Chicken Broccoli and Rice Casserole
Loaded with tender chicken, fresh broccoli florets, fluffy rice and sharp cheddar cheese, our chicken and broccoli casserole will have your family lining up for seconds before they finish their first plate!
Equipment
- 13x9-inch casserole dish
Ingredients
- 16 ounces boneless skinless chicken breasts -or chicken tenders or boneless skinless thighs
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 2 ½ cups chicken broth
- 2 Tablespoon unsalted butter
- 1 ¼ cups long grain white rice
- 2 cups small broccoli florets -fresh is preferred
- 10.5 oz. cream of chicken soup -one can
- ½ cup whole milk
- ½ cup sour cream
- 2 cups extra sharp cheddar cheese -shredded
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Topping
- 1 cup Ritz crackers -crushed
- 2 Tablespoons unsalted butter -melted
Instructions
- Preheat the oven to 350° F.
- Lightly grease a 13x9-inch casserole dish with butter. Set aside until needed.
- Pat the chicken breasts dry with paper towels.
- Cut chicken into bite-sized pieces.
- Season the pieces with salt and black pepper.
- Add the olive oil to a large pot (about 6 qt) or deep skillet over medium heat.
- When the oil is hot, add the chicken pieces and cook for 4-5 minutes, turning the pieces to sear all of the sides. Remove the pieces from the pan and set aside until needed.
- Add the chicken broth, butter, and rice to the pot, and bring to a boil, then reduce heat to a simmer.
- Place a lid on the pot and cook for 6-8 minutes.
- Add the broccoli florets on top, do not stir the mixture, and replace the cover.
- Cook for 8-10 minutes, or until no liquid remains in the pot.
- Remove the pan from the heat, leaving the cover on. Let the mixture stand for 8-10 minutes, do not stir.
- Add the cooked chicken, cream of chicken soup, whole milk, sour cream, one cup of shredded cheddar cheese, garlic powder, onion powder, and black pepper to the pot.
- Gently stir the mixture to combine.
- Pour the rice mixture into the prepared casserole dish.
- Sprinkle the remaining shredded cheddar cheese on top of the mixture.
- Lightly cover the casserole dish with aluminum foil, and place it on the center rack of the preheated oven and bake for 15 minutes.
- Place the ritz crumbs in a bowl and drizzle the melted butter over them, tossing to combine.
- Sprinkle the crumbled cracker topping over the casserole and bake uncovered for 8- 12 minutes until the crackers begin to brown and the internal temperature of the casserole is at least 165 degrees F.
- Le the casserole stand for 5-7 minutes before serving, so it can set up a bit.
Notes
Crush the Ritz crackers by placing them in a ziplock bag and using a rolling pin or meat mallet to crush them. You don't want fine crumbs; they should be a little chunky.
Can I change up the recipe?
Absolutely! This easy-to-make cheesy casserole can be adapted to fit your taste or dietary preferences.
The chicken casserole was made with boneless, skinless chicken breasts, but boneless, skinless chicken thighs can also be used. If you want to skip cooking the chicken, you can keep things simple and use rotisserie chicken meat.
We used long-grain white rice to make our recipe, but medium-grain rice can also be used. I wouldn't advise using short-grain rice, as it will become too gummy and dry, and instant rice will cook too fast, turning the dish into a mushy mess. Brown rice can also be used, but be aware that it takes longer to cook and will require more liquid.
Absolutely! You can assemble, cover, and refrigerate it for up to 24 hours before baking. If you're baking it straight from the fridge, let it sit out for 20–30 minutes to come to room temperature before baking.
Broccoli is one of my favorite casserole vegetables, but if it's not one of yours, you can swap it out for another veggie. Carrots, peas, cauliflower, mushrooms, green beans, and spinach would make good additions. We used fresh broccoli florets to make our recipe, but you could also use frozen broccoli.
A can of cream of chicken soup seemed like the natural choice for this recipe, but cream of mushroom soup or cream of celery soup would also work, depending on what you have on hand or your flavor preference. You can also make your own cream sauce instead of using canned soup.
Cheddar cheese is my favorite cheese, and I use it in many of my casserole recipes. However, you can swap it out for almost any cheese you enjoy eating. For example, if you want to make a creamy cheese sauce, you could use Velveeta.
We used Ritz crackers to make the topping because who doesn't love buttery crackers? But if you don't like them or have saltines on hand, cornflakes and potato chips will also work.
Can I make the casserole ahead of time?
Absolutely! You can assemble, cover, and refrigerate it for up to 24 hours before baking. If you're baking it straight from the fridge, let it sit out for 20–30 minutes to come to room temperature before baking.
Nutrition
Calories: 651kcalCarbohydrates: 46gProtein: 32gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 126mgSodium: 1548mgPotassium: 568mgFiber: 2gSugar: 4gVitamin A: 1068IUVitamin C: 28mgCalcium: 370mgIron: 2mg
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