Chicken Broccoli Rice Casserole

A wooden spoon with a scoop of broccoli chicken rice casserole from a casserole dish.

Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the buttery, crunchy Ritz topping!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 511kcal

Author: Stephanie

Ingredients

2 tablespoons butter
2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
Salt/Pepper to taste
1 teaspoon Italian seasoning
2 1/2 cups chicken broth
1 tablespoon olive oil
1 ¼ cups white long grain rice uncooked
2-3 cups fresh broccoli florets uncooked
10.5 oz. Cream of Chicken Soup (condensed)
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese separated

Optional Seasonings

½ teaspoon dried thyme
½ teaspoon garlic powder

Casserole Topping

1 cup Ritz crackers crushed
2 tablespoons melted butter

US Customary - Metric

Instructions

Note: Refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount outlined here works perfectly.
Preheat the oven to 350° F. Cut chicken into bite-sized pieces and season with salt/pepper, and Italian seasoning.
Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove and set aside.
Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)
Keep it covered and remove from heat. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.,
Transfer to a lightly greased 9 x 13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
Combine the melted butter and crushed crackers. Sprinkle over the casserole bake uncovered for 10 more minutes. Serve!

Notes

Pro Tips:

Using Frozen Broccoli: 2 cups of frozen broccoli (and/or cauliflower) is a perfect alternative to fresh broccoli. Just be sure you thaw and pat it dry. Frozen broccoli is already blanched (partially cooked), but you may want to consider steaming it as well (about 5 minutes or so) for a softer texture in the casserole.
Cheddar Cheese- Shred your own from a block at home for best results. I use Cracker Barrel Extra Sharp Yellow cheese as it melts really well. Avoid aged/crystalized cheeses as those won't melt well.
Skip the can and try this with my Homemade Cream of Chicken Soup!
For similar flavors (with no caned soup) and pasta, try my Chicken and Broccoli Pasta Bake!
This recipe is in The Cozy Cookbook on page 178!

Make-Ahead Method: Assemble Now, Bake Later.

-Refrigerator

This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time.
The cracker/butter topping should still be added during the last 10 minutes.

-Freezer:

Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time.
The cracker/butter topping should still be added during the last 10 minutes.

The Nutritional information provided is an estimate and is per serving. This recipe makes 6 servings.

Nutrition