Servings
Font
Back
Chicken Broccoli Rice Casserole
4.8 from 99 votes

Chicken Broccoli Rice Casserole

This casserole blends shredded rotisserie chicken with broccoli, instant rice, cream of mushroom and chicken soups, and cheddar cheese, topped with crushed Ritz crackers. The creamy and cheesy mixture has a comforting, hearty texture and is baked until bubbly with a golden cracker crust. Using frozen broccoli, gently thawed, quickly incorporates the vegetable without overcooking. The dish makes a complete meal combining protein, vegetables, and starch in one bake.

Prep Time
15 mins
Cook Time
40 mins
Servings: 6
Course: Main Course, Dinner

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

    Cup of Yum
  1. Preheat oven to 350°F. Spray a 9x13-inch casserole dish with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the mixture into the prepared casserole dish and top evenly with the crushed crackers.
  6. 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.