Broccoli, Rice, and Chicken Casserole

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    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!

    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!

    It was actually fairly 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.

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

    How to prep this broccoli, rice, and chicken casserole ahead of time

    If you’re anything like me, you like to prep meals ahead of time.

    Or at least prep the parts of a meal that you can.

    With this casserole recipe, you can put it all together ahead of time.

    Well, everything but the buttery Ritz topping because otherwise it’ll get soggy.

    But everything else, you can mix together right in the casserole dish and put it in the fridge and put in the oven later.

    I’d like to advise that putting a cold casserole (or glass) dish straight into a hot oven is probably NOT a good idea.

    So my advice on this is, put it in the oven, then preheat it with the casserole dish in there so it warms up slowly with the oven.

    However, if you like to be extra careful (because who wants a casserole dish exploding in their oven), I would let it sit out at room temperature for 30 minutes and then put it in the oven to cook.

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

    My rice doesn’t cook all the way through and it’s crunchy

    Okay so there are so many different results with a variety of different rice that it’s hard to even tell you where to being.

    I personally used sushi rice. Specifically this brand.

    I highly suggest you use instant rice in this recipe because numerous folks who have multiple kinds of rice (jasmine, basmati, regular long-grain white rice) have said that their rice still is crunchy.

    Instant rice cooks faster and with 50 minutes of this casserole in the oven, it’ll be sure to cook the rice all the way through.

    Do I cook the chicken before putting it in the casserole?

    No, the point is that it’s an all-in-one casserole where it all cooks together.

    Can I use rotisserie chicken in the casserole?

    Yes! You could use shredded rotisserie chicken in this. Would be great!

    Do I have to use cream of chicken? I don’t like that stuff.

    I highly recommend it for flavor but if you don’t like the canned stuff, you can make your own.

    Other casserole recipes that you may love

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    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 that comes together in 1 casserole dish. Perfect for busy weeknights! Recipe on
    3.8 from 20 votes

    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!
    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 hr
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 559kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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)
    • 2 1/4 cup whole milk
    • 1: 10.75 ounce can of cream of chicken
    • 1 1/2 cup frozen broccoli florets, thawed
    • 1 3/4 cup extra sharp cheddar cheese, shredded
    • 1 sleeve Ritz crackers, crushed


    • Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch casserole dish (mine was ceramic, but you may use glass).
    • In a large bowl, toss all the ingredients except the Ritz crackers, together until well-incorporated.
    • Pour the ingredients into the greased casserole dish, spread into an even layer, then sprinkle Ritz crackers on top of the mixture.
    • 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).
    • To get a deeper, golden color, you may put the casserole under the broiler for 3-5 minutes. Be careful to watch it carefully!
    • 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 1/2 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.
    Nutrition Facts
    Broccoli, Rice, and Chicken Casserole
    Amount Per Serving (1 serving)
    Calories 559 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Carbohydrates 39g13%
    Fiber 2g8%
    Sugar 9g10%
    Protein 35g70%
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition facts are an estimate and not guaranteed to be accurate.
    Julie Wampler of Table for Two
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    Recipe Rating


  • Lyndsi says:

    This dish was pretty tasty, but came out a little soupy. I only had 1 cup of whole milk though so used 1 & 1/4 c skim milk, and I’m not sure if that made the difference. Definitely worth making again though!

  • Olivia says:

    I loved the base of this recipe. Instead of rice, I chose to use quinoa, and I used chicken broth instead of milk (lactose intolerant) and this was magic!

  • Lindsey says:

    I absolutely love this recipe it is always a hit. How long do you think it stays good in the fridge for?

    • Julie Wampler says:

      i wouldn’t keep it in there longer than a week!

  • Lori Beth says:

    Thanks for sharing! I have searched for a great Chicken-Broccoli-Rice Casserole and I am happy to say that my search is over!! I did make a few adjustments. I always make a double batch of casseroles to share with my son and DIL for a surprise dinner, so I did 1 can Cream of Chicken and 1 Can Cream of Mushroom soup. I also added some chopped onion, because we are fans!

    I think the Ritz Crackers just set this casserole over the top. I have been using Ritz instead of bread crumbs on several other casseroles and always get compliment! Thanks again!

  • Susan says:

    Season the casserole how you like. I use 2-3t of salt-free seasoning stirred into the cream of chicken soup and sprinkle salt, pepper and parsley over the chicken. Also I cook the casserole for 45-60 minutes. Check for overdoneness! This recipe is easy and delicious!

  • Curt says:

    How much is 5 chicken tenderloins

    • Julie Wampler says:

      I would say about 1 pound

  • Chrisi says:

    Hi. Looks yummy but we like our broccoli al dente, still crisp…. is that possible with this recipe. HATE mushy vegies…

    • Julie Wampler says:

      Unfortunately, no, since it all cooks together. You can always cook the broccoli separate and mix it in later though.

  • Mandy Hemmelgarn says:

    recipe says you can use white rice or instant rice. I figured white basmati rice would be fine as it usually takes me about 15 mins to cook on the stove. I cooked this for 50 mins + 10 min on broiler and my rice was still crunchy.

    Recipe should say only instant rice or cooked rice and milk proportion should be altered.

    Everything else tasted great.

  • Rich P. says:

    This was easy to make, and delicious.

  • Lori says:

    Regarding rice. If I use minute rice, it’s uncooked. If I use regular rice, should I cook it before? Based on your comments from others.

    • Julie Wampler says:

      you can cook the regular rice halfway through before and then mix it in with everything.

      • Lori Binetti says:

        I doubled this recipe for a crowd! I wish I had cooked the long grain rice halfway before I added! I even cooked this 90 min and it was still soupy and rice was crunchy. Recipe should say either only instant rice or give cooking instructions for long grain rice . Broccoli was cooked just right, still slightly crunchy, for those that wished not mushy broccoli . I also added minced garlic and jalapeño
        In addition I added just enough melted butter to the Ritz crackers and tossed!
        Note: I would decrease milk by one cup!

  • gina potts says:

    i had made this. very good. the rice was cooked well. i did use instant rice. i cooked about 50 min. i did forget to add the Ritz crackers., but was also good. I will make again

  • Linda Gabert says:

    Love love love this recipe ! I use French fried onions instead of Ritz crackers. DELICIOUS!!

  • Elizabeth says:

    Can I cook my minute white rice first before mixing with the other ingredients?

    • Julie Wampler says:

      you could but i think the rice will be too mushy if you bake already cooked rice

      • Deana Wells says:

        I used instant rice. It turned out really mushy.

  • Jennifer says:

    This was so tasty!! Everyone went back for seconds. I did a few substitutes and additions though. Instead of the 2 cups of whole milk I added 1 cup of 2%, and 1/2 cup sour cream. I added a bit of better than boullion chicken and minced garlic as well. I also put a small layer of cheese on top of the ritz crackers.

  • Donna says:

    Can I substitute stove top stuffing for the ritz crackers?

    • Julie Wampler says:

      Hmm, I haven’t tried it that way and not quite sure what the flavors will be if you did that! You can certainly try though!

  • Jeanie Carlson says:

    Oh my gosh, this casserole is so easy and
    delicious. It is also very forgiving when making adjustments. I wanted to make a slightly larger batch and just up’d each ingredient without be very precise. Loved the crunch from the Ritz crackers. My son gave it two thumbs up. Rather high in estimated calories, but it was worth it!

  • Wanda says:

    Pu all ingredients in casserole except ritz topping and cover with foil. 5 minutes short of cooking time, remove foil and add topping. Cook remaining 5 minutes. The rice should come out perfect.

  • Mrs. Paula Robb says:

    My granddaughter made this & I asked for the recipe. She sent me to your website. I see the picture but can’t find the recipe. I’d like to make it. How do I get the recipe?

    • Julie Wampler says:

      You scrolled down too far. If you were able to get to the comments section, scroll back up a little and the recipe is right there.

  • Andrea says:

    It turned out extremely soupy and mushy! I didn’t know using 2% milk would make much of a difference but I guess it does. I checked it at 40 mins and then 50 and the liquid wasn’t getting any better. After about 70 mins I took it out. The Ritz crackers were all mushy it was just terrible! So upsetting and disappointing. Good thing we had pizza after waiting all that time we were starving!

    • Andrea says:

      I gave it 3 stars though because I could see how it could of been really good if I used the whole milk.

      • Julie Wampler says:

        Thanks for reviewing/rating it, however, giving it 3 stars because of not following directions entirely isn’t the fault of the recipe’s. I hope you try it again some time with whole milk! :)

  • tanya s says:

    FAR too much liquid! I had to cook for 65 minutes to boil down some of the liquid AND use a full bag of the 90-second microwave rice to soak up the liquid! Would be tasty but the recipe is totally off.

  • Emily says:

    I had to bake this for about 2 hours for the rice to be cooked through- however it absorbed all of the liquid and ended up being drier than any other casseroles I made unfortunately.

  • Margaret (Mardi) Babcock says:

    I used this recipe as a starting point for dinner last night. I used 4 chicken breast, cooked brown basmati, added onion, celery, fennel seed, oregano, basil, cumin and sage, made my own gluten free cheese sauce and crackers made with cauliflower flour. It was quite wonderful. I would do it again. Thanks

  • Nancy B says:

    I thought this was very good. I used Arborio rice as it was what I had on hand. It took 50 minutes to get to al dente, the way we like it. I also used cream of mushroom soup rather than cream of chicken. I had some roasted mushrooms left over from last night’s sheet pan dinner, so tossed them in as well, with the fresh broccoli. I cut the recipe in half and baked it in a 9 X 9 square pan. (I did use a full can of condensed soup but cut the rice, milk, chicken, and cheese in half. It turned out very well.

  • Elaine says:

    This is a make again recipe. It was quick and easy. I followed directions with exception of adding more broccoli than called for and because of that I also used an extra can of cream of chicken soup. All of my family enjoyed it and said I should make again. Going forward I will cover while cooking (because the topping of Ritz crackers began to burn within minutes of being in the oven at 375) and remove cover the last few minutes to brown the top. Not sure if anyone else had this experience?

  • Stephanie says:

    This is the first time I ever made a casserole and I wasn’t disappointed. I used all measurements just as the recipe mentioned with the minute white rice and consistency and texture was delicious. It had to stay in the oven a little longer because the chicken was still raw, but other than that it was quick easy and delicious!

  • Doniece says:

    Tasty!! A little soupy but very flavorful!!

  • sherri garner says:

    Haven’t tried this version yet. However, my husband LOVED my version when I was cooking for him; I always used leftover white rice (often from our favorite Chinese restaurant, because we seldom finished it all.) However, I often made a huge pot of white rice, and then we had plenty for the coming week – and we ate it in casseroles, or with butter & soy sauce, or butter & S & P, or put yet other leftovers on it – it worked great! Neither of us were keen on brown rice, no matter how we tried it, I’m sorry to say; we always found it bland & tasteless.

  • Teresa Stueck says:

    Your recipe sounds great! I have to shop 15 dats at a time. May I use thawed out broccoli cauliflower and carrots? There are 3 of us that will be esting and I love leftovers. Also I jabe a large casserole dish. Thanks so much for your time.

    • Julie Wampler says:

      yes, thawed out veggies should be okay

  • 5 Hassle-Free Ways to Simplify Mealtime