Can I use brown rice instead of white rice?

Brown rice requires more liquid and a longer cooking time. If using brown rice, increase the broth to 3½ cups and the initial cooking time to about 35-40 minutes before adding the broccoli. Then continue with the recipe as written.

My family doesn't like broccoli. What can I substitute?

Cauliflower makes an excellent substitute with a milder flavor. Green beans, peas, or diced zucchini can also work well. Just adjust the cooking time as needed—more delicate vegetables should be added later in the cooking process.

Can I make this casserole vegetarian?

Absolutely! Switch to vegetable broth, use cream of mushroom soup instead of chicken, and replace the chicken with extra vegetables, black beans, or plant-based chicken alternatives. The cheesy, creamy result will still be delicious.

Why did my rice turn out mushy?

This usually happens when there's too much liquid or the rice cooks too long. Make sure to measure your broth precisely and follow the cooking times carefully. Different rice varieties may need adjustments to liquid amounts and cooking times.

Chicken Broccoli Rice Casserole Recipe

Description

This comforting Chicken Broccoli Rice Casserole combines tender bites of chicken, fluffy rice, fresh broccoli, and a creamy, cheesy sauce. Topped with a buttery Ritz cracker topping, this dish is baked to perfection, creating a family-friendly, hearty meal that’s perfect for busy weeknights or cozy gatherings. Plus, it’s easy to make ahead for even more convenience!

Ingredients

Units Scale

Main Ingredients

2 Tablespoons butter
2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
1 teaspoon Italian Seasoning
Salt/Pepper to taste
2 1/2 cups chicken broth
1 Tablespoon olive oil
1 1/4 cups white long grain rice (uncooked)
2 cups fresh broccoli florets (uncooked)
10.5 oz Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese (separated)

Optional Seasonings

1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Topping

1 cup Ritz crackers (crushed)
2 Tablespoons melted butter

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Instructions

Prepare the Oven
Preheat your oven to 350°F (175°C).
Cook the Chicken
Cut the chicken into bite-sized pieces. Season with Italian seasoning, salt, and pepper. In a large pot, melt the butter over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set it aside. (Skip this step if using rotisserie chicken.)
Cook the Rice and Broccoli
In the same pot, add the chicken broth, olive oil, and rice. Bring the mixture to a boil, then lower the heat to a simmer. Cover tightly and cook for 6 minutes. Add the broccoli to the pot, then cover and cook for an additional 9 minutes, or until all the liquid has been absorbed and the rice is tender. If needed, simmer for an additional 5 minutes. Remove from heat, cover, and let the rice sit for 10 minutes. Do not stir.
Mix the Casserole Base
To the pot with the rice, add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the shredded cheddar cheese. Mix until well combined.
Assemble the Casserole
Lightly grease a 9 x 13-inch casserole dish and transfer the mixture into it. Sprinkle the remaining shredded cheddar cheese on top. Cover the casserole dish with foil and bake for 15 minutes.
Prepare the Topping
While the casserole bakes, melt the butter and combine it with the crushed Ritz crackers to make the topping.
Finish the Casserole
Remove the casserole from the oven, discard the foil, and sprinkle the buttery cracker topping over the top. Bake uncovered for an additional 10 minutes.
Serve
Let the casserole rest for 5 minutes before serving. Enjoy

Notes

Using Frozen Broccoli: Substitute fresh broccoli with 2 cups of frozen broccoli for convenience. Thaw and pat dry before use, and steam for about 5 minutes beforehand if you’d like a softer texture.
Cheddar Cheese: For the best results, shred cheddar cheese from a block rather than using pre-shredded varieties. Cracker Barrel Extra Sharp Cheddar works wonderfully. Avoid aged cheeses as they may not melt evenly.
Homemade Cream of Chicken Soup: Skip the canned soup and use homemade cream of chicken soup for a fresher taste.
Make-Ahead Instructions:
Refrigerator: Assemble the casserole and store it in the refrigerator for up to 2 days. Let it sit at room temperature for 30 minutes before baking, and add 15 minutes to the baking time.
Freezer: Assemble without baking and freeze. When ready to bake, thaw in the refrigerator for 24 hours, let it sit at room temperature for 30 minutes, and add 15 minutes to the baking time.

Nutrition

Calories: 420
Sugar: 3g
Sodium: 780
Fat: 23g
Saturated Fat: 11
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 24
Cholesterol: 75