Chicken Broccoli Rice Casserole
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
6
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Course
Main Course, Dinner
Chicken Broccoli Rice Casserole
Description
Chicken Broccoli Rice Casserole brings together shredded rotisserie chicken with frozen broccoli, instant rice, and two cream-based soups to create a creamy, hearty base. Sauteed onion and garlic add aromatic depth before mixing all ingredients with cheddar cheese, chicken stock, and milk. The casserole is topped with crushed Ritz crackers, creating a crisp, browned crust after baking at 350°F for 30-40 minutes until the rice is tender and the edges bubble.
The texture balances tender chicken, soft rice, and broccoli florets that remain slightly firm. The rich cheese and soup blend provide a savory flavor coating with mild seasoning enhanced by salt and pepper. This casserole can serve as a convenient dinner centerpiece, especially using leftover chicken and canned soups.
If fresh broccoli is preferred, blanch it briefly in salted boiling water for 3-4 minutes to soften before draining and cooling to maintain color and texture. This extra step helps replicate the texture achieved using thawed frozen broccoli.
Ingredients
- 1 pound broccoli frozen
- 1 tablespoon olive oil or butter
- 1 yellow onion diced, small
- 1-2 cloves garlic minced
- 1 rotisserie chicken shredded (about 3 cups cooked chicken)
- 2 cups instant rice
- 1 can cream of mushroom soup 10.5 ounces
- 1 can cream of chicken soup 10.5 ounces
- 2 cups cheddar cheese shredded
- 2 cups chicken stock
- 1 cup milk
- salt to taste
- black pepper to taste
- 3.5 ounces Ritz crackers crushed (1 standard sleeve)
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch casserole dish with cooking spray. Set aside.
- Rinse the frozen broccoli under cold water to slightly thaw. Do not worry if the broccoli is not fully thawed by the time you need to add it to the casserole.
- Heat the olive oil or butter in a nonstick skillet over medium heat. Add the onion; cook for 3-5 minutes, until softened. Add the garlic and cook for 1 more minute. Remove from the heat and transfer to a large mixing bowl.
- Add the broccoli, chicken, rice, soups, cheese, chicken stock, and milk. Stir to combine. Season with a heavy pinch of salt and pepper and mix thoroughly.
- Pour the mixture into the prepared casserole dish and top evenly with the crushed crackers.
- Bake for 30-40 minutes or until the rice is cooked through, the edges are bubbling, and the crackers are golden brown.
Notes
- Blanch fresh broccoli in salted boiling water for 3-4 minutes, then drain and rinse with cold water before adding to the casserole to achieve best texture.
User Reviews
Overall Rating
4.8
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