This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!
Bake at in a lightly greased 9 x 13 casserole dish at 350 degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish. It's okay if it's not completely cooked through yet.
In a large bowl, combine the soup, milk, sour cream, cooked rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried thyme and 1/2 tsp garlic powder as well.)
If baking immediately after assembling, bake the casserole for 35 minutes, covered.
If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking. Then bake for 45 minutes, covered.
Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
1 cup uncooked rice + 2 cups liquid = 3 cups cooked rice. You may choose to use all 3 cups but I prefer 2.
⭐Pro Tip⭐: Add more flavor to the rice by adding chicken bouillon to the simmering water or by cooking it in chicken broth.
Tip: Using a 16oz. bag of frozen broccoli (and/or cauliflower) is a perfect alternative to fresh broccoli. Just be sure you thaw and pat it dry!
Additional seasoning options include: