Chicken Broccoli Rice Casserole

Cheesy one-pot comfort with tender chicken, broccoli, and rice, all topped with a buttery Ritz cracker crunch.

Prep 10 min
Cook 50 min
Total 1 hr
Servings 6
Method Stovetop + Oven

Ingredients

2 tablespoons butter (28 g)
2 boneless, skinless chicken breasts or 2 cups diced rotisserie chicken (~450 g)
1 teaspoon Italian seasoning (2 g)
Salt and pepper to taste
2½ cups chicken broth (592 g)
- Vegetable broth — 1:1 Lighter flavor; lower calorie
1 tablespoon olive oil (14 g)
1¼ cups white long grain rice, uncooked (250 g)
2–3 cups fresh broccoli florets, uncooked (182–273 g)
10.5 oz condensed cream of chicken soup (298 g)
½ cup milk (122 g)
- Oat milk — 1:1 Dairy-free; slightly thinner consistency
½ cup sour cream (115 g)
- Plain Greek yogurt — 1:1 Tangier; higher protein, lower calorie
2 cups shredded cheddar cheese, separated (226 g)

Optional Seasonings

½ teaspoon dried thyme (1 g)
½ teaspoon garlic powder (2 g)

Casserole Topping

1 cup Ritz crackers, crushed (40 g)
2 tablespoons melted butter (28 g)

Steps

This recipe is designed so you can prepare all of the casserole ingredients in one pot before transferring to a baking dish. Before you begin, check your rice package for the amount of liquid and cooking time. White long grain rice with the broth amount below works perfectly.
Preheat the oven to 350°F.
Cut the chicken into bite-sized pieces and season with Italian seasoning and salt and pepper.
Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set aside. Skip this step if using rotisserie chicken.
Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
Cover tightly and cook for 6 minutes.
Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains and the rice is cooked through. If it's not cooked through yet, replace the lid and simmer 5 more minutes, or until done.
Remove the pot from the heat and leave the cover on. Let the rice stand for 10 minutes. Do not stir. Any rice stuck to the bottom will release on its own.
Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot of rice. Stir to combine.
Transfer to a lightly greased 9×13 casserole dish and top with the remaining cheese.
Cover and bake for 15 minutes.
While the casserole bakes, melt the butter and crush the crackers. Combine to form the topping.
Sprinkle the cracker topping over the casserole and bake uncovered for 10 more minutes.
Let stand for 5 minutes before serving.

Tips

Shred your own cheddar from a block for best melting. Pre-shredded bags contain anti-caking starch that can make the cheese less smooth.
Frozen broccoli works too. Thaw and pat dry first. It's already partially cooked, so you may want to steam it briefly for a softer texture.
This casserole can be assembled ahead and refrigerated for up to 2 days before baking.

Nutrition Facts

Calories ~615
Protein ~35.5 g
Fat ~32.5 g
Carbs ~46 g

Nutrition estimated from ingredients · Per serving (based on 6 servings)

Weight Estimates

Uncooked ~2,925 g
Cooked ~2,340 g
Per Serving ~390 g

Conservative 20% moisture loss from stovetop cooking and baking. Rice absorbs most of the broth, but steam escapes during the uncovered bake. 6 servings at ~390 g each.