A super easy casserole recipe with broccoli, chicken and rice that requires no browning or precooking any of the ingredients. Much like Cracker Barrel's Broccoli Cheddar Chicken but with rice!
TABLE OF CONTENTS:
You may notice I don’t have a ton of casserole recipes. That’s really for two reasons: 1) casseroles are supposed to be easy (otherwise you’d just cook all that stuff separately) but many aren't and 2) most call for cream of whatever soup and, until recently, I avoided those.
But creamed soups have come a LONG way in the last few years! I'm not sure who decided to rachet the quality up on them but they're much better now.
They're way more like a condensed roux-based sauce which is a great place to start when building a casserole.
My friend Catlin loves Cracker Barrel’s Broccoli Cheddar Chicken Casserole and found a recipe for it she can make at home. It sounded pretty good and I’d been thinking about giving it a go.
But I kept thinking I wanted some rice in there somewhere. Then it would truly be a one-dish wonder.
So I looked online for any recipe that had the broccoli, cheddar, chicken and rice and the only thing I could find were recipes that called for cooked rice. Or recipes that called for browning the chicken first.
Ain't nobody got time for that. If I wanted to cook a pot of rice and brown chicken, I'd just go ahead and serve those things separately. Or make something with a little more oomph than a casserole.
So I decided to just go for it with the uncooked rice. I added more liquid and hoped it and the moisture from the chicken and broccoli would be enough. Plus we were snowed in and I'd been so bored I just needed something to do and if it didn't work out, at least it kept me entertained trying!
And y’all, let me tell you something… this dish is wonderful. WONDERFUL, I tell ya! I ate and ate and ate till I thought I was going to bust a seam. And then I got up in the middle of the night and ate some more.
4 REASONS I LOVE THIS RECIPE
- It's a true "dump and go" casserole recipe that doesn't require cooking any of the ingredients first.
- It reminds me SO MUCH of Cracker Barrel’s Broccoli Cheddar Chicken Casserole - which I love - but I love it even more with rice!
- It's total comfort food.
- The butter cracker topping reminds me of the old-school casserole recipes I grew up with.
INGREDIENTS NEEDED
There's nothing fancy or hard-to-find in this recipe. It's entirely likely you already have everything you need to make this! All you need is:
- Uncooked white rice
- Milk
- Condensed cheddar soup
- Chicken breasts
- Frozen broccoli
- Butter crackers
- Butter
- Salt, pepper & garlic
A FEW NOTES WORTH READING
- In general, I don't like any of the "light" versions of condensed soup in cooked recipes so I don't advise using the Healthy Request variety.
- Rice should be tender after then initial cooking time. If it isn't, cover and continue cooking 10-15 minutes or until rice is tender but remember the rice will continue to cook after the topping is added and during the 15-minute rest period after it has cooked.
- Consider covering with a double layer of foil to ensure a tight fit - we need all the steam to stay in the dish to ensure everything cooks properly.
- I don't know how to convert this to use brown rice or instant rice.
- If using basmati or jasmine rice, reduce initial cooking time to 1 hour and only use 1.25 cup of milk.
- I've never made this in a crock pot so I can't tell you how to adjust the recipe.
MORE "DUMP & GO" MAIN DISH RECIPES
Here are more main dish recipes that DO NOT REQUIRE any ingredients to be precooked or browned. The pasta bake is one of my favorites!
One-Pot Chicken & Potato Dinner - A super simple meal with rotisserie-seasoned chicken roasted on top of a bed of sliced potatoes in a Dutch oven.
No-Boil, No-Brown Italian Sausage & Pasta Bake - An easy one-dish recipe using uncooked pasta, raw sausage, pantry ingredients and fresh mozzarella.
Creamy Chicken & Rice Casserole - An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish.
Slow Cooker Chicken & Wild Rice - A simple but delicious casserole recipe with wild rice, chicken tenderloins and mushrooms made easy in a crock pot.
Recipe for How to Cook Broccoli Cheddar Chicken and Rice Casserole
Broccoli Cheddar Chicken & Rice Casserole
Ingredients
- 1 cup uncooked rice (white, extra-long grain)
- 1 1/2 cups milk
- 2 10.75-oz. cans condensed cheddar cheese soup
- 1 teaspoon salt
- 3 boneless, skinless chicken breasts
- Salt, pepper and garlic powder
- 1 12-oz. bag frozen broccoli florets (or about 3 cups fresh)
- 2 sleeves butter crackers, crushed (such as Ritz or Town House)
- 6 tablespoons butter, melted
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 350 degrees. Spray the bottom and sides of a 3-quart 13x9 baking dish with cooking spray; set aside.
- In a large bowl, whisk together milk, cheddar soups and 1 teaspoon salt until smooth. Set aside one cup (not more) of the soup mixture. To the remaining soup mixture, stir in uncooked rice then pour mixture into prepared baking dish.
- Cut chicken breasts into 1-inch pieces then season with salt, pepper and garlic powder to taste. Arrange chicken pieces on top of rice mixture.
- Arrange broccoli florets on top of the chicken.
- Pour reserved soup mixture evenly over broccoli. Cover dish very tightly with aluminum foil then bake at 350 degrees for 1 hour and 15 minutes.
- Combine crushed crackers, melted butter and garlic and mix well. Remove casserole from oven, remove aluminum foil then sprinkle cracker topping evenly over casserole. Continue baking, uncovered, for 15 minutes.
- Remove from oven and let rest for at least 15 minutes then serve. Don't skip this step - it's needed for the rice to continue cooking and the casserole to set up properly.
Notes
- Rice should be tender after then initial cooking time. If it isn't, cover and continue cooking 10-15 minutes or until rice is tender but remember the rice will continue to cook after the topping is added and during the 15-minute rest period after it has cooked.
- Consider covering with a double layer of foil to ensure a tight fit - we need all the steam to stay in the dish to ensure everything cooks properly.
- Other questions have likely been answered in the post above.
Whoa this is almost exactly how I have been making it for years! I love using the Campbell's cheddar cheese soup. The only thing I do different is I also add chicken broth & I do brown my chicken first ;-)
ReplyDeleteOh and I also use a can of cream of mushroom, but I know you aren't the biggest fan of those haha.
DeleteI browned my chicken first and I just mixed it all together then added some shredded cheddar and it was soooo good
DeleteI have to try this but I don't like Campbell cheddar soup.. any alternatives
ReplyDeleteNone that would be cheesy. Maybe sub cream of chicken soup then fold in shredded cheddar cheese?
DeleteTry some Velveeta. Either that or get some of that cheese mix that comes in with the shells and cheese box and add, it would probably have the right consistency.
DeleteOr try Cheez Whiz. The spicy variety would be super in this.
DeleteMake a sauce supreme with pale roux, chicken stock, and milk or heavy cream. Add 3/4 cup of shredded cheddar cheese and seasonings. Blend over medium-low heat until smooth. That's how i did mine.
DeleteMelt about 4"from a box of Velveeta into the milk.
DeleteIf you don't like cheddar cheese soup, how about a big, ol' hunk of Velveeta? I actually have some leftover from the Super Bowl. I guess I took the Velveeta scare shortage seriously. Anyway, I'm making this tonight and I'm going to melt the Velveeta into the milk before stiring in the rice. Mandy, I can't wait to get more deets on the Food Network show!
ReplyDeleteI used to use velveeta years ago before I discovered the cheddar cheese soup and it was always really good.
DeleteAnother cheese idea is using the Bottle Queso Dip for a bit of spice as well as texture
DeletePinned this and can't wait to make it! I LOVE Campbell's cheddar cheese soup. Check out my mac & cheese on Family Savvy.....it is wonderful! Thanks for wonderful recipes; I am a subscriber!
ReplyDeleteDo you think it would work just as well if I used regular rice? I don't care for the long grain rice..I like the old fashioned sticky rice. I use River brand.
ReplyDeleteWhere I'm from, long grain is regular rice so I'm not sure what type of rice you mean. Is it an arborio or other short grain rice?
DeleteIs this instant rice? I look forward to trying this!
DeleteCan I use arborio rice?????
ReplyDeleteI'm not sure as I've never cooked it that way myself but I think so.
DeleteDo you cook the chicken beforehand? or put it in raw?
ReplyDeleteNo need to cook it before hand, just put it in uncooked.
DeleteThanks I will give it a try
DeleteI've used a rotisserie chicken cut up in chunks when making this.
DeleteGoing to try this recipe this week! My mom always cooked just plain chicken breasts in rice growing up and I actually made it last week. It is good, but very plain, so I was just thinking of something new to try and planned to use broccoli and cheese, then happen to stumble on this recipe. Thanks!
ReplyDeleteFor those that have asked about browning the chicken first, we never do. Cooking the chicken in the rice and everything really flavors the rice a lot.
~Christina
sounds really good. thank you.
ReplyDeleteI made this last week and have to agree, it's amazeballs. I had the left overs for lunch through most of the week, and I'm tempted to make it again this weekend. I was concerned about the chicken cooking all the way. so I cubed it and then browned in first in olive oil. I threw the garlic powder and salt in while I browned it. This recipe turned out really well. I did stir it as indicated in the recipe. I'm glad I did as some rice looked dry when I stirred it.
ReplyDeleteI made this for dinner on Sunday when my son was here and he LOVED it! He said it was one of the best things he had ever had. He is 15 and VERY picky about foods. I knew he would like it because chicken, and rice are 2 of his favorite foods. I just didn't know he would go so crazy over it. He ate 2 BIG helpings of it!!!! I sent the recipe home to his Grandmas with him so she could make it, but I will definitely make this more often!
ReplyDeleteYAY!! I wish my people would eat more broccoli! When I make this I'm about the only one who will eat it here! Not that I've minded!!
Deletequick question! the uncooked rice will not get hard when baking correct? just a little frightened on whether or not i should cook rice beforehand or just leave it uncooked!?
ReplyDeleteNope, the rice cooks up nice and tender :)
Deletei just made this recipe and followed step by step. I'll let you know how it turned out and what small variation I did.
ReplyDeleteUpdate. Finally the product is done and supper commence. I only tweaked it a tad bit. I used Ritz cracker in Garlic Butter ( two sleeves), I put them in a large one gallon plastic bag and used a glass as a rolling pin to make them in crumbs; I used 3 cans of Cheddar and broccoli to 1 1/4 cup of milk. Everyone likes it, but it had a blandness, so, next time when I make this, I'll add a bit of New York Extra sharp cheddar ( finely shredded).
ReplyDeleteIt seems whenever I make a recipe like this the rice comes out mushy. Does anyone else have that problem? i want to try this dish but concerned I'll get same results and then the kids won't eat it!
ReplyDeleteDo I use a quick cooking rice, like Minute rice, or just regular rice?
ReplyDeleteRegular rice.
DeleteCan you use minute rice
DeleteThis is in the oven right now!! I KNOW it's going to be yummy because just the mixture was delicious! I was licking the bowl!! :)
ReplyDeleteHi Mandy I am making this for a friend. Should I deliver it uncooked or cook it ahead of time?
ReplyDeleteI'd deliver it uncooked with the recipe printed out so s/he can cook it or freeze it. And it's better when it's just cooked!
ReplyDeleteThank you :)
DeleteJust made this again for the THIRD time and I just had to write to you to say WE LOVE THIS RECIPE (I have 3 teenage boys)! It's perfect! The rice is tender, everything's slathered in cheese sauce and the crackers just soak it all up! Leftovers the next day are even better!!! Thank you for all your recipes!
ReplyDeleteYes! It would be great! I've often wondered why I never thought to so the same!
ReplyDeleteThis looks like a great recipe for a crowd... have you ever cooked this in a crock pot and if so, how long do you cook it for?
ReplyDeleteGoing to try it tonight.I was thinking of adding those crunchy onions things to the top instead of crackers we shall see
ReplyDeleteOmg this recipe looks amazing!!! Can you substitute bread crumbs tho for the butter crackers?
ReplyDeleteI'm sure that will work too :)
DeleteMy husband and I made it for my family tonight and they loved it! We added a layer of cheese under the cracker crumbs (which is probably why they didn't get crunchy) but it was so good! The only problem we had was that the cup of the reserve mixture wasn't enough to cover the top of the casserole! Other than that, it was perfect!
ReplyDeleteDo you thaw the broccoli beforehand ?
ReplyDeleteI didn't thaw out the broccoli beforehand and it turned out great.
DeleteNo need - thawed or frozen both work great!
DeleteThis was very good except a little dry for my liking. Anything I can add to make it a touch more moist?
ReplyDeleteChicken broth
DeleteHow many servings per pan do you get with this recipe? thanks
ReplyDelete6-8
DeleteI am going to make this tonight but I will also add bacon cooked and mixed in with the crackers
ReplyDeleteDo you think long grain brown rice would work well? may need to cook longer since it's brown im assuming.
ReplyDeleteOk, so I have a bit of a weird question....my husband likes this recipe, but want crazy about the chicken in it, so I was just wondering if baking times and whatnot would still be the same...even if I excluded the chicken?
ReplyDeleteThank you for posting this recipe!!! I didn't have all the ingredients so I used a few substitutes and it still turned out great. Instead of white rice I used Uncle Ben's chicken rice, I had one can of the broccoli soup so I used that with one can of cream of chicken, and then I used tyson's bag and already diced chicken since all my regular was frozen. Lastly used garlic ritz crackers and put them on as I plated the food so it would not get mushy. IT was Delicious! I'm usually not a casserole person but this one was great!
ReplyDeletei couldn't find cheddar soup so I used broccoli cheddar soup and it tasted great!
ReplyDeleteI couldn't find it either, that is a great idea. I will use this next time. Thank you
DeleteI made last might and it was delicious, only had one problem...half the rice didn't finish cooking. I followed all the steps and substitute d the condensed chedder for 3 packs of Velveeta cheese(which would be 12 oz), but was curious how thick/thin the soop mixture is supposed to be ?
ReplyDeleteMine was a little thick but still easy to poor. I was thinking maybe mine was to thick and that's why the rice did not cook fully.
I would imagine the rice didn't cook because there wasn't enough moisture (velveeta and cheese soup aren't the same consistency).
DeleteIs this ok to make the night before dinner and refrigerate and then cook the following night?
ReplyDeleteYes! See the note about cooking it for 15 minutes longer (since it will be very cold).
DeleteI made this last night. It was pretty good, and I'd make it again, but I'd definitely consider adding a can of cream of mushroom soup, or cream of chicken. It needed more liquid, in my opinion. But I know not all ovens cook the same, so not everyone will have this issue, that's just what I would do.
ReplyDeletecan you make this with chicken thighs?
ReplyDeleteSo long as you cut them into bite-sized pieces I think it would be great! (if you leave them whole they might not cook through)
DeleteI would like to try this with brown rice. Do you think it would work? I could boil the rice for 10-15 minutes before adding to everything else (even though that will make another dirty dish).
ReplyDeleteI have all the ingredients for this recipe except the rice. I do, however, have a box of instant rice. I'm thinking about using that, and maybe cutting back a little on the milk. Also, should I reduce the bake time? My chicken is already cooked and cubed.
ReplyDeleteYummyyyy!I just made this for dinner tonight and it was delicioussss.my husband isnt a fan of Campbell's soups so I melted Velveeta cheese with milk to substitute.I also didnt have crackers so I used uncooked stuffing and it really was a great one dish meal!thank you for the dinner success!
ReplyDeleteMandy, I've been needing to go to the grocery store for days but am too lazy to go! ha So I've been on Pinterest looking up recipes with the little food I have in the house and found this gem. I have everything I need for it and making it tonight! Can't wait :) xo
ReplyDeleteWonderful! I'd love to get your feedback about the rice. A few folks have commented that their rice didn't cook all the way through and I'm wondering if I should update the recipe. Let me know how things go for you! Miss you, hooker!!!
DeleteMy rice also didn’t cook all the way through , I’ve decided to put it back in for a few then letting rest for additional mins and hopefully it’s cooked , I think I should have left it covered more than the hour and 30
DeleteI am making this tonight also! Great recipe, I'll let you know how it goes.
ReplyDeleteI am making this for a friend who had surgery. Any tips on re-heating I should tell her?
ReplyDeleteI'd probably let it set at room temperature for an hour or so then heat, covered at 325 for about 20 minutes!
DeleteThanks!!!!
DeleteI only have Calrose Japanese Rice. Would that be okay to use?
ReplyDeleteMade this last night and it was fabulous! My mother requested I bring the leftovers to her house! :)
ReplyDeleteI made this a couple days ago and between two people we have devoured it! To those of you concerned about the rice or chicken cooking through entirely-- no need to worry! I followed her directions exactly and it came out perfectly cooked and looks just like the picture! Flavor is amazing! I have never cooked with cream of cheddar cheese soup and honestly when I opened the can I thought it smelled gross and I was concerned, but I was wrong! Mixing it with the milk dilutes it and It tasted great altogether! Wouldn't change a thing and I will definitely be making it again! Thanks so much for this recipe!
ReplyDeleteI'm making this right now and I thought the same thing when I opened the first can of the cheddar soup. It looked and smelled unpleasant. I have never used it before either. I am very happy to read your review. Will be tasting it soon!
DeleteWill it turn out just as well with the recipe halved?
ReplyDeleteHow would I adjust the recipe if I wanted to use leftover already cooked rice? Don't get me wrong, 97.5% of the time I have zero things pre-prepped lol, but for this particular instance I thought I'd ask ;) Thanks!
ReplyDeletePlan on trying this tonight. This recipe reminds me of the tried and true Broccoli Rice Casserole everyone made for the holidays when I was growing up...just with the addition of chicken. I've used the cheddar cheese soup many times to make my own broccoli cheese soup and the consistency is smooth and flavor mild. I do not anticipate any problems with the rice as I will follow the directions exactly and cover the dish completely with foil to hold in the moisture....can't wait!
ReplyDeleteI fixed this for dinner last night. Followed the recipe, everything cooked through. I usually love your recipes, but not this one. I read the rave reviews, but my husband and I did not find it to be a keeper
ReplyDeleteThis is delicious, I only used one can of soup and made up the difference with half and half , added some cheddar cheese and Tony cachere's and it was yummy! My son has requested this with potatos next time.
ReplyDeleteOoo, potatoes would be good in this too.
Deletemaking this tonight for the second time
ReplyDeleteI cook this all the time. Only i work in heat all day. And live on a strict budget. So i buy 2 packs of Knorr's cheddar broccoli rice sides follow instructions on the pk. Add 2 large cans of chunk chicken and cook. Stove top or oven, when its done i drizzle with Velveeta cheese sauce. And wa`la. Family of 5 fed in 30mins.
ReplyDeleteMaybe im lazy maybe im tired but its good and everybody likes it.
This was so good! Very simple to make. We all loved it. Thank you!
ReplyDeleteI am excited to make this but need more than a cup of rice. Do you have any advice about increasing rice to 1 1/2 or 2 cups? Would I double milk and soup ingredients?
ReplyDeleteI think you can... add twice as much milk as you add rice. If you increase rice by 1/2 cup, add one cup milk, etc. I'd cook about 10 mins extra for every 1/2 cup rice added.
DeleteThank you!
DeleteIs there a way to substitute egg noodles for the long grain rice?....my family isn't big on rice an I also find the egg noodles more filling...
ReplyDeleteCan you make this with a rotisserie chicken or would breasts be better?
ReplyDeleteIt might be dry since you're starting with chicken that's already cooked. If you try it, let us know how it turns out!
DeleteWhat about whole chicken thighs?
ReplyDeleteShe mentioned on another post that whole chicken thighs might not cook through so to cut them up
ReplyDeleteWe made this last night and followed it exactly, but the rice was still undercooked and crunchy. We ended up cooking it for another half an hour and the rice was still crunchy, it was the strangest thing. I wonder if altitude matters? I'm at 5000 feet above sea level.
ReplyDeleteMaybe next time I'll par cook the rice first. Other than that, this was a huge hit!!!
Can you make this the night before? Or would the rice be too mushy? I wouldn't add the crackers until I made the dish.
ReplyDeleteWhat stand chicken, any other meat that will work as well?
ReplyDeleteI make this all the time. The few things I do differently to make this quicker are:
ReplyDeleteI use minute rice
I use the deboned rotisserie chicken from Costco
I use the microwave frozen broccoli, I only put it in for 3 minutes, then I chop off the broccoli cuz I like smaller bites over the bigger pieces.
I only cook it for 20 minutes (350 and covered) then uncover and add topping for 10-15 minutes. I also add more garlic (never measure) to the toppings, cuz GARLIC.
I love this recipe! Easy comfort food. If you buy the frozen chicken breasts in the bag and cut them in chunks (i only used 2 breasts) while frozen, they do not dry out.
ReplyDeleteFollowed the recipe exactly. Did not care for it at all. Think is it needs more cheese soup. Additionally the broccoli turned out extremely mushy.
ReplyDeleteI make this regularly during cold weather season. My husband loves it! I use Calrose Japanese rice for a sticky rice consistency. Also I use broccoli cheddar soup and add shredded sharp cheddar cheese before and after the broccoli and pour the remaining mix over the cheese. Instead of the crust topping I generally just add more cheese and melt it on top, but I have done it with panko and it was really amazing. I never add extra salt to cut the sodium because the soup is salty, but I do add some cayenne and smoke paprika. Highly recommend. I will be adding this to my family cookbook. Thank you so much!
ReplyDeleteGross mush. Followed the recipe to the letter. Dry and not a good flavor. My husband eats anything and he even tossed his into the garbage.
ReplyDeleteOh my gosh. I just made this except I only had one can of cheese soup and one can of cream of chicken with herbs. I did everything else exactly the same. It is sooooo good. My very picky daughter loves it too. She said it tastes like a chicken pot pie.
ReplyDelete