Go Back
Print Pin

Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the buttery, crunchy Ritz topping!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 511kcal

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)
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 cup Ritz crackers (crushed)
  • 2 tablespoons melted butter

Instructions

  • Note: Refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount outlined here works perfectly.
  • Preheat the 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 until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove the chicken and set aside.
  • Add the 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 the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)
  • Keep it covered and remove from heat. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
  • Add the 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 9 x 13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
  • Combine the melted butter and crushed crackers. Sprinkle over the casserole bake uncovered for 10 more minutes. Serve!

Notes

  • For a creamier texture, consider using long grain rice instead of minute rice, as it absorbs more liquid and melds beautifully with the casserole.
  • To avoid dryness, ensure the chicken is cooked just until golden brown and not fully cooked through, as it will continue to cook in the oven.
  • If you're short on time, you can assemble the casserole up to two days in advance and store it in the refrigerator until you're ready to bake.
  • For a flavor twist, feel free to substitute the cream of chicken soup with cream of mushroom or cheddar cheese soup for a different taste profile.
  • Store leftovers in the fridge for up to three days, and reheat individual portions in the microwave for best results, ensuring they are heated through to an internal temperature of 165°F.