Creamy Chicken, Broccoli & Cheese Rice Casserole

This Chicken Broccoli Rice and Cheese Casserole is classic comfort food—creamy, cheesy, and full of tender rotisserie chicken and bright broccoli. Everything cooks in one pot, then it’s finished with extra cheese and a buttery cracker topping and baked until bubbly.

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

• One-Pot, One-Pan: Rice, broccoli, and aromatics cook together in the same pot before finishing in the oven—fewer dishes and less fuss.
• Ready in about 50 minutes: Prep and cook time are quick for a hearty, family-friendly meal.
• Kid-Approved Comfort Food: Familiar flavors, lots of cheese, and a buttery cracker topping make this a hit for picky eaters.

Key Ingredients:

• Rotisserie Chicken: Convenient and flavorful—great for using up leftovers.
• White Long Grain Rice: A tender base that cooks up reliably in this method.
• Fresh Broccoli Florets: Adds color, texture, and nutrition.
• Cream of Chicken Soup + Sour Cream: Create a creamy sauce that binds the dish.
• Cheddar Cheese: Use freshly shredded cheddar for the best melt and flavor.
• Ritz Crackers + Butter: Make the crunchy, buttery topping.
• Dijon Mustard & Nutmeg: Small additions that deepen the flavor.

Dietary Swaps:

• Gluten-Free: Use gluten-free condensed soup and gluten-free crackers for the topping or omit the topping.
• Vegetarian: Replace chicken with a plant-based alternative or omit it and swap cream of chicken soup for cream of mushroom.
• Low-Carb/Keto: Substitute cauliflower rice for white rice and skip the cracker topping.

Recipe Variations:

• Slow-Cooker Version: Sauté onion and garlic, then add remaining ingredients (except cheese and topping) to the slow cooker. Cook on low 3–4 hours, stir in cheese, and top before serving.
• Velveeta Option: Use grated Velveeta in place of cheddar for a nostalgic, ultra-creamy version.
• Pasta Bake: Swap rice for cooked pasta such as penne or rotini.
• Alfredo-Style: Use Alfredo sauce instead of cream of chicken and substitute mozzarella and Parmesan for the cheddar.
• Extra Veggies: Fold in sautéed mushrooms or frozen peas for variety.

How to Make Chicken Broccoli Rice and Cheese Casserole:

1. Sauté Aromatics: Melt butter in a soup pot or Dutch oven over medium heat. Cook diced onion until softened, then add garlic and cook briefly.
2. Simmer Rice: Stir in uncooked rice and chicken broth, bring to a boil, then cover and reduce to a simmer until about half the liquid is absorbed.
3. Steam Broccoli: Add broccoli to the pot, cover, and continue cooking until the rice is tender and liquid is absorbed.
4. Mix: Remove from heat and stir in diced chicken, cream of chicken soup, sour cream, cream, Dijon mustard, nutmeg, salt, pepper, and half the cheddar until combined.
5. Assemble: Transfer the mixture to a lightly greased 9×13-inch casserole dish, sprinkle with remaining cheese, and cover with foil.
6. Bake: Bake covered at 350°F for 15 minutes, then uncover, add the cracker topping, and bake 15 minutes more until the topping is golden and the casserole is bubbly.
7. Rest & Serve: Let the casserole rest 5–10 minutes before slicing to allow it to set.

Tips & Notes:

• Shred Your Own Cheese: Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.
• Let It Rest: Allow the casserole to sit 5–10 minutes after baking so it firms up and slices neatly.

Make Ahead & Storage:

• Make Ahead: Assemble up to 24 hours in advance without the topping. Refrigerate covered and bring to room temperature for 20–30 minutes before adding the topping and baking.
• Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.
• Freezer-Friendly: Assemble fully with the topping, wrap tightly, and freeze up to 2 months. Thaw overnight before baking or bake from frozen—add extra baking time and keep covered longer when necessary.

What to Serve with Chicken Broccoli Rice and Cheese Casserole:

This casserole is rich and cheesy, so it pairs well with fresh salads or simple vegetable sides to balance the meal. Cheesy rolls are an indulgent option if you want to double down on comfort.

• Simple green salads or steamed asparagus
• Light vinaigrette-based slaws or crisp romaine salads
• Garlic butter rolls or crusty bread if you want extra comfort

FAQs:

More Cozy Casseroles 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 cracker crust. Perfect for easy weeknight dinners or make-ahead meals.

5 from 1 vote

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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

  

• 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 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 6–8 minutes until about half the liquid is absorbed.
• Add broccoli florets, cover, and cook another 6–8 minutes until the rice is tender and no liquid remains. Remove from heat and let stand, covered, 6–8 minutes.
• Stir in diced chicken, cream of chicken soup, cream, sour cream, Dijon, nutmeg, salt, pepper, and half the shredded cheddar until well combined.
• Transfer to a lightly greased 9×13 casserole dish. Sprinkle remaining cheddar on top and cover with foil.
• Bake covered for 15 minutes.
• While baking, combine crushed Ritz crackers, melted butter, and thyme to make the topping.
• Remove foil, sprinkle the cracker topping over the cheese, and bake uncovered for another 15 minutes until golden and bubbly.
• Let rest 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 condensed soup and gluten-free crackers or omit the topping.
• Nutrition information is an estimate and may vary based on the ingredients you use.

Nutrition

Calories: 642kcal
Carbohydrates: 42.6g
Protein: 31.9g
Fat: 38.1g
Saturated Fat: 22.3g
Fiber: 1.9g

Keyword chicken broccoli rice and cheese casserole

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