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The Ultimate Creamy, Cheesy Chicken Broccoli Rice Casserole for Busy Weeknights

A close-up of a square serving of creamy chicken broccoli rice casserole with a golden, crunchy breadcrumb topping.
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You need a satisfying, one-dish meal that tastes like classic comfort food without demanding all your evening time. This recipe delivers a rich, cheesy, and creamy Chicken Broccoli Rice Casserole that is simple to assemble and perfect for feeding the whole family.

Ingredients

Scale
  • 2 cups cooked white rice
  • 2 cups cooked, shredded chicken breast
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 (10 ounce) package frozen broccoli florets, thawed and drained well
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup crushed butter crackers (like Ritz)
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, mayonnaise, sour cream, onion powder, garlic powder, salt, pepper, Dijon mustard, and 1 cup of the shredded cheddar cheese until the mixture is smooth and creamy.
  3. Gently fold in the cooked rice, shredded chicken, and the thawed, drained broccoli florets into the cheese sauce. Mix until everything is evenly coated.
  4. Spread the entire mixture evenly into your prepared baking dish.
  5. In a small bowl, combine the crushed butter crackers and the melted butter. Sprinkle this topping evenly over the casserole mixture.
  6. Bake for 25 minutes.
  7. Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  8. Return the dish to the oven and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and the topping is golden brown.
  9. Let the casserole rest for 5 minutes before you serve it.

Notes

  • To make this a true one-pot meal, cook your rice and chicken ahead of time. If using raw chicken, cook it first, shred it, and then proceed with the recipe.
  • For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add about 10 minutes to the initial bake time if baking directly from the refrigerator.
  • If you want a lighter version, substitute half the mayonnaise and sour cream with plain Greek yogurt.

Nutrition

Find it online: https://cookifyme.com/chicken-broccoli-rice-casserole-recipe/