Chicken Broccoli Rice Casserole


  • 2 boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 2 cups white long grain rice, cooked *See Notes
  • 10.75 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked
  • Casserole Topping
  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter


  1. Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
  2. Bake at in a lightly greased 9 x 13 casserole dish at 350 degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish. It’s okay if it’s not completely cooked through yet. 
  3. In a large bowl, combine the soup, milk, sour cream, cooked rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried thyme and 1/2 tsp garlic powder as well.)
  4. Add in the broccoli and chicken and stir to combine.
  5. Lightly grease the casserole dish and pour in the rice mixture.
  6. Top with remaining cheddar cheese.
  7. If baking immediately after assembling, bake the casserole for 35 minutes, covered. 
  8. If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking. Then bake for 45 minutes, covered. 
  9. Adding the Topping:
  10. Melt the butter and crumble up the crackers. Combine to form the topping for the casserole. 
  11. Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes. 
  12. Let the casserole sit for 5 minutes prior to serving.

This article and recipe adapted from this site

Chicken Broccoli Rice Casserole
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