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Chicken Broccoli Rice Casserole
You only need one dish to make this easy baked Chicken Broccoli Rice Casserole. The broccoli, rice, and chicken all cook together in a creamy sauce that's tossed with plenty of cheese and topped with a crunchy cracker topping. With just 10 minutes of prep time to add all of the ingredients to a baking dish, it's easy to make this casserole for a simple meal!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 519 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 10.5 ounce can condensed cream of chicken soup
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Italian seasoning clink link for recipe
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup uncooked long grain white rice
- 1 pound boneless skinless chicken breasts diced into 1 inch pieces
- 2 cups fresh broccoli florets
- 8 ounce block sharp cheddar cheese grated into 2 ¼ cups shredded cheese
Cracker topping
- ¼ cup unsalted butter melted
- 30 buttery crackers like Ritz (crushed)
Instructions
- Preheat the oven to 350°F.
- Add the cream of chicken soup, chicken broth and heavy cream to a 9 inch x 13 inch baking dish. Season with the Italian seasoning, salt and pepper.
- Whisk to combine everything in the baking dish, then add the white rice, chicken and broccoli. Stir to combine everything and make sure that all of the ingredients are evenly distributed across the casserole.
- Reserve ¼ cup cheddar cheese for topping the casserole, stir the remaining shredded cheese into the casserole dish.
- Cover tightly with foil and bake for 40 minutes.
- In a small bowl, combine the melted butter, crushed crackers and reserved ¼ cup shredded cheddar cheese.
- Uncover the casserole after 40 minutes, sprinkle the cracker topping evenly over the casserole and bake for an additional 20 minutes.
Cup of Yum
Notes
- You can make this chicken broccoli casserole ahead of time. Store it, covered in the fridge, for up to 2 days before baking.
- To make this casserole gluten free, replace the Ritz crackers in the topping with 1 cup gluten free panko breadcrumbs.
Store leftover chicken broccoli rice casserole in an airtight container in the fridge for up to 5 days.
Nutrition Information
Calories
519kcal
(26%)
Carbohydrates
32g
(11%)
Protein
24g
(48%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Cholesterol
118mg
(39%)
Sodium
1138mg
(47%)
Potassium
414mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1138mg
(23%)
Vitamin C
21mg
(23%)
Calcium
278mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 519
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 118mg | 39% |
| Sodium | 1138mg | 47% |
| Potassium | 414mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1138mg | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 278mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.