Description
This Chicken Broccoli Rice Casserole is a comforting and hearty one-pot meal featuring tender chicken, fresh broccoli, and fluffy rice all baked together in a creamy, cheesy sauce with a crunchy cracker topping. Perfect for family dinners, it’s easy to prepare with everyday ingredients and can be made ahead for convenience.
Ingredients
Units
Scale
Main Ingredients
- 2 Tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 teaspoon Italian Seasoning
- Salt and pepper to taste
- 2 1/2 cups chicken broth
- 1 Tablespoon olive oil
- 1 1/4 cups white long grain rice (uncooked)
- 2-3 cups fresh broccoli florets (uncooked)
- 10.5 oz. condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
Optional Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers (crushed)
- 2 Tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole later on.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces. Season them with Italian seasoning, salt, and pepper evenly.
- Cook Chicken: Heat 2 tablespoons of butter in a large pot over medium heat. Add the chicken pieces and cook until they are golden brown on all sides, about 5 minutes. Remove the chicken and set it aside. (If using already cooked rotisserie chicken, skip this step.)
- Cook Rice and Broth: In the same pot, add chicken broth, olive oil, and uncooked rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 6 minutes.
- Add Broccoli: Add the fresh broccoli florets to the pot, cover again, and cook for an additional 9 minutes or until the rice is fully cooked and no liquid remains. If rice isn’t tender yet, cover and simmer for 5 more minutes.
- Let Rice Stand: Remove the pot from heat and keep it covered. Let the rice stand for 10 minutes to absorb moisture and loosen any stuck bits on the bottom.
- Mix Casserole Ingredients: To the pot, add the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional seasonings (thyme and garlic powder), and half of the shredded cheddar cheese. Stir gently to combine.
- Transfer to Casserole Dish: Pour the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining shredded cheddar cheese evenly on top.
- Bake Covered: Cover the casserole and bake in the preheated oven for 15 minutes to melt the cheese and heat through.
- Prepare Topping: While baking, melt the 2 tablespoons of butter and crush the Ritz crackers. Combine them well to form the casserole topping.
- Add Topping and Bake Uncovered: Remove the casserole from the oven, sprinkle the cracker topping evenly over the cheese, then bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Rest and Serve: Let the casserole stand for 5 minutes before serving to allow it to set and cool slightly for perfect texture.
Notes
- Using frozen broccoli (about 2 cups thawed and patted dry) is a convenient substitute; consider steaming it for 5 minutes for a softer texture.
- For best melting results, shred your own cheddar cheese from a block, preferably using extra sharp cheddar like Cracker Barrel.
- You can substitute canned cream of chicken soup with homemade cream of chicken soup for a fresher taste and healthier option.
- This casserole can be assembled ahead of time and refrigerated for up to 2 days before baking; allow it to sit 30 minutes at room temperature before baking and add 15 minutes to baking time.
- For freezer storage, assemble but do not bake. Thaw overnight in the fridge before baking; again allow 30 minutes at room temperature and add 15 minutes to baking time. Always add the cracker topping during the last 10 minutes of baking.
- Check out the Fried Rice Balls recipe for another cheesy broccoli dish option.
- This recipe is featured in The Cozy Cookbook on page 178.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
