Chicken Broccoli Rice Casserole

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I grew up on cozy casseroles that stretched a weeknight budget and fed hungry family members without fuss. This Chicken Broccoli Rice Casserole nails that same comfort: tender diced chicken, bright broccoli, creamy rice, and a crunchy buttery cracker topping. It’s the kind of dish you make when you want something comforting, simple, and reliably crowd-pleasing. If you want a slightly different riff or extra cheesy pull, see this take on a cheesy broccoli chicken and rice casserole for inspiration.

Why you’ll love this dish

This casserole blends protein, vegetables, and carbs into one pan for minimal cleanup and maximum comfort. It’s quick to assemble if you have leftover cooked rice or rotisserie chicken, and it freezes well for busy weeks. Families tend to love it because the flavors are familiar, the texture is creamy with a crisp top, and it’s easy to customize for picky eaters.

“A weeknight favorite: creamy, cheesy, and everyone asked for seconds.” — a simple review from a busy weeknight

Reasons people choose this recipe:

• Budget-friendly: uses basic pantry staples and relies on rice to bulk up the dish.
• Kid-approved: mild cheddar and familiar textures please most kids.
• Flexible: swap chicken for thighs, use frozen broccoli, or change the topping.
• Make-ahead friendly: assemble in advance and refrigerate until baking.

The cooking process explained

Before you start, here’s the quick workflow so you know what to expect: sauté aromatics, cook or warm the chicken, steam or briefly blanch the broccoli, fold everything into cooked rice with cream and cheese, top with crushed buttery crackers, and bake until bubbling and golden. If you prefer a shortcut, the method mirrors the classic chicken broccoli rice method used in many family casseroles — they’re all built on the same comforting framework.

What you’ll need

• 2 cups diced boneless chicken breasts (Or substitute with thighs for richer flavor.)
• 2 cups fresh broccoli florets (Can substitute with thawed and drained frozen broccoli.)
• 1 cup long grain rice (Cooked according to package instructions.)
• 1 cup shredded sharp cheddar cheese (Reserve some for topping if desired.)
• 1 medium onion, chopped (Shallots can be used for a more delicate flavor.)
• 2 cloves garlic, minced (Use fresh for the best flavor.)
• 1/2 cup cream (Half-and-half can be used as a substitute.)
• 1 tablespoon butter, melted (Plus additional for sautéing.)
• 1 cup buttery crackers, crushed (For the topping.)

Notes and substitutions:

• Use rotisserie chicken to save time and add flavor.
• Brown rice can be used but will need a longer pre-cook time; adjust moisture (a splash more cream or stock).
• For a lower-fat version, use low-fat milk plus a tablespoon of cornstarch to thicken.

For more ingredient ideas and swaps, check this round-up of scrumptious ingredient swaps that keep the dish interesting.

Step-by-step instructions

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1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish lightly with butter or spray.
2. Cook rice according to package directions and set aside to cool slightly.
3. In a skillet, melt 1–2 tablespoons butter over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes.
4. Add minced garlic and cook 30 seconds until fragrant.
5. Add diced chicken to the skillet. Cook until no longer pink and just cooked through (internal temperature 165°F / 74°C). Season with salt and pepper.
6. Meanwhile, steam or blanch broccoli florets for 2 minutes until bright green and slightly tender; drain well.
7. In a large bowl, combine cooked rice, cooked chicken and onion, steamed broccoli, shredded cheddar (reserve a handful for the top), and cream. Stir gently until combined. Taste and adjust seasoning.
8. Transfer mixture to prepared baking dish and spread evenly.
9. Sprinkle reserved cheese over the top, then evenly scatter crushed buttery crackers. Drizzle melted butter over the cracker topping to help it brown.
10. Bake in preheated oven for 20–25 minutes, until bubbling and the topping is golden brown.
11. Let rest 5 minutes before serving to set slightly.

Timing tips: If using pre-cooked chicken and leftover rice, assembly takes 10 minutes and baking 20–25 minutes.

Best ways to enjoy it

• Plate it family-style straight from the baking dish for casual dinners.
• For a nicer presentation, spoon onto warm plates and garnish with chopped parsley or a squeeze of lemon to brighten the flavors.
• Serve with a crisp green salad, roasted root vegetables, or a side of garlic bread for a heartier meal.
• Pair with a light white wine (like Pinot Grigio) or a crisp lager to balance the creamy casserole.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm single portions in the microwave for 1–2 minutes, stirring halfway through. For best texture, reheat in a 350°F oven covered with foil until warmed through (about 15–20 minutes).
• Freeze: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat from frozen covered at 350°F until hot throughout, about 40–50 minutes.
• Food safety: Always ensure chicken reaches 165°F when cooked and reheat leftovers to 165°F before serving.

Pro chef tips

• Don’t overcook the broccoli: a quick steam preserves color and texture so it doesn’t turn mushy in the casserole.
• Toast the cracker topping briefly in a skillet with butter before sprinkling for extra crunch and a deeper flavor.
• If your rice is very dry, add a couple of tablespoons of chicken stock or cream to reach a creamy, cohesive texture.
• For a smoother sauce, whisk the cream with a teaspoon of cornstarch and heat briefly before folding in — it helps stabilize the cream during baking.

Recipe variations

• Gluten-free: Use gluten-free crackers or crushed toasted almonds for the topping.
• Dairy-free: Substitute dairy-free cheddar and use coconut cream or oat cream; adjust amounts for desired richness.
• Cheesy blend: Mix Monterey Jack or Gruyère with cheddar for a more complex cheese profile.
• Tex-Mex: Add a teaspoon of chili powder, swap cheddar for pepper jack, and top with tortilla chips and cilantro.
• Vegetarian: Replace chicken with 2 cups cooked mushrooms, lentils, or a can of drained chickpeas; increase seasonings.

Common questions

Q: Can I make this ahead of time and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if starting cold from the fridge.

Q: Can I use frozen broccoli?
A: Absolutely. Thaw and drain frozen broccoli well to prevent excess moisture. A quick pat with paper towels helps.

Q: What’s the best rice to use?
A: Long-grain white rice cooks quickly and gives a familiar texture. Brown rice works but should be fully cooked first and may benefit from an extra splash of cream or stock.

Q: How do I keep the topping crunchy when reheating?
A: Reheat covered until hot, then uncover and bake or broil 2–3 minutes to re-crisp the topping. Watch closely to avoid burning.

Q: Can I use thighs instead of breasts?
A: Yes — thighs add richness and stay juicier. Just dice and cook through until 165°F internal temperature.

Conclusion

Want other takes on this classic casserole? For a cheddar-forward version with extra detail, see this recipe from The Cozy Cook’s Broccoli Cheddar Chicken and Rice Casserole. If you prefer a lighter spin with tips for slimming down the dish, The Skinnyish Dish has a helpful variation. For another comforting, cheesy family-style approach, check this version at Mom On Timeout’s Cheesy Chicken Broccoli and Rice Casserole.