Pioneer Woman Chicken Broccoli Rice Casserole Recipe

Pioneer Woman Chicken Broccoli Rice Casserole is comfort food in a dish. Creamy, cheesy, hot, and honestly… kinda chaotic in the best way. It’s one of those “I don’t want to cook but I want to eat something GOOD” weeknight saviours. You’ve got chicken, broccoli, rice, melted cheese, and a buttery cracker topping — what more do you need? Oh, and it makes a ton, so leftovers = tomorrow’s win.

Jump to Recipe

Ingredients Needed

• 6 Tbsp salted butter: you’ll use it in stages, so don’t melt it all at once.
• 8 cups small broccoli florets: yes that sounds like a lot. It’s not. Trust.
• 2 Tbsp olive oil: for searing the chicken. Adds depth.
• 4 (6-oz) chicken breasts: boneless, skinless — standard weeknight stuff.
• 1 medium yellow onion, finely diced: sweetness and base flavor.
• 1 clove garlic, grated: makes the sauce sing. Don’t skip it.
• 1/4 cup all-purpose flour: thickens the sauce. Don’t stress.
• 1/2 tsp dry mustard: subtle sharpness. You’ll barely notice it’s there.
• 1/4 tsp cayenne pepper: a tiny kick. Not spicy, just cozy.
• 4 cups whole milk: use full-fat. It matters.
• 4 oz cream cheese, cubed: helps with texture and that rich tang.
• 1/2 cup grated parmesan: adds sharpness and body.
• 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp paprika: for colour + warmth.
• 8 oz processed cheese (like Velveeta): yeah, it’s trashy. That’s why it’s amazing.
• 8 oz block sharp cheddar, grated: divide it — half goes in, half on top.
• 3 cups cooked long-grain rice: leftover rice is great here.
• 1 cup crushed butter crackers (Ritz is ideal): for topping. Yes, it’s necessary.

How To Make Pioneer Woman Chicken Broccoli Rice Casserole

Preheat and prep:

Oven to 350°F. Grease your 9×13 dish. Don’t forget this step. I do every time and then curse myself when I try to serve.

Broccoli first:

Boil water, add broccoli, cook 2 mins max — we want crisp-tender. Drain and rinse with cold water. You’re just giving it a head start, not cooking it to mush.

Cook the chicken:

Heat a skillet. Melt 2 Tbsp butter with the oil. Add chicken, sear 5–7 mins per side until cooked through. Let it cool slightly, then shred. Wipe out skillet.

Make the sauce:

Melt 2 Tbsp more butter. Add onion + garlic. Cook 3–4 mins. Add flour, mustard, cayenne. Stir constantly, 1 minute. Slowly whisk in milk — keep stirring. Let it thicken (takes a few). Lower heat. Add cream cheese + parmesan. Stir till smooth. Add salt, pepper, paprika, Velveeta. Stir till everything’s melted. Add half the cheddar. Stir again. Then fold in broccoli and shredded chicken.

Cracker topping:

Melt last 2 Tbsp butter, mix with crushed crackers. It’ll look like wet sand. That’s what you want.

Assemble:

Layer half the rice, then half the broccoli-chicken sauce. Repeat. Top with remaining cheddar, then cracker mix.

Bake:

350°F for 30 mins, rotating halfway if your oven is weird. Top should be golden and bubbly. Let it sit 5 mins before diving in — you will burn your face otherwise.

Recipe Tips

• Don’t overcook the broccoli — it’ll turn to mush when baked.
• Shred the chicken finely — helps it mix into the sauce instead of clumping.
• Use full-fat milk — makes the sauce rich and smooth.
• Grated garlic is magic — don’t use the jarred stuff.
• Assemble ahead — just pop it in the oven when ready. Major time-saver.

How To Store & Reheat Leftovers

• Fridge: Store in an airtight container for up to 4 days. Honestly better the next day.
• Freezer: Cool completely, wrap tightly, freeze up to 3 months. Thaw in fridge before reheating.
• Reheat: Oven at 350°F for 20–25 mins, or microwave in short bursts (but the topping gets soft).

Nutrition Facts (Approx. per serving)

• Calories: 391
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 600mg
• Potassium: 500mg
• Carbs: 20g
• Fiber: 2g
• Sugar: 3g
• Protein: 30g

FAQs