Chicken Broccoli Rice Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 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
Description
The Chicken Broccoli Rice Casserole blends cooked chicken seasoned with Italian herbs and freshly cooked white rice with chopped fresh broccoli. Cooking the rice briefly in chicken broth and olive oil before combining with the veggies helps infuse flavor early. The addition of cream of chicken soup, sour cream, and milk yields a creamy, cheesy base further enriched by shredded cheddar cheese. This casserole is baked until bubbly and topped with crushed Ritz crackers mixed with melted butter for a crunchy finish.
Once baked, the casserole offers hearty textures from the tender chicken and broccoli, a creamy sauce coating the rice, and a crisp, buttery topping. It can be served as a main dish and pairs well with a simple green salad or fresh fruit for a balanced meal.
The recipe can accommodate frozen broccoli if thawed and dried properly, and the casserole can be assembled ahead and refrigerated up to two days before baking. The cracker topping should be added in the final moments of baking to maintain its crispness.
Ingredients
- 2 Tablespoons butter
- 2 chicken breast or 2 cups diced rotisserie chicken, boneless skinless
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 2 1/2 cups chicken broth
- 1 Tablespoon olive oil
- 1 1/4 cups long grain white rice uncooked
- 2 cups broccoli uncooked, fresh florets
- 10.5 oz. cream of chicken soup condensed
- ½ cup milk
- ½ cup sour cream
- 2 cups cheddar cheese separated, shredded
Optional Seasonings
- 1/2 teaspoon thyme dried
- 1/2 teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers crushed
- 2 Tablespoons butter melted
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
- Frozen broccoli can be used if thawed and patted dry; it may benefit from steaming for a softer texture before adding.
- Shred cheddar from a block for the best melting and avoid aged cheeses that don't melt well.
- The casserole can be assembled in advance and refrigerated for up to 2 days; add the cracker topping in the last 10 minutes of baking.
- For best results, add the cracker and butter topping only near the end of baking to maintain crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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