Crispy Chicken Broccoli Rice Casserole
Crispy Chicken Broccoli Rice Casserole is the ultimate comfort food. After making this many times, I’ve discovered the secret to a perfectly crispy topping. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Greek Chicken Bowl and Sheet Pan Lemon Herb Chicken and Vegetables.
Why This Crispy Chicken Broccoli Rice Casserole Is Pure Comfort
- Easy to make with simple ingredients
- Creamy, cheesy sauce with a crispy topping
- Better than takeout and freezer-friendly
What You'll Need for Crispy Chicken Broccoli Rice Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- broccoli florets
- long grain white rice
- cream of chicken soup
- milk
- shredded cheddar cheese
- salt
- black pepper
- garlic powder
- onion powder
- paprika
- Italian seasoning
- Optional: crushed crackers
- Optional: shredded Parmesan cheese
- Optional: melted butter
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks rice perfectly → See on Amazon
- Food processor — Makes quick work of chopping broccoli → See on Amazon
How to Make Crispy Chicken Broccoli Rice Casserole
- Cook rice: Cook rice according to package instructions and set aside.
- Cook chicken: Season chicken with salt, pepper, garlic powder, and onion powder. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Cook broccoli: In the same skillet, cook broccoli florets until tender. Remove from skillet and set aside.
- Make sauce: In a large bowl, mix together cream of chicken soup, milk, and Italian seasoning.
- Assemble casserole: In a greased 9×13 inch baking dish, layer rice, chicken, broccoli, and half of the shredded cheese. Pour sauce over the top and spread evenly. Sprinkle remaining cheese on top. Mix together crushed crackers, Parmesan cheese, and melted butter. Sprinkle over the top of the casserole.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the topping is crispy and the casserole is bubbly.
Cook's Tips for Perfect Crispy Chicken Broccoli Rice Casserole
- Common mistake and fix: Don't overcook the chicken. It will become dry. Remove it from the skillet as soon as it's cooked through.
- Pro tip: For a crispier topping, use Panko breadcrumbs instead of crushed crackers.
- Pro tip: Make ahead: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storing & Reheating Crispy Chicken Broccoli Rice Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Freezing Crispy Chicken Broccoli Rice Casserole
Freeze unbaked casserole for up to 3 months. Thaw in the fridge overnight before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: For a healthier version, use Greek yogurt instead of cream of chicken soup.
- Best substitution: Substitute the broccoli with cauliflower or your favorite vegetable.
- Make-ahead: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the topping isn't crispy enough, broil the casserole for 2-3 minutes after baking.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfect cooking → Check price on Amazon
Crispy Chicken Broccoli Rice Casserole
Ingredients
Main Ingredients
- chicken breasts
- broccoli florets
- long grain white rice
- cream of chicken soup
- milk
- shredded cheddar cheese
Seasonings
- salt
- black pepper
- garlic powder
- onion powder
- paprika
- Italian seasoning
Optional Toppings
- crushed crackers
- shredded Parmesan cheese
- melted butter
Instructions
- Cook rice: Cook rice according to package instructions and set aside.
- Cook chicken: Season chicken with salt, pepper, garlic powder, and onion powder. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Cook broccoli: In the same skillet, cook broccoli florets until tender. Remove from skillet and set aside.
- Make sauce: In a large bowl, mix together cream of chicken soup, milk, and Italian seasoning.
- Assemble casserole: In a greased 9×13 inch baking dish, layer rice, chicken, broccoli, and half of the shredded cheese. Pour sauce over the top and spread evenly. Sprinkle remaining cheese on top. Mix together crushed crackers, Parmesan cheese, and melted butter. Sprinkle over the top of the casserole.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the topping is crispy and the casserole is bubbly.
Notes
- Chef tip: For a healthier version, use Greek yogurt instead of cream of chicken soup.
- Best substitution: Substitute the broccoli with cauliflower or your favorite vegetable.
- Make-ahead: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the topping isn't crispy enough, broil the casserole for 2-3 minutes after baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze unbaked casserole for up to 3 months. Thaw in the fridge overnight before baking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: Assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 40g
- Fiber: 2g
- Sugar: 3g
- Sodium: 750mg
- Cholesterol: 90mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Chicken Broccoli Rice Casserole FAQs
Yes, assemble the casserole, but don't bake. Cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Overcooking the chicken can cause it to become dry. Remove it from the skillet as soon as it's cooked through.
Yes, freeze unbaked casserole for up to 3 months. Thaw in the fridge overnight before baking.
Yes, use frozen broccoli florets and cook them in the skillet until tender.
Substitute with 1 cup of Greek yogurt mixed with 1/4 cup of milk.
A Warm Final Note
I can’t wait for you to try Crispy Chicken Broccoli Rice Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
