Chicken Broccoli Rice Casserole
This cheesy Chicken Broccoli Rice Casserole is creamy, comforting, and topped with buttery Ritz crackers. A perfect make-ahead dinner for busy families.
Ingredients
- 2 tbsp butter
- 2 boneless skinless chicken breasts or 2 cups rotisserie chicken
- 1 teaspoon Italian seasoning
- Salt and Pepper to taste
- 2 1/2 cups chicken broth
- 1 tbsp olive oil
- 1/4 cups uncooked white long grain rice
- 2–3 cups fresh broccoli florets
- 10.5 oz condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 cup Ritz crackers, crushed
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F
- Cut chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
- In a large pot, melt butter over medium heat. Add chicken and cook until golden. Remove and set aside.
- Add chicken broth, olive oil, and rice. Bring to a boil, then reduce to a simmer and cover for 6 minutes
- Add broccoli, cover, and cook for 9 more minutes. Let stand 10 minutes off heat.
- Add cooked chicken, soup, milk, sour cream, optional seasonings, and half the cheese to the rice.
- Transfer mixture to a greased 9x13 dish, top with remaining cheese, and bake covered for 15 minutes.
- Combine melted butter and crushed crackers. Sprinkle over casserole and bake uncovered for 10 more minutes.
- Let casserole stand for 5 minutes before serving.
