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Chicken and Rice Casserole

This family-friendly chicken and rice recipe will be a go-to dinner favorite. Our chicken and rice casserole is easy to put together any day of the week. 
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: American
Keyword: casserole, cheesy dish, chicken casserole
Author: Kasey Schwartz


  • 2 Tablespoons butter
  • 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
  • Salt/Pepper to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 1/4 cups white long grain rice uncooked
  • 16 oz bag frozen broccoli florets thawed
  • 10.5 oz Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • Casserole Topping
  • 1 cup Ritz crackers crushed
  • 2 tablespoons melted butter


  • Preheat the oven to 350 degrees.
  • Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, and onion powder.
  • 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, and rice to the pot and bring to a boil, then reduce heat to a simmer.
  • Cover tightly and cook for 7 minutes.
  • Add the broccoli to the rice and turn off the heat. Cover and let stand for 10 minutes, do not stir.
  • Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Stir only to combine.
  • Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
  • Cover and bake for 15 minutes.
  • Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  • Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
  • Let the casserole sit for 5 minutes prior to serving.