Creamy Chicken Broccoli Rice Bake

Indulge in the ultimate comfort food with this incredibly satisfying Chicken Broccoli Rice Casserole. This dish is a true crowd-pleaser, featuring tender chicken, fresh broccoli, and fluffy rice enveloped in a rich, creamy, and cheesy sauce, all crowned with a golden, buttery cracker crumb crust. It’s the perfect easy weeknight dinner that promises warmth and flavor with every spoonful. While it might not be a single-pan wonder, a few smart prep-ahead tips make assembling this casserole a breeze, ensuring it quickly becomes a cherished family favorite in your recipe rotation.

Crafting Your Delicious Chicken Broccoli Rice Casserole: A Step-by-Step Guide

While this recipe isn’t strictly a “one-pan” wonder, its assembly is surprisingly straightforward. By tackling a few simple prep steps, you’ll be well on your way to a heartwarming meal that truly tastes like home.

Step 1: Building Flavor with Perfectly Cooked Rice

The foundation of any great casserole is a flavorful base, and for this dish, it starts with perfectly cooked rice. We prefer to use extra-long grain white rice because it cooks up wonderfully tender and fluffy, effectively absorbing all the delicious flavors without becoming mushy. Unlike parboiled or quick-cooking varieties, which can easily lose their texture, long-grain rice maintains its integrity beautifully during baking.

To infuse maximum flavor right from the start, we’ll create a seasoned broth for the rice. Begin by melting unsalted butter in a medium-sized pot over medium-high heat. Once shimmering, add your finely chopped yellow onion, season generously with salt and pepper, and sauté for about 5 minutes, or until the onion softens and turns translucent. This initial step builds a foundational sweetness and aroma.

Next, introduce a layer of aromatic complexity. Stir in minced garlic, fresh, fragrant thyme, savory ground mustard powder, and a touch of sweet paprika. We particularly enjoy Hungarian paprika for its vibrant color and mild, sweet flavor. Allow this aromatic blend to cook for just about a minute, stirring constantly, until the spices are wonderfully fragrant and the garlic is lightly toasted, but not browned. This brief sauté awakens their full flavor potential.

Now, add the uncooked rice to the pot, stirring thoroughly to ensure each grain is coated in the buttery, seasoned onion mixture. This step helps the rice toast slightly and further absorb the flavors. Pour in the chicken broth or stock—we highly recommend using a low- or moderate-sodium variety. This gives you greater control over the overall saltiness of your finished casserole, allowing you to season to perfection.

Bring the entire mixture to a rolling boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for approximately 20 minutes. The rice is ready when it’s tender and all the liquid has been fully absorbed. Resist the urge to lift the lid during cooking, as this releases steam essential for even cooking.

Once cooked, all the wonderful aromatic flavors from the broth will have deeply infused into the rice, creating a beautifully seasoned and aromatic base for your casserole. Before proceeding to assembly, gently fluff the cooked rice with a fork to separate the grains, ensuring a light and tender texture throughout the dish.

A Note on Rice Varieties: This recipe was perfected using Carolina brand extra-long grain white rice. If your specific brand of rice suggests a different cooking time or liquid-to-rice ratio for 1 cup of raw rice than the instructions provided, please adjust the amount of broth and cooking duration accordingly to achieve perfectly tender rice. Avoiding instant or quick-cooking rice is recommended for the best texture in this casserole.

Step 2: Preparing the Vibrant Broccoli

While your rice is simmering to perfection, it’s the ideal time to prepare the broccoli. If you’re starting with a whole head of fresh broccoli (typically around 12 ounces), break it down into uniform, bite-sized florets, aiming for pieces roughly an inch wide. Consistency in size ensures even cooking.

We’ve tested various methods, and cooking the broccoli separately from the rice consistently yields the best results. Steaming the broccoli independently offers superior control over its texture, allowing you to achieve precisely your desired level of tenderness. For maximum convenience, we opt for the microwave.

To steam your broccoli in the microwave, place the florets in a microwave-safe bowl. Add 3 tablespoons of water to the bowl. Cover it securely with a microwave-safe lid or an upside-down microwave-safe plate. Microwave on HIGH power for 2-1/2 to 4 minutes. The exact timing will depend on the wattage of your microwave and how tender you prefer your broccoli. Remember that the broccoli will soften slightly further during the casserole’s baking time, but not dramatically.

Our family enjoys tender, but not mushy, broccoli in this dish. For that perfect consistency, we typically microwave the florets for 3-1/2 to 4 minutes. If you prefer a crisper texture, reduce the cooking time to just until crisp-tender.

Safety Note: When removing the cover after microwave cooking, exercise caution. Use oven mitts or a kitchen towel to protect your hands, and always lift the lid away from your face to prevent steam burns, as the trapped steam will be extremely hot.

For an even quicker preparation, consider using pre-cut broccoli florets available in steam-in bags, whether fresh or frozen. Simply follow the package directions for microwaving, then drain the broccoli thoroughly. If any florets appear larger than ideal, a quick chop after cooking will bring them to the perfect bite-sized proportion for your casserole.

Step 3: Combining the Creamy Casserole Base

With your rice and broccoli perfectly cooked, the remaining steps are all about combining and layering. This is where the casserole truly becomes a “mix and go” affair. To the pot containing your fluffy, seasoned rice, add the beautifully steamed broccoli florets along with the following key ingredients:

• Condensed Cream of Chicken Soup: If you’ve opted for our homemade version, you’ll need 1-1/4 cups – its superior flavor will shine through! If using store-bought canned soup, we suggest a reduced-sodium variety to better control the overall seasoning of your casserole. Adjust salt to taste later.
• Cooked Chicken Breast: Incorporate 2 cups of your pre-cooked chicken, whether you prefer it diced into 3/4- to 1-inch chunks or shredded. Both textures work wonderfully in this dish.
• Parmigiano Reggiano Cheese: Measure out 1/4 cup of finely grated Parmigiano Reggiano. Grating it finely ensures it melts seamlessly into the sauce, contributing a sharp, salty depth without becoming stringy.
• Shredded Sharp Cheddar Cheese: You’ll need 1 cup (4 ounces) of shredded sharp cheddar for the casserole base (the remaining 1/2 cup is for layering). For the creamiest texture and best melt, always shred your cheddar fresh from a block. Pre-shredded cheeses often contain anti-clumping starches that can make your sauce slightly grainy.
• Half and Half: Add 1 cup of half and half. This ingredient is crucial for thinning the condensed soup into a luscious, creamy sauce that coats every component of the casserole. Half and half strikes a perfect balance, offering a rich mouthfeel that’s lighter than heavy cream but more luxurious than whole milk.

Once all ingredients are in the pot, gently stir everything together until it’s well combined. Be mindful not to over-mix or aggressively break up the delicate broccoli florets. Taste the mixture and season with additional salt and pepper as needed. The final seasoning will depend heavily on the sodium content of your broth and condensed soup, so adjust carefully to your preference.

Step 4: The Golden Topping, Assembly, and Baking to Perfection

One of the true highlights of this casserole, and often my favorite part, is the irresistibly crunchy and cheesy cracker crumb topping. This golden crust provides a delightful textural contrast and a burst of savory flavor that perfectly complements the creamy chicken and rice mixture beneath.

To create this stellar topping, you’ll need about one sleeve of butter crackers, such as Ritz or Townhouse. Place the crackers in a large zip-top bag, press out as much air as possible before sealing it, and then crush them into fine crumbs using a rolling pin or the bottom of a heavy pan. A food processor can also achieve this quickly.

In a mixing bowl, combine these crushed cracker crumbs with melted unsalted butter. The butter is key; it helps the topping crisp up beautifully and achieve that desirable golden-brown color during baking. Next, stir in finely grated Parmigiano Reggiano, the remaining shredded cheddar cheese (about 1/2 cup), a generous pinch of paprika (for color and subtle flavor), and a little salt and pepper. Mix thoroughly until all the cracker crumbs are evenly coated and moistened by the butter and seasonings. The melted cheese in the topping will also contribute to a fantastic, savory crust.

For that extra layer of cheesy goodness and a truly satisfying experience, we like to layer this casserole as we assemble it. Start by lightly greasing a 13×9-inch baking dish with cooking spray or butter. Spread half of your creamy chicken, broccoli, and rice mixture evenly into the bottom of the prepared pan.

Next, sprinkle this layer with a little more shredded cheddar cheese. We typically use about ½ cup here, but feel absolutely free to add more if you’re a true cheese enthusiast! This hidden layer of cheese adds another dimension of flavor and creaminess. Then, carefully spread the remaining casserole mixture evenly over the cheese layer. Finally, generously sprinkle the cheesy cracker crumb topping over the entire surface of the casserole, ensuring an even distribution for maximum crunch.

Bake the casserole in a preheated 375°F oven for 25–30 minutes, or until the topping is a beautiful golden brown and the entire casserole is hot, bubbly, and fragrant. Keep a close eye on the topping during the final minutes of baking; if it appears to be browning too quickly, loosely tent the dish with a piece of aluminum foil. This prevents burning while allowing the casserole underneath to heat through perfectly. Once out of the oven, the aromas alone will make your kitchen feel like home.

Storing and Reheating Your Chicken Broccoli Rice Casserole

Proper storage ensures your leftover casserole remains delicious for days. Refrigerate any uneaten portions in an airtight container within 2 hours of baking. It will keep beautifully in the refrigerator for up to 3 days, making it an ideal candidate for meal prepping or enjoying delicious leftovers throughout the week.

Reheating in the Oven (Preferred Method): For the best quality and to preserve that wonderfully crispy cracker crumb topping, reheating in the oven is highly recommended. If necessary, transfer individual servings or the entire remaining casserole into an oven-safe dish. Cover it tightly with aluminum foil to retain moisture, and bake at 350°F for 20–25 minutes, or until the internal temperature reaches a safe 165°F. To restore the topping’s crispness, remove the foil during the last 5 minutes of baking.

Reheating in the Microwave (Quick Option): If time is of the essence, the microwave offers a convenient reheating solution. Place a single serving of the casserole in a microwave-safe dish. Keep in mind that the topping won’t retain its crispness in the microwave; many prefer to scrape it off before reheating. Heat the casserole in 30-second intervals at medium power, stirring occasionally, until it is thoroughly warmed through. To compensate for the softened topping, consider sprinkling a little extra shredded cheese over the top during the last 30 seconds of heating for added creaminess.

Helpful Tip for Dryness: If, upon reheating with either method, your casserole appears a bit too thick or dry, don’t worry! Simply add a splash of chicken broth, milk, or cream. Stir it in gently to help loosen the mixture and restore its creamy consistency, bringing it back to its original comforting texture.

Explore More Comforting Casserole Recipes

If you loved this Chicken Broccoli Rice Casserole, you’ll surely enjoy these other hearty and flavorful casserole dishes:

• Turkey Tetrazzini: A classic, creamy pasta bake perfect for using up leftover turkey.
• Stout Braised Short Rib Cottage Pie: A rich and savory cottage pie topped with creamy mashed potatoes, featuring tender stout-braised short ribs.

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Chicken Broccoli Rice Casserole

by Amanda Biddle

This Chicken Broccoli Rice Casserole is comfort food at its best—creamy, cheesy, and topped with a golden buttery cracker crust. A delicious and convenient dinner the whole family will love.

Prep Time: 20 minutes

Cook Time: 1 hour

Resting Time: 5 minutes

Total Time: 1 hour 25 minutes

Servings: 6 servings

Ingredients

For the Rice

• 3 tablespoons unsalted butter
• 1 cup chopped yellow onion
• ½ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon freshly-ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon ground mustard powder
• ½ teaspoon sweet paprika (I use Hungarian paprika)
• 1 cup extra long grain white rice
• 2 cups chicken broth or stock (low- to moderate-sodium)

For the Broccoli

• 3-1/2 to 4 cups broccoli florets, 10 ounces (see note)
• 3 tablespoons water

For the Topping

• 1 cup crushed butter crackers (such as Ritz or Townhouse, about 30 crackers)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons finely grated Parmigiano Reggiano
• ¼ teaspoon sweet paprika
• ½ cup shredded cheddar cheese, 2 ounces (see note)
• kosher salt and freshly-ground black pepper

For Assembling the Casserole

• 1-1/4 cups condensed cream of chicken soup (use homemade for the best flavor or a 10.5-ounce can if using store-bought–see note)
• 2 cups diced or shredded cooked chicken breast (such as from a rotisserie chicken), 12 ounces
• ¼ cup finely-grated Parmigiano Reggiano
• 1-1/2 cups shredded sharp cheddar cheese, 6 ounces (divided)
• 1 cup half and half
• salt and pepper, to taste

Instructions

• Preheat oven to 375°F with the rack in the middle position. Lightly coat a 13×9-inch baking dish with cooking spray and set aside.

Make the Rice

• Melt butter in a medium pot over medium-high heat. Add the chopped yellow onion, kosher salt, and pepper. Cook, stirring often, until the onion is softened, about 5 minutes.
• Stir in the minced garlic, thyme, mustard powder, and paprika. Cook for 1 minute, until fragrant. Stir in the white rice, coating it in the seasoned butter mixture. Pour in chicken broth or stock, stir, and bring to a boil.
• Cover, reduce heat, and simmer gently for 20 minutes, until the rice is tender and the liquid is absorbed (see note). Fluff the cooked rice with a fork.

Cook the Broccoli

• While the rice is cooking, steam the broccoli. Place broccoli florets in a microwave-safe bowl with the water. Cover with a microwave cover or a microwave-safe plate turned upside down and cook on HIGH for 2-1/2 to 4 minutes, depending on your desired tenderness (see note).
• Carefully remove the cover or plate from the bowl (watch your face and hands–the steam will be hot!) and drain the broccoli well.

Make the Topping

• In a bowl, stir together crushed crackers, melted butter, paprika, Parmigiano Reggiano, and a pinch each of salt and pepper. Stir in the shredded cheddar. Set aside.

Assemble the Casserole and Bake

• To the pot with the cooked rice, add the steamed broccoli florets, condensed cream of chicken soup, cooked chicken breast, Parmigiano Reggiano, 1 cup (4 ounces) shredded cheddar, and half and half.
• Gently stir until well combined and season the casserole to taste with salt and pepper. The amount of salt you add will depend on the sodium level of your broth/stock and condensed soup.
• Layer half of the casserole mixture into the prepared baking dish, and then sprinkle it with the remaining 1/2 cup (2 ounces) of shredded cheddar. Add the rest of the casserole over the cheese, spreading it out into an even layer. Sprinkle the casserole with the cracker crumb topping.
• Bake, uncovered, for 25-30 minutes, until the topping is golden and the casserole is bubbly. Keep an eye on it as it bakes–if the topping starts to brown too quickly, loosely lay a piece of foil over the top.
• Garnish the casserole with chopped fresh parsley or thyme, if desired, and let it stand for 5 minutes before serving.

Notes

Rice: I use Carolina extra long-grain white rice for this recipe, which cooks in 20 minutes with a 2:1 liquid-to-rice ratio. If you’re using a different brand of long-grain rice, be sure to adjust the liquid and cooking time according to the package instructions. I don’t recommend using instant or quick-cooking rice for this casserole.

Broccoli: Use a whole head of broccoli, weighing about 12 ounces, to yield 10 ounces of florets. Cut the broccoli into florets that are about 1-inch wide. After the broccoli is cooked, you can cut it into smaller pieces, if you prefer.

My family likes softer-textured broccoli in this casserole, so I steam it until it’s tender, but not mushy and falling apart. If you like firmer-textured broccoli, steam it just until it’s crisp-tender. It’ll soften a little bit more when the casserole bakes, but not a lot.

You can also use pre-cut florets in a steam-in bag (fresh or frozen). Cook them according to package directions, drain them well, and cut any larger florets into bite-sized pieces after cooking.

Shredded Cheddar: You’ll need 2 cups total (8 ounces), divided between the topping and casserole. For the best texture, buy it in a block and shred it yourself.

Condensed Soup: Using Homemade Condensed Cream of Chicken Soup (recipe linked in the ingredients list) adds rich, homemade flavor to this casserole. For convenience, you can prep it up to 5 days ahead and store it in the fridge—you’ll need about half the recipe for this dish.

If using canned condensed soup, I recommend using reduced sodium and salting the casserole to taste.

Nutrition Estimate

Serving: 0.16 recipe | Calories: 594 kcal | Carbohydrates: 44g | Protein: 33g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 788mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 24mg | Calcium: 333mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.