Description
A cheesy, creamy, and comforting chicken broccoli and rice casserole recipe that’s perfect for busy weeknights or meal prep.
Ingredients
2 Tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
1 teaspoon Italian Seasoning
Salt/Pepper, to taste
2 1/2 cups chicken broth
1 Tablespoon olive oil
1 1/4 cups white long grain rice, uncooked
2–3 cups fresh broccoli florets, uncooked
10.5 oz. Condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese, separated
Optional: 1/2 tsp dried thyme, 1/2 tsp garlic powder
Topping: 1 cup Ritz crackers, crushed + 2 Tbsp melted butter
Instructions
1. Preheat oven to 350°F.
2. Cut chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
3. Sauté chicken in butter until golden (skip if using rotisserie).
4. Add chicken broth, olive oil, and rice. Bring to boil, reduce heat, cover and simmer 6 min.
5. Add broccoli, cover again, and cook 9 more min. Remove from heat, let stand 10 min covered.
6. Stir in cooked chicken, soup, milk, sour cream, optional spices, and half the cheese.
7. Transfer to greased 9×13 dish, top with remaining cheese, and bake covered for 15 min.
8. Mix cracker crumbs with melted butter, add topping to casserole, bake uncovered for 10 min.
9. Let stand 5 minutes before serving.
Notes
Use long grain white rice for best results.
Substitute turkey or ground chicken if preferred.
Great for freezing or prepping ahead.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg