Description
A creamy and comforting Chicken Broccoli Rice Casserole featuring tender chicken, fresh broccoli, and cheesy rice baked to perfection with a crispy cracker topping. Perfect for a hearty family dinner or make-ahead meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- Salt and 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. condensed Cream of Chicken Soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, separated
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 and Prepare Chicken: Preheat your oven to 350° F. Cut the chicken breasts into bite-sized pieces and season them with salt, pepper, and Italian seasoning to taste.
- Cook Chicken: In a large pot over medium heat, melt the butter. Add the chicken pieces and cook until golden brown, about 5 minutes. Remove the cooked chicken from the pot and set aside.
- Cook Rice: Add the chicken broth, olive oil, and uncooked rice to the same pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
- Add Broccoli and Continue Cooking: Add the fresh broccoli florets to the pot and cover again. Cook for another 9 minutes, or until the rice is fully cooked and no liquid remains. If needed, keep covered and simmer 5 additional minutes until rice is tender.
- Rest Rice: Keep the pot covered and remove it from heat. Let the rice stand undisturbed for 10 minutes. This helps the rice release from the bottom and finish cooking evenly.
- Combine Ingredients: Stir the cooked chicken back into the rice along with the cream of chicken soup, milk, sour cream, optional thyme and garlic powder, and half of the shredded cheddar cheese until well combined.
- Transfer to Casserole Dish and Bake: Lightly grease a 9 x 13-inch casserole dish. Pour the mixture into the dish and spread evenly. Sprinkle the remaining cheddar cheese on top, cover with foil, and bake in the oven for 15 minutes.
- Add Cracker Topping and Final Bake: Mix the crushed Ritz crackers with melted butter and sprinkle evenly over the casserole. Uncover and bake for an additional 10 minutes to achieve a golden, crispy topping.
- Serve: Remove from oven and serve hot for a comforting meal.
Notes
- Frozen broccoli can be substituted for fresh; thaw and dry well before adding. Steaming frozen broccoli for 5 minutes can yield a softer texture.
- For best meltability, shred your own cheddar cheese from a block, preferably extra sharp yellow cheese like Cracker Barrel.
- Consider using homemade cream of chicken soup for a fresher, preservative-free alternative.
- This casserole can be assembled ahead and refrigerated up to 2 days before baking; allow it to sit 30 minutes at room temperature before baking and add 15 minutes to bake time.
- For freezer storage, assemble but do not bake; thaw in refrigerator for 24 hours before baking, then allow 30 minutes at room temperature and add 15 extra minutes to bake time. Add cracker topping during the last 10 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
