Easy Chicken Broccoli Rice Casserole

Chicken broccoli rice casserole in a white baking dish with a wooden spoon.

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!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 438

Author Ashlyn Edwards | Belle of the Kitchen

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 13x9 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.

Nutrition