Description
This Chicken Broccoli Rice Casserole is a comforting and hearty one-dish meal featuring tender chicken, fresh broccoli, and creamy rice baked to perfection with a cheesy, crispy cracker topping. It's easy to prepare and perfect for family dinners or meal prep.
Ingredients
Scale
Protein and Seasonings
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder (optional)
Rice and Vegetables
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long grain rice, uncooked
- 2-3 cups fresh broccoli florets, uncooked
Creamy Sauce
- 10.5 oz. Cream of Chicken Soup, condensed
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Chicken: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
- Cook Chicken: Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken from the pot and set aside.
- Cook Rice: Add chicken broth, olive oil, and uncooked rice to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Add Broccoli: Add fresh broccoli florets to the pot and replace the lid. Cook for another 9 minutes or until the rice is fully cooked and no liquid remains. If rice is not done, cover and simmer an additional 5 minutes.
- Rest Rice: Keep the pot covered and remove from heat. Let the rice stand for 10 minutes without stirring to allow the rice on the bottom to release.
- Combine Ingredients: Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder, and half of the shredded cheddar cheese to the pot. Stir everything together until combined.
- Prepare Casserole Dish and Bake: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish and top with the remaining cheddar cheese. Cover the dish and bake in the preheated oven for 15 minutes.
- Add Topping and Finish Baking: Combine melted butter and crushed Ritz crackers. Sprinkle this topping evenly over the casserole and bake uncovered for an additional 10 minutes until the topping is golden and crispy. Serve warm.
Notes
- Using Frozen Broccoli: Substitute 2 cups of thawed and patted-dry frozen broccoli or cauliflower for fresh broccoli. For a softer texture, steam frozen broccoli for about 5 minutes before adding.
- Cheddar Cheese: Shred your own cheese for best melting results. Avoid aged or crystallized cheeses.
- Homemade Substitute: Try using homemade cream of chicken soup for a fresher, homemade flavor.
- Make-Ahead Option: Assemble casserole and refrigerate up to 2 days before baking. Let sit 30 minutes at room temperature before baking and add 15 minutes to bake time. Add the cracker topping during the last 10 minutes.
- Freezing Instructions: Assemble without baking and freeze. Thaw in refrigerator for 24 hours before baking. Let sit 30 minutes at room temperature and add 15 minutes to bake time. Add topping the last 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
