Chicken Broccoli Rice Casserole
A cozy, family-approved dinner that wraps tender chicken, fresh broccoli, fluffy rice, and creamy cheese into one hearty bake.
Equipment
- 9x13 inch baking dish
- Large Pot
Ingredients
- 2 tbsp butter
- 2 cups cooked chicken diced rotisserie or cooked chicken breasts
- 1 tsp Italian seasoning
- to taste salt and pepper
- 2.5 cups chicken broth
- 1 tbsp olive oil
- 1.25 cups white long grain rice uncooked
- 2-3 cups fresh broccoli florets uncooked
- 10.5 oz condensed cream of chicken soup
- 0.5 cups milk
- 0.5 cups sour cream
- 2 cups shredded cheddar cheese divided
- 0.5 tsp dried thyme optional
- 0.5 tsp garlic powder optional
- 1 cup crushed Ritz crackers
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F.
- If using raw chicken, cut into small pieces, season with Italian herbs, salt, and pepper, and cook in butter until golden brown. Set aside.
- In the same pot, add chicken broth and olive oil, then stir in the rice. Bring to a boil, reduce to simmer, and cover for 6 minutes.
- Add broccoli florets, cover again, and cook for another 9 minutes until rice is tender.
- Remove from heat and let it sit covered for 10 minutes.
- Add chicken, cream of chicken soup, milk, sour cream, thyme, garlic powder, and half of the shredded cheese. Mix well.
- Transfer to a greased 9x13-inch baking dish, sprinkle remaining cheese on top, cover with foil, and bake for 15 minutes.
- Remove foil, sprinkle with cracker topping, and bake uncovered for an additional 10 minutes. Let rest for 5 minutes before serving.
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Notes
This casserole holds its shape and flavor well, making leftovers something to look forward to!