Broccoli Cheddar Chicken and Rice Casserole

Why You’ll Love This Recipe

• One-Pot Meal: Combines protein, vegetables, and grains in a single dish, simplifying meal prep and cleanup.
• Make-Ahead and Freezer-Friendly: Prepare in advance and store in the refrigerator for up to 2 days or freeze for up to 3 months.
• Customizable: Easily adapt with different proteins like rotisserie chicken, ham, or ground beef, and substitute with various cream soups to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Boneless, skinless chicken breasts
• Italian seasoning
• Salt and pepper
• Olive oil
• Chicken broth
• White long-grain rice
• Fresh broccoli florets
• Condensed cream of chicken soup
• Milk
• Sour cream
• Cheddar cheese, shredded

For the Topping:

• Ritz crackers, crushed
• Butter, melted

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Cook Chicken: Season diced chicken breasts with Italian seasoning, salt, and pepper. In a large pot, melt butter over medium heat and cook the chicken until golden brown. Remove and set aside.
3. Prepare Rice and Broccoli: In the same pot, add chicken broth, olive oil, and rice. Bring to a boil, then reduce heat to a simmer, cover, and cook for 6 minutes. Add broccoli florets, cover again, and cook for an additional 9 minutes, or until the rice is tender and liquid is absorbed. Let stand off heat for 10 minutes without stirring.
4. Combine Ingredients: Stir in the cooked chicken, condensed cream of chicken soup, milk, sour cream, and half of the shredded cheddar cheese into the rice and broccoli mixture.
5. Transfer to Baking Dish: Lightly grease a 9×13-inch casserole dish and spread the mixture evenly. Top with the remaining cheddar cheese.
6. Prepare Topping: Combine crushed Ritz crackers with melted butter and sprinkle over the casserole.
7. Bake: Cover the casserole with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until the topping is golden brown and the casserole is bubbly.
8. Serve: Allow the casserole to rest for 5 minutes before serving.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 10 minutes.
• Cook Time: Approximately 50 minutes.
• Total Time: Around 1 hour.

Variations

• Protein Alternatives: Use rotisserie chicken, diced ham, or cooked ground beef for different flavor profiles.
• Vegetable Additions: Incorporate cauliflower, carrots, or peas to boost the vegetable content.
• Soup Substitutes: Replace cream of chicken soup with cream of mushroom, cream of broccoli, or cheddar cheese soup for a different taste.
• Rice Options: Substitute white long-grain rice with brown or wild rice, adjusting the cooking time and liquid according to package instructions.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the assembled, unbaked casserole for up to 3 months. Thaw in the refrigerator for 24 hours before baking.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and bake at 350°F (175°C) until warmed, about 20-30 minutes.

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, thaw and pat dry 2 cups of frozen broccoli before adding. Consider steaming it for about 5 minutes for a softer texture.

2. Is it necessary to cook the chicken before baking the casserole?

Yes, cooking the chicken beforehand ensures it’s fully cooked and safe to eat.

3. Can I substitute the sour cream with something else?

Yes, mayonnaise can be used as a substitute for sour cream.

4. How can I reduce the sodium content in this recipe?

Use unsalted butter and low-sodium chicken broth to decrease the sodium content.

5. Can I prepare this casserole ahead of time?

Yes, assemble the casserole and refrigerate for up to 2 days before baking. Let it sit at room temperature for 30 minutes prior to baking and add 15 minutes to the baking time.

6. What type of cheddar cheese melts best?

Shredding your own extra sharp yellow cheddar cheese from a block melts well. Avoid aged or crystalized cheeses, as they don’t melt smoothly.

7. Can I use minute rice instead of long-grain rice?

It’s recommended to use regular long-grain rice for a creamier consistency, as minute rice may result in a different texture.

8. How do I prevent the casserole from becoming too dry?

Ensure the rice is cooked properly and there’s enough liquid in the mixture. Covering the casserole while baking helps retain moisture.

9. Can I add other spices for more flavor?

Yes, optional seasonings like dried thyme or garlic powder can be added to enhance the flavor.

10. How do I make homemade cream of chicken soup?

You can make a 15-minute homemade cream of chicken soup by following a simple recipe

Broccoli Cheddar Chicken and Rice Casserole

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• Author: Isabella
• Total Time: 1 hour
• Yield: 6 servings

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Description

Broccoli Cheddar Chicken and Rice Casserole is a hearty, all-in-one meal combining tender chicken, fresh broccoli, creamy cheddar rice, and a buttery Ritz cracker topping. Perfect for busy weeknights, it’s make-ahead and freezer-friendly.

 

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Ingredients

• • Main Ingredients:
    • 2 tbsp butter
    • 2 boneless, skinless chicken breasts, diced
    • 1 tsp Italian seasoning
    • Salt and pepper (to taste)
    • 1 tbsp olive oil
    • 2 cups chicken broth
    • 1 cup white long-grain rice
    • 2 cups fresh broccoli florets
  • Creamy Mixture:
    • 1 can (10.5 oz) condensed cream of chicken soup
    • 1/2 cup milk
    • 1/2 cup sour cream
    • 1 1/2 cups shredded cheddar cheese (divided)
  • Topping:
    • 1 sleeve Ritz crackers, crushed
    • 3 tbsp butter, melted

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Instructions

• Preheat Oven: Preheat oven to 350°F (175°C).
• Cook Chicken: Season chicken with Italian seasoning, salt, and pepper. Sauté in butter until golden. Remove and set aside.
• Prepare Rice and Broccoli: Add broth, olive oil, and rice to the pot. Simmer, covered, for 6 minutes. Add broccoli, cover, and cook for 9 more minutes. Let stand 10 minutes off heat.
• Combine Ingredients: Mix cooked chicken, soup, milk, sour cream, and half the cheese into the rice and broccoli.
• Assemble Casserole: Spread mixture in a greased 9×13-inch dish. Top with remaining cheese.
• Add Topping: Mix crushed Ritz crackers with melted butter and sprinkle over casserole.
• Bake: Cover with foil and bake for 15 minutes. Uncover and bake 10 minutes until golden and bubbly.
• Serve: Let rest for 5 minutes before serving.

Notes

• Use thawed and patted-dry frozen broccoli as a substitute for fresh.
• For a lower-sodium option, use low-sodium broth and unsalted butter.
• To freeze, assemble without baking, wrap tightly, and freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baked Casserole
• Cuisine: American