This chicken broccoli rice recipe is a cheesy, comforting casserole packed with tender chicken, fresh broccoli, and fluffy rice—all baked to perfection with a crispy cracker topping. Perfect for weeknight dinners, meal prep, or feeding a hungry family with minimal fuss!
Hey there, friend! If you’re anything like me, you’re always on the hunt for a meal that’s easy to throw together, doesn’t require a mountain of dishes, and still manages to make the whole family smile. Well, let me introduce you to a real gem: the chicken broccoli rice recipe that’s been a lifesaver in my kitchen more times than I can count. It’s warm, cheesy, and filled with all the goodness you’d expect from a classic casserole.
There’s just something about the combination of tender chicken, fluffy rice, and vibrant broccoli, all tucked under a blanket of creamy sauce and melty cheese. Oh, and did I mention the buttery cracker topping? Yeah, it’s as good as it sounds. Whether you’re making dinner on a busy weeknight or planning something comforting for the weekend, this dish checks every box. Looking for more comforting weeknight ideas? Try this southern chicken and rice recipe. It’s another cozy favorite that never fails!
Let’s get into the magic behind this mouthwatering dish!
Main Ingredients
When it comes to this chicken broccoli rice recipe, simple ingredients really do shine. Here’s what you’ll need:
- 2 Tablespoons butter: For cooking the chicken and adding rich flavor.
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken): A hearty protein base.
- 1 teaspoon Italian seasoning: Brings just the right balance of herbs.
- Salt and pepper, to taste: Always key to seasoning any good dish.
- 2 ½ cups chicken broth: Helps cook the rice and adds depth of flavor.
- 1 Tablespoon olive oil: For toasting the rice to enhance texture.
- 1 ¼ cups white long grain rice (uncooked): The heart of the casserole—fluffy and filling. Prefer something more wholesome? You might love our chicken and brown rice recipes, packed with fiber and flavor.
- 2 cups fresh broccoli florets (uncooked): Adds color, texture, and a boost of nutrients.
- 10.5 oz. condensed cream of chicken soup: Creamy, savory base that ties it all together.
- ½ cup milk: Thins out the sauce just enough.
- ½ cup sour cream: For tangy richness.
- 2 cups shredded cheddar cheese, separated: Melts like a dream and gives that golden top.
These essentials form the perfect comfort combo that makes this chicken broccoli rice recipe such a hit.
Additional Ingredients
Want to add a little twist to make it your own? I’ve got some ideas that work beautifully:
- 1/2 teaspoon dried thyme: A subtle earthiness that pairs wonderfully with chicken.
- 1/2 teaspoon garlic powder: Because a touch of garlic never hurt anybody!
- Frozen broccoli: In a pinch? Thaw and drain well before adding.
- Brown rice: A wholesome substitute—but give it extra cook time and liquid.
- Mushrooms or onions: Sauté them first for a deeper flavor.
- Cream of mushroom or celery soup: If you don’t have cream of chicken on hand, these are solid backups.
You can mix and match based on what’s in your pantry. That’s the beauty of a chicken broccoli rice recipe—it’s flexible and forgiving.
For a zesty twist, this orange chicken and rice recipe brings a citrusy punch to your plate
Expert Tips for Chicken Broccoli Rice Recipe
Over the years, I’ve picked up a few tricks that can take this dish from good to absolutely unforgettable. Here’s what I recommend:
- Use rotisserie chicken when you’re short on time. It’s already seasoned and super tender.
- Toast your rice in olive oil before adding the broth. It deepens the flavor and keeps the texture just right.
- Cut your broccoli into small florets. This helps it cook evenly and blend better into the casserole.
- Don’t overcook the rice before baking. Slightly underdone is perfect—it’ll finish cooking in the oven.
- Use freshly shredded cheddar. Pre-shredded cheese often has anti-caking agents that prevent melting.
- Make it ahead. Assemble everything (except the cracker topping), refrigerate, then bake when ready. Perfect for meal prep!
- Add a sprinkle of paprika on top before baking for a pop of color and a touch of smoky flavor.
- Let it rest. Giving the casserole 5-10 minutes to cool helps everything set up nicely.
Little changes like these can make a big impact. Trust me, I’ve learned the hard way—and now you don’t have to!
Recommended Techniques
Here’s a quick checklist of techniques to get the most out of your chicken broccoli rice recipe:
- Sauté chicken until golden for added flavor.
- Toast rice before adding liquid to boost its nutty notes.
- Cut broccoli into even pieces so it cooks uniformly.
- Stir cheese in gradually to prevent clumping.
- Crush crackers evenly for a consistent topping.
- Bake uncovered to achieve that perfect golden crust.
Stick to these and you’ll get a casserole that’s just the right mix of creamy, crunchy, and cozy.
Step-by-Step Instructions
- Cook the Chicken: In a large skillet, melt the butter and cook chicken with Italian seasoning, salt, and pepper until golden and no longer pink.
- Toast the Rice: In a separate pan, heat olive oil and toast the rice for 1-2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Prep the Broccoli: While the rice is cooking, chop your broccoli into small florets. If you like it tender, blanch it quickly in boiling water.
- Mix it All Together: In a large bowl, combine cooked chicken, rice, broccoli, condensed soup, milk, sour cream, 1½ cups cheese, and optional spices.
- Assemble: Transfer the mixture to a greased 9×13″ baking dish. Sprinkle with remaining cheddar.
- Add Topping: Mix crushed Ritz crackers with melted butter and scatter on top.
- Bake: Pop it into a preheated 350°F oven and bake uncovered for 25-30 minutes, until hot and bubbly.
- Cool and Serve: Let it rest for a few minutes before serving. Dig in!
Additional Guide
Want to change things up a bit? Here are some fun twists:
- Mexican flair: Add taco seasoning, corn, and a handful of black beans. Top with pepper jack cheese!
- Gluten-free version: Use GF condensed soup and swap crackers with gluten-free breadcrumbs.
- Veggie-packed: Toss in chopped spinach, peas, or bell peppers for extra nutrition.
- Individual portions: Bake in ramekins for personalized servings—great for guests or kids.
- Craving bold flavors? This jerk chicken and rice recipe adds a spicy Caribbean flair.
- For a lighter Mediterranean option, check out our Mediterranean chicken rice recipe with herbs and olives.
The chicken broccoli rice recipe is like a blank canvas—paint it your way!
FAQs: Common Questions About Chicken Broccoli Rice Recipe
Sharp cheddar melts beautifully, but mozzarella, Colby-Jack, or a blend also work great.
Because it’s a balanced meal! Chicken provides lean protein, rice gives carbs for energy, and broccoli adds fiber and micronutrients.
On average, a serving with 4 oz chicken breast, 1 cup broccoli, and 1 cup cooked rice delivers around 35–40 grams of protein. Need high-protein meals? You’ll love these chicken sausage and rice recipes packed with flavor and nutrients.
A crisp green salad, garlic bread, or roasted carrots make great companions!
Conclusion
So there you have it, friend—my go-to chicken broccoli rice recipe that’s full of love, flavor, and plenty of cheesy goodness. Whether you’re whipping it up on a Tuesday night or serving it at a weekend get-together, it never fails to deliver that warm, satisfying feeling.
It’s recipes like this that bring us together around the table and make mealtime something special. If you give it a try, I’d love to hear how it turned out. Did your kids go back for seconds? Did you sneak a third helping?
Until next time, happy cooking and don’t forget to savor the little moments.
With love from my Florida kitchen,
Easy Chicken Broccoli Rice Casserole
Equipment
- 9×13 inch baking dish
- Large Skillet
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2.5 cups chicken broth
- 1 tablespoon olive oil
- 1.25 cups white long grain rice uncooked
- 2 cups fresh broccoli florets uncooked
- 10.5 oz condensed cream of chicken soup
- 0.5 cup milk
- 0.5 cup sour cream
- 2 cups shredded cheddar cheese divided
Optional Topping
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add chicken, Italian seasoning, salt, and pepper. Cook until chicken is no longer pink. Remove from skillet and set aside.
- In the same skillet, heat olive oil over medium heat. Add rice and toast for 2-3 minutes, stirring constantly.
- Add chicken broth to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- In a large bowl, combine cooked chicken, partially cooked rice, broccoli florets, condensed soup, milk, sour cream, and 1.5 cups of shredded cheddar cheese. Mix well.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese on top.
- In a small bowl, combine crushed crackers and melted butter. Sprinkle over the casserole.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
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