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 fan of cream-of-anything soup, including cream of mushroom soup or cream of chicken soup. They taste so bland, so I like to make my sauces from scratch. Hamburger potato casserole, king ranch chicken, and chicken a la king are just a few of our favorite recipes without canned soup.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt by a pinch or two.
- Chicken: Boneless, skinless chicken breast cut into thin, bite-sized pieces so they cook quickly and evenly.
- Rice: Long-grain like basmati or jasmine. You can substitute brown rice for white rice, but it takes a little longer to cook.
- Broccoli: Fresh or frozen. If using frozen, thaw it and drain any moisture. Frozen broccoli is already blanched.
- Seasonings: Red pepper flakes, onion powder, dried marjoram, dried or fresh thyme, or rosemary
- Milk: Whole or 2%
- Cheese: Cheddar, preferably a good quality sharp cheddar with lots of flavor
- Toppings: Ritz crackers, cornflakes, panko bread crumbs, or Italian breadcrumbs.
How to make Chicken Broccoli Rice Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Sauté the onions.
- Add the chicken and cook until browned, flipping halfway through to brown both sides. Plate the chicken.
- Reduce the heat and cook the garlic. Plate the garlic.
- Cook the rice and steam the broccoli.
- Melt the butter in the skillet over medium-low heat. Sprinkle in the flour and whisk continuously. Add the crushed red pepper, onion powder, marjoram, and thyme.
- Whisk in the chicken broth and milk. Cook until smooth and slightly thickened.
- Turn the heat to low and whisk in the shredded cheddar. Add the chicken, rice, and steamed broccoli.
- Spoon half the mixture into the casserole dish, then top with cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheddar.
- Combine the crackers and melted butter. Sprinkle over the casserole and bake.
Preparation Tips
- The onions and chicken can be cooked simultaneously by pushing the onions to one side of the pan and working in batches with the chicken. Add a little butter or olive oil to keep the chicken from sticking.
- Steam the broccoli in the microwave. It is so easy—it takes just a minute to prep it and put it in the microwave.
- Other vegetables to add to this recipe include mushrooms, carrots, and zucchini.
Frequently Asked Questions
Yes, you can, but be sure to thaw it and remove any excess moisture. Frozen broccoli is already blanched, so there is no reason to steam it.
That is a great time saver, and these delicious rotisserie chickens are available almost everywhere. Remove the skin and cut about 2 cups of chicken off the bone into bite-sized pieces. Stir it into the cheese sauce with the onions, garlic, broccoli, and rice.
This dish can be prepped up to 24 hours in advance and stored in the fridge. However, hold off mixing 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 mix and add the buttery cracker topping and bake.
More Chicken Recipes
Chicken Broccoli Rice Casserole Recipe
Ingredients
- 11 tablespoons unsalted butter
- 1 small onion chopped
- 1½ lbs. boneless skinless chicken breast cut in bite sizes pieces
- 3 cloves garlic minced
- 2 cups water
- ½ teaspoon salt
- 1 cup uncooked long grain white rice
- 4 cups broccoli florets cut in bite size pieces
- 4 tablespoons all purpose flour
- ¼ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme leaves
- 1¼ cups low sodium chicken broth
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 sleeve Ritz crackers crushed 32 crackers
Instructions
- Melt 2 tablespoons of 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 is cooked, add the garlic; cook for 1 minute while stirring constantly. Plate the onions and garlic.
- Meanwhile, add the water, 1 tablespoon of 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 a 9×13-inch casserole dish with nonstick cooking spray.
- Melt 4 tablespoons of 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 ½ of the chicken mixture into the prepared casserole dish, then top with ½ cup cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheese.
- Combine the crackers and 4 tablespoons of 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
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave at a reduced power level.
- Freeze in a heavy-duty container or freezer bag for up to 3 months.
Nutrition
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Karen
Could you add another vegetable with the broccoli,, like zucchini?
Beth Pierce
Yes, you can but I think I would saute the zucchini just a little bit. Steaming zucchini makes it too soft. You could saute the broccoli as well with the zucchini instead of steaming it.
Wendy
No salty canned soup, easy, flavorful chicken and rice casserole from scratch. I’ve tried many versions of this recipe and this one is a keeper!
It was a thumbs up from my family of seven.
Beth Pierce
Thanks so much Wendy! So happy that you and your family liked it!
Rosey
Broccoli is a veggie that holds up nicely in a casserole too. I’d like to try this, sounds good.
Risa Lopez
Thank you for sharing your own recipe. I can’t wait to try it! It looks so flavorful.
Melanie E
It is both tasty, and easy to make. Thanks for the great recipe. I will make it again soon.
Tammy
Such a comforting meal and perfect for the whole family. I love casseroles and they are even better leftover. Perfect dinner idea for the weekend 😀
Natasha Mairs
This recipe sounds so nice. Will give this a try, but change the chicken for Quorn,
Rhian Westbury
I’m not the biggest fan of broccoli but as a base to add other things to this sounds and looks really tasty. My fiance would love this just as it is x
Lisa
I’d never think of putting together chicken rice and broccoli together in a casserole but it was scrumptious. It was easy enough to make for a weeknight meal.
Talya Stone
Oh my this looks so good! Wondering whether you think we would be able to make this with rice alternatives like red rice of lentil rice? I might try and see.
Beth Pierce
I am not sure. Please let us know the results if you try.