Chicken Broccoli Rice Casserole
User Reviews
5.0
2,658 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
6 people
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Calories
511 kcal
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Course
Main Course
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Cuisine
American
Chicken Broccoli Rice Casserole
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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!
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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 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 recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, 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 below works perfectly.
- Preheat the oven to 350° F.
- Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
- Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
- Add the chicken broth, olive oil, and rice to the pot and 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.)
- Remove the pot from the heat and leave the cover on. 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 to the pot of rice.
- Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
- Cover and bake for 15 minutes.
Add the Topping:
- Melt the butter and crush the crackers. Combine to form the topping for the casserole.
- Sprinkle the crumbled cracker topping over the casserole and bake uncovered for 10 additional minutes.
- Let stand for 5 minutes prior to serving.
Notes
- Pro Tips:
- Pro Tips:
- Using Frozen Broccoli:
- 2
- Make-Ahead Method: Assemble Now, Bake Later.
- -Refrigerator
- -Freezer:
- The Nutritional information provided is an estimate and is per serving. This recipe makes 6 servings.
- 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!
- Be sure to check out my ham and ground beef rice casseroles next!
- This recipe is in The Cozy Cookbook on page 178!
- 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.
- 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 be added at the end of baking.
Nutrition Information
Show Details
Calories
511kcal
(26%)
Carbohydrates
30g
(10%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
1174mg
(49%)
Potassium
470mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1068IU
(21%)
Vitamin C
35mg
(39%)
Calcium
376mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1174mg | 49% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1068IU | 21% |
| Vitamin C | 35mg | 39% |
| Calcium | 376mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,658 reviews
Excellent
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