This 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 cream of chicken sauce. It's perfect for a weeknight dinner in only 45 minutes!
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Chicken, rice, and broccoli casserole is a comfort food classic that is usually made using Campbell's cream of chicken soup. My homemade chicken casserole recipe ditches the canned soup for a flavorful homemade cream of chicken sauce that only takes about 10 minutes to make and is SO much better than the canned stuff.
This easy chicken and rice casserole is creamy and cheesy and topped it's off with a crunchy topping for a perfect combination of textures. With a mixture of rice, broccoli, and chicken, it's a complete meal the whole family will love, all in just 45 minutes!
Why You'll Love This Recipe
- Homemade Sauce - The flavorful homemade cream of chicken sauce is rich and flavorful and easy to make in minutes.
- Family Favorite - The cozy combination of chicken, broccoli, and rice with a creamy sauce is a comfort food classic and is always a family favorite.
- Easy Weeknight Dinner - This homemade chicken and rice casserole is a complete meal that's ready in just 45 minutes so it's perfect for a busy weeknight dinner.
Ingredient Notes
- Broccoli - I often use frozen broccoli for convenience, but you can also steam fresh broccoli until tender. You can also swap in other veggies like peas and carrots if you prefer.
- Rice - This recipe calls for pre-cooked long-grain white rice. You can use leftover rice or store-bought minute rice.
- Cheddar Cheese - for the best results I recommend grating your own cheese in this casserole.
- Ritz Cracker Topping - I love the buttery crunch of Ritz crackers for the topping, but you can substitute panko bread crumbs, cornflakes, or just more cheese for the topping if you prefer.
What Chicken to Use?
Just about any cooked chicken will work, and to make it even easier, you can use rotisserie chicken. When I don't have cooked 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. This can be done while you make the sauce, so it doesn't add too much extra time.
How to Make Chicken and Rice Casserole
See the recipe card at the bottom of this post for detailed instructions.
- Make the Sauce - The homemade cream of chicken sauce comes together in just a few minutes. You'll saute the onion, then make a roux of flour and butter. Stir in the liquids and seasonings and cook until thickened.
- Combine the Chicken, Broccoli, and Rice - Next, you'll add in the chicken, rice, broccoli, and cheese and stir them together with the sauce to combine.
- Assemble - add the mixture to an 8-inch square baking dish and top with crumbled crackers.
- Cook and Serve - Bake uncovered at 350 °F for 20-25 minutes until bubbly and lightly browned on top. Let the casserole cool for 5 minutes, then serve.
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 old-fashioned chicken and rice casserole freezes really well, too, so I always 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.
📖 Recipe
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 stock, low sodium preferred
- 2 teaspoons chicken bullion powder, or 1 cube
- 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 stock and milk while whisking constantly and continue whisking for about a minute. Then stir in the chicken bullion, salt, and pepper. Bring to a simmer and cook for 2-3 minutes until thickened.
- 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
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Andi says
Yummy!!
Heather says
I had to make a couple substitutions for my partner who’s can’t have onions or garlic, so I subbed onion for leek leaves and the fresh garlic for garlic infused olive oil (along with rice flour instead of plain flour). It turned out great! Will definitely make again!
Bonnie says
Finnaly found a chicken n rice casserole withOUT canned soup! I'm on a low sodium diet & stay away from all processed foods. thanks
Hudson says
This dish is solid. Make a little more rice than you need and you can adjust consistency when you combine the ingredients and add more rice if you feel it’s too runny for you. Also you want that rice slightly under cooked as it will cook more in the oven and take up some of the liquid and not come out mushy. Great flavor. Picky kids reasonably enjoyed it. Will make again!
Sharon Campbell says
If you replace the flour with baking powder it’s gluten free
Monica says
A staple in our house.
Abbey says
I came across this recipe tonight while looking for a roux recipe. I knew I wanted to do cheesy chicken, rice & broccoli, but I didn’t have or want to use cream of chicken soup. This was so good! I substituted the shredded cheddar for shredded pepper Jack cause that was all I had. Also didn’t have ritz crackers but will definitely make it again with some Ritz!
Lisa says
I followed all the instructions carefully, but it came out very runny. Good flavor though.
Scott says
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 says
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 says
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 says
Thanks so much Amy!
Katelyn says
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 says
Thank you so much Katelyn!
Andrea says
I made the recipe without veggies and divided it into two--I added broccoli to one and peas to the other!
Scott says
Great idea! Sounds delicious!
Abbey says
Does this go in a 9 x 13 or 9 x 9??
Scott says
Hi Abbey, this dish uses a 9x9 or 8x8 square dish.
DeeDee G. says
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 says
Thanks so much DeeDee. Would love to hear how it comes out!
Gregory says
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 says
Thanks SO much!!!
Rhonda says
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 says
Thanks SO much Rhonda!!!
Linda says
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 says
Thanks so much Linda!