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Chicken Broccoli Rice Casserole Recipe

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4.3 from 7 reviews

This comforting Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy rice with melted cheddar cheese and a crunchy cracker topping. A perfect family meal that’s easy to prepare and bakes to golden perfection in just over an hour.

Ingredients

Chicken and Rice Base

  • 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 ¼ cups white long grain rice (uncooked)
  • 2-3 cups fresh broccoli florets (uncooked)

Casserole Mixture

  • 10.5 oz. condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder

Topping

  • 1 cup Ritz crackers, crushed
  • 2 tablespoons melted butter

Instructions

  1. Preheat and prepare chicken: Preheat the oven to 350°F. Cut the chicken breasts into bite-sized pieces and season them with salt, pepper, and Italian seasoning to enhance their flavor.
  2. Cook the chicken: In a large pot over medium heat, melt 2 tablespoons of butter. Add the chicken pieces and cook until they are golden brown and cooked through, about 5 minutes. Remove the chicken from the pot and set aside.
  3. Cook rice with broth and oil: To the same pot, add 2 1/2 cups of chicken broth, 1 tablespoon of olive oil, and 1 1/4 cups of uncooked white long grain rice. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
  4. Add broccoli and finish cooking rice: Add 2-3 cups of fresh broccoli florets to the pot, cover again, and cook for an additional 9 minutes. Check if the rice is fully cooked and no liquid remains. If not, cover and simmer for another 5 minutes or until done.
  5. Let rice rest: Keep the pot covered and remove it from heat. Allow the rice to stand for 10 minutes without stirring, which helps release any rice stuck to the bottom and completes the cooking process.
  6. Mix casserole ingredients: Stir in the cooked chicken, condensed cream of chicken soup, ½ cup milk, ½ cup sour cream, ½ teaspoon dried thyme, ½ teaspoon garlic powder, and half of the shredded cheddar cheese (1 cup) into the rice and broccoli mixture until well combined.
  7. Assemble casserole: Lightly grease a 9x13-inch casserole dish. Transfer the mixture into the dish and spread evenly. Top with the remaining 1 cup of shredded cheddar cheese. Cover the casserole with foil and bake in the preheated oven for 15 minutes.
  8. Add topping and bake: While baking, combine 2 tablespoons melted butter with 1 cup crushed Ritz crackers. After 15 minutes of baking, remove the foil, sprinkle the buttered crackers evenly over the casserole, and bake uncovered for an additional 10 minutes until the topping is golden and crunchy.
  9. Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy this warm, cheesy, and hearty chicken broccoli rice casserole with your family.

Notes

  • Use rotisserie chicken as a quick shortcut instead of cooking raw chicken breasts.
  • Adjust seasoning according to your taste preferences; you can add more garlic powder or Italian seasoning for extra flavor.
  • If you prefer a creamier casserole, increase the sour cream to 3/4 cup.
  • Broccoli can be lightly steamed before adding to reduce cooking time if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://dishcooks.com/chicken-broccoli-rice-casserole-recipe/