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Chicken Broccoli Rice Casserole

Prep Time:

Cook Time:

60-70 minutes




About the Recipe

Great way to use up leftover rotisserie chicken or turkey.


  • 2 Tablespoons butter

  • 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken

  • 1 tsp Italian Seasoning (or combination of basil, oregano, thyme, and parsley)

  • Salt and Pepper, to taste

  • 1/2 tsp garlic powder

  • 2 1/2 cups chicken broth

  • 1 T olive oil

  • 1 1/4 cups white long grain rice, uncooked

  • 2-3 cups fresh broccoli florets, uncooked (chopped into bite size pieces)

  • 10.5 oz. can Cream of Mushroom or Cream of Chicken Soup

  • ½ cup milk

  • ½ cup sour cream

  • 2 cups shredded cheddar cheese, separated


  • 1 cup Ritz crackers, crushed

  • 2 Tablespoons melted butter


  • Preheat the oven to 350 degrees.

  • Cut chicken into bite-size pieces and season with spices, salt, and pepper.

  • Heat butter in a large pot over medium heat until melted.

  • Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

  • Add the chicken broth, olive oil, seasonings if using rotisserie chicken, and (rinsed and drained) rice to the pot and bring to a boil, then reduce heat to a simmer.

  • Cover tightly and cook for 6-9 minutes.

  • Add the broccoli and replace the cover. Cook for 9 more minutes. Do not stir.

  • Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, still - do not stir.

  • Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Now you can stir. :-)

  • Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

  • Cover and bake for 15 minutes.

  • Melt the butter and crush the crackers, add to a ziplock baggie and mix well.

  • Spread evenly over the casserole and bake uncovered for 10 additional minutes.

  • Let the casserole sit for 5 minutes prior to serving.

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