There’s a special kind of comfort that comes from a dish that’s both a complete meal and a hug in a baking dish. This Broccoli Cheese Casserole with Rice and Chicken is exactly that. It’s the answer to a busy weeknight, a potluck invitation, or simply a craving for something deeply satisfying.
Imagine tender chicken and fluffy rice enveloped in a velvety, sharp cheddar sauce, punctuated by bright, crisp-tender broccoli florets, all crowned with a golden, buttery cracker crust. It’s a classic combination, but with a few professional tweaks—like toasting the rice and using two kinds of cheese—it becomes something truly exceptional. Let’s make a casserole that will have everyone asking for seconds.
This recipe earns its place in your regular rotation for more than just its delicious taste. Here’s what makes it a standout:
- Complete One-Dish Meal: Protein, vegetable, and starch bake together seamlessly, meaning fewer pots to wash and a streamlined cooking process.
- Crowd-Pleasing Comfort: The combination of creamy cheese, savory chicken, and a crunchy topping is universally loved by both kids and adults.
- Meal Prep Friendly: Assemble the casserole up to a day ahead and refrigerate it, then just pop it in the oven when you need it. It also freezes and reheats beautifully.
- Texture Perfection: My method ensures the rice cooks through without becoming mushy and the broccoli retains a pleasant bite, avoiding the soggy casserole pitfall.
- Highly Customizable: The base recipe is a perfect canvas. Easily swap in different vegetables, use leftover turkey, or adjust the cheeses to suit your taste or dietary needs.
Ingredients You’ll Need
- Let’s gather our ingredients. This recipe uses simple, accessible components, but the quality and preparation of a few key items make all the difference. Using a good, low-sodium chicken broth allows you to control the seasoning, and shredding your own cheese from a block guarantees the smoothest, creamiest sauce.
- Chicken: Boneless, skinless breasts or thighs work. Thighs will add a bit more richness and are more forgiving, but breasts are leaner. Cut them into uniform pieces for even cooking.
- Aromatics: A yellow onion and fresh garlic form the essential flavor foundation. Don’t skip sautéing them properly.
- Rice: Use standard long-grain white rice (like Jasmine or Basmati). Do not use instant or quick-cooking rice, as it will turn to mush.
- Liquids: A combination of chicken broth and whole milk or half-and-half creates a rich cooking liquid that becomes the sauce. The fat in the dairy is crucial for a luxurious mouthfeel.
- Seasonings: Dry mustard powder and paprika are my secret weapons. The mustard adds a subtle tang that brightens the cheese, and paprika gives a warm, rounded color and flavor.
- Broccoli: Fresh broccoli florets are best. They’ll steam perfectly in the casserole. If you must use frozen, thaw and drain it very well to avoid excess water.
- Cheeses: You need two types. Sharp cheddar provides the dominant flavor, while softened cream cheese is the magic ingredient for an ultra-creamy, non-grainy sauce texture.
- Topping: Buttery crackers (like Ritz) mixed with melted butter create that iconic, irresistible crunchy top.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty gadgets for this recipe. A large, deep skillet or Dutch oven is the workhorse—you’ll use it to cook the chicken, sauté the aromatics, and combine everything before baking. A 9×13 inch baking dish is the perfect size.
You’ll also need basic tools like a cutting board, chef’s knife, measuring cups/spoons, and a mixing bowl for the topping. If your skillet is oven-safe, you could potentially bake the casserole right in it, simplifying cleanup even further.
How to Make Broccoli Cheese Casserole with Rice and Chicken Recipe
Step 1: Sear the Chicken
Preheat your oven to 375°F (190°C). In your large skillet, heat the olive oil over medium-high heat. Take a moment to pat your chicken cubes thoroughly dry with a paper towel—this is a chef’s trick for achieving a beautiful sear instead of steaming.
Add the chicken in a single layer and let it cook undisturbed for a couple of minutes to get some color. Stir and cook until it’s just cooked through, about 5-6 minutes total. Trust me, removing it to a plate now prevents overcooking, as it will finish baking in the oven.
You’re building layers of flavor.
Step 2: Build the Flavor Base
In that same skillet (with all the delicious browned bits still in it), add the diced onion. Cook for 3-4 minutes until it’s soft and translucent. Now add the minced garlic, stirring constantly for just 30 seconds until it’s wonderfully fragrant.
Tip from me: never let garlic brown here, or it can turn bitter. Stir in the uncooked rice and cook for a full minute, toasting it lightly. Believe me, this simple step unlocks a nutty depth in the rice that makes the final dish taste more complex.
Step 3: Combine and Simmer
Pour in the chicken broth, milk, dry mustard, paprika, and black pepper. Give it a good stir, scraping the bottom of the pan to lift up all those flavorful browned bits (this is called deglazing). Bring the mixture to a lively simmer.
Now, carefully stir in the fresh broccoli florets and the reserved cooked chicken. Remove the skillet from the heat. The broccoli will look very raw, but it will cook perfectly in the oven’s gentle, even heat.
Step 4: Create the Creamy Cheese Sauce
This is the fun part. Stir in the cubed, softened cream cheese and 1 1/2 cups of the shredded cheddar. The residual heat from the skillet will start melting the cheeses into a luscious, creamy sauce that coats every grain of rice and piece of broccoli.
Don’t worry if the mixture looks a bit soupy at this stage—that’s exactly what you want. The uncooked rice will eagerly drink up that liquid as it bakes, resulting in a perfectly moist casserole.
Step 5: Top and Bake
Transfer everything to your greased 9×13 inch baking dish and spread it evenly. In a small bowl, mix the crushed crackers with the melted butter until they resemble wet sand. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then evenly distribute the buttery cracker crumbs on top.
This double layer of topping ensures cheesy, crunchy goodness in every bite.
Step 6: Rest and Serve
Bake, uncovered, for 30-35 minutes. You’ll know it’s done when the topping is a deep golden brown, the edges are bubbling vigorously, and the rice is tender. Now, the most important step: let it rest on the counter for a full 10 minutes before serving.
Step back and admire your work, then dish it up. This rest time allows the starches to set, transforming the casserole from saucy to sliceable perfection.
A few insights from my years in the kitchen will guarantee your casserole turns out perfectly every single time.
- The Rice Toast: That minute of toasting the dry rice in the pan isn’t just for flavor. It also slightly coats the grains in fat, which helps them cook up more separately and less sticky in the final bake.
- Broccoli Texture: Using fresh broccoli and adding it raw (not pre-cooked) is intentional. It steams in the sealed environment of the casserole, becoming tender-crisp and retaining its vibrant green color and nutrients, avoiding that dull, overcooked texture.
- Sauce Consistency: The combination of broth and dairy provides the exact amount of liquid needed for the rice to absorb. If you substitute either, maintain the total 4 cups of liquid for 1.5 cups of rice for proper cooking.
- Resting is Non-Negotiable: I can’t stress this enough. Serving straight from the oven will give you a soupy spoonful. Letting it rest for 10 minutes allows the starches in the rice to fully absorb the remaining liquid and the sauce to thicken beautifully, giving you clean, satisfying slices.
Recipe Variations
- This recipe is wonderfully adaptable. Here are some tested variations to make it your own.
- Turkey or Ham: Swap the chicken for 3 cups of diced leftover holiday turkey or cooked ham. Since they’re already cooked, add them in Step 4 with the cheese.
- Vegetarian Delight: Omit the chicken. Use vegetable broth and add an extra cup of broccoli and 1 cup of sliced mushrooms sautéed with the onions for heartiness.
- Gluten-Free: Use certified gluten-free crackers (or even crushed gluten-free pretzels) for the topping and double-check that your broth and seasonings are gluten-free.
- Different Cheeses: Try a Monterey Jack and cheddar blend for a milder flavor, or swap half the cheddar for Gruyère for a more sophisticated, nutty note.
- Extra Veggies: Feel free to add 1 cup of diced carrots (sauté with the onions) or stir in a cup of thawed frozen peas or corn with the broccoli.
- Spicy Kick: Add 1/4 tsp of cayenne pepper to the seasoning mix or stir in a 4 oz can of diced green chiles with the broccoli for a Southwestern twist.
What to Serve With This Recipe
This casserole is a hearty main course, so pair it with lighter, contrasting sides. A simple mixed green salad with a tangy vinaigrette is my top choice—the acidity cuts through the richness perfectly. For a more substantial meal, garlic bread or soft dinner rolls are ideal for soaking up any extra sauce.
If you’re serving a crowd for the holidays, it pairs beautifully with roasted carrots or cranberry sauce. Beverage-wise, a crisp apple cider, a light lager or pilsner, or even a glass of unoaked Chardonnay would complement the creamy, cheesy flavors wonderfully.
Storage & Make-Ahead Instructions
- This casserole is a meal-prepper’s dream.
- Refrigeration: Cool the baked casserole completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for 3-4 days.
- Freezing: For best results, freeze before baking. Assemble the casserole in a freezer-safe dish, but wait to add the cracker topping. Wrap the entire dish tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, add the topping, and bake as directed, adding 5-10 minutes to the bake time.
- Reheating: Reheat individual portions in the microwave until hot. For larger amounts, cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes, removing the foil for the last 5-10 minutes to re-crisp the topping.
Frequently Asked Questions
Q: Can I use frozen broccoli instead of fresh?
A: Yes, but it requires preparation. Thaw the frozen broccoli completely and spread it on a clean kitchen towel. Roll it up and press firmly to squeeze out as much excess water as possible.
If you skip this, your casserole may be watery.
Q: My casserole is still soupy after baking. What happened?
A: The most common causes are not letting it rest (please wait the full 10 minutes!), using instant rice by mistake, or using a different rice-to-liquid ratio. Also, ensure your oven temperature is accurate with an oven thermometer.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the casserole completely (including the topping) in the baking dish, cover tightly, and refrigerate for up to 24 hours. You may need to add 5-8 minutes to the bake time since it’s starting from cold.
Q: What can I use instead of Ritz crackers for the topping?
A: Panko breadcrumbs tossed with melted butter and a pinch of garlic powder work great. You could also use crushed cornflakes, crushed potato chips, or even French fried onions for a different crunch.
Q: Is it okay to use pre-shredded cheese?
A: While convenient, pre-shredded cheese is coated with anti-caking agents like cellulose. This can prevent it from melting as smoothly, sometimes resulting in a slightly grainy sauce. For the creamiest texture, I highly recommend shredding your own from a block.
Q: Can I double this recipe?
A: Yes, for a crowd. Double all ingredients and use two 9×13 inch baking dishes. The bake time may increase slightly; check for doneness at the 35-minute mark.
Q: How do I know when the rice is fully cooked?
A: The visual cues are a golden brown topping and bubbling edges. The best test is to insert a knife into the center of the casserole and move some aside to see if any unabsorbed liquid remains. If it looks dry and the rice is tender, it’s done.
Final Thoughts
This Broccoli Cheese Casserole with Rice and Chicken is more than just a recipe; it’s a reliable, delicious solution for so many occasions. It embodies the kind of cooking I love most—approachable enough for a Tuesday night, yet special enough for a casual dinner with friends. The techniques we’ve covered, from toasting the rice to the two-cheese sauce, are small touches that yield a big payoff in flavor and texture.
I’ve tested this method rigorously to ensure your success. So gather your ingredients, trust the process (especially that rest time!), and get ready to pull a dish from the oven that promises and delivers total comfort. I’d love to hear how it turns out for you—share your results or any creative variations you try.
Happy cooking
Broccoli Cheese Casserole with Rice and Chicken
Equipment
- Large, deep skillet or Dutch oven (at least 12-inch)
- 9×13 inch baking dish
- Cutting board and chef’s knife
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1.5 cups long-grain white rice uncooked (not instant)
- 3 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 tsp dry mustard powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 4 cups fresh broccoli florets cut into bite-sized pieces (about 1 large head)
- 8 oz sharp cheddar cheese shredded, divided
- 4 oz cream cheese softened, cut into cubes
- 1.5 cups buttery crackers such as Ritz, crushed
- 3 tbsp unsalted butter melted
Instructions
- Preheat your oven to 375°F (190°C). In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Pat the chicken cubes dry with a paper towel—this is key for a good sear. Add the chicken to the hot skillet and cook for 5-6 minutes, stirring occasionally, until it’s just cooked through and lightly browned. Remove the chicken to a plate and set aside.
- In the same skillet, add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the uncooked rice and cook for 1 minute, toasting it slightly in the pan’s residual fat. This step builds a deeper flavor base for your casserole.
- Pour in the chicken broth, milk, dry mustard, paprika, and black pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer. Carefully stir in the broccoli florets and the cooked chicken. Remove the skillet from the heat.
- Stir in the cubed cream cheese and 1 1/2 cups of the shredded cheddar cheese until the cheeses begin to melt into the hot liquid. The sauce will look loose; that’s perfect, as the rice will absorb it while baking. Taste and add salt only if needed (the cheese and broth add plenty).
- Transfer the entire mixture to a greased 9×13 inch baking dish. In a small bowl, combine the crushed crackers with the melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top evenly with the buttery cracker crumbs.
- Bake, uncovered, for 30-35 minutes, or until the rice is tender, the sauce is bubbly around the edges, and the topping is a deep golden brown. Let the casserole stand for 10 minutes before serving. This rest time is non-negotiable—it allows the sauce to thicken perfectly for clean slices.