Chicken Broccoli Rice Casserole

Be sure to try my Swedish Meatballs and Slow Cooker Beef Stew next!

Are you ready for the ultimate comfort food recipe? My family and I have been eating this chicken and rice casserole for years now. Who needs to separate chicken, rice, and broccoli when you can whip up a creamy casserole?! This recipe is one of my favorite freezer foods. I’m pretty sure readers come back for this recipe more than any other. (It’s also in The Cozy Cookbook on page 178!) You can make it with chicken breasts, rotisserie chicken, and I even have a ham and a ground beef version!

Cream of Chicken Soup Substitutes

This recipe can be made with Cream of Mushroom, Cream of Broccoli, Cheddar Cheese, and Broccoli Cheese. OR, skip the can and make my 15-minute Cream of Chicken Soup recipe!

Don’t Use Minute Rice

I highly recommend you use regular long grain rice instead of minute rice:

Butter Chicken Breasts Italian Seasoning Salt/Pepper Olive Oil Chicken Broth White Long Grain Rice– See below for info on using different rice Broccoli Florets- fresh or frozen, see info below Condensed Cream of Chicken Soup– Try my homemade recipe! Milk- any kind of fat content is fine Sour Cream- Mayo may also be used Cheddar Cheese– Shred your own from a block at home for best results. I use Cracker Barrel Extra Sharp Yellow cheese as it melts really well. Avoid aged/crystalized cheeses as those won’t melt well.

Topping:

Ritz Crackers Butter

*Consider using unsalted butter and low sodium chicken broth to decrease sodium content.

Long grain rice = creamier consistency. Short grain rice tends to be stickier. Regular rice has higher nutritional value and better flavor.

Using Brown or Wild Rice

These varieties take longer to cook and requires more liquid than white long grain rice.

Refer to the package for the required amount of liquid and cooking time and adjust the amount of chicken broth that you use per package instructions.

Using Frozen Broccoli

2 cups of frozen broccoli (and/or cauliflower) can also be used. Just be sure you thaw and pat it dry! Frozen broccoli is already blanched (partially cooked), but you may want to consider steaming it as well for a softer texture in the casserole.

Using Rotisserie Chicken

This is a great casserole for rotisserie chicken, 2 cups is the perfect quantity to use. Since rotisserie chicken can sometimes be salted, consider using low sodium chicken broth so that your meal doesn’t turn out overly salty.

Make-Ahead Method (Assemble Now, Bake Later)

Refrigerator

This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time. The cracker/butter topping should be added at the end of baking.

Freezer:

Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time. The cracker/butter topping should be added at the end of baking.

Storage

Store in the fridge for up to 3 days. This casserole is a great meal to freeze and is best if used within 3 months of freezing. I often reheat frozen lunch-sized portions in the microwave from a frozen state. If possible, I’ll also bake it 350 degree oven at the end to crisp up the top.

9×13 Casserole Dish 3.5 quart Dutch Oven– Conducts heat well, perfect for cooking rice in. Serving Spoons Measuring Cups and spoons