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Chicken Broccoli Rice Casserole Recipe

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★★★★★

5 from 128 reviews

A comforting and hearty Chicken Broccoli Rice Casserole featuring tender chicken, fresh broccoli, and creamy cheddar cheese baked to perfection with a crunchy Ritz cracker topping. This all-in-one dish combines the flavors of chicken, rice, and vegetables in a creamy sauce, making it an easy meal perfect for weeknights or potlucks.

Ingredients

Scale

Protein & Vegetables

  • 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
  • 2–3 cups fresh broccoli florets (uncooked)

Rice & Liquids

  • 1 ¼ cups white long grain rice (uncooked)
  • 2 ½ cups chicken broth
  • ½ cup milk

Dairy & Cheese

  • 2 tablespoons butter
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese (separated)
  • 2 tablespoons melted butter (for topping)

Seasonings & Miscellaneous

  • Salt and pepper (to taste)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 10.5 oz. condensed Cream of Chicken Soup
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 cup Ritz crackers (crushed)

Instructions

  1. Prepare and season chicken: Preheat the oven to 350°F. Cut the chicken breasts into bite-sized pieces, then season them with salt, pepper, and Italian seasoning for a flavorful base.
  2. Cook chicken: Heat 2 tablespoons of butter in a large pot over medium heat until melted. Add the chicken pieces and cook until golden brown, about 5 minutes. Remove the chicken and set aside.
  3. Cook rice and broth: In the same pot, add 2½ cups of chicken broth, 1 tablespoon of olive oil, and 1¼ cups of uncooked white long grain rice. Bring the mixture to a boil, then reduce heat to a simmer, cover tightly, and cook for 6 minutes.
  4. Add broccoli and continue cooking: Stir in the fresh broccoli florets, replace the cover, and cook for an additional 9 minutes or until the rice is cooked through and no liquid remains. If the rice isn’t fully cooked, cover and simmer for another 5 minutes until tender.
  5. Let rice stand: Remove the pot from heat and keep it covered. Let the rice stand undisturbed for 10 minutes to allow any remaining liquid to absorb and the rice to settle.
  6. Combine casserole ingredients: Add the cooked chicken back into the pot along with 10.5 oz. of condensed cream of chicken soup, ½ cup milk, ½ cup sour cream, ½ teaspoon dried thyme, ½ teaspoon garlic powder, and half (1 cup) of the shredded cheddar cheese. Stir thoroughly to combine all ingredients.
  7. Transfer and bake: Lightly grease a 9 x 13-inch casserole dish and transfer the rice mixture into it. Top with the remaining 1 cup of shredded cheddar cheese. Cover the dish and bake in the preheated oven for 15 minutes.
  8. Add cracker topping and finish baking: Mix 2 tablespoons of melted butter with 1 cup of crushed Ritz crackers. Sprinkle this mixture evenly over the casserole. Bake uncovered for an additional 10 minutes until the topping is golden and crispy.
  9. Serve: Remove from the oven and serve hot for a creamy, cheesy, and crunchy Chicken Broccoli Rice Casserole meal.

Notes

  • Using rotisserie chicken is a great shortcut if you want to reduce cooking time.
  • You can substitute broccoli with other vegetables like cauliflower or green beans, but adjust cooking times accordingly.
  • If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes.
  • Make sure to keep the pot tightly covered during rice cooking to ensure proper steaming.
  • For a lower-fat option, use low-fat sour cream and reduced-fat cheese.

Keywords: Chicken broccoli rice casserole, cheesy chicken casserole, baked chicken rice dish, easy dinner casserole, comfort food casserole

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