Cheesy Baked Chicken Broccoli Rice Casserole

Cheesy Baked Chicken Broccoli Rice Casserole is a comforting, all-in-one dish filled with tender chicken, hearty rice, broccoli, and gooey cheese baked to golden perfection. It's easy to make, endlessly customizable, and the perfect balance of homestyle flavor and mealtime convenience.

Prep Time 10

Cook Time 50

Total Time 1

Ingredients

2 tablespoons butter
2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
1 teaspoon Italian seasoning
Salt and black pepper to taste
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups uncooked white long grain rice
2 to 3 cups fresh broccoli florets uncooked
10.5 oz condensed cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese divided
Optional Seasonings
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Casserole Topping
1 cup crushed Ritz crackers
2 tablespoons melted butter

Instructions

Note: This recipe is designed so that all the casserole components are prepared in one pot before transferring to a baking dish. Before starting, check your rice package for the recommended amount of liquid (we’ll be using chicken broth) and cooking time. This method works best with white long grain rice, and the instructions below are based on that variety.
Preheat your oven to 350°F (175°C).
Cut the chicken into bite-sized pieces and season with Italian seasoning along with salt and pepper to taste.
In a large pot over medium heat, melt the butter. Add the seasoned chicken and cook for about 5 minutes, stirring occasionally, until all sides are golden brown. Remove the chicken from the pot and set it aside. Note: If you’re using cooked rotisserie chicken, you can skip this step.
To the same pot, add the chicken broth, olive oil, and uncooked rice. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover the pot tightly and let it cook for 6 minutes.
Add the broccoli florets, replace the lid, and continue to cook for another 9 minutes, or until the liquid is fully absorbed and the rice is tender. If the rice isn’t fully cooked, keep the lid on and simmer for an additional 5 minutes or until done.
Remove the pot from the heat and keep it covered. Let the rice rest undisturbed for 10 minutes. This step helps release any rice stuck to the bottom of the pot.
Once the rice has rested, stir in the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional thyme and garlic powder, and half of the shredded cheddar cheese. Mix well until everything is fully combined.
Transfer the mixture to a lightly greased 9x13-inch casserole dish. Spread it evenly and sprinkle the remaining cheddar cheese over the top.
Cover the casserole with foil and bake for 15 minutes.
Prepare the Topping:
While the casserole is baking, melt the butter and crush the Ritz crackers. Mix them together to form the topping.
After the initial baking time, remove the foil and sprinkle the cracker topping evenly over the casserole.
Return the dish to the oven and bake uncovered for another 10 minutes, or until the topping is golden and crisp.
Remove from the oven and let the casserole sit for 5 minutes before serving.

Notes

Make-Ahead Method: Assemble Now, Bake Later

Refrigerator:
You can prepare this casserole in advance and store it in the refrigerator for up to 2 days before baking. Before baking, allow it to sit at room temperature for 30 minutes. When baking, add an extra 15 minutes to the cooking time. Be sure to add the cracker and butter topping during the final 10 minutes of baking.

Freezer:
Assemble the casserole according to the recipe but do not bake it. Freeze the casserole, then thaw it in the refrigerator for 24 hours before baking. Let it rest at room temperature for 30 minutes before placing it in the oven, and increase the baking time by 15 minutes. Add the cracker and butter topping in the last 10 minutes of baking as usual.