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A baked Broccoli Chicken and Rice Casserole in a round white dish, topped with crushed crackers. The creamy casserole reveals hints of green vegetables beneath the topping. A wooden spoon and napkin are nearby.
2 from 1 vote

Weeknight Broccoli Chicken and Rice Casserole

A cozy, from-scratch casserole made with simple ingredients, tender chicken, creamy rice, broccoli, and a buttery cracker topping. Mostly one pot and perfect for using up leftovers.
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Prep Time:15 minutes
Cook Time:30 minutes
Course: Dinner
Cuisine: American, farmhouse
Keyword: broccoli chicken rice casserole, cheesy broccoli chicken casserole, chicken broccoli rice casserole, chicken rice casserole from scratch, creamy broccoli chicken and rice casserole, family dinner casserole, freezer friendly casserole
Servings: 6 servings

Equipment

Ingredients

  • 2 tbsp butter divided
  • 2 cups cooked shredded chicken
  • 1 tbsp Italian seasoning
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • 2 cups shredded cheese cheddar or cheddar blend
  • 2½ cups chicken broth
  • 2 cups white rice
  • 2 cups broccoli florets fresh or frozen
  • ½ cup heavy cream
  • 1 cup crushed saltine crackers

Instructions

  1. Brown the chicken: Melt 1 tablespoon of butter in a Dutch oven over medium heat. Add the chicken, Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir and lightly brown for a few minutes. Remove the chicken and set aside.
  2. Cook the rice: In the same Dutch oven, add the chicken broth and rice. Bring to a gentle simmer and cook uncovered for 6 minutes, stirring occasionally.
  3. Add the broccoli: Stir in the broccoli and continue simmering for 9 minutes, until the rice is mostly tender and liquid is absorbed.
  4. Rest the rice: Remove from heat, cover, and let sit for 10 minutes.
  5. Make it creamy: Stir the chicken back in along with the heavy cream and half of the shredded cheese.
  6. Bake: Transfer to a greased baking dish. Top with remaining cheese. Cover and bake at 375°F (190°C) for 15 minutes.
  7. Add topping: Melt remaining tablespoon of butter and mix with crushed crackers. Remove foil, sprinkle topping over casserole, and bake uncovered for 10 minutes until golden.
  8. Serve: Let cool slightly before serving.

Notes

  • Frozen broccoli does not need to be thawed
  • Letting the rice rest is key for a creamy texture
  • Freshly shredded cheese melts best