Cheesy chicken and rice casserole is a classic family favorite recipe. This version is made without the typical canned soup and instead uses a quick and easy homemade sauce.
Classic chicken, rice, and broccoli casserole is usually made using Campbell's cream of chicken soup. My easy chicken casserole recipe ditches the canned soup for a homemade cream of chicken sauce that only takes about 10 minutes to make and is SO much better than the canned stuff.
Ingredient notes
- Broccoli - I prefer to use frozen, steam in the bag broccoli for convenience but you can also steam fresh broccoli until tender.
- Cheddar Cheese - for the best results I recommend grating your own cheese in this casserole.
- Ritz Crackers - I love the buttery crunch of Ritz crackers for the topping but you can substitute panko bread crumbs, corn flakes, or just more cheese for the topping if you prefer.
What chicken to use?
Like many casserole recipes, this chicken and rice bake is an economical way to feed the family. You just need a small amount of meat for 4-6 servings. Just about any cooked chicken will work and to speed things up I like to use rotisserie chicken.
When I make my own chicken for this casserole I like to use boneless skinless chicken breasts and pound them thin. Season with salt and pepper, then saute for 5-6 minutes per side until they are cooked through. Remove the breasts and dice, then set aside.
This is probably the fastest way to cook the chicken and, depending on the pan you use, you can make the sauce right in the same pan, so it's one less thing to clean.
How to make chicken and rice casserole
- Begin by making the sauce. Melt the butter in a saucepan over medium heat. Then saute the onion for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Then add the flour and cook, stirring frequently, for 1-2 minutes until lightly browned.
- Slowly add the broth and milk while whisking constantly and continue stirring for about 1 minute. Season with salt and pepper and bring the mixture to a low simmer and cook for 3-4 minutes until thickened.
- Add the cooked rice, broccoli, chicken , and cheese to the sauce and stir to combine. Then add the mixture to a 8 inch square baking dish and top with crumbled crackers.
- Bake uncovered for 20-25 minutes until bubbly and lightly browned on top.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for 3 to 4 days. Reheat in a 325°F oven until warmed through, or in the microwave.
This casserole freezes really well too, so you can definitely make a double batch and freeze half. Freeze the unbaked casserole, without the cracker topping, for up to 3 months..
When ready to eat, thaw in the fridge overnight. Remove from the fridge about 30 minutes before baking then add the topping and bake as directed. You may need an extra 10 minutes or so of baking time.
More weeknight family favorites
- Sheet Pan Chicken Fajitas
- Instant Pot Pork Chops with Gravy
- Creamy Tuscan Chicken Pasta
- One Pot Cheeseburger Pasta
- Soy Ginger Glazed Salmon with Broccoli
- Easy Salisbury Steak with Mushroom Gravy
Cheesy Chicken and Rice Casserole (without soup)
Equipment
Ingredients
- 1 pound cooked chicken
- 2 cups cooked rice
- 2 cups broccoli florets
- 4 Tablespoons butter
- 1 cup onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1½ cups chicken broth, low sodium preferred
- 1 cup milk
- 1½ cups shredded cheddar cheese
- 12-16 Ritz crackers, crushed
Instructions
- Preheat your oven to 350°F.
- Melt the butter in a large saucepan then add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute, stirring frequently. Then add the flour and cook for 1-2 minutes, stirring frequently, until lightly browned.
- While the onion cooks, steam the broccoli until tender.
- Slowly pour in the broth and milk while whisking constantly and continue whisking for about a minute. Then stir in the salt and pepper and bring to a simmer and cook until thickened, 3 to 4 minutes.
- Remove from the heat and add the cooked chicken, rice, and broccoli and cheese then stir to combine. Transfer the casserole mixture to an 8 or 9 inch square baking dish then top with the crushed crackers.
- Bake for 20-25 minutes until the casserole is bubbly and lightly browned on top. Allow to cool for about 5 minutes before serving.
Video
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Lisa
I followed all the instructions carefully, but it came out very runny. Good flavor though.
Scott
Sorry to hear that Lisa! As shown in the video it should have a creamy consistency, but not runny. If you try it again maybe let the sauce cook longer next time to thicken up a little more?
Jyl
Very delicious but not time consuming. I recently had surgery and cannot eat anything real spicy or saucy, and didn't have any cream soups at home so I searched chicken rice casserole without canned soup...this was so easy to make...I did prebook my chicken breasts and used two of the 1 cup bags of precooked brown rice...didn't have Ritz crackers, so I used crushed saltines with a little melted butter instead. My boyfriend loved it almost more than I did...will definitely make again.
Amy
I made this tonight, exactly as directed (using rotisserie chicken) and it was delicious! 1/2 of it went in an 8x8 baking dish, and the rest I’ll freeze for an easy dinner down the road! Perfect comfort food!!
Scott
Thanks so much Amy!
Katelyn
You got me with the “no soup” hook! Canned “cream of” soups just seem too processed for me but creamy chicken, cheese, rice, and broccoli needs to be made into a casserole! For reference I also made my own chicken broth for this recipe.
I’m about to have a baby and I need meals to freeze for post partum and decided to give this a try. I LOVE it! I made a few adjustments for my personal taste: instead of white rice I used half brown rice and half cauliflower rice and I added mushrooms. I ate it tonight for dinner and I’ll have plenty for after baby comes! Thanks for a great recipe!
Scott
Thank you so much Katelyn!
Andrea
I made the recipe without veggies and divided it into two--I added broccoli to one and peas to the other!
Scott
Great idea! Sounds delicious!
Abbey
Does this go in a 9 x 13 or 9 x 9??
Scott
Hi Abbey, this dish uses a 9x9 or 8x8 square dish.
DeeDee G.
I was looking for a good, but simple recipe for Chicken an rice casserole without canned soup and I happened on this one. It's exactly what I was looking for. I haven't made it yet, but I know it will be good. I may add a small amount of cream cheese and I may also use carrots and celery. Thank you for this recipe!
Scott
Thanks so much DeeDee. Would love to hear how it comes out!
Gregory
So good to make your own soup rather than using a can as those cans of soup are always so salty. And the Ritz cracker crumbs topping gives it a nice and crunchy finish. I also love when you make a meal that is all in one pot where you don't need to make anything else. This is a very delicious cheesy chicken and rice dish.
Scott
Thanks SO much!!!
Rhonda
I just finished making this! I made two pans because I could tell that this was going to be a winner!!!
I didn't have any broccoli so I substituted Brussels sprouts that I sliced up and sauteed with the onions and garlic.
This is a truly fantastic recipe and I will definitely be making it again. Thank you so much for sharing it!
Scott
Thanks SO much Rhonda!!!
Linda
I appreciated making this filling casserole without the canned soups. I left out the Ritz cracker topping (because I didn't have any) and it was still great for the fall evening supper. Will make again.
Scott
Thanks so much Linda!