Cheesy Chicken and Rice Casserole
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Cheesy Chicken and Rice Casserole is a classic comfort food dish perfect for busy weeknights. Made with cream of mushroom soup, fresh or rotisserie chicken, broccoli, rice, and topped with cheese and a delicious buttery Ritz cracker topping, this is one old-fashioned dish you’ll make again and again!
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There’s nothing like a good old-fashioned casserole! Like our hamburger hash brown casserole or chicken pot pie casserole, his Cheesy Chicken and Rice casserole is a classic the entire family will love.
Why I love this recipe
This recipe is easy to make with pantry staple ingredients. You might even already have everything you need on hand! It is also a flexible recipe that you can customize to make your own or use substitutions if you are missing an ingredient.
You can also assemble the casserole ahead of time to make dinnertime even easier (instructions below) for busy weeknights.
Ingredients
- chicken breast
- rice
- broccoli
- butter
- cream of mushroom soup
- Ritz crackers
- butter
- sour cream
- milk
- salt, pepper, Italian seasoning, garlic powder, thyme
Step by step
- Preheat the oven and spray a casserole dish with nonstick spray.
- Dice chicken and season with salt, pepper, and Italian seasoning.
- In a large pot melt the butter. Add the chicken and brown on all sides. Remove from pot and set aside.
- Add chicken broth to the pot and deglaze. Add olive oil and rice and bring to a a boil. Reduce heat, cover, and simmer for 5 minutes.
- Add the broccoli and cover. Simmer an additional 10 minutes.
- Remove from heat but leave covered for an additional 10 minutes without stirring or removing the cover.
- After the 10 minutes add the chicken, soup, milk, sour cream, garlic powder, and 1 cup of the mozzarella cheese. Stir to mix.
- Pour the mixture into the casserole dish and top with an additional 1 cup of cheese. Cover tightly with foil and bake for 15 minutes.
- Crumble Ritz crackers and mix with 2 tablespoons melted butter.
- Remove casserole and uncover. Top with cracker topping and return to oven, uncovered, for an additional 10 minutes.
- Let the casserole cool for 5 minutes before serving.
Substitutions and variations
- Soup – you can substitute cream of chicken, broccoli cheddar soup, cream of broccoli, or cheddar cheese soup
- Chicken – use about 2 cups of shredded rotisserie chicken or chopped leftover chicken breasts
- Rice – I do not recommend instant rice in this recipe. If you use brown rice you will need to adjust the broth amount and extend the cooking time.
- Broccoli – if using frozen broccoli I recommend cooking it according to the package directions rather than cooking it with the rice, then adding it in when mixing everything together.
- Sour cream – substitute with mayonnaise if needed.
FAQs
Yes! Chicken and Rice Casserole is a very good make ahead meal. Assemble the casserole (without cracker topping) up to 2 days in advance and store covered in the refrigerator until ready to cook. Extend the cooking time by 15 minutes if cooking a chilled casserole.
You can also freeze the assembled casserole for up to 3 months. Thaw overnight in the refrigerator then bake as listed above.
Store leftovers in an airtight container up to 3 days. Freeze up to 3 months whole or in single-serve portions. Thaw overnight in the refrigerator and reheat in the microwave.
Serving suggestions
Wondering what to serve with chicken and rice casserole? You can make it a meal all on its own but I like adding a veggie side dish like Italian broccoli, roasted brussels sprouts, or sautéed canned green beans.
If you try this recipe, please comment and rate it below, I love hearing from you!
PrintCheesy Chicken and Rice Casserole
- Total Time: 1 hour
- Yield: 6 1x
Description
Cheesy Chicken and Rice Casserole is a classic comfort food dish perfect for busy weeknights. Made with cream of mushroom soup, fresh or rotisserie chicken, broccoli, rice, and topped with cheese and a delicious buttery Ritz cracker topping, this is one old-fashioned dish you’ll make again and again!
Ingredients
- 4 tablespoons butter, divided
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian Seasoning
- Salt & pepper
- 2 ½ cups chicken broth
- 1 tablespoon extra virgin olive oil
- 1 1/4 cups white long grain rice
- 2 cups fresh broccoli florets
- 10.5 oz. can Condensed Cream of Mushroom Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups freshly shredded mozzarella cheese, divided
- 1/2 teaspoon garlic powder
- 1 sleeve Ritz crackers, crushed (about 1 cup)
Instructions
-
- Preheat the oven to 350 degrees Fahrenheit and spray a 9 by 13″ casserole dish with nonstick spray.
- Dice chicken into bite-size pieces and season with salt, pepper, and Italian seasoning.
- In a large pot melt 2 tablespoons of butter. Add the chicken and brown on all sides. Remove from pot and set aside.
- Add chicken broth to the pot and scrape the bottom to deglaze. Add olive oil and rice and bring to a a boil. Reduce heat, cover, and simmer for 5 minutes.
- Add the broccoli and cover again. Simmer an additional 10 minutes.
- Remove the pot from heat but leave covered for an additional 10 minutes without stirring or removing the cover.
- After the 10 minutes add the chicken, soup, milk, sour cream, garlic powder, and 1 cup of the mozzarella cheese to the rice and broccoli. Stir to mix.
- Pour the mixture into the casserole dish and top with an additional 1 cup of cheese. Cover tightly with foil and bake for 15 minutes.
- Meanwhile, crumble Ritz crackers and mix with 2 tablespoons melted butter.
- Remove casserole and uncover. Top with cracker topping and return to oven, uncovered, for an additional 10 minutes.
- Let the casserole cool for 5 minutes before serving.
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Notes
Store leftovers in an airtight container up to 3 days. Freeze up to 3 months whole or in single-serve portions. Thaw overnight in the refrigerator and reheat in the microwave.
You can also make this recipe ahead of time. Assemble the casserole (without cracker topping) up to 2 days in advance and store covered in the refrigerator until ready to cook. Extend the cooking time by 15 minutes if cooking a chilled casserole. You can freeze the assembled casserole for up to 3 months. Thaw overnight in the refrigerator then bake as listed above.
- Prep Time: 5
- Cook Time: 55
- Category: main course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 493
- Sugar: 3.8 g
- Sodium: 1529.5 mg
- Fat: 20.6 g
- Carbohydrates: 36.2 g
- Fiber: 2.8 g
- Protein: 40.1 g
- Cholesterol: 102.5 mg