Description
This hearty Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy, cheesy rice for a comforting one-dish meal baked to golden perfection. Perfect for family dinners, it features a flavorful blend of seasonings and a crunchy Ritz cracker topping.
Ingredients
Scale
Protein & Vegetables
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2-3 cups fresh broccoli florets, uncooked
Rice & Broth
- 1 ¼ cups white long grain rice, uncooked
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
Dairy & Creamy Components
- 2 tablespoons butter
- 10.5 oz. condensed Cream of Chicken Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons melted butter (for topping)
Seasonings
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme (optional)
- ½ teaspoon garlic powder (optional)
Casserole Topping
- 1 cup Ritz crackers, crushed
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 350 degrees Fahrenheit. Cut the chicken into bite-sized pieces, then season with salt, pepper, and Italian seasoning.
- Cook Chicken: In a large pot, heat 2 tablespoons of butter over medium heat until melted. Add the seasoned chicken and cook until golden brown, about 5 minutes. Remove chicken from the pot and set aside.
- Cook Rice: To the same pot, add chicken broth, olive oil, and the uncooked rice. Bring the mixture to a boil, then reduce heat to low and cover tightly. Let it simmer for 6 minutes.
- Add Broccoli and Continue Cooking: Add broccoli florets to the pot, cover again, and cook for an additional 9 minutes or until all liquid has been absorbed and rice is cooked through. If not fully cooked, cover and simmer for another 5 minutes.
- Let Rice Stand: Remove the pot from heat and keep it covered. Let the rice stand for 10 minutes without stirring to allow any bottom rice to release naturally.
- Mix Casserole Ingredients: Add the cooked chicken back into the rice along with cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder, and half of the shredded cheddar cheese. Stir everything together until well combined.
- Assemble in Casserole Dish: Lightly grease a 9 x 13-inch casserole dish and transfer the mixture into it. Sprinkle the remaining cheddar cheese evenly on top, then cover the dish with foil.
- Bake Covered: Bake the casserole in the preheated oven for 15 minutes.
- Add Topping and Finish Baking: While baking covered is finishing, combine melted butter and crushed Ritz crackers. Remove foil, sprinkle the cracker mixture evenly over the casserole, and bake uncovered for an additional 10 minutes to achieve a golden, crunchy topping.
- Serve: Remove from oven, let cool slightly, then serve the casserole warm.
Notes
- Frozen Broccoli Substitute: Use 2 cups thawed and patted dry frozen broccoli instead of fresh. For softer texture, steam frozen broccoli for about 5 minutes before adding.
- Cheese Tip: Shred your own cheddar from a block for best melting results. Avoid aged or crystallized cheeses which do not melt well.
- Homemade Soup Option: Replace canned cream of chicken soup with homemade version for better flavor.
- Make-Ahead Instructions: Assemble casserole and refrigerate up to 2 days prior to baking. Let sit at room temperature for 30 minutes before baking and add 15 minutes to baking time. Add cracker topping in the last 10 minutes of baking.
- Freezing Option: Assemble but do not bake. Freeze. Thaw in refrigerator for 24 hours before baking; then allow to sit at room temperature 30 minutes before baking. Add 15 minutes to baking time. Add topping in the last 10 minutes of baking.
- This recipe is featured in The Cozy Cookbook on page 178.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
