This Cheesy Chicken Broccoli Rice Casserole recipe is a classic favorite with easy prep and comforting flavors. This is a great recipe whether you are in a hurry to put together a satisfying dinner on busy weeknights or looking to repurpose leftover chicken.
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Why I keep This Recipe on Repeat
Texture Contrast: You get a mix of tender chicken, soft rice, and snappy broccoli, all held together by a creamy sauce and a crunch from the cracker topping.
Fast Assembly: You can prep the entire dish in the time it takes to saute the chicken. If you steam the broccoli while the meat browns, it's ready for the oven in 15 minutes.
Reheats well: Casserole rice usually gets dry and gummy the next day. The sour cream in this sauce keeps it creamy even after it's been in the microwave.
Ingredients for Chicken Broccoli Rice Casserole
Fresh chicken breasts: I used cubed raw chicken, but you can useany leftover rotisserie chicken or turkey you have on hand in place of raw chicken.
Cooked rice: I used uncooked white rice and steamed it in the microwave per the package instructions. You can also use brown rice, wild rice, or instant rice.
Canned soups: Use either cream of chicken, cream of broccoli, or cream of mushroom soup (my brand preference is Campbells).
Fresh broccoli: use broccoli florets chopped into smaller pieces.
Fresh mushrooms: chopped into smaller pieces.
Cheddar cheese: I like to buy the brick cheese and shred it myself.
Chicken broth or milk (if needed)
Buttery round crackers: I use ritz or townhouse crackers.
Olive oil: to saute the chicken and mushrooms
Instructions
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with cooking spray. Set aside.
- Heat olive oil in a large pot over medium-high heat until hot. Add diced raw chicken breasts to the hot oil and season with salt and pepper to taste.
- Cook, stirring occasionally for 3 minutes. Add mushrooms and onions and cook another 3 minutes, until water from mushrooms has evaporated and mushrooms have shrunk in size.
- Add the cooked rice, broccoli, canned soup, and sour cream. Use chicken broth or milk to thin the sauce out some (if desired).
- Stir in the cheddar cheese, then transfer to prepared baking dish.
- Using the back of a spoon,spread casserole mixture out evenly in baking dish. Top with crushed crackers.
- Bake casserole for 25 minutes, or until mixture bubbles up around the edges and throughout the center of the casserole.
- Remove casserole from oven and let sit for 10 minutes prior to serving.
Storage
Refrigerate: store leftovers in an airtight container up to 5 days.
Freeze: store in a freezer safe container up to 3 months.
Reheat: warm in the microwave until heated through, adding chicken broth or milk if needed to loosen the casserole up some.
Variations
- Use crushed corn flakes or seasoned panko tossed with some parmesan cheese for the buttery cracker topping.
- Swap out the cheddar cheese for mozzarella or swiss or use a blend of your favorite cheeses.
- Make it vegetarian by using broccoli or mushroom soup and leave out the chicken or use your favorite vegetable protein in place of the chicken.
- Spice it up a little by adding a dash of hot sauce or red pepper flakes.
- Amp up the flavor with fresh herbs like thyme, rosemary, or basil.
- Make it low carb by substituting cauliflower rice for the cooked rice.
My Best Advice for This Casserole
- For an extra creamy cheesy casserole, use 4 ounces of velveeta cheese, cubed in place of the shredded cheese.
- Add more flavor by mixing in ½ teaspoon each of garlic powder and onion powder.
- If the mixture seems too thick for you, stir in ½ cup of chicken broth or milk.
More Casseroles I Think You'll Love
Buffalo Chicken Casserole: If you are looking for a low carb option with a spicy kick istead of the creamy mushroom base.
Easy Broccoli Rice and Cheese Casserole: Choose this if you want a vegetarian version that's focused more on the side dish vibes than a full meal.
King Ranch Chicken Casserole for the same creamy chicken layers but with a zesty, Southwestern flavor profile.
Serve with...
Serve this creamy chicken casserole as a main dish with a green side salad, cooked veggies, or a crusty baguette.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chicken Broccoli Rice Casserole
Equipment
- Large pot or large skillet
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1½ pounds chicken breast , cut into bite-sized pieces
- 1 small onion , diced
- 8 ounces mushrooms , chopped
- 2 cups cooked rice
- 1 can cream of chicken soup
- ½ cup sour cream
- ¼ cup chicken broth , or milk
- 2 cups diced broccoli
- 2 cups cheddar cheese
- 1 sleeve ritz crackers , crushed
Instructions
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with cooking spray. Set aside.
- Heat olive oil in a large pot over medium-high heat until hot. Add diced raw chicken breasts to the hot oil and season with salt and pepper to taste.
- Cook, stirring occasionally for 3 minutes. Add mushrooms and onions and cook another 3 minutes, until water from mushrooms has evaporated and mushrooms have shrunk in size.
- Add the cooked rice, broccoli, canned soup, and sour cream. Use chicken broth or milk to thin the sauce out some (if desired).
- Stir in the cheddar cheese, then transfer to prepared baking dish.
- Using the back of a spoon,spread casserole mixture out evenly in baking dish. Top with crushed crackers.
- Bake casserole for 25 minutes, or until mixture bubbles up around the edges and throughout the center of the casserole.
- Remove casserole from oven and let sit for 10 minutes prior to serving.
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