Imagine a comforting, cheesy casserole bubbling in the oven, filling your kitchen with a warm, inviting aroma. This Chicken & Broccoli Casserole is a classic comfort food that’s perfect for busy weeknights, and it’s so easy to customize. I’ve added a sophisticated twist to elevate this family favorite. This recipe is perfect for both beginners and experienced cooks, and you’ll learn how to make it even better with my tips for make-ahead preparation, freezing, and reheating.
Why You’ll Love This Chicken Broccoli Casserole Recipe
This isn’t your average chicken broccoli casserole. The secret is in the cheese! By adding Gruyere and Parmesan, we’re taking this dish to a whole new level of deliciousness.
Taste: The combination of Gruyere and Parmesan cheese elevates the flavor beyond a standard cheddar-only casserole. You get a nutty, tangy depth that’s simply irresistible.
Comfort: Is there anything more comforting than a warm, cheesy casserole? This dish is the perfect cozy meal for a chilly evening.
Easy: With simple ingredients and straightforward instructions, this Chicken & Broccoli Casserole is a breeze to make, even on a busy weeknight.
Family-Friendly: This recipe is a guaranteed crowd-pleaser, even for picky eaters. The cheesy flavor and comforting texture make it a hit with kids and adults alike.
Ingredients Needed
- 2 tablespoons butter
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
- Salt/Pepper (to taste)
- 1 teaspoon Italian seasoning
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long grain rice (uncooked)
- 2-3 cups fresh broccoli florets (uncooked)
- 10.5 oz. Cream of Chicken Soup ((condensed))
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese (separated)
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 cup Ritz crackers (crushed)
- 2 tablespoons melted butter
Ingredient Notes & Substitutions
Rice: I recommend using white long grain rice for this casserole. Avoid Minute Rice, as it tends to become mushy. While you can use brown rice, it will significantly increase the cooking time and require more liquid.
Broccoli: Fresh broccoli florets provide the best texture in this casserole. If you opt for frozen broccoli, be sure to thaw it completely and squeeze out any excess water to prevent a watery dish. For another easy side dish, consider making some roasted cabbage wedges. You can learn more about the USDA standards for broccoli on their website.
Cream of Chicken Soup: If you don’t have cream of chicken soup on hand, you can substitute cream of mushroom, cream of broccoli, cheddar cheese, or even broccoli cheese soup. For dietary restrictions, consider making a homemade cream of chicken soup.
Cheese: While pre-shredded cheese is convenient, it contains cellulose that can affect melting. I highly recommend using a combination of Gruyere and Parmesan for the best flavor, but Swiss or Asiago cheese can be used in place of Gruyere if needed.
Ritz Crackers: For a different topping, try using panko bread crumbs or crushed butter crackers instead of Ritz crackers. You can also read more about Ritz crackers on the official website.
Sodium: To control the sodium content of this dish, use unsalted butter and low-sodium chicken broth.
How to Make Chicken & Broccoli Casserole
Follow these simple steps to create a delicious and comforting chicken and broccoli casserole.
Prepare the Ingredients
Preheat your oven to 350°F (175°C). Cut the chicken breasts into bite-sized pieces and season them generously with salt, pepper, and Italian seasoning. This will ensure a flavorful start to your casserole.
Cook the Chicken
In a large pot or Dutch oven, melt the butter over medium heat. Add the seasoned chicken and cook until it’s golden brown, about 5 minutes. The chicken doesn’t need to be cooked all the way through at this point. Remove the chicken from the pot and set it aside.
Cook the Rice & Broccoli
Add the chicken broth, olive oil, and uncooked white long grain rice to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 6 minutes. Add the broccoli florets, replace the cover, and cook for another 9 minutes, or until all the liquid has been absorbed and the rice is cooked through. If there’s still liquid in the pot, replace the lid and simmer for a few more minutes until it’s gone. As the rice simmers, listen for a gentle bubbling sound.
Rest the Rice
Keep the pot covered and remove it from the heat. Let the rice stand for 10 minutes without stirring. This allows the rice to finish cooking evenly and prevents it from sticking to the bottom of the pot. Any rice that may have stuck to the bottom will release during this resting period.
Combine and Bake
Add the cooked chicken, cream of chicken soup, milk, sour cream, thyme, garlic powder and half of the shredded cheddar cheese to the pot with the rice and broccoli. Stir everything together until well combined.
Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese. Cover the dish with foil and bake for 15 minutes. While the casserole is baking, combine the melted butter and crushed Ritz crackers in a small bowl.
Add Topping & Finish Baking
Remove the casserole from the oven and sprinkle the cracker mixture evenly over the top. Return the casserole to the oven, uncovered, and bake for another 10 minutes, or until the topping is golden brown and crispy. Serve hot and enjoy!
Freezing and Reheating Instructions
Want to make this Chicken & Broccoli Casserole ahead of time? Here’s how to freeze and reheat it properly.
Freezing Before Baking: This is my preferred method. Assemble the casserole in a freezer-safe dish, but don’t add the Ritz cracker topping. Cover it tightly with plastic wrap, pressing down to remove any air pockets, and then wrap it again with aluminum foil. It can be frozen for up to 2-3 months.
Freezing After Baking: Allow the casserole to cool completely. Cut it into individual portions and wrap each portion tightly in plastic wrap and then foil. Freeze for up to 2 months.
Thawing: The best way to thaw the casserole is to transfer it to the refrigerator overnight. This allows it to thaw slowly and evenly.
Reheating in the Oven: Preheat your oven to 350°F (175°C). Cover the casserole with foil to prevent it from drying out. Bake for 20-30 minutes, or until heated through. If the topping starts to brown too quickly, remove the foil for the last few minutes of baking.
Reheating in the Microwave: Place a portion of the casserole on a microwave-safe plate. Cover it with a damp paper towel to help retain moisture. Microwave on medium power for 2-3 minutes, or until heated through.
Preventing Dryness: To prevent the casserole from drying out during reheating, add a splash of chicken broth or milk before reheating. Covering it with foil while reheating also helps to trap moisture.
Pro Tips & Troubleshooting
Pro Tips
- Use freshly grated Gruyere and Parmesan for the best flavor and melting.
- Don’t skip the resting period after cooking the rice; this ensures even cooking and prevents mushiness.
- If using frozen broccoli, squeeze out excess water to avoid a watery casserole.
- Adjust the amount of cheese to your liking, but don’t skimp on the Gruyere and Parmesan!
- For a richer flavor, use rotisserie chicken instead of cooking chicken breasts.
- Add a pinch of red pepper flakes for a little heat.
Common Mistakes to Avoid
- Using Minute Rice (it will become mushy).
- Overcooking the rice (it will become sticky).
- Not thawing frozen broccoli properly (it will make the casserole watery).
- Using low-fat cheese (it won’t melt as well).
- Adding too much liquid (it will result in a soggy casserole).
Serving & Storage
Serving Ideas
- Serve the Chicken & Broccoli Casserole hot, directly from the casserole dish.
- Pair it with a fresh side salad, such as a green salad with vinaigrette, to balance the richness of the casserole.
- Offer a crusty bread for soaking up the delicious cheesy sauce.
- Consider serving with a comforting soup; a cream of broccoli soup could be a perfect match!
Storage and Make-Ahead
Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Freeze the unbaked casserole for up to 2-3 months. Thaw overnight in the refrigerator before baking.
Make-Ahead: Assemble the casserole a day in advance and store it in the refrigerator until ready to bake. Add the Ritz cracker topping just before baking to prevent it from getting soggy.
Conclusion
This Chicken & Broccoli Casserole is more than just a simple meal; it’s a comforting, flavorful experience that’s easy to create. The addition of Gruyere and Parmesan cheese elevates the dish to new heights, making it a family favorite that everyone will love. Don’t be afraid to customize it to your liking, adding your favorite vegetables or spices. Even if you’re a beginner in the kitchen, you can easily succeed with this recipe. Print the recipe for easy access or share it with your friends and family!
FAQ
Can I use brown rice instead of white rice? How does this affect the cooking time and liquid ratio?
Yes, but you’ll need to increase the cooking time and liquid. Brown rice typically requires about twice the amount of liquid and a longer cooking time. Check the package instructions for specific ratios.
Is it better to use fresh or frozen broccoli? How do I prep frozen broccoli to avoid a watery casserole?
Fresh broccoli is generally preferred for its texture. If using frozen, thaw it completely and squeeze out any excess water before adding it to the casserole. This will prevent a watery casserole.
How can I prevent the casserole from drying out when reheating?
Cover the casserole with foil while reheating to trap moisture. You can also add a splash of chicken broth or milk to the casserole before reheating to help keep it moist.
What are some good substitutes for cream of chicken soup?
Cream of mushroom, cream of broccoli, or cheddar cheese soup are good substitutes. You can also make a homemade cream sauce using milk, butter, and flour.
How far in advance can I assemble this casserole before baking it?
You can assemble the casserole a day in advance and store it in the refrigerator. Add the Ritz cracker topping just before baking to prevent it from getting soggy.
What are some other topping options besides Ritz crackers?
Panko bread crumbs, crushed butter crackers, or fried onions are all great alternatives.
Can I use minute rice in this recipe?
We do not recommend using minute rice. It does not hold up well and can result in a mushy casserole. Long grain rice is preferable. For an easy meal with rice, you may enjoy making this One Pot Greek Meatballs with Lemon Dill Rice
Cheesy Chicken Broccoli Casserole with Gruyere & Parmesan
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Cut the chicken breasts into bite-sized pieces and season them generously with salt, pepper, and Italian seasoning.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the seasoned chicken and cook until it's golden brown, about 5 minutes. Remove the chicken from the pot and set it aside.
- Add the chicken broth, olive oil, and uncooked white long grain rice to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 6 minutes. Add the broccoli florets, replace the cover, and cook for another 9 minutes, or until all the liquid has been absorbed and the rice is cooked through. If there's still liquid in the pot, replace the lid and simmer for a few more minutes until it's gone.
- Keep the pot covered and remove it from the heat. Let the rice stand for 10 minutes without stirring.
- Add the cooked chicken, cream of chicken soup, milk, sour cream, thyme, garlic powder and half of the shredded cheddar cheese to the pot with the rice and broccoli. Stir everything together until well combined.
- Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese. Cover the dish with foil and bake for 15 minutes. While the casserole is baking, combine the melted butter and crushed Ritz crackers in a small bowl.
- Remove the casserole from the oven and sprinkle the cracker mixture evenly over the top. Return the casserole to the oven, uncovered, and bake for another 10 minutes, or until the topping is golden brown and crispy. Serve hot and enjoy!
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
