Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 6
Assemble this buttery with crunchy Ritz topping casserole ahead and bake later. This is a pretty easy casserole to whip up. And crazy so good, your entire family will surely love it!
Ingredients
2 tbsp butter
2 boneless skinless chicken breasts, or 2 c. diced rotisserie chicken
1 tsp Italian Seasoning
Salt/Pepper, to taste
2 1/2 c. chicken broth
1 tbsp olive oil
1 1/4 c. white long-grain rice, uncooked
2 c. fresh broccoli florets, uncooked
10.5 ounces Condensed Cream of Chicken Soup
½ c. milk
½ c. sour cream
2 c. shredded cheddar cheese, separated
Optional Seasonings:
1 tsp dried thyme
1/2 tsp garlic powder
Casserole Topping:
1 c. Ritz crackers, crushed
2 tbsp melted butter
How to make Chicken Broccoli Rice Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Into bite-sized pieces, cut the chicken, then season with Italian seasoning and salt & pepper.
Step 3: In a large pot, melt the butter over medium heat. Once the butter has melted, add the chicken to the pot and cook for about 5 minutes until all sides are brown. Remove from the pot when done and keep the chicken aside. If using, cooked rotisserie chicken, this step is not needed.
Step 4: To the same pot, add the chicken broth, olive oil, and rice. Bring this to a boil, then decrease the heat to a simmer. Put the lid on, tightly cover the pot, and cook for about 7 minutes.
Step 5: If using fresh broccoli, add them now. Cover and continue to cook for another 8 minutes. DO NOT STIR.
Step 6: Turn the heat off but leave the cover on and allow the rice to stand for at least 10 minutes. DO NOT STIR.
Step 7: Uncover and add the cooked chicken along with the soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
Step 8: Into a lightly greased 9 x 13-inch casserole dish, pour everything and top with the rest of the cheese. Place in the preheated oven and bake for about 15 minutes, covered.
Add the Topping:
Step 9: Meanwhile, combine the melted butter with crumbled crackers to make the casserole topping. Sprinkle this over the casserole.
Step 10: Return the casserole to the oven and bake for 10 minutes more, uncovered. Remove from the oven and allow the casserole to sit for at least 5 minutes before serving. Enjoy!
Notes:
For this recipe, you can replace fresh broccoli with 16 ounces bag of frozen broccoli (and/or cauliflower). Pat them dry before using.
Cooking before mixing is not required if using frozen broccoli as they are already blanched unless you want them very soft.
To cook the rice, follow the package directions and adjust the amount of chicken broth accordingly. Make sure to make 2 cups of cooked rice.
If desired, you can cook the rice separately. For added flavour, I suggest adding a bouillon cube to the water.
For this recipe, avoid extra sharp or aged cheese. I prefer Heluva Good Cheddar Cheese because they are creamy and melts very well.
You can decrease the sodium content if you opt to use unsalted butter and low sodium chicken broth.
Make-Ahead Method: Assemble Now, Bake Later:
Assemble this casserole ahead and place it in the fridge for up to 2 days before baking. When ready to bake, let the casserole sit for at least 30 minutes and simply add 10 minutes to the baking time. At the end of baking, top the casserole with the cracker/butter topping.
To freeze before baking, place the assembled casserole in the freezer for up to 3 months. Add 1 hour to the baking time if baking from a frozen state and bake at 350 degrees, covered. Or thaw in the fridge overnight and allow the casserole to sit for at least 30 minutes. Then, bake as shown in the recipe, adding 10 minutes to the baking time. Top with the cracker/butter topping at the end of baking.
Nutrition Facts:
Calories: 511kcal | Carbohydrates: 30g | Protein: 23g | Fat: 33g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1174mg | Potassium: 470mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1068IU | Vitamin C: 35mg | Calcium: 376mg | Iron: 2mg
Ingredients
- 2 tbsp butter
- 2 boneless skinless chicken breasts, or 2 c. diced rotisserie chicken
- 1 tsp Italian Seasoning
- Salt/Pepper, to taste
- 2 1/2 c. chicken broth
- 1 tbsp olive oil
- 1 1/4 c. white long-grain rice, uncooked
- 2 c. fresh broccoli florets, uncooked
- 10.5 ounces Condensed Cream of Chicken Soup
- ½ c. milk
- ½ c. sour cream
- 2 c. shredded cheddar cheese, separated
- Optional Seasonings:
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Casserole Topping:
- 1 c. Ritz crackers, crushed
- 2 tbsp melted butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Into bite-sized pieces, cut the chicken, then season with Italian seasoning and salt & pepper.
Step 3: In a large pot, melt the butter over medium heat. Once the butter has melted, add the chicken to the pot and cook for about 5 minutes until all sides are brown. Remove from the pot when done and keep the chicken aside. If using, cooked rotisserie chicken, this step is not needed.
Step 4: To the same pot, add the chicken broth, olive oil, and rice. Bring this to a boil, then decrease the heat to a simmer. Put the lid on, tightly cover the pot, and cook for about 7 minutes.
Step 5: If using fresh broccoli, add them now. Cover and continue to cook for another 8 minutes. DO NOT STIR.
Step 6: Turn the heat off but leave the cover on and allow the rice to stand for at least 10 minutes. DO NOT STIR.
Step 7: Uncover and add the cooked chicken along with the soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
Step 8: Into a lightly greased 9 x 13-inch casserole dish, pour everything and top with the rest of the cheese. Place in the preheated oven and bake for about 15 minutes, covered.
Add the Topping:
Step 9: Meanwhile, combine the melted butter with crumbled crackers to make the casserole topping. Sprinkle this over the casserole.
Step 10: Return the casserole to the oven and bake for 10 minutes more, uncovered. Remove from the oven and allow the casserole to sit for at least 5 minutes before serving. Enjoy!
Notes
For this recipe, you can replace fresh broccoli with 16 ounces bag of frozen broccoli (and/or cauliflower). Pat them dry before using. Cooking before mixing is not required if using frozen broccoli as they are already blanched unless you want them very soft. To cook the rice, follow the package directions and adjust the amount of chicken broth accordingly. Make sure to make 2 cups of cooked rice. If desired, you can cook the rice separately. For added flavour, I suggest adding a bouillon cube to the water. For this recipe, avoid extra sharp or aged cheese. I prefer Heluva Good Cheddar Cheese because they are creamy and melts very well. You can decrease the sodium content if you opt to use unsalted butter and low sodium chicken broth. Make-Ahead Method: Assemble Now, Bake Later: Assemble this casserole ahead and place it in the fridge for up to 2 days before baking. When ready to bake, let the casserole sit for at least 30 minutes and simply add 10 minutes to the baking time. At the end of baking, top the casserole with the cracker/butter topping. To freeze before baking, place the assembled casserole in the freezer for up to 3 months. Add 1 hour to the baking time if baking from a frozen state and bake at 350 degrees, covered. Or thaw in the fridge overnight and allow the casserole to sit for at least 30 minutes. Then, bake as shown in the recipe, adding 10 minutes to the baking time. Top with the cracker/butter topping at the end of baking.
