This Chicken Broccoli Rice Casserole is made with tender chicken, broccoli, and rice in a delicious homemade creamy cheese sauce. Topped with buttery, crunchy Ritz crackers and even more cheese, this energizing weeknight casserole is comforting, flavorful, and perfect for the whole family!
Cheesy Chicken Broccoli Rice Casserole
This cheesy chicken broccoli rice casserole is one of my most beloved family recipes. Filled with juicy chicken, tender rice, and cream-sauce-soaked broccoli florets, everything in this casserole (minus the crackers) is made from scratch, meaning no canned soup!
Don’t worry if preparing everything from start to finish simultaneously seems overwhelming. This post contains TONS of time-saving shortcuts to ensure a smooth cooking process.
Why This Recipe Works
- Avoiding canned condensed soup gives you complete control over the flavor, texture, and ingredients, resulting in a fresher, better-tasting, and healthier dish.
- Cream cheese helps make the homemade cream sauce luscious and extra-creamy. Melted cheddar cheese adds a pleasant bite and is the perfect contrast to the buttery, toasted crackers.
- Blanching the broccoli preserves its vibrant green color and maintains its texture, preventing it from becoming overcooked and mushy.
- Vegetables like frozen (thawed) peas, mushrooms, or asparagus can be added for a healthier, more nutrient-packed recipe.
- Use pre-cooked shredded chicken (or rotisserie chicken) and leftover cooked rice to save time in the kitchen.
Ingredients in Chicken Broccoli Rice Casserole
Below are descriptions of the key ingredients in this Cheesy Chicken Broccoli Rice Casserole Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
Main Components:
- Chicken: Cooked and diced or shredded. You can use leftover chicken, roast your own, or even use rotisserie chicken for convenience. This casserole is best with chicken breasts, as they are lighter and more neutral-tasting.
- Broccoli: Fresh broccoli florets are blanched to preserve their vibrant green color and maintain their tender, al dente texture. Frozen (thawed) broccoli florets can be used in this recipe, keeping in mind that it will taste, well, like frozen broccoli.
- Rice: I suggest making this recipe with long-grain white rice like basmati rice or jasmine rice. Quick-cook rice is not recommended. Brown rice can also be used, but it will take longer to cook.
For the Creamy Cheese Sauce and Topping:
- Butter: Used to soften the aromatics and as the base for making a roux, which thickens the sauce.
- Aromatics: Onion and fresh garlic.
- Flour: Combined with butter to create the roux. You can use all-purpose flour or a gluten-free alternative if needed.
- Milk: This casserole can be made with 2% or whole milk. Whole milk is less likely to separate when faced with prolonged cooking at high heat.
- Dijon mustard: Dijon mustard adds a tangy, sharp depth to the flavor and helps cut through the richness of the cheese sauce. It’s also a natural emulsifier, which helps prevent the sauce from separating and preserves its smooth texture.
- Cream cheese: Added for its rich and creamy texture. It also helps thicken and stabilize the sauce, preventing separation.
- Cheddar cheese: Sharp flavor and the perfect melting cheese. Other options include Gruyère, Monterey Jack, or Pepper Jack cheese.
- Butter crackers (Optional): Adds a toasty, crunchy texture. Panko breadcrumbs are a great alternative.
How to make Chicken Broccoli Rice Casserole
How to make chicken broccoli rice casserole step-by-step. See “tips” for time-saving shortcuts.
1. Cook the chicken. Preheat oven to 425°F and line a large baking sheet with parchment paper. Set aside. Transfer the chicken breasts to a large mixing bowl and drizzle with olive oil, then season with Italian seasoning, salt, and pepper. Place the chicken on the prepared baking sheet and roast for 20-22 minutes, or until the internal temperature reads 155-165°F with a digital thermometer. Remove from the oven and rest for 5-10 minutes before chopping or shredding.
Tip: To save time, use pre-cooked chopped or shredded chicken. This can be any chicken, including leftover baked chicken breasts, precooked and shredded chicken, grilled chicken, or rotisserie chicken. You will need approximately 3 cups of cooked shredded or cubed chicken.
2. Bring a large pot of water to a boil. Before starting with the rice, boil a large pot of water over high heat. This will be used to blanch the broccoli (step 4).
3. Cook the rice (as the chicken bakes). Thoroughly rinse the rice in several changes of clean water. Add the rice to a medium saucepan with 1-2 teaspoons of salt and add enough water that the rice is covered by at least 1 to 2 inches of water. Bring to a boil. Once boiling, immediately cover and reduce the heat to low. Check the progress of the rice every 2-3 minutes. You know the rice is ready when you can squish a few grains between your fingers. Drain any remaining liquid from the rice and rinse with cool water (to stop the rice from cooking further), then drain again. Transfer back to the pot and set aside.
Tip: Use leftover cooked or frozen and thawed rice to save time. You will need about 4-5 cups cooked rice.
4. Blanch the broccoli. Add the broccoli florets to the pot of boiling water. Blanch (boil) for 2-3 minutes, careful not to overcook. Drain, then immediately transfer to a large bowl filled with ice water (ice bath) to stop cooking. Pat dry with paper towels and set aside.
5. Preheat oven to 350°F and spray a large baking dish with non-stick cooking spray. Set aside.
6. Soften the aromatics. Melt two tablespoons of butter in a large pan (with high sides) over medium heat. Add the onions and cook until soft and translucent, 6-7 minutes. Stir in the minced garlic, salt, and black pepper. Cook for an additional 30-60 seconds, stirring continuously.
7. Make the sauce. Melt two more tablespoons of butter in the pan and then sprinkle with flour (this will make the roux). Whisk continuously to combine. Still whisking, add the milk slowly. Continue to whisk until thickened and bubbly (do not boil). Remove from heat and add the Dijon mustard, softened cream cheese, and one cup of shredded cheddar cheese. Stir until combined and the cheese has melted.
8. Assemble the casserole. Transfer the prepared chicken, broccoli, and rice to the pan and mix well to combine. Season with additional salt and pepper to taste, then transfer to your prepared baking dish.
9. Add the topping. Sprinkle the remaining shredded cheese and crushed buttery crackers over the top (if using).
10. Bake. Bake for 30-35 minutes, or until hot and bubbly around the edges and the cheese is lightly browned. If the cheese and cracker topping starts to burn, tent with foil.
11. Rest and serve. Remove from the oven and rest for 5-10 minutes before serving.
Make Ahead and Leftovers
To make ahead: Assemble the casserole as outlined, but do not bake. Cover tightly with foil or an air-tight lid and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before baking, and add 15 minutes to the baking time. It can also be frozen for up to 2 months. Thaw in the refrigerator overnight, then let it sit at room temperature for 30 minutes before baking. Add 15-30 minutes to the estimated baking time.
Leftovers: Transfer leftovers to an airtight container. Refrigerate for up to 3 days.
Looking for more delicious casseroles? Check out my Chicken and Wild Rice Casserole, Dump and Bake Meatball Casserole, or Cabbage Roll Casserole.
RECIPE CARD
Chicken Broccoli Rice Casserole
Ingredients
For the Chicken
- 1½ pounds chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Rice
- 1½ cups white rice
- water or chicken broth
- pinch of salt
For the Broccoli
- 5 cups fresh broccoli - cut into small florets
For the Sauce and Topping
- 4 tablespoon butter - divided
- 1 large onion - finely chopped
- 5 cloves garlic - minced
- 1 teaspoon salt - plus more to taste
- ½ teaspoon freshly ground black pepper
- 4 tablespoon all-purpose flour
- 2 cups milk - 2% or whole milk; at room temperature
- 2 tablespoon dijon mustard
- 4 tablespoon cream cheese - softened
- 2 cups cheddar cheese - shredded
- 1 cup butter crackers - (such as Ritz) crushed
Instructions
- Cook the chicken: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Set aside. Transfer the chicken breasts to a large mixing bowl and drizzle with olive oil. Season with Italian seasoning, salt, and pepper. Place the chicken on the prepared baking sheet and roast for 20-22 minutes, or until the internal temperature reads 155-165°F with a digital thermometer. Remove from the oven and rest for 5-10 minutes before chopping or shredding. See notes (1).
- Boil a large pot of water: Bring a large pot of water to a boil over high heat. We will need this in step 4.
- Cook the rice (to al dente). Thoroughly rinse the rice in several changes of clean water. Add the rice to a medium saucepan with 1-2 teaspoons of salt and enough water that the rice is covered by at least 1 to 2 inches of water. Bring to a boil, then immediately cover and reduce the heat to low. Check the progress of the rice every 2-3 minutes by pressing a few grains between your fingers. You know it's ready when it squishes apart. Drain any remaining liquid from the rice and rinse with cool water (to stop the rice from cooking further), then drain again. Transfer back to the pot and set aside. See notes (2)
- Blanch the broccoli. Add the broccoli florets to the pot of boiling water. Blanch (boil) for 2-3 minutes, careful not to overcook. Drain, then immediately transfer to a large bowl filled with ice water (ice bath) to stop cooking. Pat dry with paper towels and set aside. See notes (3)
- Preheat oven to 350°F and spray a large baking dish with non-stick cooking spray. Set aside.
- Melt two tablespoons of butter in a large pan (with high sides) over medium heat. Add the onions and cook until soft and translucent, 6-7 minutes. Stir in the minced garlic, salt, and black pepper. Cook for an additional 30-60 seconds, stirring continuously. See notes (4)
- Make the sauce. Melt two more tablespoons of butter in the pan and then sprinkle with flour (this will make the roux). Whisk continuously to combine. Still whisking, add the milk slowly. Continue to whisk until thickened and bubbly (do not boil). Remove from heat and add the Dijon mustard, softened cream cheese, and one cup of shredded cheddar cheese. Stir until combined and the cheese has melted. See notes (5&6)
- Assemble: Transfer the prepared chicken, broccoli, and rice to the pan and mix well to combine. Season with additional salt and pepper to taste, then transfer to your prepared baking dish.
- Sprinkle the remaining shredded cheese and crushed buttery crackers over the top (if using).
- Bake for 30-35 minutes, or until hot and bubbly around the edges and the cheese is lightly browned- if the cheese and cracker topping starts to burn, loosely tent the baking dish with foil.
- Rest and serve: Remove from the oven and rest for 5-10 minutes before serving.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I also forgot to say that I used regular mustard! I didn’t realize when reading the recipe that it called for dijon mustard and I didn’t have any when I was in the middle of cooking, but I will have to try it with dijon next time!
Thanks for the kind feedback Marcela 🙂
I used frozen broccoli, instant rice, and bread crumbs on top and this recipe turned out great! I did NOT cook my instant rice before mixing together and putting it in the oven and it worked just fine. I cooked a little bit longer- my oven is finicky and sometimes cooking takes longer than expected, but I wanted the bread crumbs on top to be a little more crispy than just laying on top of the casserole. This recipe took awhile for me as I cooked the chicken first, but it was definitely worth it. Thank you for the recipe WITHOUT soup!!!
Super yummy and not too much work. The recipe called for 1.5 cups of rice which I assumed was uncooked however, I didn’t have enough room in my small pan so I used about 1.5 -2 cups cooked rice which was perfect. Will definitely make it again as I preferred it to the recipes that call for cream of chicken or mushroom.
I made this tonight but I substituted cheese cracker crumbs for the topping. Big hit. Will make again. Thanks for the inspiration!
Thanks, Diane, I am happy to hear it was a big hit 😀