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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. 
Course Dinner
Cuisine American
Keyword casserole, cheesy dish, chicken casserole
Prep Time 20 minutes
Cook Time 20 minutes
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.