Broccoli Chicken Rice Casserole
A comforting casserole featuring tender chicken, broccoli, and rice in a creamy, cheesy sauce. Perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups rotisserie chicken Rotisserie chicken can save time.
- 1 teaspoon Italian seasoning
- to taste Salt & pepper
- 2.5 cups chicken broth
- 1 tablespoon olive oil
- 1.25 cups white long grain rice
- 2-3 cups broccoli florets
- 10.5 oz cream of chicken soup
- 0.5 cup milk
- 0.5 cup sour cream
- 2 cups shredded cheddar cheese Divided in use.
- 0.5 teaspoon dried thyme Optional.
- 0.5 teaspoon garlic powder Optional.
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Instructions
Preparation
- In a large skillet, melt the butter over medium heat and brown the chicken until fully cooked. Set aside.
- In the same skillet, add chicken broth, olive oil, and rice. Bring to a simmer and cook for approximately 6 minutes.
- After 6 minutes, add the broccoli florets and continue to simmer for another 9 minutes.
- Remove the skillet from heat and let the rice mixture sit covered for 10 minutes to fully absorb the liquid.
- Once the rice is ready, stir in the cooked chicken (shredded if using breasts), cream of chicken soup, milk, sour cream, and half of the shredded cheddar cheese.
Baking
- Transfer the mixture to a baking dish, spreading it evenly. Top it with the remaining cheese.
- Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 15 minutes.
- After 15 minutes, uncover the dish, sprinkle the crushed Ritz crackers evenly on top, and drizzle with melted butter. Bake uncovered for an additional 10 minutes until the top is golden and bubbly.
- Allow the casserole to cool slightly before serving.
Notes
This casserole pairs well with a side salad or garlic bread. It can be made ahead and refrigerated. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.