Chicken Casserole Recipe with broccoli and rice in a creamy, cheesy sauce and crispy Ritz cracker topping. Easy, one pan meal!
Chicken Casserole, Chicken Divan, Chicken-Broccoli-Rice – whatever you call this dish, it’s a must-make for anyone craving some delicious comfort.
Tender chicken, rice and fresh broccoli baked in a creamy sauce. It whips up quickly and easily and it a recipe the whole family will love.
Why I love this recipe:
- This is an old-fashioned recipe and family favorite when my kids were growing up.
- Easy to make (even if it’s your first time) from grocery store ingredients.
- Cheesy, creamy and comforting – plus a veggie serving.
- It’s a great recipe – and complete meal in one pan – that kids and adults both love.
- Easy chicken casserole recipe ideal recipe for busy weeknights.
What’s in Broccoli Rice Creamy Chicken Casserole?
- butter
- boneless chicken breasts cut in bite size pieces
- can Cream of Chicken soup
- chicken stock
- sour cream
- salt and black pepper
- garlic powder
- italian seasoning
- long grain white rice (NOT Minute/Quick Cook Rice)
- fresh broccoli florets
- shredded cheddar cheese
Topping:
- 2 tablespoons butter melted
- 12 Ritz crackers crushed
Helpful subs, additions and tips:
- Use regular long grain rice, not minute, instant rice or brown rice.
- Skip cooking the chicken and use rotisserie chicken.
- Try other creamed soups next time, like Cream of Mushroom soup.
- Use chicken thighs instead of breasts or a combination.
- Top with crushed tortilla chips, potato chips or bread crumbs instead of crackers.
- Use chicken broth instead of stock.
- Ramp up veggies – add a side of fresh green beans
- This casserole can also be made in a large dutch oven on top of the stove.
- Add diced fresh onion to the casserole.
How to make Chicken Casserole with Broccoli and Rice:
Preheat oven to 375 degrees. Cut chicken into bite size pieces.
Butter a 9 x 13 casserole dish or baking dish with butter then set aside.
In a medium bowl, whisk cream of chicken soup, sour cream and chicken stock together then pour into the baking dish.
Add UNCOOKED rice, UNCOOKED chicken and broccoli bites. Season with 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning and half of the shredded cheese.
Stir to combine then cover with aluminum foil and bake 45 minutes or until the rice is tender and most of the liquid is absorbed.
Top with the remaining cheese then return to the oven until cheese is melted.
Melt butter, crush Ritz Crackers and combine in a small bowl.
Top the chicken mixture with Ritz cracker crumbs and continue baking 5 minutes. Remove from the oven and serve right away.
How to safely store leftover Chicken Casserole:
Cool completely leftover chicken casserole then transfer to an airtight container. Store in the fridge up to 3 days. Reheat in the micro.
Stovetop Chicken Casserole Instructions:
To a large bowl, combine Cream of Chicken Soup, chicken stock, sour cream, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and half of the shredded cheese.
Stir in boneless chicken bites, uncooked rice and broccoli floret bites.
Add ingredients to a Dutch oven or large pot. Cover and simmer 15-20 minutes or until rice is al dente and most of the liquid is absorbed.
Transfer to a buttered 9 x 13 baking dish. Top with remaining cheese. Bake at 375 for 5 minutes or until cheese is melted.
Blend melted butter and crushed Ritz crackers in a small bowl. Sprinkle over the top and continue baking 5 minutes. Remove from the oven and serve right away.
MORE EASY WEEKNIGHT RECIPES:
Air Fryer Parmesan Crusted Chicken
Hamburger Helper Beef Stroganoff
Panera Bread (copycat) Broccoli Cheese Soup
Full details for this one-dish meal in the printable recipe card below.
Enjoy!
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Chicken Casserole with Broccoli and Rice
Equipment
- 9 x 13 baking dish
Ingredients
Chicken Casserole:
- 1/2 tablespoon butter
- 1 pound boneless skinless breasts cut in bite size pieces
- 10.5 ounce can Cream of Chicken Soup
- 2 cups chicken stock
- 1/4 cup sour cream
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon italian seasoning
- 1 cup long grain rice UNCOOKED NOT minute/quick cook rice
- 2 cups fresh broccoli cut in florets
- 1 1/2 cups shredded cheddar cheese divided
Ritz Topping:
- 2 tablespoons butter melted
- 12 whole Ritz Crackers crushed
Instructions
- Preheat oven to 375 degrees. Cut chicken into bite size pieces.
- Butter a 9 x 13 casserole dish or baking dish with butter then set aside.
- In a medium bowl, whisk cream of chicken soup, sour cream and chicken stock together then pour into the baking dish.
- Add UNCOOKED rice, UNCOOKED chicken and broccoli bites. Season with 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning and half of the shredded cheese.
- Stir to combine then cover with aluminum foil and bake 45 minutes or until the rice is tender and most of the liquid is absorbed. Top with the remaining cheese then return to the oven until cheese is melted.
- Melt butter, crush Ritz Crackers and combine in a small bowl.
- Top the chicken mixture with Ritz cracker crumbs and continue baking 5 minutes. Remove from the oven and serve right away.
We love this dish….comfort food at its best. I’ve always used cream of chicken soup plus curry powder. I am going to try your original and updated recipes. They both sound so darn good. Pinned. Stay warm…chat again soon.
Hey there Mary ~ I love your idea using curry powder! Puts a whole new spin on this dish. I’ll definitely be trying it – thank you! Have a good week friend 😊
Tasty and filling. Great wintertime meal.
Thank you Remo! Couldn’t have said it any better 🙂
To much liquid but a tasty recipe