Description
When it comes to comfort food, casseroles hold a special place in our hearts. They’re warm, hearty, and full of the flavors that bring families together around the dinner table. This Broccoli Cheddar Chicken and Rice Casserole is no exception. Combining tender chicken, fluffy rice, crisp broccoli, and gooey cheddar cheese, this dish is the perfect marriage of simplicity and indulgence. It’s a crowd-pleaser that’s as suitable for a cozy weeknight meal as it is for a potluck or Sunday dinner.
One of the greatest things about this casserole is its versatility. Whether you’re trying to use up leftover chicken, sneak some vegetables into your kids’ dinner, or prep meals ahead for the week, this recipe has you covered. With a creamy, cheesy base and a buttery cracker topping, it’s the kind of dish that feels like a warm hug in every bite. Let’s dive into the details of this classic recipe that’s bound to become a family favorite.
Ingredients
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2½ cups chicken broth
- 1¼ cups white long-grain rice, uncooked
- 2 cups fresh broccoli florets, uncooked
- 10.5 oz. condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons butter, melted
Instructions
Step 1: Sauté the Chicken
Start by melting 2 tablespoons of butter in a large pot over medium heat. Dice the chicken breasts into bite-sized pieces, then season them generously with Italian seasoning, salt, and pepper. Add the chicken to the pot and sauté until cooked through and lightly browned on the outside. Remove the chicken and set it aside while you prepare the rest of the casserole.
Tip: If you’re short on time, rotisserie chicken works as a fantastic substitute. It’s already cooked and seasoned, saving you an extra step.
Step 2: Cook the Rice
Using the same pot, heat 1 tablespoon of olive oil over medium heat. Add the uncooked rice and stir to coat it in the oil. Let the rice toast slightly for about a minute—it’ll enhance its flavor and prevent it from becoming mushy. Add the chicken broth, stir, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes.
Once the rice has partially cooked, layer the broccoli florets on top. Don’t stir them in yet—this allows the broccoli to steam gently without becoming overly soft. Cover the pot again and cook for another 5-7 minutes, until the rice is tender and the broccoli is crisp-tender.
Step 3: Combine Ingredients
Once the rice and broccoli are ready, return the cooked chicken to the pot. Add the condensed cream of chicken soup, milk, sour cream, and 1½ cups of shredded cheddar cheese. Stir everything together until the mixture is creamy and the cheese has melted. The creamy base ties all the components together, giving the casserole its signature richness.
Step 4: Transfer to Baking Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the chicken, rice, and broccoli mixture evenly into it. Smooth out the top with a spatula to ensure even baking.
Step 5: Prepare the Topping
In a small bowl, combine the crushed Ritz crackers with the melted butter. Stir until the crackers are evenly coated. Sprinkle the remaining ½ cup of shredded cheddar cheese over the casserole, then evenly distribute the buttery cracker topping.
The topping adds a golden, crispy finish that perfectly contrasts the creamy casserole beneath.
Step 6: Bake
Place the casserole in the preheated oven and bake, uncovered, for about 20 minutes. The topping should turn golden brown, and the edges should be bubbling slightly. Once done, remove the casserole from the oven and let it rest for 5 minutes before serving.
Notes
- Make Ahead: You can assemble this casserole up to the baking step and store it in the refrigerator for up to 24 hours. If baking from cold, add an extra 10-15 minutes to the baking time.
- Freezer-Friendly: To freeze, prepare the casserole but don’t bake it. Cover tightly with aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.