Cheesy Broccoli Chicken and Rice Casserole
This cheesy chicken and rice casserole is comfort food at its best! Loaded with veggies and a tasty buttery cracker topping, it is fantastic.
Casseroles may have fallen out of food fashion, but they definitely have their time, place, and purpose. Especially when they are as delicious (and as kid-friendly!) as this one!
Easy From-Scratch Cheese Sauce
This delectably cheesy casserole starts with a quick saute of carrots, onions and garlic in butter. I mean, that is not an entirely bad way to start things off, am I right?
Flour is added and cooked into the mixture to make a roux which will thicken the sauce once the broth is added.
After the cream sauce has thickened, a couple other key ingredients are added:
- cream cheese
- shredded cheddar cheese (grate your own for optimal cheesiness!)
- salt + pepper + pinch of thyme
The cream cheese helps thicken the sauce and adds creaminess without screaming: I AM CREAM CHEESE, HEAR ME ROAR. I promise you’ll hardly know it’s there…but also, don’t leave it out. (This special note included for all my cream cheese haters out there). 😉
Casserole Add-Ins
Beyond the cheese sauce, the main ingredients for this casserole are simple:
- cooked, chopped chicken (a rotisserie chicken works fabulously well here)
- cooked rice (you can use white or brown rice…see the note in the recipe for how to measure)
- steamed broccoli (I do this the easy way in the microwave – details in the recipe)
I suppose if you are using a super deep skillet that also happens to be oven-safe, once everything is mixed in, you can keep it all in this cozy spot without transferring to another baking dish.
I like to transfer everything to a baking dish since my skillet is too maxed out to also include the buttery cracker topping.
Ritz Cracker Topping
Speaking of buttery cracker topping, this delightful element to the cheesy broccoli casserole is as simple as it sounds: crushed crackers + butter!
The crackers don’t need to be pummeled to smithereens. Coarsely crushed is what you want.
And while the cracker topping is very delicious, you can leave it off if you’d like and bake the casserole without it.
Make-Ahead Tips
This chicken and rice casserole – with the creamy, cheesy sauce and hearty veggies – is spectacular.
It can be made ahead quite easily! To do so:
- Make the sauce and let it cool until lukewarm.
- Add the chicken, broccoli and rice.
- Cover and refrigerate for up to 24 hours.
- Mix the cracker topping and refrigerate separately in a bag or container.
- Add the topping when ready to bake. Add 5 to 10 minutes to the baking time to account for the chilled casserole.
I haven’t tried freezing this casserole, but think it *might* work just fine! Again, I’d freeze the casserole and topping separately.
Comfort Food at its Best
Not only is this casserole wonderful for family dinner night, but it also makes a really great family-friendly take-in meal for friends or family.
Serve it with a light side dish, like a green salad or fresh fruit, and you have a really tasty meal.
While it does require a bit of prep and a few more dishes to wash than your easy, 30-minute meal routine, this cheesy chicken and rice casserole is very much worth it!
The leftovers are incredibly tasty, too (i.e. tasty enough I had to hide them in the back of the fridge behind the buttermilk so I had a lunch to look forward to).
What to Serve With This
- Green salad
- Fresh fruit
- French bread rolls
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Cheesy Broccoli Chicken and Rice Casserole
Ingredients
- 6 tablespoons butter
- 1 cup diced carrots
- ½ cup diced onion
- 3 cloves garlic, finely minced, or 1 teaspoon garlic powder
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese, cut into cubes and softened
- ½ teaspoon salt
- Pinch of dried thyme
- Pinch of black pepper
- 2 cups shredded cheddar cheese
- 3 cups broccoli florets, chopped small
- 3 cups cooked, chopped chicken
- 2 cups cooked white or brown rice (see note)
- 1 ½ cups coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
- In a 12-inch deep skillet (if you don't have a deep skillet, use a 4- or 5-quart pot or saucepan), melt the butter over medium heat and add the carrots, onion and garlic. Cook, stirring often, until the veggies soften a bit, 4 to 5 minutes.
- Add the flour and stir to combine. Cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the broth until smooth, and bring the mixture to a simmer. Cook for 1 to 2 minutes until thickened.
- Add cream cheese, salt, thyme and pepper. Continue cooking, whisking until mostly smooth (it's ok for there to be a few small lumps of cream cheese – you won't even notice them at the end).
- Off the heat, add the cheddar cheese and stir until combined. Season to taste with additional salt and pepper, if needed (this is important for flavor)! Set aside.
- Combine broccoli florets and 1/2 cup water in microwave-safe bowl. Cover and microwave for 3 to 4 minutes until broccoli is tender. (Alternately, you can steam the broccoli on the stovetop.) Drain excess water.
- To the cheese sauce, add the steamed broccoli, chicken and rice. Mix until evenly combined. Spread evenly in the prepared baking dish.
- In a small bowl, stir together the cracker crumbs and melted butter. Spread this mixture evenly over the top of the casserole.
- Bake for 20 to 30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout). Serve immediately.
Notes
Recommended Products
Recipe Source: inspired by a recipe in Cuisine at Home (changed almost everything about it – added cheddar cheese, reduced cream cheese, used broccoli and more of it instead of broccolini, and more)
Love this recipe! I’ve got a broccoli hating husband and this is fantastic subbed with green beans and Yukon gold potatoes. I add the potatoes in with the carrots and steam the green beans. Thanks Mel!
This was SO GOOD, everyone loved it. I don’t like broccoli and still thought it was amazing. I followed the recipe exactly, except I did it in my large cast iron skillet. Came out perfect and makes tasty leftovers too. It does require more dishes and work than other recipes, but totally worth it. Next time I’ll prep most of it the day or morning before. Thanks for another winner recipe!
This was SO GOOD, everyone loved it. I don’t like broccoli and still thought it was amazing. I followed the recipe exactly, except I did it in my large cast iron skillet. Came out perfect and makes tasty leftovers too. It does require more dishes and work than other recipes, but totally worth it. Next time I’ll prep most of it the day or morning before. Thanks for another winner recipe!
Would this be okay if I made it & transferred it to a crock pot on low for a few hours to bring to a work dinner? Or could this be made in the crock pot? Who’s I make any changes so that it doesn’t dry out? Thanks in advance!
Would I make any changes? Sorry autocorrect changed world to who’s ♀️
Hi Sarah, yes, I think you could make it per the recipe and then keep it warm in a slow cooker (skip the baking step, and pile the filling into a slow cooker set to warm).
Delish! Definitely making again. I loved the flavor of the garlic. I might even make double next time because there were hardly why leftovers, and I bet it would freeze decently.
We don’t usually love casseroles but this came together really easily and it tasted delicious. An excellent variant of Chicken Divan and all our kids loved it!
This was amazing. My kids typically don’t like casseroles, but this was a huge hit! The leftovers were great, too. The topping never got soggy. This will be a regular in our house.
Hi! Wondering if I could substitute the chopped chicken for ground chicken.
Would that work?
Thank you!
Sure, I think it would if you cook the ground chicken and add it in when the cooked chicken is called for!
This was super yummy, Mel! Two of my kiddos immediately started complaining when they saw dinner on the table…and both of them ended up asking for seconds. 🙂 I changed the recipe just a smidge by adding extra broccoli because we were a little short on chicken. Oh, and I didn’t add butter to the cracker crumbs, but it still worked just fine. And if anyone is feeling lazy about doing dishes like me, I made everything in a cast iron skillet, so I could just pop it in the oven. It worked perfectly and was cooked in 30 minutes. This one’s a keeper! Thanks, Mel!
Made this tonight for dinner. We loved it! I added 1 cup of broth to the rue. And added some frozen peas
This recipe make lots. Will be great when we have guests for dinner.
Thank you bunches!
Would this work as a freezer meal? Put it in the freezer before baking???
I haven’t tried that so I’m not sure – sorry! Definitely worth a try.
My husband and I are serving a mission in the Philippines and am always looking for recipes I can make here. When I discovered this recipe and realized I could buy all of the ingredients you had listed !! I was excited to give it a try. Like everyone else it did NOT disappoint. We both loved it so much and look forward to making it for our kids and grands when we get back home in a year!! Thank you so much! (I too made 1 and 1/2 recipes of the gravy and will make it that way in the future. : )
Soo yummy! Definitely another winner Mel! I might 1.5 the sauce next time because it was so yummy—the casserole wasn’t dry at all but if you like things a little creamier/saucier it might be better with a little more!
Ok this might sound a little dramatic but this was one of the best dinners I’ve ever made!! I sneakily ate the leftovers after church so I wouldn’t have to share, ha! Definitely adding it to the rotation. Also, I made it exactly as written and thought it was perfect!
This recipe has a lot of potential but everyone in my family thought it needed more “zip”. The sauce is delicious but I wish it made more so may do 1.5x next time. I’ll probably also sauté some bell pepper and maybe add a can of mild green chiles.
This was a HUGE hit in my house. My one complaint is that 8 servings clearly does not take into account how much hungry teenagers eat. 😉 To be fair, we all went back for seconds and everyone is excited for what’s left in the fridge for lunch tomorrow! Will definitely be making this one again!
This is so good we had it twice this week! I tripled the recipe for my hungry family of 6, with a little leftover.
Edit: not tripled but 1.5 times. Oops!
The moment this recipe dropped I added ingredients to my shopping list!!! I made it earlier this week and OMG what a keeper!!! Even my picky 3yr old loved it!!! Need more recipes like this…I love casseroles!!! Thanks for a fantastic recipe Mel!!!
Made it last night for the first time and all of my kids loved it!! They are picky eaters too! My husband had 3 helpings and I got multiple as well. So so yummy. Thanks for another great recipe, Mel!!
Made with a couple of subs-success! I used laughing cow cheese instead of cream cheese because thats what I had on hand. I 1/2ed the recipe and needed 3 triangles to get 2oz of laughing cow. Then i used kettle potato chips on top because again- its what I had on hand. I skipped the butter with the chips and it turned out great!! Next time I will try the recipe as written! Thanks for so many great recipes!
Very tasty! I added celery to the veggies, and more chicken. Love how easy the cheesy sauce came together.
Thank you Mel!!!! <3 🙂 I made this recipe. I used simple mills crackers instead of ritz (we're trying to go gluten grain free) & I riced cauliflower & sauteed it with the carrots & onion. (same reason for the sub). I used my food processor to chop & slice everything & crush the crackers. I used it even to shred the cheese. The food processor was such a help with this recipe. And This recipe was SUCH a big hit. With my WHOLE family. It is SO GOOD.
THANK YOU!!!!!!!!!!!! SO MUCH!!!!!!!!!
I was worried I had done something wrong because it was sooo cheesy after mixing everything together. After baking it was the consistency I was hoping for, not stringy at all. I used leftover turkey from Thanksgiving with a little rotisserie chicken added in. Other than that I followed everything as written. So yummy!
This was so yummy! Just a couple of minor adjustments… halved the recipe for just my husband and me, left out the thyme (we don’t care for it) and in place of chicken subbed a couple of pork chops that needed to be used in the fridge. Great for a midweek meal for just us or for company. Thank you Mel!
This was yummy. New comfort food here! After adding the cheddar- oh my goodness that sauce was gorgeous. Thanks for another great recipe.
I LOVED this recipe and will definitely be making it again. Comfort food at it’s best. The cream cheese makes all the difference! Thanks for sharing.
Wow. I wasn’t sure how this would turn out but, oh my gosh, it was SO good. I followed the recipe just as is and it was DELICIOUS. All four of my little kids ate it and my husband even named it as his “best thing” for the day. Thanks, Mel!
This was a big hit with my family! It had the best flavor! Definitely a keeper. Thanks so much!
If I leave the carrots out will it be too soupy?
No, it should be fine.
I’m the person who goofed and put uncooked rice into the casserole (Lesson: read your recipes carefully!). Nevertheless, I googled and guessed and it turned out perfect. Here is what I did:
Added 1.5 cups extra of chicken broth and just mixed it all in
Didn’t put the top crumbs on (yet)
Put it in the oven, covered with foil and cooked it for 50 min
Uncovered and checked the rice and added time until I thought it was almost cooked (I added another 15 min with it uncovered)
Added the cracker crumbs for the last 10-15 min of cooking
Turned out great. Thanks Mel 🙂
I am so excited to try this! I’m wanting to make an extra one for a neighbor who’s expecting soon and I’m wondering if this is make-ahead/freeze-able?
Yes! I’ve given some make-ahead instructions up in the recipe. Let me know if you have other questions!
A great one! Easy to put together and a hit at my house. Keep them coming!
Thanks, Cherise!
Great one! Very easy recipe to throw together and my family loved it! Keep them coming!
This was really delicious, everyone ate it and it made a ton! I disobeyed and added extra leftover rice from another meal and it was indeed dry. I just added a little milk before I baked it and hoped for the best, it was just fine. Thanks Mel!
Haha, thanks for the feedback, Summer! I disobey recipes all the time, so no judgment here.
I made this as written tonight, and we really enjoyed it! I used leftover chicken from a chicken I roasted last night. Easy and delicious!
Thanks for taking the time to let me know you enjoyed this, Lisa!
I made this last night for dinner & just guessed at the chicken measurement, I used 1 good size breasts & that was perfect. We love mushrooms so added some (about 8oz) in with the carrot onion mixture. So good, we loved this! Thanks for another great recipe.
Great idea to add mushroom, Kathy! Thanks for including your variation!
This was very good for a casserole. Great flavor, good consistency, my teenagers said it was good! I didn’t have ritz crackers so I tried using wheat thins instead and it worked out great. I also had a bit of cooked farro that I used in place of half the rice. That worked great too (no one noticed a difference) we used less cheese since my family gets suspicious about cheesy things, so easy to adjust there. I also had frozen broccoli which I chopped up and steamed for just a minute with a bit of water and tossed it in and that also worked great. So I’m pleased with the workability of this recipe and my family enjoyed it. Thank you!
Do you think uncooked “minute” quick cooking rice would work mixed into this or will I ruin the whole thing? Yes, I’m just trying to be a little lazy during this busy time of year. Haha
Definitely making this even if I have to cook the rice first. Looks so good!
Hi Ashley, I think you’d likely need quite a bit more liquid for the recipe if using uncooked rice? But if you try it, let me know!
I’m still in shock that you have people who don’t like cream cheese…??? I have to try hard to not put cream cheese into every meal I make because I just love it so much. How can someone not like it???
Anyhoo, I will definitely be making this next week. Can’t wait!
Hahaha, I try to make space for everyone (but I’m definitely with you on the cream cheese thing). 🙂
So good! Made this for dinner and I trust your recipes so much that I also made it for a take in meal tonight. Thank you!
Thank you so much, Lachelle!
I made a recipe the day it came out! I’m a little too happy about that probably… The whole family liked this a lot. I’d probably add in a little more broccoli and a little less cheese, but it’s definitely a 5 star recipe as written. Thanks for the recipe!!
I’m so honored you made this recipe the day it came out. Thank you!! And thanks for your feedback!
I substituted 2 1/2 cups peas and an extra 1/2 cup chopped carrots for the broccoli (not everyone here likes broccoli). It was good!
Love the idea of peas in this casserole!
I’m so sorry if I am just missing it but how much chicken did you put in?
Hi Cassie – 3 cups cooked chopped chicken
How much chicken? Did I miss this?
Love your recipes. Keep up the great posts!
Thank you.
Sorry, Jamie! It somehow went missing from the ingredients list (when I posted the recipe, there was a glitch on the website, and I didn’t realize it). Anyway, it’s 3 cups and I just added it back in. Sorry about that!
Thank you, thank you, thank you for a chicken casserole recipe that does not use a canned condensed soup!! Whoohoo!!! I can envision using your base (Step 1-5) and experimenting with other add-ins to create the casseroles I’ve missed from childhood but didn’t want to make with canned condensed soup. Adding to next week’s meal plan and sharing with a brother who recently asked “what can I do with a rotisserie chicken?”
I’ve found panko crumbs are a wonderful alternative to crackers for topping. 1) my family doesn’t sneak panko crumbs from the pantry, leaving me with three crackers for an entire 9×13 dish, 2) nutrition facts are more favorable for folks watching intakes, and 3) once baked, no one can tell it wasn’t made with crumbs of those wonderful round buttery crackers!
I agree on the panko! I use them a lot for topping casseroles and the like. And I think you are also right on this being a fantastic “base” casserole for so many things. Let me know if you experiment!
Just made this for dinner and it was so good. The recipe doesn’t say how much chicken to put in, so I just guessed and it turned out great. We thought it had chicken pot pie vibes. It was SOOOO good. This will definitely replace my traditional chicken and broccoli casserole dish.
Thanks for another WONDERFUL recipe!
Thanks for persevering even though I left the chicken off the ingredients list! (Just added it back into the recipe) I’m so, so happy you liked it!
Mmmmm, this looks so yummy! I’m not seeing chicken on the ingredient list, is it just the broth that gives it a chicken flavor?
I’m sorry! I was away from my computer for a few hours and came back to a lot of messages saying I left the chicken off the ingredients list. So sorry about that! Just added it back – not sure what happened there.