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Cheesy Chicken Broccoli Rice Casserole with Ritz Cracker Topping

Cheesy chicken broccoli rice casserole with a creamy cheese sauce and a buttery, crunchy Ritz cracker topping. Tender chicken and steamed broccoli bake together with rice until golden and bubbly for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy chicken broccoli rice casserole
  • 3 cup cooked, shredded chicken Use about 1 lb cooked chicken shredded into bite-size pieces.
  • 3 cup broccoli florets, steamed Steam until bright green and just tender; drain well.
  • 2 cup cooked white rice Use day-old rice if possible to reduce excess moisture.
  • 1 can (10.5 oz) cream of chicken soup Cream of chicken soup helps bind the casserole.
  • 0.5 cup sour cream Stir in for a tangy, creamy texture.
  • 1.5 cup shredded cheddar cheese Reserve a little for extra melt if desired.
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cup crushed Ritz crackers Use crushed crackers for even crunch.
  • 4 tbsp unsalted butter, melted Butter browns the topping for a crispy finish.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, steamed broccoli, cooked rice, cream of chicken soup, sour cream, shredded cheddar, kosher salt, and black pepper.
  3. Spread the mixture evenly into the prepared baking dish so it bakes in a single layer.
Add topping and bake
  1. Combine the crushed Ritz crackers with the melted unsalted butter, then sprinkle evenly over the top.
  2. Bake for 25–30 minutes at 375°F, until the casserole is golden and bubbly around the edges.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving to help it set and slice more cleanly.

Notes

For best texture, make sure the broccoli is well-drained after steaming so the casserole doesn’t turn watery. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the oven or microwave until hot. Freezing is not ideal due to the dairy base, but you can freeze in portions and reheat gently. For a lighter option, use reduced-fat cheddar and light sour cream (texture will be slightly less rich).