Broccoli Cheddar Chicken & Rice Casserole

Peggy Bockler


This recipe is delicious and tastes just as good the next day!


☆☆☆☆☆ 0 votes

40 Min
1 Hr 15 Min



  • 1 c
    rice, uncooked, white, long-rain
  • 1 c
  • 2 can(s)
    10.75 oz. cheddar cheese soup
  • 1 tsp
  • 3-4
    boneless, skinless, chicken breasts
  • 16 oz
    broccoli, frozen, chopped
  • ·
    salt, pepper, garlic powder
  • ·
    cooking spray or butter

  • 2
    sleeves ritz crackers
  • 6 Tbsp
    butter, melted
  • 1/4 tsp
    garlic powder

How to Make Broccoli Cheddar Chicken & Rice Casserole


  1. Preheat oven to 350 degrees.
  2. Season chicken breasts with salt, pepper and garlic powder as desired and bake 30-40 minutes or until thoroughly cooked. Let cool some. Chop chicken into pieces. Note: I like to put them in my food processor and lightly grind them.
  3. Spray the bottom and sides of a 13 x 9 baking dish with cooking spray. Set aside.
  4. Combine all casserole ingredients together and place in baking dish. Cover dish tightly with aluminum foil and bake for 45 minutes. Remove from oven, remove the aluminum foil and gently stir mixture until rice is evenly distributed throughout. Cover again and continue baking for 15 more minutes.
  5. Crush the Ritz crackers and combine them with the melted butter and garlic powder and mix well. Remove the casserole from the oven and remove the aluminum foil. Sprinkle the cracker topping evenly over the casserole. Continue baking, uncovered, for 15 minutes or until crackers start to brown.
  6. Remove from oven and let rest for 10 minutes then serve.

Printable Recipe Card

About Broccoli Cheddar Chicken & Rice Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American

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