Chicken Broccoli Rice and Cheese Casserole

This Chicken Broccoli Rice and Cheese Casserole is the ultimate comfort food. Creamy, cheesy, and packed with tender rotisserie chicken and fresh broccoli. It's an easy family dinner that comes together in one pot, then gets topped with extra cheese and a buttery Ritz cracker topping before baking to bubbly perfection.

Why You'll Love This Chicken Broccoli Rice and Cheese Casserole:

• One-Pot, One-Pan: Cook the rice, broccoli, and aromatics all in the same pot before baking. Fewer dishes, less cleanup, more time to chow down.
• Ready in just over 45 minutes, including bake time.
• Kid-Approved Comfort Food: Familiar flavors, plenty of cheese, and a buttery Ritz topping make it a hit even with kids and picky-eaters.

Key Ingredients:

• Rotisserie Chicken: For ease and flavor. This recipe is also a great way to use up leftover chicken. Just chop it up and toss it in.
• White Long Grain Rice: The quick cooking, tender base of this recipe.
• Fresh Broccoli Florets: For color, texture, and added nutrients.
• Cream of Chicken Soup + Sour Cream: Form a creamy sauce that ties everything together.
• Cheddar Cheese: And lots of it! Shred from the block for best results.
• Ritz Crackers + Butter: Form the crunchy, buttery topping.
• Dijon Mustard & Nutmeg: Just a small amount of each enhances the overall flavor and adds depth.

Dietary Swaps:

• Gluten-Free: Use a gluten-free cream of chicken soup (Walmart makes a good one!), and gluten-free crackers for the topping (I used Lance Gluten-Free Crackers and found they're very close to original Ritz).
• Vegetarian: Use a plant-based "chicken" or omit it entirely, and swap the cream of chicken soup for cream of mushroom.
• Low-Carb/Keto: Replace the rice with cauliflower rice and skip the cracker topping.
  

Recipe Variations:

• Slow-Cooker Version: Sauté the onion and garlic first, then add all ingredients (except cheese and topping) to the slow cooker. Cook on low for 3-4 hours, stir in the cheese, and top before serving.
• Use Velveeta: Instead of cheddar cheese, use grated Velveeta for an old-fashioned/nostalgic version of this recipe.
• Make it a Pasta Bake: Swap the rice for cooked pasta (like penne or rotini).
• Alfredo-Style: Replace the cream of chicken soup with Alfredo sauce, and swap the cheddar cheese with mozzarella and Parmesan.
• More Veggies: Mix in sautéed mushrooms or frozen peas.

How to Make Chicken Broccoli Rice and Cheese Casserole:

1. Sauté Aromatics: Cook onion in butter until softened, then add garlic.
2. Simmer Rice: Stir in uncooked rice and broth, then simmer until partially absorbed.
3. Steam Broccoli: Add broccoli to the pot, cover, and cook until rice is tender.
4. Mix it Up: Stir in the chicken, cream of chicken soup, sour cream, cream, seasoning, and half the cheese.
5. Assemble: Transfer to a greased casserole dish, top with remaining cheese, and cover with foil.
6. Bake: Bake covered for 15 minutes, then uncover, add cracker topping, and bake again until golden and bubbly.
7. Cool & Serve: Let rest for 5-10 minutes before serving.

Tips & Notes:

• Shred Your Own Cheese! Straight from the block. Pre-shredded cheese often contains anti-caking agents that prevent it from melting well.
• Allow the casserole to sit for 5-10 minutes after baking so it thickens and slices cleanly.

Make Ahead & Storage:

• Make Ahead: Assemble up to 24 hours ahead (without the topping), cover, and refrigerate. Let sit at room temp for 20-30 minutes before adding the topping and baking.
• Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.
• Freezer-Friendly: Assemble fully (with topping), wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight before baking, or bake from frozen, just add extra time and keep covered longer if doing so.
  

What to Serve with Chicken Broccoli Rice and Cheese Casserole:

This casserole pairs perfectly with fresh, crisp sides and simple salads to balance out the cheesy richness. (Or if you're a cheese-queen like I am, some cheesy dinner rolls!)

• Crunchy Romaine Salad with Pistachios, Olives & Garlic Herb Dressing
• Easy Air Fryer Asparagus
• Easy Cheese Stuffed Garlic-Butter Crescent Rolls

FAQs:

More Cozy Casserole You Will Love:

• Easy Cheesy Hashbrown Casserole (Cracker Barrel Style)
• Classic Cheesy Tuna Casserole with Green Beans
• Bacon & Goat Cheese Green Bean Casserole
• Low-Carb Cheesy Cauliflower Bake with Bacon & Mushrooms

Recipe

Chicken Broccoli Rice and Cheese Casserole

A creamy, cheesy casserole loaded with tender rotisserie chicken and fresh broccoli, all cooked in one pot and topped with a buttery Ritz cracker crust. Perfect for easy weeknight dinners or make-ahead meals.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Casserole, Main Course

Servings 8

Calories 642 kcal

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 1 cup diced yellow or white onion
• 1 tablespoon minced garlic
• 1 ¼ cups uncooked white long grain rice
• 2 ½ cups chicken broth
• 3 cups fresh broccoli florets uncooked
• 2 ½ cups diced rotisserie chicken or any cooked chicken
• 10.5 oz condensed cream of chicken soup
• ½ cup cream whole milk or half & half
• ½ cup sour cream
• 4 cups freshly shredded cheddar cheese about 16 oz, divided
• 1 tablespoon Dijon mustard
• Pinch of nutmeg
• Salt and pepper to taste

Topping:

• 1 cup Ritz crackers crushed
• 2 tablespoons melted butter
• ½ teaspoon fresh thyme leaves

Instructions

 

• Preheat oven to 350°F.
• In a soup pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for about 4 minutes until softened. Add garlic and cook 90 seconds more.
• Stir in uncooked rice and chicken broth. Bring to a boil, then cover and reduce heat to simmer. Cook for 6-8 minutes until about half the liquid is absorbed.
• Add broccoli florets to the pot, cover again, and cook for another 6-8 minutes until the rice is tender and no liquid remains. Remove from heat and let stand, covered, for 6-8 minutes.
• Stir in diced chicken, cream of chicken soup, cream, sour cream, Dijon mustard, nutmeg, salt, pepper, and half the shredded cheddar cheese until well combined.
• Transfer the mixture to a lightly greased 9x13 casserole dish. Sprinkle the remaining cheddar cheese evenly on top and cover with foil.
• Bake covered for 15 minutes.
• While baking, melt the butter for the topping and mix with crushed Ritz crackers and thyme.
• Remove the casserole from the oven, uncover, and sprinkle the cracker topping evenly over the cheese layer. Bake uncovered for an additional 15 minutes until topping is golden and casserole is bubbly.
• Let the casserole rest for 5-10 minutes before serving.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.
• To make gluten-free, use gluten-free cream of chicken soup and gluten-free crackers or omit the topping.
• Nutrition information is an estimate and may vary based on ingredients used.

Nutrition

Calories: 642kcalCarbohydrates: 42.6gProtein: 31.9gFat: 38.1gSaturated Fat: 22.3gFiber: 1.9g

Keyword chicken broccoli rice and cheese casserole

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