Chicken Broccoli Rice Casserole

Scrumptious Chicken Broccoli Rice Casserole brings caramelized onions, sweet garlic, and sautéed chicken together with long grain rice and steamed fresh broccoli in a creamy cheddar cheese sauce, all topped with a buttery cracker topping. This no-canned soup recipe requires a little more effort, but with some helpful tips, even the novice cook can handle this comfort food recipe. My family loves this recipe, and it is always a welcome dish, even with my picky son.

I am not a huge fan of cream-of-anything soup, including cream of mushroom soup or cream of chicken soup. I have never been. To me, they taste so bland, so I like to make my sauces from scratch. King Ranch Chicken, Salisbury Steak, and Chicken a la King are just a few of our favorite recipes made without canned soup.

How to make Chicken Broccoli Rice Casserole

Start by melting a little butter in a large skillet over medium heat. Then add the onions and sauté for a few minutes. Next, add the chicken and cook until browned, flipping halfway through to brown both sides. Work in batches with the chicken cooking it on one side of the pan and the onions on the other side. Plate the cooked chicken as you go. Then add the garlic, cooking for 1 minute while stirring constantly. Plate the chicken, onions, and garlic.

Meanwhile, add the water, butter, salt, and long-grain rice to a saucepan over medium-high heat. Cook until boiling and then cover and simmer for 12-15 minutes or until the water is absorbed. Then steam the broccoli on the stovetop or in the microwave.

Now melt the butter in the same skillet over medium-low heat. Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes. Then add the crushed red pepper, onion powder, dried marjoram, and dried thyme. Next, slowly whisk in the chicken broth and milk, alternating between the two. Continue whisking and cooking until smooth and slightly thickened. Then turn the heat to low and whisk in 1 1/4 cups cheddar. Now add the cooked chicken, cooked rice, and steamed broccoli and stir to coat.

Spoon 1/2 the chicken mixture into a baking dish and top with 1/2 cup shredded cheddar cheese. Then spoon the rest of the chicken mixture in and top with the remaining cheese. Combine the crackers and melted butter. Now sprinkle it over the casserole and bake.

Recipe notes and helpful tips

• Cut the chicken into thin bite-size pieces so it cooks evenly and quickly.
• The onions and chicken can be cooked at the same time by pushing the onions off to one side of the pan and working in batches with the chicken. If needed, add a little butter or olive oil to keep the chicken from sticking.
• Brown rice can be substituted for the white rice.
• Cook the rice and broccoli at the same time right in a steamer over the rice pot. It only takes about 5 minutes, so add the steamer basket full of broccoli to the pot as soon as you turn it to simmer. Cover and steam until tender. Then remove from the rice pot and cover the rice pot with the lid. Work quickly so as not to interrupt the rice cooking.
• Use good quality cheddar cheese and grate it fresh. The expense and effort are well worth the added flavor.
• Other vegetables to add to this recipe include mushrooms, carrots, and zucchini. 
• You could also top the casserole with cornflakes, panko bread crumbs, or Italian breadcrumbs.
• For a low-carb keto casserole, leave out the rice and make it chicken broccoli casserole.
• Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a heavy-duty container or freezer bag for up to 3 months.
• Reheat leftovers in the microwave at a reduced power level.

Can I use frozen broccoli?

Yes, you can but be sure to thaw it and remove any excess moisture. Frozen broccoli is already blanched, so there is really no reason to steam it.

Can I use already-cooked rotisserie chicken?

This is a great time saver, and these delicious rotisserie chickens are available almost everywhere. Simply remove the skin and cut about 2 cups of chicken off the bone into bite-size pieces. Then stir it into the cheese sauce with the onions, garlic, broccoli, and rice.

Can this casserole be prepped in advance?

This dish can be prepped up to 24 hours in advance and stored in the fridge. However, hold off the mixing of the crackers and butter until right before baking. Remove the casserole from the refrigerator 30 -40 minutes before baking to bring it to room temperature. Then add the buttery cracker topping and bake.

More chicken recipes you will love!

Balsamic Chicken

Smothered Chicken

Air Fryer chicken Breasts

Jamaican Jerk Chicken

Chicken Chop Suey

Chicken Yakisoba

Chicken Broccoli Rice Casserole Recipe

A scrumptious cheesy Chicken Broccoli Rice Casserole made from scratch without canned creamed soup and topped with a buttery cracker topping.

5 from 39 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 servings

Calories: 687kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion chopped
• 1.5 lbs. boneless skinless chicken breast cut in bite sizes pieces
• 3 cloves garlic minced
• 2 cups water
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• 1 cup uncooked long grain white rice
• 4 cups broccoli florets cut in bite size pieces
• 4 tablespoons unsalted butter
• 4 tablespoons all purpose flour
• ¼ teaspoon crushed red pepper
• ½ teaspoon onion powder
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme leaves
• 1 ¼ cups low sodium chicken broth
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 sleeve Ritz crackers crushed 32 crackers
• 4 tablespoons butter melted

Instructions

• Melt 2 tablespoons butter in a large skillet over medium heat.  Add the onions and cook for 2 minutes.  Move the onions to one side of the skillet. Add the chicken and cook until browned, flipping halfway through to brown both sides.  Work in batches with the chicken, removing the cooked pieces to a plate and stirring the onions on the other side of the skillet. Once all the chicken has been cooked, add the garlic; cook for 1 minute while stirring constantly. Plate the onions and garlic.
• Meanwhile, add the water, butter, salt, and long-grain rice to a saucepan.  Heat until boiling, and then cover and simmer for 12-15 minutes or until the water is absorbed.  Steam the broccoli on the stovetop or in the microwave.
• Preheat oven to 375 degrees.  Spray 9x13 inch casserole dish with nonstick cooking spray.
• Melt 4 tablespoons butter over medium-low heat.  Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes.  Add the crushed red pepper, onion powder, dried marjoram, and dried thyme.  Slowly whisk in the chicken broth and milk, alternating between the two.  Continue whisking and cooking until smooth and slightly thickened.  Turn the heat to low and whisk in 1 1/4 cups of cheddar. Add the cooked chicken, rice, and broccoli and stir to coat.
• Spoon 1/2 the chicken mixture into the prepared casserole dish and top with 1/2 cup cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheese. Combine the crackers and melted butter.  Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.

Notes

• Cut the chicken into thin bite-size pieces so it cooks evenly and quickly.
• The onions and chicken can be cooked at the same time by pushing the onions off to one side of the pan and working in batches with the chicken.  If needed, add a little butter or olive oil to keep the chicken from sticking.
• Brown rice can be substituted for the white rice.
• Cook the rice and broccoli at the same time right in a steamer over the rice pot.  It only takes about 5 minutes, so add the steamer basket full of broccoli to the pot as soon as you turn it to simmer.  Cover and steam until tender.  Then remove from the rice pot and cover the rice pot with the lid.  Work quickly so as not to interrupt the rice cooking.
• Use good quality cheddar cheese and grate it fresh.  The expense and effort are well worth the added flavor.
• Other veggies to add to this recipe include mushrooms, carrots, and zucchini. 
• You could also top the casserole with cornflakes, panko bread crumbs, or Italian breadcrumbs.
• For a low-carb keto casserole, leave out the rice and make it chicken broccoli casserole.
• Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a heavy-duty container or freezer bag for up to 3 months.
• Reheat leftovers in the microwave at a reduced power level.

Nutrition

Calories: 687kcal | Carbohydrates: 40g | Protein: 41g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 711mg | Potassium: 883mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 56mg | Calcium: 429mg | Iron: 2mg

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