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Broccoli, Rice, and Chicken Casserole

This easy broccoli, rice, and chicken casserole is topped with a buttery Ritz cracker crust. This meal comes together in less than 45 minutes and it takes one bowl and one casserole dish! Put this together ahead of time and pop it in the oven when you get home from work!

Easy Broccoli, Rice, and Chicken Casserole with Ritz cracker crust that comes together in 1 casserole dish. Perfect for busy weeknights!

Easy Broccoli, Rice, and Chicken Casserole with Ritz cracker crust that comes together in 1 casserole dish. Perfect for busy weeknights!

Welcome back, everyone! I hope you all had a very happy Thanksgiving with friends and family and I hope you ate lots and lots of delicious, hearty food! Who’s struggling just a bit to get back into the groove? I definitely am. I totally do not want to be at a training class right now. I seriously loathe classes. I was never one to just sit still and listen to a lecture. *sigh* I also can’t believe it’s already December. 2014 will be here before you know it. Just crazy!

What’s also crazy is Paul Walker. I still cannot believe he died this past weekend. When Jason told me that, I totally wanted to throw a pillow at him and to tell him to stop kidding around. I guess I just never thought an actor from my generation would pass this early. I’m sorry if this is a really weird topic for you, but basically Paul Walker and the Fast and Furious movies paved my affection for cars. I won’t ever admit it (well, I guess I am right now), but I really do enjoy watching everything about cars. Blame it on the guys I dated and the one I’m married to, but I seriously adore watching car shows and movies. Top Gear, Fast ‘N Loud, Classic Cars, etc…..R.I.P.

Easy Broccoli, Rice, and Chicken Casserole with Ritz cracker crust that comes together in 1 casserole dish. Perfect for busy weeknights!

Wanna know the truth about the pictures of this casserole? You probably can’t really tell, but the entire top of this casserole was CARBON BLACK. That is what happens when you forget to set the timer and stick the casserole under the broiler to just get the crust a “bit more color.” Ha, I definitely got that color…I also got an entire house’s fire alarm going off.

So, I stuck the casserole under the broiler, for what I intended to be only 3-5 minutes, but I forgot to set the timer so I went into the living room and got on my laptop and started catching up on email. Your nose knows when you smell that good ‘ole burning scent. I immediately knew what was up and said, “shit!” and ran into the kitchen. Opened the oven door to see a carbon black casserole and smoke was coming out of the oven. Great. I went and opened all the windows and doors, and the fire alarm still went off. I couldn’t get them to turn off, either. I had to get on my laptop to Google how to turn them off, but I still couldn’t get them to turn off!! They’re all connected to each other so when one goes off, the others go off too. I basically just had to wait until the smoke cleared. Good thing it was a nice-ish day out so having the windows and doors open weren’t a huge deal.

I ended up picking off all the burnt pieces (with some left behind, as you can see in the photos above, but don’t they just look like ground pepper flakes?) and was able to salvage the casserole! Huzzah! Yeah, it was really easy to pick off the pieces because it was just like an entire sheet of burnt of Ritz crackers so you could pick them off in large pieces. :) when you make this casserole, don’t make the mistake I made!

Broccoli, Rice, and Chicken Casserole
Recipe type: Main Entree, Casseroles, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 5 chicken tenderloins, cut into 1-inch cubes, uncooked
  • 1 cup white rice, uncooked OR instant rice (different types of rice will yield very different cook times. I used sushi rice. Due to the number of folks who have tried this recipe & still say their rice is crunchy, I highly suggest you use instant rice)
  • 2¼ cup whole milk
  • 1 (10.75 ounce) can of cream of chicken
  • 1½ cup frozen broccoli florets, thawed
  • 1¾ cup extra sharp cheddar cheese, shredded
  • 1 sleeve Ritz crackers, crushed
  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch casserole dish (mine was ceramic, but you may use glass).
  2. In a large bowl, toss all the ingredients except the Ritz crackers, together until well-incorporated.
  3. Pour the ingredients into the greased casserole dish, spread into an even layer, then sprinkle Ritz crackers on top of the mixture.
  4. Bake mixture, uncovered, for 40-50 minutes, or whenever rice and chicken are done cooking (mine took about 40 minutes, yours may take longer depending on your oven).
  5. To get a deeper, golden color, you may put the casserole under the broiler for 3-5 minutes. Be careful to watch it carefully!
  6. Serve immediately.
This may be prepared ahead of time (reserving the Ritz cracker topping until you're ready to bake), kept covered in the refrigerator, and put into the oven, uncovered, when you're ready.

You can substitute fresh broccoli for the frozen broccoli. Fresh broccoli will yield a bit longer cooking time than frozen. Also, the size you cut your broccoli will affect its cooking time as well. If you like your broccoli more on the softer side, cook it longer. If you like your broccoli to have more of a bite, cook it to the time indicated above.

I didn't give a salt/pepper measurement as everyone's taste preference is different. My husband and I honestly thought the salt content from the buttery Ritz crackers were enough for this dish, however, if you don't feel it would be, I encourage you to adapt this recipe to your taste - add salt and pepper, to taste. Start with ½ tsp. at a time, taste it, and increase until desired taste.

If after 50 minutes, your rice is still not fully cooked through (rice grains vary, sushi-grade rice, which is what I used, cooks faster than other types of rice), cover the casserole with foil and cook longer.

Cooking time and milk measurement updated January 2014.



  1. 12/02/2013 at 8:04 am

    Um, I set off the fire alarm like 3 times a day. Welcome to my life.

    Also, I need 13 helpings of this, please. Via shovel.

  2. 12/02/2013 at 8:04 am

    What a nice, quick and easy casserole!

  3. 12/02/2013 at 8:29 am

    What a perfect weeknight dinner idea! Love it!

  4. 12/02/2013 at 8:46 am

    Yum! Great weeknight meal!

  5. 12/02/2013 at 8:55 am

    Let’s not even talk about the number of loaves of garlic bread I’ve set fire to beneath our broiler. I’ve been there girl! This casserole still looks totally d-lish. No one would ever guess your secret :)

  6. 12/02/2013 at 8:56 am

    haha!!! I would never have known- looks good to me!!!

  7. 12/02/2013 at 9:12 am

    LOL, Julie! You can’t tell! Yep…looks like black pepper. :) This kitchen mishap has happened to me. Just last week I forgot to set the timer while toasting coconut flakes. Thought I’d be in the kitchen the entire time to check. Got side tracked and had extra browned coconut flakes! They tasted fine, but could not be used to shoot a pretty layer cake. Broccoli, chicken and cheese in any casserole is aces in my book. Yours looks delicious! Definitely pinning to make soon!

  8. 12/02/2013 at 9:33 am

    Great weeknight meal!

  9. Theresa A from Tulsa
    12/02/2013 at 10:22 am

    Looks yummy!!

  10. 12/02/2013 at 10:41 am

    I’m terrified of using my broiler for that very same reason!! hahaha This looks amazing, and totally crispy crunch – in a good, non-burny way!

  11. 12/02/2013 at 12:07 pm

    A great way to get non-broccoli eaters to eat broccoli.

  12. 12/02/2013 at 12:24 pm

    This is a meal I can get behind, even after a frenzied work day!

  13. Melanie
    12/02/2013 at 12:25 pm

    Was the rice cook previously before it was put into the mixture or was it uncooked? Just want to make sure I make this correctly tonight! My tummy is grumbling already!!!

    • 12/02/2013 at 12:52 pm

      Uncooked rice. Enjoy!

  14. Ashley
    12/02/2013 at 12:32 pm

    Silly question- I’m guessing you cook the chicken ahead of time before incorporating it into the casserole, not raw, right?

    • 12/02/2013 at 12:50 pm

      Hi Ashley! No, it’s raw chicken. You cut it into cubes and toss it together with the mixture and everything cooks together in the oven.

  15. 12/02/2013 at 1:24 pm

    I need more casserole dishes in my life!! This looks delish. And I still can’t believe Paul Walker died. Major craziness.

  16. 12/02/2013 at 1:50 pm

    This is totally my idea of comfort food, Julie! I wish this was dinner tonight!!!

  17. 12/02/2013 at 2:04 pm

    Your salvaging skills are super impressive! It looks like perfection to me. :) And the Ritz cracker topping? YESSS.

  18. 12/02/2013 at 2:40 pm

    Well hello there kind of comfort food! This looks amazing…black bits and all!

  19. 12/02/2013 at 3:14 pm

    And what’s worse is the smoke alarms these days are SO freaking sensitive. I mean it’s a good thing but not when you’re burning stuff ;) Seriously… I want to dive head first into this dish.

  20. 12/02/2013 at 4:07 pm

    Love this combo! I wonder if this would also work well in a slow cooker on low? I think I might try it! :)

    • 12/02/2013 at 9:13 pm

      I’m not positive how it’d turn out, but give it a shot and let me know what you think! :)

  21. 12/02/2013 at 5:42 pm

    Mmm! Perfect busy weeknight dinner!

    • Dt
      12/02/2013 at 7:09 pm

      I made this tonight. Super easy but had absolutely no flavor! Had to add a ton of salt.

      • 12/02/2013 at 9:06 pm

        Hi Dt, I’m glad you made this tonight! Sorry you thought it had no flavor, but I’m glad you were able to adapt and add salt to it. Everyone has different taste palettes so what tasted fine to my husband and I, might not have tasted fine to you; which is why I always encourage adaptation, and I’m glad you did that to the dish! I will add a note in the recipe about the salt preference. I hope you enjoyed after adding salt! :)

  22. 12/02/2013 at 5:56 pm

    This looks delicious and so easy to make. This might be a make ahead Sunday and bake Monday meal for me.

    • 12/02/2013 at 9:12 pm

      I hope you enjoy, Christine!

  23. Tari
    12/02/2013 at 6:16 pm

    OK, looks GREAT, but I wanted to make it with leftover Thanksgiving turkey. Obviously it’s cooked. Would the turkey with cooked instant rice (cooked with leftover turkey broth), FRESH broccoli, 1 can of cream of mushroom soup, cheddar cheese and milk work about the same? Of course, crushed crackers on the top.

    • 12/02/2013 at 9:48 pm

      Hi Tari, yes, it’d work pretty much the same as the chicken version! :) enjoy!

  24. Lisa
    12/02/2013 at 7:11 pm

    For some reason, my rice did not cook… crunchy… Any clue what I did wrong?

    • 12/02/2013 at 9:04 pm

      Hi Lisa, you didn’t do anything wrong, you probably just needed to cook it longer. I mentioned in the recipe that all oven temperatures vary so it could take 30-40 minutes to cook it fully, however, if your rice still isn’t cooked, then you can cover the casserole in foil and let it cook longer (so the top won’t get too brown). What kind of rice did you use?

  25. 12/02/2013 at 7:17 pm

    Such a comforting casserole and I love the ritz topping!

  26. 12/02/2013 at 8:26 pm

    You’re not really a cook if you don’t set the fire alarm off every now and then! ;)

    This is one of my favorite comfort food dinners! Can’t beat Ritz!

  27. 12/02/2013 at 9:21 pm

    Um, I want this! We set the smoke detector off on Thanksgiving, with all 24 people in the house. Yeah, that was…fun!

  28. 12/02/2013 at 10:51 pm

    Gotta love a hearty casserole!

  29. 12/02/2013 at 11:03 pm

    I am totally a casserole girl and I love this one.

  30. 12/02/2013 at 11:22 pm

    We’re still growing broccoli under the greenhouse this winter so I can’t wait to try this casserole!

  31. 12/02/2013 at 11:44 pm

    The broiler is honestly m worst enemy. Every time I use it I burn the heck out of whatever is in there. Last time it was enchiladas and it was bummer!

    LOVE this casserole! Broccoli, rice and chicken are staple foods around here!

  32. 12/03/2013 at 11:19 am

    I’d stick my WHOLE FACT into this!!

  33. 12/03/2013 at 1:47 pm

    I am known to set the fire alarm in my area too – it happens. I am glad you were able to use the dish though :) looks delicious, I am inspired to create something similar now.

  34. 12/03/2013 at 5:12 pm

    Love love love this! Perfect comfort food… all in one pan!

  35. 12/03/2013 at 9:03 pm

    Looking at this picture just gave me a total flash back to my childhood when my mom used to make something similar. But the Ritz cracker crust will me this even better than what I grew up on : )

  36. 12/03/2013 at 10:43 pm

    Ha… I never leave the kitchen with the broiler on for this reason! I always stand there peaking in every 30 seconds or so because I don’t want to deal with fire alarms again. :) Made something almost identical with Thanksgiving turkey leftovers last night!

  37. Danielle Crook
    12/05/2013 at 7:37 pm

    Does it have to be white rice and does it have to NOT be instant? All I have in my pantry is instant brown rice and I also only have skim milk. Does the milk have to be whole?

    • 12/05/2013 at 9:38 pm

      It would probably work with instant brown rice. I only say not instant because this cooks for 40 minutes, so your rice may be overcooked and mushy; you could decrease cooking time to 25-30 minutes. You can use whatever milk you have on hand. Enjoy :)

  38. 12/06/2013 at 9:28 am

    Oh yea baby! This looks fantastic. I like any and everything covered in cheese!! :)

  39. Abigail
    12/07/2013 at 6:13 pm

    Made it tonight, was a winner! Went ahead & added the extra 1/4 cup of cheese that was in the 2 cup bag of shredded cheddar, and used jasmine rice bc it’s our favorite. A casserole delight :)

    • 12/08/2013 at 9:56 pm

      I’m SO glad you enjoyed it, Abigail! Extra cheese doesn’t hurt anyone! ;)

  40. 12/09/2013 at 6:42 am

    Seriously- broilers are from the devil himself. I swear EVERY time I turn on my broiler. Still the casserole looks fab ;)

  41. 12/09/2013 at 10:58 am

    Love that this is a 1 dish meal! And yes, I kept hoping Paul Walker’s death was a hoax. =( One of my favorite car shows is Wheeler Dealers. Also, I prefer British car shows more than the American ones. =)

  42. Ada Howe
    12/14/2013 at 4:12 pm

    Julie! I have made a ton of your recipes… love them all! BUT… i made this one the other night… and of all the meals I have made… this is the ONLY time that i can remember that my daughter asked for 3rds!!!!!!! I can’t even begin to tell you how rewarding that felt for me! so THANK YOU for providing such an easy and yummy recipe!

    • 12/15/2013 at 10:38 am

      Awesome, Ada!! So glad you enjoyed it. That’s amazing that your daughter asked for thirds!! Yay :)

  43. Tenley Alison
    12/14/2013 at 7:01 pm

    This is in the oven right now, cant wait to try it!!! We just had a baby 3 months ago the the less time i need to spend in the kitchen the better!!! I too added the whole 2 cup bag of cheese as well as what was left of the broccoli and added a little extra rice and milk and used my favorite garlic/black pepper/sea salt grinder and threw some in. I am a total garlic freak! Hope it turns out yummy!

    • 12/15/2013 at 10:37 am

      Hi Tenley! Congratulations on your new baby! I’m so glad you decided to make this. I’m a total garlic freak too and I’m glad you modified it to your tastes. Hope you enjoyed it!

  44. Diane Lebel
    12/14/2013 at 7:10 pm

    have you ever made it with fresh broccoli

    • 12/15/2013 at 10:37 am

      Hi Diane, I’ve never made it with fresh broccoli but it’d work the same!

  45. April
    01/02/2014 at 5:56 pm

    I just made this and the rice is not cooked through. I hope there is enough liquid left to cook it now that I covered it and put it back in the oven. I am not hopeful though. Otherwise, it tastes good if you like crunchy rice! I wonder if we shouldn’t cook the rice first??

    • 01/03/2014 at 8:29 am

      Hi April, sorry that your rice isn’t cooked through. If you prefer, you can cook the rice first but the only reason I don’t specify doing that is because I’ve tested it before and the rice gets way too mushy and soft. It’s like baby food. However, if you feel that cooking the rice beforehand would ensure you to not have crunchy rice, then I would definitely go for it!

  46. Jee
    01/04/2014 at 6:03 pm

    Can you use fresh broccoli? I have tons of it on hand right now.

    • 01/05/2014 at 8:39 am

      Hi Jee, yes you can.

  47. Jee
    01/04/2014 at 9:33 pm

    Just tried this recipe tonight. Easy assembly and items I usually have on hand. The rice was a bit crunchy at 38 minutes but the flavor was quite good.

    Whenever trying a new recipe, I try to follow the directions and then modify it a second time. I would probably soak the rice in boiling water about 10 minutes while assembling everything, add a bit of pepper (agree with your salt note) and maybe a dash of cayenne.

    Thank you for a new recipe and the opportunity to make it my own!

    • 01/05/2014 at 8:41 am

      Hi Jee, I’m glad you tried this tonight! Crunchy rice seems to be an issue some people are having (and then some are not having that issue at all, including myself when I developed the recipe). I modified the recipe so that there is more liquid and longer cooking time so I hope that will solve some of the crunchy rice issues. I’m glad that you enjoyed it either way! Hopefully your modifications will suit you when you make it in the future!

  48. Amanda Bryan
    01/06/2014 at 9:13 pm

    My rice still didn’t get done and I cooked it 45 mins and then 20 mins with foil… But then that it was good and my broccoli was still a little crunchy some too… Did I do something wrong???

    • 01/06/2014 at 10:10 pm

      I don’t think you did anything wrong, Amanda. Did you use fresh or frozen broccoli? I think the type of rice you use will yield longer cook times. What type of rice did you use? I updated the recipe to make this note as I used sushi rice and others have used jasmine and didn’t have to cook it as long.

  49. 01/18/2014 at 7:13 pm

    What a great easy meal. Sounds delicious! Looking forward to making this!

    • 01/21/2014 at 7:35 am

      Hope you enjoy, Sue!

  50. 01/18/2014 at 10:42 pm

    Found this on Pinterest, made it for dinner, and LOVED IT!! Thank you :)

    • 01/19/2014 at 1:38 pm

      So glad you loved this!

  51. Julie Agee
    01/20/2014 at 11:30 am

    Do you have ingredient measurements if I need more servings? I need at least 6.

    • 01/21/2014 at 7:34 am

      Hi Julie, sorry, I don’t. There are serving calculators, I think, (if you search on Google) where you can plug in the ingredients and then say you want it for 6 servings instead of 4.

    • Mandi
      01/22/2014 at 11:01 pm

      There is a really handy website I have come across that is a recipe ingredient conversion site. You plug in original recipe and say if you want to cut it in half, or double it, or whatever you may need. I hope this helps~

      • 01/23/2014 at 8:17 am

        Thanks for this, Mandi!!

  52. kelsey
    01/26/2014 at 12:43 pm

    This was delicious! And so easy to make. I added some red pepper flakes and buffalo sauce for a kick. Also added kale and garlic. Deffinetly making again!

    • 01/26/2014 at 5:51 pm

      So glad you enjoyed this, Kelsey! I love your personal twist on this!

  53. 01/30/2014 at 5:34 pm

    Found you from Pinterest. Chicken, broccoli, and rice are my favorite things ever so of course this recipe just went to the top of my “What’s for dinner?” list!

    • 02/01/2014 at 1:49 pm

      Awesome to hear, Briana!

  54. Emily
    02/20/2014 at 5:10 pm

    This is my first time visiting your site. It looks like I am in for a treat.
    I have about 1.3lbs of chicken, will that be enough?

    • 02/21/2014 at 6:59 pm

      Hi Emily! Welcome! Yup, that should be enough chicken for this dish :)

  55. susan
    02/26/2014 at 9:46 pm

    Made this dish tonight – absolutely yummy. I’ll be making this again for sure

    • 02/27/2014 at 9:33 am

      Awesome, Susan! Glad to hear you enjoyed it!

  56. Karen
    02/27/2014 at 10:42 am

    OMG is this delicious and easy! Made it last night. I had the same issue with the rice being crunchy (I used Basmati rice). Even with the crunchy rice, I could have eaten the entire casserole dish myself. Anyone try this cooking the rice separately or using Arborio (risotto) rice?

    • 03/01/2014 at 8:59 am

      Hi Karen, glad you enjoyed it! Did you try cooking the casserole longer to get the rice to not be crunchy? You could try cooking the rice separately, sure, but it might get too mushy. Certainly doesn’t hurt to try though!

  57. Ashlee
    03/11/2014 at 5:19 pm

    Made this tonight! Sooo easy and that’s what I wanted. Also so so so yummy! Definitely bookmarking. I used basmati and it worked well, also used cream of celery because it’s just what I had in the house and just a breadcrumb topping. Really great all together!! Thanks :)

    • Julie
      03/12/2014 at 11:29 am

      I’m so glad you enjoyed this, Ashlee!

  58. 03/13/2014 at 9:10 pm

    Hi, Do you think this would work as a freezer meal? Would you freeze it before cooking?

    • Julie
      03/14/2014 at 7:53 am

      Hmm, I’m not sure about uncooked rice being frozen – it might take A LOT longer for this to cook. I would think that cooking it first then freezing it would be better!

  59. 03/16/2014 at 1:44 pm

    Hey hopefully you or someone can answer me before dinner time :P (otherwise it’ll be experimentation time!) – I want to make this tonight but I only have brown rice on hand.. I am not very experienced in cooking rice, so would it be possible to cook the rice halfway on the stovetop before putting it into the casserole? i am afraid of ending up with half-cooked rice and way too cooked everything else :P

    • Julie
      03/16/2014 at 3:50 pm

      Hi Ashley – brown rice takes an exceptionally lot longer time to cook so I would even cook the rice 3/4 of the way and then put it in the casserole to ensure that you won’t have half-cooked rice :) enjoy!

      • 03/16/2014 at 8:50 pm

        Thanks so much for your reply :) ended up having to nip out to the store for laundry soap so i picked up some sushi rice – i didn’t want to ruin supper with my lack of rice experience :P turned out great!

      • Julie
        03/17/2014 at 7:31 am

        So glad to hear, Ashley!

  60. Bethany
    03/20/2014 at 8:46 pm

    Make sure to use white rice!! We used brown basmati rice and had to cook the casserole for twice as long. (1 hr 45 min:/) It worked out and was delicious, but we were so hungry by the time it came out!!

    • Julie
      03/21/2014 at 8:26 am

      Hi Bethany, glad you tried this. Next time, if you wanted to use brown rice, you could cook the brown rice 3/4 of the way through then toss it with the casserole and bake that together so you won’t have to wait as long. Maybe make the brown rice ahead of time or something.

  61. cari
    03/21/2014 at 11:50 am

    I would like to make this as a freezer meal for my inlaws who can’t leave the house much. How long should they cook in the oven to rewarm it if I cook it first, then freeze?

    • Julie
      03/22/2014 at 9:47 am

      Hi Cari, I’ve never done it before but I’d imagine a good 30 minutes to rewarm in the oven at 350 degrees should do it. Just beware, the chicken might be way dry if it’s already cooked first and then rewarmed.

  62. Inda
    03/23/2014 at 7:27 pm

    I’ve cooked my casserole for almost 2 hrs and the rice is still not done!

    • Julie
      03/24/2014 at 8:11 am

      Hi Linda – what type of rice did you use? Cooking time vastly varies with different rice types. I used sushi rice when I developed this recipe, as noted above.

  63. Robin
    03/24/2014 at 11:16 am

    I was wondering if some diced onion would be good in this dish? And if so would i just put themin uncooked?

    • Julie
      03/24/2014 at 3:52 pm

      Diced onions would be great in this dish! I would put them in uncooked.

  64. christa
    03/25/2014 at 6:37 pm

    Trying this out. Smells good. I think I’m 1 hour onto cooking it. I only had brown rice and last time I checked it was not only crunchy but soupy. I kept in just another 10 minutes and although the rice was still crunchy, very very good! I will recommend this and I’ll be sure to follow your directions completely. Thank you for sharing this.

    • Julie
      03/26/2014 at 8:12 am

      Hi Christa! Glad you tried this. If the rice is still crunchy and the casserole is soupy, you should keep it in there longer because the rice will absorb the liquid :) and brown rice takes longer to cook anyway so it’s totally ok that you keep it in the oven longer!

  65. 03/30/2014 at 7:27 pm

    This looks so delicious! I’m cooking my casserole right now and I hope it turns out as beautifully as yours did. Thanks for sharing the recipe!

    • Julie
      03/31/2014 at 8:03 am

      Hope you enjoyed it, Rebecca!

      • 03/31/2014 at 1:45 pm

        It was so delicious! I ate it for dinner last night and again for lunch today! :)

      • Julie
        03/31/2014 at 9:19 pm

        So glad to hear this, Rebecca! Thanks for coming back to let me know :)

  66. ERICA G
    04/01/2014 at 3:06 pm

    I made this last week… it was really really good and VERY easy!! Thanks for the wonderful recipe :)

    • Julie
      04/02/2014 at 8:23 am

      Glad you enjoyed this, Erica!

  67. BH
    04/03/2014 at 9:11 am

    I’m sorry to say that this did not work out for me. I had to bake it for 90 minutes just to get the rice edible (I used jasmine) even though I followed the proportions in the recipe. And in the end it was just bland and unappealing.

    • Julie
      04/03/2014 at 3:26 pm

      Sorry to hear, BH! :(

  68. Jen
    04/03/2014 at 2:26 pm

    Can you use frenchs fried onions instead of ritz crackers? And if yes, do you cook them the whole time?

    • Julie
      04/03/2014 at 3:32 pm

      Hi Jen, that would be a great alternative! I wouldn’t cook them the whole time, I would probably put them on the last 20-30 minutes of baking to warm them through.

  69. Laurie NC
    04/11/2014 at 9:22 pm

    Hi, i want ed to say the pictures were perfect..makes me want to try the recipe.

    Thank you…

    • Julie
      04/12/2014 at 11:38 am

      Why, thank you, Laurie!

  70. Lisa Littleton
    04/16/2014 at 4:12 pm

    I can’t wait to try this tonight.

    • Julie
      04/17/2014 at 9:00 pm

      Hope you enjoyed it!

  71. miranda
    05/03/2014 at 7:13 pm

    I just made this but I don’t know why it’s so watery, I did exactly what the instructions said…:/

    • Julie
      05/05/2014 at 8:22 am

      Hi Miranda, this might be due to the type of rice you used.

  72. 05/07/2014 at 7:34 pm

    You think is OK to use bread crumbs instead of crackers? That’s all I had on hand

    • Julie
      05/08/2014 at 8:15 am

      Yes, I think it’s ok to use.

  73. Nicole
    05/07/2014 at 10:57 pm

    Hello! I’m looking forward to making this tomorrow afternoon and would like to know if I can use a rotisserie chicken? I have one already in my fridge that has barely been touched. Would it still come out as good?

    • Julie
      05/08/2014 at 8:15 am

      You can definitely use rotisserie chicken! It’d give this dish really good flavors!

  74. Jasmine
    05/10/2014 at 8:25 pm

    Can I cook this in a cake pan? I don’t have any casserole dishes. Closest thing I have is a metal cake pan.
    Also I just want to comment, I’ve made this before at a friends house and we used instant rice and cooked the chicken before hand, that way we wouldn’t have to worry about the chicken not cooking all the way or the rice being over cooked! Also we would add the crackers the last 10 mins of cooking and it always turned out perfect! :)

    • Julie
      05/11/2014 at 10:46 am

      Hmm, not sure if it will work in a metal cake pan. I’ve never tried it that way. I imagine results might be slightly different but definitely give it a go!

  75. Merle Neumann
    05/13/2014 at 1:49 pm

    I made this for my family last night and they loved it. I also made some low-salt garlice toast to go with it. And I used Bacon flavored Ritz crackers for the topping. Thank you for sharing..

    • Julie
      05/13/2014 at 10:05 pm

      I’m so happy to hear this, Merle! I’m glad your family enjoyed it :)

  76. E M
    05/25/2014 at 9:31 pm

    I tried using quinoa… It. did. not. work. LOL. and I forgot to add the cream of chicken until 15 minutes into baking. Whoops. i’m still laughing at myself. will try again :)

  77. Jennifer
    06/01/2014 at 7:27 pm

    I just made this, but with a few adjustments. I used cream of broccoli instead of cream of chicken (all I had on hand), so I also added about a tbsp of chicken soup base powder. This gave it some chicken flavor as well a bit of salt. As for the rice, I used jasmine rice (which I also had on hand). While I was preparing everything else, I soaked the rice in warm water, which helped the rice cook better. :)

  78. Beth
    06/18/2014 at 8:47 pm

    So yummy and easy. This worked great for me although I have to turn my oven up to 425 for just about everything. I tried a couple other variations and never had the same luck. I think all the liquid is the secret and I used sushi rice.

  79. Dena
    06/21/2014 at 7:55 pm

    Very happy with the results! Family loves it! Used instant rice-worked great. Substituted half the milk with homemade kefir and added sliced fresh mushrooms and diced onion, along with salt, pepper & red pepper flakes. Our new fav Chicken, Broccoli, Rice! Thanks so much

  80. Ashley
    07/11/2014 at 2:24 am

    Used instant rice and this turned out good. Added about 1 TSP of salt and a few shakes of pepper. However, despite the warning about the broiler, I totally burnt the top of my casserole! I was totally kicking myself. It kind of reminded me of my mom telling me not to do something as a kid and me doing it anyway and having that “I told you so!” kind of feeling. I was able to scrape off the burnt part and the casserole tasted great. If you decide to put it under the broiler, DO NOT WALK AWAY FROM THE OVEN! It only takes a minute for it to crisp up (but it’s honestly not necessary).

    • Julie
      07/11/2014 at 8:06 am

      Oh no! Such a bummer but glad you were able to salvage it like I did! :) glad you enjoyed!!

  81. Brigid Van Vacter
    07/15/2014 at 10:07 am

    Hi! Was thinking of trying this recipe tonight, but all I have as far as the chicken goes is about 1-1/2 lbs of chicken breasts, cubed. Do you think this will work, or will it not be enough chicken?? Thanks!!

    • Julie
      07/15/2014 at 9:38 pm

      Hi Brigid! Yes, that amount should be perfect! :) enjoy!

  82. Kaylee M.
    07/30/2014 at 10:25 am

    Made this the other night. So good. I used breadcrumbs instead of ritz because that’s what I had on hand. It came out great. I pre-cooked the rice. I used short grain. It did not come out very mushy at all. Thanks for the recipe!

    • Julie
      07/31/2014 at 8:07 am

      I’m glad you tried this and enjoyed it! :) Thanks for letting everyone know!

  83. 08/03/2014 at 3:29 pm

    This is looks great! I am definitely going to try this with my 6-year old son. This is something I know he will enjoy making.

    • Julie
      08/04/2014 at 8:07 am

      I hope you two enjoy!

      • 09/22/2014 at 5:07 pm

        My son and I really enjoyed making the dish. We included the recipe on our new site as well as a mini confession :)

        Thanks for the inspiration !

      • Julie
        09/23/2014 at 8:18 am

        Aw I love that you and your son cook together! That’s so sweet. I’m so glad you both enjoyed this dish so much :)

  84. 08/06/2014 at 11:15 pm

    I cooked this dish using your recipe and my wife loved it.

  85. Mick
    08/07/2014 at 2:30 pm

    Made this and it was super easy. I had some sliced mushrooms that needed to be used so I threw them in, added a nice extra flavor layer. I had a lot of fresh brocolli, so I used 2 cans of soup and added a little extra milk. I used regular rice and the extra liquids helped cook the rice. Once the crackers started to brown I covered it and let it cook for about a hour and 15 minutes. it turned out great!

    • Julie
      08/08/2014 at 7:54 am

      Awesome! Glad you enjoyed Mick!

  86. Nita
    08/10/2014 at 11:22 am

    This sounds like such a quick and easy recipe…. Have everything on hand and thawing chicken breasts now!! Can’t wait to eat!!!

  87. Laura
    08/10/2014 at 9:04 pm

    I used wild rice instead of white rice. Boiled it for ten minutes before I added it to the other ingredients. Also sea salt and pepper to taste! Yum great recipe!

    • Julie
      08/11/2014 at 8:02 am

      Yum! I love the idea of wild rice in this!

  88. Danielle
    08/24/2014 at 6:46 pm

    I made this last week and brought over to my grandparent’s house. They absolutely loved it. I also added slivered almonds. My grandmother goes crazy for them. Thanks for any easy and tasty meal!

    • Julie
      08/25/2014 at 7:58 am

      I’m so glad everyone enjoyed them! Thank you for letting me know!

  89. Melanie
    09/07/2014 at 2:11 pm

    Just made this with brown rice. I increased milk to 2 1/2 cups and cooked covered for 40 minutes then uncovered for 40 minutes. Came out really good. Thank you for the great recipe

    • Julie
      09/08/2014 at 7:47 am

      I’m glad this worked out for you and that you enjoyed it!

  90. Courtney
    09/08/2014 at 10:26 am

    I made this last night and was a little disappointed. The texture was fine by following the directions but it was very bland! I used a “casserole” blend of cheeses (not just cheddar) and wheat crackers on top. Could that be why?

    • Julie
      09/08/2014 at 11:19 am

      Hi Courtney – the cheeses and wheat crackers shouldn’t have been the reason why your casserole was bland. I would add more salt and pepper or maybe some garlic powder next time. I mentioned in the directions about the salt issue – we use less salt in our family than others so maybe that could’ve been a cause! Hope you give it another try! :)

      • Courtney
        09/08/2014 at 11:38 am

        I am going to try again because I want this to turn out good! I think I will add half or a whole diced onion next time and if I added more rice do you think I would need to tweak anything?

      • Julie
        09/08/2014 at 12:05 pm

        If you added more rice, you’d definitely need more liquid as the rice needs the liquid to cook! It’ll soak it all up! :) I hope you like it next time with these tweaks!

  91. Jennifer
    09/08/2014 at 1:22 pm

    This looks so yummy! I work 12 hour shifts so I love things that I can make the day before and leave for hubby to throw in the oven, like this. I was wondering, why whole milk? We only use skim – do you think using skim in this recipe would change anything?

    • Julie
      09/08/2014 at 9:15 pm

      Hi Jennifer – you can use whatever milk you like :) we just drink whole milk in our house.

  92. Matt
    09/10/2014 at 9:55 pm

    This came out great! I substituted 2% cuz I don’t drink whole milk and I gotta use the rest up and bread crumbs but it was delicious!

    • Julie
      09/11/2014 at 8:01 am

      Glad you were able to use up the rest of your milk in this dish and that you enjoyed it, Matt!

  93. janet bradley
    09/15/2014 at 1:51 pm

    Can I use Panko on the top, I do not have any crackers in the house?

    Thanks, Janet

    • Julie
      09/16/2014 at 8:08 am

      Yup, you certainly can!

  94. courtney
    09/30/2014 at 3:43 pm

    Made this for dinner last night, it was great. Made a few changes- used fast cook wild rice to add flavor, doubled the amount of chicken, and used skim milk instead of whole as I’ve never had whole milk before.

    • Julie
      10/01/2014 at 12:29 pm

      I’m glad you enjoyed this with your tweaks, Courtney!!

  95. Tiffany
    10/02/2014 at 9:03 am

    I just tried this recipe last night! I subbed for brown rice & wheat crackers (both purchased at Aldi) & added a dash of salt & pepper. I baked mine for 45 minutes. The broccoli was a bit soft, but otherwise everything tasted amazing! I’ll be adding this to my recipe book. Thanks!

    • Tiffany
      10/02/2014 at 9:04 am

      Oh, and I used 2%. Never drink whole milk.

  96. Chrissy
    10/11/2014 at 4:12 pm

    I have made this twice now, its wonderful!! The second time instead of the crackers I added bread cubes (3 slices of regular white bread) on the top and drizzled a stick of butte on the tops of the bread cubes. oh and I never use whole milk either, this time i used skim. Very good!!!.

  97. Tracey
    10/15/2014 at 6:15 am

    Delicious! A perfect weeknight dish that is so so simple to put together! My whole family LOVED it!! Thanks!

    • Julie
      10/15/2014 at 8:08 am

      Thanks Tracey!

  98. Stacey
    10/15/2014 at 5:32 pm

    Made this last night. It was exactly what we were looking for! Very tasty, easy, everyone loved, and I had everything on hand. Question….will it reheat well?

    • Julie
      10/16/2014 at 10:54 am

      Glad everyone enjoyed! Yup, it reheats very well :)


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