Description
This hearty Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy rice cooked in chicken broth, all baked with melted cheddar and a crunchy Ritz cracker topping for a comforting and delicious meal perfect for family dinners.
Ingredients
Scale
Protein & Dairy
- 2 tablespoons butter
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
- 10.5 oz. cream of chicken soup (condensed)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
- 2 tablespoons melted butter (for topping)
Produce & Grains
- 1 ¼ cups white long grain rice, uncooked
- 2-3 cups fresh broccoli florets, uncooked
Liquids & Oils
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
Seasonings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder (optional)
Topping
- 1 cup Ritz crackers, crushed
Instructions
- Preheat Oven and Prepare Chicken: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces, season with salt, pepper, and Italian seasoning.
- Cook Chicken: Heat 2 tablespoons butter in a large pot over medium heat until melted. Add chicken and cook until golden brown, about 5 minutes. Remove chicken and set aside.
- Cook Rice: Add chicken broth, olive oil, and rice to the same pot. Bring to a boil, reduce heat to a simmer, cover tightly and cook for 6 minutes.
- Add Broccoli and Continue Cooking: Add broccoli florets, replace the cover and cook for 9 more minutes or until no liquid remains and rice is tender. If rice is not fully cooked, cover and simmer an additional 5 minutes.
- Let Rice Stand: Remove pot from heat and keep it covered. Let rice stand for 10 minutes without stirring to allow rice at the bottom to release.
- Combine Ingredients: Stir cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings (thyme and garlic powder), and half of the shredded cheddar cheese into the rice mixture until well combined.
- Assemble Casserole: Transfer mixture to a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese on top.
- Bake Covered: Cover casserole and bake in preheated oven for 15 minutes.
- Add Topping and Bake Uncovered: Mix melted butter with crushed Ritz crackers, sprinkle over casserole, and bake uncovered for an additional 10 minutes until topping is golden and crispy.
- Serve: Remove from oven and let cool slightly before serving.
Notes
- Using Frozen Broccoli: Substitute 2 cups of frozen broccoli (or cauliflower), thawed and patted dry. You may steam it for 5 minutes for softer texture before adding.
- Shred your own cheddar cheese from a block for best melting quality. Avoid aged or crystallized cheeses which do not melt well.
- For a homemade alternative, use homemade cream of chicken soup instead of canned.
- Make ahead: Assemble the casserole and refrigerate up to 2 days before baking. Let sit 30 minutes before baking and add 15 minutes to bake time. Add cracker topping during the last 10 minutes of baking.
- Freezing: Assemble casserole without baking and freeze. Thaw in fridge 24 hours prior to baking, let sit 30 minutes at room temperature before baking, and add 15 minutes to bake time. Add topping in final 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
