This Chicken Broccoli Rice Casserole is pure comfort food—creamy, cheesy, and topped with a buttery cracker crumb crust. Using a few prep-ahead ingredients makes this casserole a convenient recipe that’s sure to become a family favorite.
Before You Start Cooking
- Condensed Soup: This recipe calls for condensed cream of chicken soup for a quick, creamy base. While you can use canned, I highly recommend planning ahead and making my Homemade Condensed Cream of Chicken Soup for the best flavor. (Use the rest of the batch to make my Crockpot Hashbrown Potato Soup!)
- Chicken: This Chicken Broccoli Rice Casserole uses pre-cooked chicken breast. It’s a great way to use a store-bought rotisserie chicken, leftover roasted chicken, or my Instant Pot Shredded Chicken Breasts.
How to Make Chicken Broccoli Rice Casserole
While this casserole isn’t a “one-pan” dish, it’s still fairly easy to put together with just a few prep steps.
Step 1: Cook the Rice
I like to use extra-long grain white rice in this casserole. It cooks up tender and fluffy, absorbs flavors beautifully, and holds its texture better than parboiled or quick-cooking rice, which can easily turn mushy.
To build a flavorful base, start by making a seasoned broth for the rice. Melt unsalted butter in a medium pot over medium-high heat, then add chopped yellow onion. Season with salt and pepper, and cook for about 5 minutes, until the onion softens.
Next, stir in aromatics: minced garlic, fresh thyme, ground mustard powder, and sweet paprika (I like Hungarian). Let the mixture cook for about a minute, just until it’s fragrant.
Add the uncooked rice, stirring to coat it in the buttery, seasoned onion mixture. Pour in chicken broth or stock—I recommend using a low- or moderate-sodium variety so you can better control the saltiness of the casserole.
Bring the mixture to a boil, then cover the pot, reduce the heat, and simmer gently for about 20 minutes, or until the rice is tender and has absorbed all of the liquid.
All of the aromatic flavors in the broth will infuse into the rice, creating a deliciously seasoned base for your casserole. Fluff the cooked rice gently with a fork to separate the grains before moving on to assembling the casserole.
Note: I developed this recipe using the Carolina brand of extra-long grain white rice. If your rice package suggests a different cooking time or liquid ratio for 1 cup of raw rice than I’ve instructed in the recipe, adjust the broth and timing so the rice cooks perfectly.
Step 2: Prepare the Broccoli
While the rice cooks, prepare the broccoli. If starting with a whole head of fresh broccoli, break it down into bite-sized florets, about an inch wide.
I tested cooking the broccoli in the same pot as the rice, but the results were inconsistent. Steaming the broccoli separately gives you more control over its texture, ensuring it’s cooked just the way you like it. I use the microwave for convenience.
To steam, place the florets in a microwave-safe bowl with 3 tablespoons of water. Cover the bowl with a microwave-safe lid or an upside-down microwave-safe plate. Microwave on HIGH for 2-1/2 to 4 minutes, depending on your microwave’s power and how tender you like your broccoli.
Keep in mind that the broccoli will soften slightly while baking the casserole, but not significantly. My family prefers tender broccoli over crisp in this dish, so I usually microwave it for 3-1/2 to 4 minutes for florets that are soft, but not mushy.
When removing the cover after cooking, use oven mitts or a towel to protect your hands, and carefully lift the lid away from your face to avoid the hot steam, which can cause burns.
To make this recipe even easier, use pre-cut broccoli florets in a steam-in bag. Whether fresh or frozen, microwave them according to the package directions and drain thoroughly. If the florets are on the larger side, you can cut them into bite-sized pieces after cooking.
Step 3: Combine the Casserole
Once the rice and broccoli are cooked, this recipe becomes a “mix and go” casserole. To the pot of rice, add your steamed broccoli florets and:
- Condensed Cream of Chicken Soup. Use 1-1/4 cups if you’re making the homemade recipe linked above—it’s so much more flavorful than canned! If you do use store-bought, I recommend buying reduced sodium and salting the casserole to taste.
- Cooked Chicken Breast. Cut it into 3/4- to 1-inch chunks or shred it, whichever you prefer.
- Parmigiano Reggiano Cheese. Grate it finely so it melts smoothly.
- Shredded Sharp Cheddar Cheese. Freshly shred it from a block for the best texture. Pre-shredded cheese often contains anti-clumping starches that can make sauces gritty.
- Half and Half. Thins the condensed soup to make a creamy sauce. I like using half and half in this recipe as a good middle ground between whole milk and the richness of heavy cream.
Gently stir everything together until well combined, being careful not to break up the broccoli florets too much. Season the mixture with salt and pepper to taste.
Step 4: Make the Topping, Assemble, and Bake
One of my favorite parts of this casserole is the crunchy, cheesy cracker crumb topping. The golden crust is a great contrast to the creamy chicken and rice mixture beneath.
To make the topping, start with about a sleeve of butter crackers, such as Ritz or Townhouse. Place the crackers in a zip-top bag, press out any air before sealing it, and crush them into fine crumbs using a rolling pin.
In a mixing bowl, combine the crushed crackers with melted butter, finely grated Parmigiano Reggiano, shredded cheddar, paprika, and a little salt and pepper. The butter helps the topping crisp up and brown, creating a great crust with the melted cheese.
For extra cheesiness, I like to layer this casserole as I assemble it. Lightly grease a 13×9-inch baking dish and spread half of the casserole mixture evenly into the pan.
Sprinkle it with a little more shredded cheddar (I use about ½ cup, but feel free to add more if you like it cheesier!). Add the remaining casserole mixture on top, spreading it evenly, then finish with the cheesy cracker crumb topping.
Bake in a preheated 375°F oven for 25–30 minutes, until the topping is golden brown and the casserole is hot and bubbly. If the topping starts to brown too quickly toward the end of baking, tent the dish loosely with foil to keep it from burning.
Serving Suggestions
Let the casserole sit for a couple of minutes before serving so it’s easier to scoop. I like to garnish the pan with a sprinkling of chopped fresh parsley or thyme for a fresh pop of color and flavor.
While this casserole is a hearty one-pan meal on its own, my family loves it with warm bread on the side. Serve it with dinner rolls, fluffy biscuits, or a slice of crusty artisan bread. For a more indulgent bite, garlic bread is delicious too!
Storing and Reheating Chicken Broccoli Rice Casserole
Refrigerate leftover casserole in an airtight container within 2 hours of baking. It will keep in the refrigerator for up to 3 days.
Reheating in the Oven (Preferred): Since this casserole has a crispy crumb topping, the oven is the best way to reheat it. Transfer the casserole back into an oven-safe dish if needed, cover it with foil, and bake at 350°F for 20–25 minutes, or until the internal temperature reaches 165°F.
Remove the foil during the last 5 minutes of baking to allow the topping to re-crisp.
Reheating in the Microwave (Quick Option): For a faster method, place a serving of casserole in a microwave-safe dish. Since the topping won’t stay crisp in the microwave, I prefer to scrape it off before reheating.
Heat the casserole in 30-second intervals at medium power, stirring occasionally, until warmed through. To compensate for the missing topping, sprinkle extra shredded cheese over the top during the last 30 seconds of heating.
Tip: If the casserole seems too thick or dry when reheating with either of these methods, add a splash of chicken broth, milk, or cream to help loosen it and make it creamy again.
More Casserole Recipes
Chicken Broccoli Rice Casserole
Ingredients
For the Rice
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 2 cloves garlic , minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon ground mustard powder
- 1/2 teaspoon sweet paprika (I use Hungarian paprika)
- 1 cup extra long grain white rice
- 2 cups chicken broth or stock (low- to moderate- sodium)
For the Broccoli
- 3-1/2 to 4 cups broccoli florets , 10 ounces (see note)
- 3 tablespoons water
For the Topping
- 1 cup crushed butter crackers (such as Ritz or Townhouse, about 30 crackers)
- 2 tablespoons unsalted butter , melted
- 2 tablespoons finely grated Parmigiano Reggiano
- 1/4 teaspoon sweet paprika
- 1/2 cup shredded cheddar cheese , 2 ounces (see note)
- kosher salt and freshly-ground black pepper
For Assembling the Casserole
- 1-1/4 cups condensed cream of chicken soup (use homemade for the best flavor or a 10.5-ounce can if using store-bought–see note)
- 2 cups diced or shredded cooked chicken breast (such as from a rotisserie chicken), 12 ounces
- 1/4 cup finely-grated Parmigiano Reggiano
- 1-1/2 cups shredded sharp cheddar cheddar cheese , 6 ounces (divided)
- 1 cup half and half
- salt and pepper , to taste
Instructions
- Preheat oven to 375°F with the rack in the middle position. Lightly coat a 13×9-inch baking dish with cooking spray and set aside.
Make the Rice
- Melt butter in a medium pot over medium-high heat. Add the chopped yellow onion, kosher salt, and pepper. Cook, stirring often, until the onion is softened, about 5 minutes.
- Stir in the minced garlic, thyme, mustard powder, and paprika. Cook for 1 minute, until fragrant. Stir in the white rice, coating it in the seasoned butter mixture. Pour in chicken broth or stock, stir, and bring to a boil.
- Cover, reduce heat, and simmer gently for 20 minutes, until the rice is tender and the liquid is absorbed (see note). Fluff the cooked rice with a fork.
Cook the Broccoli
- While the rice is cooking, steam the broccoli. Place broccoli florets in a microwave-safe bowl with the water. Cover with a microwave cover or a microwave-safe plate turned upside down and cook on HIGH for 2-1/2 to 4 minutes, depending on your desired tenderness (see note).
- Carefully remove the cover or plate from the bowl (watch your face and hands–the steam will be hot!) and drain the broccoli well.
Make the Topping
- In a bowl, stir together crushed crackers, melted butter, paprika, Parmigiano Reggiano, and a pinch each of salt and pepper. Stir in the shredded cheddar. Set aside.
Assemble the Casserole and Bake
- To the pot with the cooked rice, add the steamed broccoli florets, condensed cream of chicken soup, cooked chicken breast, Parmigiano Reggiano, 1 cup (4 ounces) shredded cheddar, and half and half.
- Gently stir until well combined and season the casserole to taste with salt and pepper. The amount of salt you add will depend on the sodium level of your broth/stock and condensed soup.
- Layer half of the casserole mixture into the prepared baking dish, and then sprinkle it with the remaining 1/2 cup (2 ounces) of shredded cheddar. Add the rest of the casserole over the cheese, spreading it out into an even layer. Sprinkle the casserole with the cracker crumb topping.
- Bake, uncovered, for 25-30 minutes, until the topping is golden and the casserole is bubbly. Keep an eye on it as it bakes–if the topping starts to brown too quickly, loosely lay a piece of foil over the top.
- Garnish the casserole with chopped fresh parsley or thyme, if desired, and let it stand for 5 minutes before serving.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
