Description
This Chicken Broccoli Rice Casserole is a comforting and hearty dish combining tender chicken, fresh broccoli, and fluffy rice all baked in a creamy sauce topped with a crispy Ritz cracker crust. Perfect for a family dinner, it's easy to prepare and combines wholesome ingredients with cheesy goodness for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- Salt to taste
- Black pepper to taste
- 1 teaspoon Italian seasoning
- 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. Cream of Chicken Soup, condensed
- 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 and Prepare Chicken: Preheat your oven to 350° F. Cut the chicken breasts into bite-sized pieces and season with salt, pepper, and Italian seasoning to taste.
- Cook Chicken: In a large pot, melt 2 tablespoons butter over medium heat. Add the seasoned chicken pieces and cook until they turn golden brown, about 5 minutes. Remove the chicken from the pot and set aside.
- Cook Rice: To the same pot, add the chicken broth, olive oil, and uncooked rice. Bring this mixture to a boil, then reduce the heat to a simmer and cover tightly. Cook for 6 minutes.
- Add Broccoli and Continue Cooking: Add the fresh broccoli florets to the pot, replace the cover, and cook for an additional 9 minutes or until the rice is cooked through and no liquid remains. If the rice is not fully cooked after this time, cover again and simmer for another 5 minutes.
- Rest the Rice: Remove the pot from heat and keep it covered. Let the rice and broccoli stand undisturbed for 10 minutes to allow any remaining moisture to be absorbed and to prevent stirring of the bottom layer.
- Combine Casserole Ingredients: Add the cooked chicken back into the pot along with cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder if using, and half of the shredded cheddar cheese. Stir everything to combine thoroughly.
- Transfer to Baking Dish and Bake: Lightly grease a 9 x 13-inch casserole dish and transfer the mixture into it. Sprinkle the remaining cheddar cheese evenly on top. Cover the casserole and bake for 15 minutes.
- Add Topping and Finish Baking: Mix the crushed Ritz crackers with melted butter, then sprinkle this mixture over the baked casserole. Bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove the casserole from the oven and serve warm for a comforting and cheesy meal.
Notes
- Using Frozen Broccoli: Substitute 2 cups of frozen broccoli or cauliflower; be sure to thaw and pat dry before use. You may want to steam it for about 5 minutes for a softer texture.
- Cheddar Cheese Tip: Shred your own cheddar from a block for better melt and flavor. Cracker Barrel Extra Sharp Yellow cheese is recommended. Avoid aged or crystallized cheeses.
- Homemade Cream of Chicken Soup can be used instead of canned for a fresher, less processed taste.
- This casserole can be assembled ahead and refrigerated for up to 2 days. Let it sit at room temperature for 30 minutes before baking and add 15 minutes to the baking time.
- For freezing, assemble but do not bake. Thaw in the refrigerator for 24 hours, let sit at room temperature for 30 minutes, then bake with an additional 15 minutes added to baking time. Add topping in the last 10 minutes.
- The recipe is from The Cozy Cookbook, page 178.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
