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.
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
- Main Ingredients:
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
