Chicken Broccoli Rice Casserole
This comforting chicken broccoli rice casserole bakes tender rice, juicy chicken, and broccoli in a rich cheddar sauce under a crispy, buttery Ritz cracker topping.
Equipment
- 9x13 casserole dish
- 3.5 quart Dutch Oven
- Serving Spoons
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- Salt/Pepper to taste
- 1 teaspoon Italian seasoning
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 ¼ cups white long grain rice uncooked
- 2-3 cups fresh broccoli florets uncooked
- 10.5 oz. Cream of Chicken Soup condensed
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese separated
Optional Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers crushed
- 2 tablespoons melted butter
Instructions
- Heat the oven to 350°F, then cut the chicken into bite-sized pieces and season it with salt/pepper and Italian seasoning. Small, evenly cut pieces brown quickly and finish cooking evenly in the casserole.
- Melt the butter in a large pot over medium heat and cook the seasoned chicken for about 5 minutes, then move it to a plate. Look for light golden edges and avoid crowding the pot so the chicken browns rather than steams.
- Pour the chicken broth and olive oil into the same pot, add the uncooked rice, and bring the liquid to a boil before lowering the heat to a simmer. Cover tightly and let the rice cook for 6 minutes so it begins absorbing the seasoned broth.
- Scatter in the broccoli, cover the pot again, and simmer for 9 minutes. When the liquid pockets have disappeared, test rice from the center; if it is still firm, cover quickly and cook for 5 more minutes.
- Remove the pot from the heat and leave it covered for 10 minutes without stirring. The trapped steam finishes tenderizing the rice and helps grains release from the bottom of the pot.
- Stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. The mixture should look creamy and evenly coated, with tender rice that separates instead of clumping.
- Spoon the mixture into a lightly greased 9 x 13-inch casserole dish, scatter the remaining cheddar over the top, cover, and bake for 15 minutes. The cheese should melt into a bubbly layer around the edges of the dish.
- Mix the crushed crackers with the melted butter, sprinkle them over the casserole, and bake uncovered for 10 more minutes. Take it out when the crumbs smell buttery and toasted and the top is golden.
Notes
Cheese tip: Grate sharp cheddar fresh from a block for a smoother sauce, as pre-shredded cheese can melt with a grainy texture.
Rice texture: Let the pot rest covered off the heat for the full 10 minutes so trapped steam can finish cooking the rice evenly.
Topping tip: Add the buttered cracker crumbs during the final 10 minutes of baking to prevent steam from making them soggy.
Reheating: Warm leftovers with a splash of broth or milk in a covered dish at 325°F to keep the chicken and rice moist.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.