Easy Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole is comfort food made easy. It’s one of my favorite casserole recipes and is a great way to use up leftover chicken and rice. It’s quick and easy to make and features a secret ingredient for that rich, creamy sauce. You have to try it!
For more Easy Dinner Recipes, be sure to check out my French Onion Beef Stew, Dorito Taco Salad, and Easy Instant Pot Mac and Cheese.
I love a good casserole recipe and I know that many of you do, too! Some of the most popular recipes on my site are casseroles, like French Toast Casserole and Pierogi Casserole.
Well get ready, y’all, because I predict that this Chicken Broccoli Rice Casserole Recipe is about to become one of your new favorites! It’s definitely one that my whole family loves, and that’s a big achievement with my picky eaters.
I personally love how easy it is to make and how incredibly delicious it is. It requires very minimal prep and is full of simple ingredients (my favorite kind!) like rice, rotisserie chicken, and cooked broccoli. Oh and it has a really amazing secret ingredient. Are you ready for it?
Alfredo sauce! Yes, it’s the secret to the super flavorful sauce that everything gets coated in and is a total game changer.
I like it much more than the traditional cream soup that is added to a lot of chicken casserole recipes. The Alfredo sauce just gives it so much more flavor and creaminess (check out my notes for the brand I recommend.) Try it! I really think you’re going to love it.
Ingredients for Chicken Broccoli Rice Casserole
- Chicken – I like to use a rotisserie chicken, but you can also use leftover chicken, or cook two boneless skinless chicken breasts using your preferred method and shred.
- Broccoli – you’ll need roughly 2 cups of cooked and chopped broccoli florets. I buy a 12 oz streamable bag of frozen broccoli and allow it to cool a bit before chopping. You could also use fresh broccoli; just make sure to cook it first.
- White rice – you have a few options when it comes to your rice, as long as the rice is cooked. I like to microwave a bag of frozen rice, but you could also use leftover rice, instant rice, or regular rice that has been cooked on the stove. I’ve never made this using cooked brown rice before, but it should work just fine.
- Sour cream – adds a bit of tang and creaminess to the sauce. You’ll need one 8 oz container of either full fat or light sour cream.
- Alfredo sauce – the secret ingredient! It might sound a bit strange, but trust me on this. It’s absolutely delicious and really takes the casserole to the next level. I only use and recommend Rao’s brand. I like their regular Alfredo sauce for this recipe as opposed to the different flavor options they offer.
- Spices – salt, black pepper, garlic powder, and Italian seasoning are used for seasoning your chicken broccoli rice casserole. I’m a big fan of pepper and add A LOT!
- Shredded cheese – I like to use freshly shredded sharp cheddar cheese. I recommend shredding it yourself from a block instead of using pre-shredded. It will melt more smoothly into the cheesy casserole.
- Butter – you’ll need to melt a couple Tablespoons of unsalted butter to mix with the crushed crackers for the topping.
- Ritz crackers – are used for making a delicious cracker topping. It’s always my favorite part of any casserole!
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Cheesy Chicken Broccoli Rice Casserole – Step by Step
Preheat the oven to 350 degrees F. Spray a 13×9 inch casserole dish with cooking spray and set aside. In a large bowl, combine the cooked chicken, cooked broccoli, cooked rice, alfredo sauce, sour cream, garlic powder, Italian seasoning, salt, pepper, and 1 cup of the cheddar cheese. Stir carefully until well combined.
Spread in the bottom of the prepared baking dish, then sprinkle the remaining ½ cup cheese over the top.
Combine the crushed ritz crackers and melted butter in a small bowl then spread over the casserole.
Bake in the preheated oven for 25-30 minutes until the top is golden brown.
Tips and Notes
- Making ahead of time: You can prep your casserole ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. Just wait to add the cracker mixture until right before baking and follow the baking instructions in the recipe. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. If freezing as a meal prep, prepare the casserole as directed but don’t add the cracker topping. Cover the dish with plastic wrap and aluminum foil and freeze. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven. Add the cracker mixture to the thawed casserole right before baking.
- To Reheat: If reheating the remaining casserole, place it in the oven at 350°F for 15-20 minutes or until thoroughly heated through. If heating a single serving, you can heat it in the microwave for 1 to 2 minutes at a time until warm.
- Store leftovers in an airtight container in the fridge for 3-4 days.
More Chicken Casserole Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Easy Chicken Broccoli Rice Casserole
Ingredients
- 2 cups cooked and shredded chicken
- 2 cups cooked broccoli florets, chopped
- 2 cups cooked white rice
- 15 ounce jar alfredo sauce, I recommend Rao's
- 8 ounces sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 30 Ritz crackers, crushed
- 2 Tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Spray a 13×9 inch casserole dish with cooking spray and set aside.
- In a large bowl, combine the cooked chicken, cooked broccoli, cooked rice, alfredo sauce, sour cream, garlic powder, Italian seasoning, salt, pepper, and 1 cup of the cheddar cheese. Stir carefully until well combined.
- Spread in the bottom of the prepared baking dish, then sprinkle the remaining ½ cup cheese over the top.
- Combine the crushed ritz crackers and melted butter in a small bowl then spread over the casserole.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown.
Notes
- Making ahead of time: You can prep your casserole ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. Just wait to add the cracker mixture until right before baking and follow the baking instructions in the recipe. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. If freezing as a meal prep, prepare the casserole as directed but don’t add the cracker topping. Cover the dish with plastic wrap and aluminum foil and freeze. It is best to thaw the frozen casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven. Add the cracker mixture to the thawed casserole right before baking.
- To Reheat: If reheating the remaining casserole, place it in the oven at 350°F for 15-20 minutes or until thoroughly heated through. If heating a single serving, you can heat it in the microwave for 1 to 2 minutes at a time until warm.
- Store leftovers in an airtight container in the fridge for 3-4 days.
