Chicken Broccoli Rice Casserole Recipe
This comforting Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy rice in a cheesy, savory sauce topped with a crunchy Ritz cracker crust. It’s an easy, one-pot recipe perfect for a hearty family dinner or meal prep, featuring a balance of protein, vegetables, and rich flavor baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
- 1 teaspoon Italian Seasoning
- Salt and pepper, to taste
- 2 Tablespoons butter
- 1 Tablespoon olive oil
Rice and Vegetables
- 1 1/4 cups white long grain rice (uncooked)
- 2 1/2 cups chicken broth
- 2–3 cups fresh broccoli florets (uncooked)
Casserole Mixture
- 10.5 oz. condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Topping
- 1 cup Ritz crackers, crushed
- 2 Tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole later.
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces, season with Italian seasoning, salt, and pepper. If using rotisserie chicken, this step can be skipped.
- Cook Chicken: Melt 2 tablespoons of butter in a large pot over medium heat. Add the chicken pieces and cook until golden brown on all sides, approximately 5 minutes. Remove the chicken from the pot and set aside.
- Cook Rice Mixture: To the same pot, add chicken broth, olive oil, and uncooked rice. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Simmer Rice: Cover the pot tightly and cook for 6 minutes.
- Add Broccoli: Add fresh broccoli florets to the pot, replace the cover, and cook for an additional 9 minutes until the liquid has been absorbed and rice is tender. If rice is not fully cooked, cover and simmer for another 5 minutes.
- Let Rice Rest: Remove the pot from heat, keep it covered, and allow it to stand undisturbed for 10 minutes to finish cooking and let the rice settle.
- Mix Casserole Ingredients: Stir in the cooked chicken, condensed cream of chicken soup, milk, sour cream, dried thyme, garlic powder, and half of the shredded cheddar cheese into the pot with rice and broccoli.
- Prepare for Baking: Transfer the mixture into a lightly greased 9 x 13-inch casserole dish. Spread the remaining cheddar cheese evenly over the top.
- Bake Casserole: Cover the dish with foil or a lid and bake in the preheated oven for 15 minutes.
- Prepare Topping: While the casserole bakes, melt the 2 tablespoons of butter and crush the Ritz crackers. Mix the melted butter with crumbs to create the topping.
- Add Topping and Finish Baking: Remove the casserole from oven, sprinkle the cracker topping evenly over the cheese layer, and bake uncovered for an additional 10 minutes until the topping is golden and crisp.
- Serve: Let the casserole stand for 5 minutes before serving to set and cool slightly for optimal texture and flavor.
Notes
- Using rotisserie chicken saves time by skipping the step of cooking raw chicken.
- Make sure to tightly cover the pot during the rice cooking process to ensure proper steaming and absorption of liquid.
- You can substitute broccoli with other vegetables like cauliflower or green beans if desired.
- For a dairy-free version, substitute sour cream and cheddar cheese with dairy-free alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: chicken casserole, broccoli rice casserole, creamy chicken recipe, baked chicken dinner, comfort food casserole
