Description
Whip up this creamy Chicken Broccoli Rice Casserole loaded with melted cheese and a golden, buttery Ritz cracker crunch. Prep it ahead and simply bake when you’re ready for a family-approved comfort meal!
Ingredients
- 2 Tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- 1 teaspoon Italian Seasoning
- Salt/Pepper, to taste
- 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
- 10.5 oz. Condensed Cream of Chicken Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
Optional Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 Tablespoons melted butter
Instructions
Note: This is a one-pot prep recipe. You’ll cook everything in a single pot first, then transfer it to a casserole dish for baking. Check your rice package for the exact liquid ratio and cook time. This version uses white long-grain rice, and the timing below works perfectly.
Preheat the Oven
Set your oven to 350°F (175°C).Prepare the Chicken
Cut the chicken into bite-sized pieces. Season with Italian seasoning, plus salt and pepper to taste.Cook the Chicken
Melt butter in a large pot over medium heat. Add the chicken and sauté until golden on all sides, about 5 minutes. Remove and set aside.
Tip: Skip this step if using rotisserie chicken.Cook the Rice
Add chicken broth, olive oil, and rice to the same pot. Bring to a boil, then reduce heat to a simmer.
Cover tightly and cook for 6 minutes.Add the Broccoli
Stir in the broccoli, cover again, and cook for another 9 minutes—or until the liquid is absorbed and rice is tender.
If the rice isn’t fully cooked, cover and simmer for an additional 5 minutes.Rest the Rice
Remove from heat, leave the lid on, and let the rice sit for 10 minutes without stirring. This helps any bottom grains release naturally.Mix in the Creamy Base
Stir in the cooked chicken, cream of chicken soup, milk, sour cream, any extra seasonings you like, and half of the cheddar cheese.Assemble the Casserole
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle with the remaining cheese. Cover and bake for 15 minutes.Make the Crunchy Topping
Melt the butter and mix with crushed crackers. Remove the casserole from the oven, uncover it, and sprinkle the topping evenly.Final Bake
Bake uncovered for 10 more minutes, until the topping is golden and crispy.Rest and Serve
Let the casserole stand for 5 minutes before slicing and serving.
Notes
Frozen Broccoli (or Cauliflower): Swap in 2 cups of frozen florets for fresh if needed. Make sure to thaw and pat them dry first. Since frozen broccoli is already blanched, you can steam it for about 5 minutes if you prefer a softer texture in your casserole.
Cheddar Cheese: For the best melt, shred your cheese from a block instead of using pre-shredded. I love using Cracker Barrel Extra Sharp Yellow—it’s smooth and melty. Avoid aged or crystalized cheeses, as they don’t melt well.
Homemade Upgrade: Skip the canned soup and try it with my Homemade Cream of Chicken Soup for a richer flavor.
Love Broccoli & Cheese? Don’t miss my Fried Rice Balls—they’re another cheesy, broccoli-packed favorite!
Cookbook Bonus: You can also find this recipe in The Cozy Cookbook on page 178.
Make-Ahead Instructions
Refrigerate & Bake Later:
Assemble the casserole up to 2 days in advance.
Before baking, let it sit at room temperature for 30 minutes.
Add about 15 minutes to the baking time.
Add the cracker-and-butter topping during the last 10 minutes for the best crunch.
Freeze & Bake Later:
Assemble the casserole without baking.
Thaw in the fridge for 24 hours, then let it sit at room temperature for 30 minutes.
Bake, adding 15 extra minutes, and top with the cracker/butter mixture in the final 10 minutes.
- Prep Time: 10minutes minutes
- Cook Time: 50minutes minutes
- Cuisine: American