Broccoli Rice Cheese and Chicken Casserole
Tender chicken, long-grain rice, and broccoli in a creamy cheddar filling with a buttery Ritz topping. Cook the rice on the stove, bake the casserole covered, then add the crumbs for the final uncovered bake.
Ingredients
Casserole
- 2 tbsp butter for cooking raw chicken; omit this butter when using rotisserie chicken
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 2 1/2 cups chicken broth
- 1 tbsp olive oil
- 1 1/4 cups white long-grain rice uncooked
- 2 cups fresh broccoli florets uncooked
- 10.5 oz condensed cream of chicken soup one 10.5-ounce can; do not dilute
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese divided: 1 cup in the filling and 1 cup on top
Optional Seasonings
- 1 tsp dried thyme optional
- 1/2 tsp garlic powder optional
Ritz Topping
- 1 cup Ritz crackers crushed
- 2 tbsp butter melted
Instructions
Cook the Chicken and Rice
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. Cut the raw chicken into bite-size pieces and season with Italian seasoning, salt, and black pepper.
- Melt 2 tablespoons butter in a large pot over medium heat. Cook the chicken until cooked through and lightly golden, about 5 minutes depending on piece size. Transfer to a plate. If using 2 cups diced rotisserie chicken, skip this step and keep the cooked chicken ready to add later.
- Add the chicken broth, olive oil, and uncooked long-grain white rice to the pot. Bring to a boil, reduce to a gentle simmer, cover tightly, and cook for 7 minutes.
- Add the broccoli, replace the cover, and cook for 8 more minutes without stirring. Turn off the heat and let the rice stand, covered, for 10 minutes. Check that the rice is tender before adding the creamy ingredients; use the rice packet as a guide if its cooking time differs.
Assemble and Bake
- Gently fold in the cooked chicken, condensed cream of chicken soup without added water, milk, sour cream, optional thyme and garlic powder, and 1 cup of the cheddar cheese. Keep the broccoli pieces intact as you mix.
- Spread the warm filling in the prepared baking dish and top with the remaining 1 cup cheddar. Cover with foil and bake at 350°F for 15 minutes.
- Mix the crushed Ritz crackers with 2 tablespoons melted butter. Uncover the casserole, sprinkle the buttery crumbs evenly over the cheese, and bake uncovered for about 10 more minutes, until the topping is crisp and the filling is hot throughout.
- Let the casserole rest for 5 minutes, then scoop into portions and serve.
Notes
Rice: Use uncooked white long-grain rice. The 7-minute first simmer, 8 minutes with broccoli, and 10-minute covered stand are written for this rice; check the packet if its timing differs.
Chicken: Use 2 chicken breasts or 2 cups diced cooked rotisserie chicken. Skip cooking the chicken in butter when using rotisserie chicken.
Cheddar: Divide the 2 cups evenly: 1 cup in the filling and 1 cup on top.
Topping: Add the buttered Ritz crumbs after the covered bake so they can crisp during the final 10 minutes.
Timing: About 75 minutes is an estimate for the raw-chicken version, including the rice standing time and the final 5-minute rest. Chicken pieces and rice brands can take different amounts of time.