Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 6 PEOPLE
Buttery, crunchy, and incredibly delicious! This chicken broccoli rice casserole is an amazing meal in one that you can easily make at any time. One of the perfect make-ahead meals, excellent for busy weeknights.
Ingredients
1 tbsp olive oil
2 boneless, skinless chicken breasts, or 2 c. diced rotisserie chicken
2 tbsp butter
2 ½ c. chicken broth
2 c. fresh broccoli florets, uncooked
1 ¼ c. white long-grain rice, uncooked
1 tsp Italian Seasoning
10.5 ounces Condensed Cream of Chicken Soup
Salt/Pepper, to taste
2 c. shredded cheddar cheese, separated
½ c. milk
½ c. sour cream
Optional Seasonings:
½ tsp garlic powder
1 tsp dried thyme
Casserole Topping:
2 tbsp melted butter
1 c. Ritz crackers, crushed
How to make Chicken Broccoli Rice Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Into bite-sized pieces, cut the chicken and sprinkle with Italian seasoning, and season with salt & pepper.
Step 3: In a large pot, melt the butter over medium heat. Once melted, add the chicken and cook for about 5 minutes until all sides are golden brown. Set the chicken aside. If using cooked rotisserie chicken, skip this step.
Step 4: In the same pot, add the chicken broth, olive oil, and rice. Bring everything to a boil. Once boiling, decrease the heat. Tightly put the lid on and continue to cook for 6 minutes.
Step 5: After 6 minutes, add the broccoli. Cover the pot again and cook for additional 9 minutes. Make sure to refrain from stirring.
Step 6: Turn the heat off but leave the lid on. Allow the rice to rest for about 10 minutes. DO NOT STIR.
Step 7: Over the rice and broccoli, add the cooked chicken along with the soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
Step 8: To a lightly greased 9 x 13-inch casserole dish, transfer everything and sprinkle with the rest of the cheese. Place in the preheated oven and bake for about 15 minutes.
Step 9: In the meantime, melt the butter and crumble up the crackers. Mix well. After 15 minutes of baking, top the casserole with the crumbled cracker topping. Return to the oven and resume baking for another 10 minutes, uncovered.
Step 10: Remove the casserole from the oven when done and allow it to sit for about 5 minutes before serving. Enjoy!
Notes:
If using frozen broccoli, use 2 c. to replace fresh broccoli. Completely thaw the frozen broccoli and pat dry. For a softer texture, consider steaming the broccoli for about 5 minutes.
For this recipe, avoid extra sharp or aged cheeses. My favorite to use is Heluva Good Cheddar Cheese.
You can assemble the casserole up to 2 days in advance to baking and keep it in the fridge. When ready to bake, allow the casserole to sit for about 30 minutes before baking, or just add 10 minutes to the baking time. Note that the cracker/butter topping should be added at the end of baking.
To freeze the casserole unbaked, assemble the casserole and store it in the freezer. Thaw in the fridge for 24 hours and make sure to allow the casserole to sit out for about 30 minutes before baking. Or just add 15 minutes to the baking time. At the end of baking, add the cracker/butter topping.
Nutrition Facts:
Calories: 511 kcal, Carbohydrates: 30g, Protein: 23g, Fat: 33g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 1174mg, Potassium: 470mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1068IU, Vitamin C: 35mg, Calcium: 376mg, Iron: 2mg