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Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole is creamy, cheesy comfort food with tender chicken, fluffy rice, and broccoli under a buttery Ritz cracker topping. It's a family favorite that can be made ahead and baked later!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • For the Casserole:
  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 1/4 cups uncooked white long grain rice
  • 2-3 cups fresh broccoli florets uncooked
  • 1 10.5 oz can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese divided
  • Optional Seasonings:
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • For the Casserole Topping:
  • 1 cup Ritz crackers crushed
  • 2 tablespoons butter melted

Instructions
 

  • Preheat oven to 350°F. Cut chicken into bite sized pieces and season with salt, pepper, and Italian seasoning.
  • Heat butter in a large pot over medium heat. Add chicken and cook until golden brown, about 5 minutes. Remove chicken and set aside.
  • Add chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
  • Add broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains and rice is cooked through. If rice is not fully cooked, cover and simmer 5 more minutes.
  • Keep covered and remove from heat. Let rice stand for 10 minutes without stirring.
  • Add cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
  • Transfer to a lightly greased 9x13 inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
  • Combine melted butter and crushed crackers. Sprinkle over casserole and bake uncovered for 10 more minutes. Serve hot.

Notes

  • Check your rice package for the correct liquid amount and cooking time. This recipe uses white long grain rice.
  • Don't stir the rice while it rests; let it stand covered for 10 minutes.
  • Shred your own cheddar from a block for best melting.
  • Frozen broccoli: Use 2 cups, thaw and pat dry. Steam about 5 minutes for softer texture if desired.
  • Cooked chicken: Use 2 cups diced rotisserie chicken and stir in before baking.
  • Make ahead: Assemble through step 7 and refrigerate up to 2 days. Sit out 30 minutes before baking and add 15 minutes to baking time. Add topping during last 10 minutes.
  • Freezer: Assemble unbaked and freeze. Thaw 24 hours in fridge, sit out 30 minutes, add 15 minutes to baking time. Add topping during last 10 minutes.
  • Storage: Refrigerate leftovers up to 4 days.