Chicken Broccoli Rice Casserole

Scrumptious Chicken Broccoli Rice Casserole brings caramelized onions, sweet garlic, and sautéed chicken together with long grain rice and steamed fresh broccoli in a creamy cheddar cheese sauce, all topped with a buttery cracker topping. This no-canned soup recipe requires a little more effort, but with some helpful tips, even the novice cook can handle this comfort food recipe. My family loves this recipe, and it is always a welcome dish, even with my picky son.

I am not a fan of cream-of-anything soup, including cream of mushroom soup or cream of chicken soup. They taste so bland, so I like to make my sauces from scratch. Hamburger potato casserole, king ranch chicken, and chicken a la king are just a few of our favorite recipes without canned soup.

Ingredient Notes and Substitutions

• Butter: unsalted or salted. If using salted butter, reduce the added salt by a pinch or two.
• Chicken: boneless, skinless chicken breast cut into thin bite-size so they cook quickly and evenly.
• Rice: long grain like basmati or jasmine. You can substitute brown for white rice, but it takes a little longer to cook.
• Broccoli: fresh or frozen. If using frozen, thaw it and drain any moisture. Frozen broccoli is already blanched.
• Seasonings: red pepper flakes, onion powder, dried marjoram, dried or fresh thyme or rosemary
• Milk: whole or 2%
• Cheese: cheddar, preferably a good quality sharp cheddar with lots of flavor
• Toppings: Ritz crackers, cornflakes, panko bread crumbs, or Italian breadcrumbs.

How to make Chicken Broccoli Rice Casserole

Start by melting a little butter in a large skillet over medium heat. Then add the onions and sauté for a few minutes. Add the chicken and cook until browned, flipping halfway through to brown both sides. Work in batches with the chicken, cooking it on one side of the pan and the onions on the other. Plate the cooked chicken as you go. Then reduce the heat and add the garlic, cooking for 1 minute while stirring constantly. Plate the chicken, onions, and garlic.

Meanwhile, add the water, butter, salt, and long-grain rice to a saucepan over medium-high heat. Cook until boiling, then cover and simmer for 12-15 minutes or until the water is absorbed. Then steam the broccoli on the stovetop or in the microwave.

Now melt the butter in the same skillet over medium-low heat. Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes. Add the crushed red pepper, onion powder, marjoram, and thyme.

Next, slowly whisk in the chicken broth and milk, alternating between the two. Continue whisking and cooking until smooth and slightly thickened. Turn the heat to low and whisk in 1 1/4 cups shredded cheddar. Add the chicken, rice, steamed broccoli and stir to coat.

Spoon 1/2 the chicken mixture into a baking dish and top with 1/2 cup shredded cheddar cheese. Spoon the rest of the chicken mixture into the baking dish and top with the remaining cheese. Combine the crackers and melted butter. Sprinkle it over the casserole and bake.

Preparation Tips

• The onions and chicken can be cooked simultaneously by pushing the onions off to one side of the pan and working in batches with the chicken. Add a little butter or olive oil to keep the chicken from sticking.
• Steam the broccoli in the microwave. It is so easy—it takes just a minute to prep it and put it in the microwave.
• Other vegetables to add to this recipe include mushrooms, carrots, and zucchini. 

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a heavy-duty container or freezer bag for up to 3 months. Reheat leftovers in the microwave at a reduced power level.

Frequently Asked Questions

More Chicken Recipes

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Smothered Chicken

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Chicken Broccoli Rice Casserole Recipe

A scrumptious cheesy Chicken Broccoli Rice Casserole made from scratch without canned creamed soup and topped with a buttery cracker topping.

5 from 53 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 servings

Calories: 687kcal

Author: Beth Pierce

Ingredients

• 11 tablespoons unsalted butter
• 1 small onion chopped
• 1 ½ lbs. boneless skinless chicken breast cut in bite sizes pieces
• 3 cloves garlic minced
• 2 cups water
• ½ teaspoon salt
• 1 cup uncooked long grain white rice
• 4 cups broccoli florets cut in bite size pieces
• 4 tablespoons all purpose flour
• ¼ teaspoon red pepper flakes
• ½ teaspoon onion powder
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme leaves
• 1 ¼ cups low sodium chicken broth
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 sleeve Ritz crackers crushed 32 crackers

Instructions

• Melt 2 tablespoons butter in a large skillet over medium heat.  Add the onions and cook for 2 minutes.  Move the onions to one side of the skillet. Add the chicken and cook until browned, flipping halfway through to brown both sides.  Work in batches with the chicken, removing the cooked pieces to a plate and stirring the onions on the other side of the skillet. Once all the chicken has been cooked, add the garlic; cook for 1 minute while stirring constantly. Plate the onions and garlic.
• Meanwhile, add the water,1 tablespoon butter, salt, and long-grain rice to a saucepan.  Heat until boiling, and then cover and simmer for 12-15 minutes or until the water is absorbed.  Steam the broccoli on the stovetop or in the microwave.
• Preheat oven to 375 degrees.  Spray 9×13 inch casserole dish with nonstick cooking spray.
• Melt 4 tablespoons butter over medium-low heat.  Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes.  Add the crushed red pepper, onion powder, dried marjoram, and dried thyme.  Slowly whisk in the chicken broth and milk, alternating between the two.  Continue whisking and cooking until smooth and slightly thickened.  Turn the heat to low and whisk in 1 1/4 cups of cheddar. Add the cooked chicken, rice, and broccoli and stir to coat.
• Spoon 1/2 the chicken mixture into the prepared casserole dish and top with 1/2 cup cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheese. Combine the crackers and 4 tablespoons melted butter.  Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.

Notes

• The onions and chicken can be cooked simultaneously by pushing the onions off to one side of the pan and working in batches with the chicken. Add a little butter or olive oil to keep the chicken from sticking.
• Steam the broccoli in the microwave. It is so easy to do and it takes just a minute to get it prepped and in the microwave.
• Other vegetables to add to this recipe include mushrooms, carrots, and zucchini.

Nutrition

Calories: 687kcal | Carbohydrates: 40g | Protein: 41g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 711mg | Potassium: 883mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 56mg | Calcium: 429mg | Iron: 2mg

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