Cheesy Broccoli Chicken and Rice Casserole
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Cheesy Broccoli Chicken and Rice Casserole
Description
Cheesy Broccoli Chicken and Rice Casserole features cooked chicken combined with broccoli florets, white or brown rice, and a velvety cheese sauce. The sauce is prepared by sautéing carrots, onion, and garlic in butter, then making a roux with flour before whisking in chicken broth, cream cheese, and seasoning. Shredded cheddar cheese is stirred in to lend sharpness and depth.
The broccoli is gently steamed to retain tenderness before mixing with the cooked chicken and rice in the cheese sauce. The mixture is transferred to a baking dish, topped with crushed Ritz crackers mixed with melted butter for a crisp, buttery topping. Baking the casserole results in a warm, golden crust with a creamy interior featuring tender vegetables and juicy chicken.
This dish serves well as a complete meal suitable for dinner, providing comfort food familiar to many. It's especially useful for repurposing cooked chicken and rice while incorporating vegetables for balance. Adjusting the seasoning at the sauce stage is important for flavor depth.
To avoid dryness, use properly cooked and lightly packed rice, aiming for about 12 ounces cooked. This casserole reheats well and provides a pleasing combination of textures from creamy sauce to crunchy topping.
Ingredients
- 6 tablespoons butter
- 1 cup carrot diced
- ½ cup onion diced
- 3 cloves garlic finely minced or 1 teaspoon garlic powder
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese cut into cubes and softened
- ½ teaspoon salt
- thyme dried, pinch
- black pepper pinch
- 2 cups cheddar cheese shredded
- 3 cups broccoli florets chopped small
- 3 cups chicken cooked, chopped
- 2 cups white rice cooked, or brown rice, see note
- 1 ½ cups Ritz crackers coarsely crushed, about 1 sleeve (32 crackers
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
- In a 12-inch deep skillet (if you don't have a deep skillet, use a 4- or 5-quart pot or saucepan), melt the butter over medium heat and add the carrots, onion and garlic. Cook, stirring often, until the veggies soften a bit, 4 to 5 minutes.
- Add the flour and stir to combine. Cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the broth until smooth, and bring the mixture to a simmer. Cook for 1 to 2 minutes until thickened.
- Add cream cheese, salt, thyme and pepper. Continue cooking, whisking until mostly smooth (it's ok for there to be a few small lumps of cream cheese - you won't even notice them at the end).
- Off the heat, add the cheddar cheese and stir until combined. Season to taste with additional salt and pepper, if needed (this is important for flavor)! Set aside.
- Combine broccoli florets and 1/2 cup water in microwave-safe bowl. Cover and microwave for 3 to 4 minutes until broccoli is tender. (Alternately, you can steam the broccoli on the stovetop.) Drain excess water.
- To the cheese sauce, add the steamed broccoli, chicken and rice. Mix until evenly combined. Spread evenly in the prepared baking dish.
- In a small bowl, stir together the cracker crumbs and melted butter. Spread this mixture evenly over the top of the casserole.
- Bake for 20 to 30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout). Serve immediately.
Notes
- Use lightly packed cooked rice (about 12 ounces) to ensure the casserole stays moist and not dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 58mg | 19% |
| Sodium | 776mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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