds a nostalgic crunch that reminds you of Sunday suppers at Grandma’s house.

Essential Tools and Equipment

• 9×13-inch baking dish (glass or ceramic)
• Large mixing bowl
• Small skillet for sautéing
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board

Step-by-Step Instructions

1. Get Your Oven Ready

Preheat your oven to 350°F and lightly grease your baking dish with butter or cooking spray.

2. Prepare Your Base Ingredients

Make sure your rice is fully cooked and cooled slightly. Cube your chicken into bite-sized pieces and chop your broccoli into small florets so they cook evenly.

3. Sauté the Aromatics

Heat a small skillet over medium heat with a pat of butter. Add the diced onion and cook until soft and translucent, about 4 minutes. Toss in the minced garlic and stir for another 30 seconds until fragrant.

4. Create the Creamy Mixture

In your large bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, sautéed onion and garlic, and 1½ cups of shredded cheese. Season generously with salt and pepper, then stir everything together until well blended.

5. Transfer to Baking Dish

Spread your mixture evenly into your prepared baking dish. Press it down gently with the back of your spoon so everything sits flat and bakes evenly.

6. Add the Cheese Layer

Sprinkle the remaining ½ cup of cheddar cheese across the top in an even layer.

7. Make the Crunchy Topping

In a small bowl, combine the crushed crackers with melted butter until the crumbs are evenly coated. Scatter this mixture over the cheese layer.

8. Bake Until Golden and Bubbly

Place your casserole in the oven and bake for 30-35 minutes. You’ll know it’s done when the edges are bubbling, the cheese is melted, and the top is lightly golden.

You Must Know

Always use cooked, cooled rice for the best texture, freshly cooked rice can turn mushy in the casserole. If your broccoli pieces are large, consider blanching them for two minutes first so they’re perfectly tender when everything comes out of the oven.

Don’t skip seasoning, taste your mixture before baking and add enough salt and pepper to make it sing.

Personal Secret: Add a teaspoon of Dijon mustard to your creamy mixture for a subtle tangy depth that elevates the whole dish without anyone being able to pinpoint exactly why it tastes so good.

Pro Tips & Cooking Hacks

• Save time by using a store-bought rotisserie chicken
• Swap frozen broccoli if fresh isn’t available—just thaw and squeeze out excess water first
• Make it lighter with Greek yogurt instead of sour cream
• Use freshly shredded cheese from a block for the creamiest melt
• Let the casserole rest 5-10 minutes after baking for easier serving

Flavor Variations & Suggestions

Try swapping cheddar for Gruyere or Swiss cheese for a more sophisticated flavor. Add crumbled bacon or diced ham for a smoky, meaty twist.

Stir in a handful of sautéed mushrooms or bell peppers for extra veggies. For a little kick, mix in a pinch of cayenne pepper or red pepper flakes.

You can also use cream of mushroom soup instead of chicken for an earthier taste. Brown rice or wild rice work beautifully if you want a nuttier, heartier base.

Make-Ahead Options

This casserole is a meal-prep dream. Assemble everything up to two days ahead, cover tightly with foil, and refrigerate until you’re ready to bake. Let it sit at room temperature for about 20 minutes before popping it in the oven.

You can also freeze the unbaked casserole for up to three months, just wrap it well in plastic wrap and foil, then thaw overnight in the fridge before baking.

What to Serve With Chicken Broccoli Rice Cheese Casserole

Keep things simple with a crisp garden salad dressed in a light vinaigrette to balance the richness.

Buttery dinner rolls or garlic bread are perfect for soaking up any extra cheesy goodness.

For a complete comfort meal, end with a slice of warm apple pie or a scoop of vanilla ice cream.

Allergy Information

This recipe contains dairy and gluten. For a gluten-free version, use gluten-free cream soup and substitute the crackers with gluten-free breadcrumbs or crushed gluten-free cereal.

For dairy-free needs, swap regular cheese with dairy-free alternatives and use coconut cream in place of sour cream.

Vegetarians can replace chicken with chickpeas or white beans for a protein-packed plant-based version.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to four days.

Reheat individual portions in the microwave for 2-3 minutes, or warm the whole dish covered with foil in a 325°F oven until heated through.

Frozen casserole keeps beautifully for up to three months, thaw overnight before reheating.

Pro kitchen tip: Always let your casserole cool for at least 10 minutes after baking. This resting time helps everything set up so you get clean, beautiful servings instead of a saucy mess.

Questions I Get Asked A Lot

Can I make this without cream of chicken soup?

Yes! Make a quick substitute by mixing 1 cup of chicken broth with ⅓ cup of flour and ⅓ cup of milk, then heat until thickened.

Can I use uncooked rice in this recipe?

You’ll need to adjust the recipe significantly. It’s much easier and more reliable to use pre-cooked rice for this particular dish.

What’s the best way to keep the topping crispy?

Bake the casserole uncovered and avoid covering it with foil during storage. Reheat uncovered or use a toaster oven for leftovers.

Is this dish kid approved?

Absolutely! The mild, cheesy flavors appeal to even the pickiest eaters, and you can adjust the garlic and onion to suit young palates.

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