Make My Day Camp: My Family Is Hungry: Chicken Broccoli Rice Casserole

Friday, February 27, 2026

My Family Is Hungry: Chicken Broccoli Rice Casserole

"Tonight's dinner was a slight spin on a classic meal that we used to have all the time as kids! Cheesy chicken and rice with broccoli used to be a staple in our house growing up in the 90's. Tonight's casserole was very similar, although a little runnier than what I remember from when I was little, but still delicious nonetheless. I liked the carrots and the crisps that went on top of the meal! Both added great texture. This is a great comfort meal for those cold winter days, although it was finally in the 50s here today! 😊"

For this week's family feast I made Broccoli Chicken and Rice Casserole that I saw online at Mel's Kitchen Cafe - easy and delicious. I followed the recipe exactly other than I substituted gluten free all-purpose flour in the sauce so everyone could eat it, and for the gluten free house I used GF ritz like crackers (non gluten-free houses got regular ritz topping). Dave and I both really like this one, the above quote is Macey's review - I didn't get a review from Georgia the 2 year old hahah. But it's a winner!

I'm just copy/pasting the recipe as written since I didn't change a thing. Recipe found here, she has more info and pictures if you want to see them.

CHEESY BROCCOLI CHICKEN AND RICE CASSEROLE

yield: 8 SERVINGS

cook time: 30

total time: 30

INGREDIENTS

6 tablespoons butter
1 cup diced carrots
½ cup diced onion
3 cloves garlic, finely minced, or 1 teaspoon garlic powder
⅓ cup all-purpose flour
2 cups chicken broth
4 ounces cream cheese, cut into cubes and softened
½ teaspoon salt
Pinch of dried thyme
Pinch of black pepper
2 cups shredded cheddar cheese
3 cups broccoli florets, chopped small
3 cups cooked, chopped chicken
2 cups cooked white or brown rice (see note)
1 ½ cups coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)
2 tablespoons butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
In a 12-inch deep skillet (if you don't have a deep skillet, use a 4- or 5-quart pot or saucepan), melt the butter over medium heat and add the carrots, onion and garlic. Cook, stirring often, until the veggies soften a bit, 4 to 5 minutes.
Add the flour and stir to combine. Cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the broth until smooth, and bring the mixture to a simmer. Cook for 1 to 2 minutes until thickened.
Add cream cheese, salt, thyme and pepper. Continue cooking, whisking until mostly smooth (it's ok for there to be a few small lumps of cream cheese - you won't even notice them at the end).
Off the heat, add the cheddar cheese and stir until combined. Season to taste with additional salt and pepper, if needed (this is important for flavor)! Set aside.
Combine broccoli florets and 1/2 cup water in microwave-safe bowl. Cover and microwave for 3 to 4 minutes until broccoli is tender. (Alternately, you can steam the broccoli on the stovetop.) Drain excess water.
To the cheese sauce, add the steamed broccoli, chicken and rice. Mix until evenly combined. Spread evenly in the prepared baking dish.
In a small bowl, stir together the cracker crumbs and melted butter. Spread this mixture evenly over the top of the casserole.
Bake for 20 to 30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout). Serve immediately.

Rice: the rice should be lightly packed into a cup - don't cram it in there or the casserole will be dry. If you're the weighing type, you'll want about about 12 ounces of cooked rice, give or take a bit.