Description
This comforting Chicken Broccoli Rice Casserole combines tender chicken, fluffy rice, and fresh broccoli in a creamy cheddar cheese sauce topped with buttery crushed crackers. It’s an easy, crowd-pleasing weeknight meal that bakes in one dish for effortless preparation and cleanup.
Ingredients
Chicken & Seasonings
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
Rice & Broth
- 1 ¼ cups white long grain rice (uncooked)
- 2 ½ cups chicken broth
- 1 tablespoon olive oil
- 2-3 cups fresh broccoli florets (uncooked)
Sauce & Cheese
- 10.5 oz. cream of chicken soup (condensed)
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese (divided)
Seasonings & Topping
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 cup Ritz crackers (crushed)
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) so it’s hot and ready for baking when the casserole comes together.
- Prepare Chicken: Cut chicken breasts into bite-sized pieces, season with salt, pepper, and Italian seasoning for flavor.
- Cook Chicken: Melt 2 tablespoons of butter in a large pot over medium heat, add the chicken pieces and cook until golden brown, about 5 minutes. Remove chicken and set aside.
- Cook Rice: In the same pot, add chicken broth, olive oil, and uncooked rice. Bring to a boil, then reduce heat to a simmer and cover tightly. Cook for 6 minutes.
- Add Broccoli: Add fresh broccoli florets to the pot, replace the lid, and cook for an additional 9 minutes, or until the rice finishes cooking and liquid is absorbed. If rice isn't done, cover and continue simmering up to 5 more minutes.
- Rest Rice: Remove the pot from heat and keep covered. Let the rice stand undisturbed for 10 minutes which helps any stuck rice release from the bottom.
- Mix Casserole Ingredients: Stir in the cooked chicken, cream of chicken soup, milk, sour cream, dried thyme, garlic powder, and half of the cheddar cheese until well combined.
- Assemble Casserole: Transfer the mixture into a lightly greased 9x13-inch casserole dish. Sprinkle the remaining cheddar cheese evenly over the top. Cover with foil.
- Bake Covered: Bake the casserole in the preheated oven for 15 minutes to let flavors meld and cheese melt.
- Add Topping and Bake Uncovered: Mix melted butter with crushed Ritz crackers and sprinkle over the casserole. Bake uncovered for another 10 minutes until the topping is golden and crispy. Serve warm.
Notes
- Using rotisserie chicken is a great shortcut to save cooking time.
- Adjust broccoli quantity based on preference or substitute with frozen if fresh is unavailable, but thaw and drain well.
- If rice isn’t fully cooked after the initial simmer, add a splash of extra broth or water and continue cooking as needed.
- For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
