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This Cheesy Chicken Broccoli and Rice Casserole recipe is the ultimate comfort food. Topped with a buttery cracker crumble, made with frozen broccoli, cream of chicken soup, and lots of cheese! It freezes well so it's one of my favorite easy chicken casseroles to take to friends, for new moms, neighbors and funeral food.
This Cheddar broccoli rice chicken casserole is loaded with cheesy goodness and can be made in under an hour, start to finish.
I'll show you how to make it along with some tips and shortcuts to help you along the way.
I often divide the uncooked chicken mixture between two 8x8-inch disposable aluminum pans and freeze. This way I have them in the freezer, ready to take to friends in need at a moments notice.
You can bake the chicken and rice casseroles before giving them or let them store them in the freezer until they are ready to bake. (Scroll down to see my storage tips.)
If I have leftovers, I'll scoop it up and fit into a disposable pan and freeze for another meal for just my husband and me when I don't have time to cook!
If you or a family member need individual lunches, you can spoon leftover casserole in these reusable meal prep containers and freeze them.
Shortcuts
- For faster rice, you can buy 2 of the 90-second microwave packages of long grain white rice. This gives you about 3 cups of cooked rice which is what's needed for this recipe. Royal and Uncle Ben's are brands available in my area but you can use any brand.
- Rotisserie chicken is flavorful and my go-to choice when a recipe calls for "cooked chicken". One Sam's Wholesale rotisserie chicken = 5 cups pulled chicken for $4.98.
- Melt butter in the microwave for 35 seconds on HIGH. (1100 watts)
Why is this one of the best ever chicken casseroles?
- I almost always have the ingredients on hand.
- The prep is less than 30 minutes.
- It's a family favorite and asked for over and over.
- It is a chicken casserole with no onions because many people do not like onions. Onion powder still gives you the onion flavor without the "crunch" or digestive issues.
- It freezes well for a make ahead meal.
- Serves 8 people for under $15!
Ingredients
What you will need to make this chicken broccoli rice casserole.
Scroll down to printable recipe for exact ingredient quantities.
- Long grain white rice- I like to make mine in the Instant Pot.
- Chicken- If you don't have leftover cooked chicken or rotisserie chicken, you can read how to bake raw chicken breasts in my recipe post for Shortcut White Bean and Chicken Chili or I spell it out below. Just scroll down a bit.
- Broccoli florets- The package size can vary up to 16 ounces. You can also steam 2 cups of fresh broccoli.
How to make a Chicken Broccoli and Cheese Casserole with Rice
Scroll down to the bottom for the printable recipe with detailed instructions.
- Combine soup, mayonnaise, onion or garlic salt, sour cream, and 1 cup of the cheese in a large bowl. Stir in the rice, chicken and broccoli.
- Pour the mixture into a greased baking dish and sprinkle the remaining cheese.
- Combine crushed crackers and butter and sprinkle over the cheese.
- Bake according to the printable recipe below.
How to cook chicken breasts from frozen and fresh
- Place fresh chicken breasts on a foil-lined rimmed baking sheet (for easy cleanup) coated with cooking spray. Bake at 350F for 20 to 25 minutes or until an instant read thermometer registers 165F.
- Place frozen chicken breasts on a foil-lined rimmed baking sheet (no need to coat with cooking spray). Sprinkle with salt and pepper, if desired. Bake at 350F for 30 to 45 minutes, depending on the size, or until an instant read thermometer registers 165F.
I show you how to bake chicken breasts in my Shortcut White Bean and Chicken Chili recipe.
Pro Tips
- Uncooked rice triples in bulk when cooked. For 3 cups of cooked rice, start with 1 cup of uncooked long grain white rice. Ben's parboiled rice is almost fail-proof if you are cooking rice with the stove top method.
- Crush the crackers right in the package with the bottom of a glass.
Substitutions & Variations
- Chicken Broccoli Rice Casserole with Curry- If you like the taste of curry and rice, simply stir in 1/2 to 1 teaspoon of your favorite curry powder to the mayonnaise mixture. It's that easy!
- Fresh broccoli- Coarsely chop 2 to 3 cups of fresh broccoli and steam or boil just until tender; drain.
- Cheese- Any pre-shredded cheese mixture like Mexican blend, Italian blend, or add a kick with Pepper Jack cheese. Or, shred your own from an 8 ounce block.
- Crackers- No Ritz? No problem. Any buttery crisp cracker can be used. You can also take leftover hamburger or hotdog buns and make fresh bread crumbs in the blender or food processor. You can also purchase fine dry bread crumbs or Panko breadcrumbs. Just don’t forget to toss with butter!
- Cream of mushroom or celery soup can be substituted for the cream of chicken or any combination of the three can be used.
- Chicken - You can use chopped or shredded, cooked chicken OR turkey.
What to serve with Chicken Broccoli Rice Casserole
- No-Knead Yeast Rolls - You can prep these the night before to serve with the casserole.
- Garlic Butter Cruffins with Crescent Roll Dough
- Easy Strawberry Pretzel Salad (Small Batch)
- Best Pecan Cream Pie
How to store
- To Store: Store any leftovers in the refrigerator, covered or in an air tight container.
- To Freeze: Let it cool completely and cover with a lid or aluminum foil. Freeze up to 3 months. Let thaw in fridge overnight and bake, uncovered, at 350 for 40 minutes or bake frozen, uncovered, for 50 minutes.
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Want more chicken recipes?
- Easy King Ranch Chicken Casserole
- Crockpot Chicken and Dressing
- Slow Cooker Chicken Spinach Lasagna
Print Recipe
5 from 2 votes
Cheesy Chicken Broccoli and Rice Casserole
This Cheesy Chicken Broccoli and Rice Casserole recipe is the ultimate comfort food. Topped with a buttery cracker crumble, made with frozen broccoli, cream of chicken soup, and lots of cheese! It freezes well so it's one of my favorite easy chicken casseroles to take to friends, new moms, neighbors and funeral food.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: casserole, Main Course
Servings: 8 servings
Calories: 654kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: $14
Ingredients
- 3 cups cooked long grain white rice
- 2 (10.5 ounce) cans cream of chicken condensed soup
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon onion or garlic powder
- 2 cups shredded cheese
- 2 to 3 cups chopped or shredded cooked chicken (I use rotisserie)
- 1 (12.6 ounce) package frozen, thawed and drained broccoli florets (or about 2 cups fresh, steamed)
- 1 cup crushed Ritz crackers (about 1 sleeve)
- 3 tablespoons melted butter
Instructions
Preheat oven to 350F degrees.
Cook enough rice according to your package directions to get 3 cups cooked, salted rice.
Meanwhile, combine soup, mayonnaise, sour cream, onion powder, and 1 cup of the cheese in a large bowl.
Stir in the rice, chicken and broccoli.
Pour the mixture into a greased 13x9-inch baking dish or 3 quart casserole dish. Sprinkle the remaining cheese over the casserole mixture.
Crush the crackers right in the sleeve, then combine them with the butter in a medium bowl and toss well to coat the cracker crumbs. Sprinkle the buttered crumbs over the cheese.
Bake at 350 for 35 minutes, uncovered, or until lightly browned and bubbly around the edges. Let stand at least 5 minutes before serving.
Notes
Note: Uncooked rice triples in bulk when cooked. For 3 cups of cooked rice, start with 1 cup of uncooked long grain white rice. Add salt according to package directions.
Substitutions: Cream of mushroom or celery can be substituted for the cream of chicken or any combination of the three can be used.
Garlic salt or onion salt can be substituted for the powder and it won't be too salty.
Freezing: You can bake them before giving them to friends or store them in the freezer until they are ready to bake. Let it cool completely and cover with a lid or aluminum foil. Freeze up to 3 months. Let thaw in fridge overnight and bake, uncovered, at 350 for 40 minutes or bake frozen, uncovered, for 50 minutes or until bubbly around the edges.
Nutrition
Serving: 1eighth | Calories: 654kcal
Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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