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Chicken Broccoli Rice Casserole Recipe

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★★★★★

4.6 from 70 reviews

This Chicken Broccoli Rice Casserole is a comforting and hearty dish combining tender chicken, fresh broccoli, and fluffy rice in a creamy, cheesy sauce topped with a buttery Ritz cracker crust. Perfect for a family dinner, it blends simple ingredients with ease and delivers a flavorful, satisfying meal that can be made ahead of time and baked when ready.

Ingredients

Scale

Chicken and Rice

  • 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

Sauce

  • 10.5 oz. cream of chicken soup, condensed
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • Optional seasonings: 1/2 teaspoon dried thyme
  • Optional seasonings: 1/2 teaspoon garlic powder

Topping

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

Instructions

  1. Preheat and prepare chicken: Preheat your oven to 350° F. Cut the chicken breasts into bite-sized pieces, then season with salt, pepper, and Italian seasoning for flavor.
  2. Cook chicken: In a large pot over medium heat, melt the butter. Add the seasoned chicken pieces and cook until golden brown, about 5 minutes. Once cooked, remove the chicken from the pot and set aside.
  3. Cook rice with broth: Add chicken broth, olive oil, and uncooked rice to the same pot and bring to a boil. Once boiling, reduce the heat to a simmer, cover tightly, and cook for 6 minutes.
  4. Add broccoli and continue cooking: Add the fresh broccoli florets to the pot, replace the lid, and cook for an additional 9 minutes or until the rice is tender and no liquid remains. If the rice isn’t fully cooked, cover and simmer for another 5 minutes.
  5. Let rice stand: Remove the pot from heat, keep it covered, and let the rice stand undisturbed for 10 minutes. This resting time allows any remaining moisture to absorb and helps release any rice stuck to the bottom.
  6. Combine casserole ingredients: Into the pot with rice and broccoli, stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings (thyme and garlic powder if using), and half of the shredded cheddar cheese. Mix thoroughly to combine all ingredients evenly.
  7. Assemble casserole: Transfer the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese evenly over the top.
  8. Bake first phase: Cover the casserole with foil and bake in the preheated oven for 15 minutes to melt the cheese and heat through.
  9. Add topping and final bake: While the casserole bakes, mix crushed Ritz crackers with melted butter. After 15 minutes baking, remove the foil, sprinkle the cracker topping evenly over the casserole, and bake uncovered for another 10 minutes until topping is golden and crispy. Serve warm.

Notes

  • Using Frozen Broccoli: If using frozen broccoli, add it at the same stage as fresh broccoli and adjust cooking time if needed.
  • Make-Ahead Method: You can assemble this casserole ahead of time and refrigerate for up to 2 days before baking. Let it sit at room temperature for 30 minutes before baking, and add 15 minutes to the baking time.
  • Freezing: Assemble the casserole without baking and freeze. For best results, thaw in the refrigerator for 24 hours before baking. Let it sit at room temperature 30 minutes before baking and add 15 minutes to the baking time.

Keywords: chicken casserole, broccoli rice casserole, creamy chicken recipe, comfort food, baked casserole

Find it online: https://busyrecipe.com/chicken-broccoli-rice-casserole-recipe-2/