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Golden chicken broccoli rice casserole in a white baking dish, topped with melted cheese and crunchy cracker topping

Chicken Broccoli Rice Casserole

This creamy Chicken Broccoli Rice Casserole is the ultimate comfort food—easy, cheesy, and incredibly satisfying. Packed with tender chicken, crisp broccoli, fluffy rice, and a rich homemade sauce, it's a one-pan wonder that’s perfect for weeknight dinners, meal prep, or feeding a hungry crowd. Freezer-friendly, customizable, and picky-eater approved, this dish is bound to become a family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Calories 420 kcal

Ingredients
  

  • 2 cups cooked long-grain white rice or parboiled rice
  • 2 cups cooked chicken shredded or cubed
  • 2 cups broccoli florets fresh or thawed frozen
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 can 10.5 oz cream of chicken soup or homemade substitute (see notes)
  • ½ cup sour cream or cream cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • ½ cup crushed Ritz crackers or Panko breadcrumbs optional topping
  • 2 tbsp melted butter for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13” baking dish.
  • In a large bowl, mix cooked rice, chicken, and chopped broccoli.
  • In a separate bowl, combine cream of chicken soup, sour cream (or cream cheese), garlic powder, onion powder, salt, and pepper. Mix until smooth.
  • Stir the sauce into the rice mixture. Add 1 cup cheddar cheese and ½ cup mozzarella, mixing well.
  • Transfer mixture to the prepared baking dish. Spread evenly.
  • Top with remaining ½ cup cheddar cheese.
  • In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle over the top.
  • Bake uncovered for 30–35 minutes, or until bubbly and golden on top.
  • Let rest 5–10 minutes before serving for best texture.

Notes

For homemade cream of chicken soup: Melt 3 tbsp butter, whisk in 3 tbsp flour, then add 1 cup chicken broth and 1 cup milk. Season with garlic and onion powder. Cook until thickened.
To make gluten-free: Use GF flour in homemade soup and GF breadcrumbs or omit the topping.
To freeze: Assemble unbaked, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F for 45–60 minutes, removing foil during the last 10–15 minutes.