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CHICKEN BROCCOLI RICE CASSEROLE centered hero view, clean and uncluttered
Joe Rooney

Chicken Broccoli Rice Casserole Easy Weeknight Dinner

This Chicken Broccoli Rice Casserole is a comforting, cheesy one dish meal perfect for an easy dinner or a weeknight meal your whole family will enjoy. It’s a simple casserole recipe that combines tender chicken, fresh broccoli, and rice topped with a buttery, crunchy Ritz cracker crust.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 people
Calories: 511
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
  • Salt/Pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 1/4 cups white long grain rice uncooked
  • 2-3 cups fresh broccoli florets uncooked
  • 10.5 oz. Cream of Chicken Soup condensed
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup Ritz crackers crushed
  • 2 tablespoons melted butter

Method
 

  1. Set your oven to 350°F to preheat.
  2. Cut the chicken into small pieces, then season well with salt, pepper, and Italian seasoning.
  3. Melt the butter in a large pot over medium heat, cook the chicken until it turns golden, about 5 minutes, then remove and keep aside.
  4. Pour in the chicken broth along with olive oil and rice, bring everything to a boil, then lower heat to simmer, cover tightly, and cook for 6 minutes.
  5. Stir in the fresh broccoli, cover again, and cook for an additional 9 minutes until rice is tender and liquid is absorbed. If needed, simmer 5 more minutes.
  6. Remove the pot from heat but keep it covered; let it sit undisturbed for 10 minutes to let the rice finish steaming.
  7. Mix in the cooked chicken, cream of chicken soup, milk, sour cream, optional thyme and garlic powder, and half of the cheddar cheese until combined.
  8. Transfer the mixture to a greased 9 x 13-inch baking dish, sprinkle remaining cheese on top, then cover and bake for 15 minutes.
  9. Combine melted butter with crushed Ritz crackers and sprinkle this topping evenly over the casserole.
  10. Bake uncovered for another 10 minutes until the topping is golden and crispy.
  11. Serve warm and enjoy!

Notes

  • For a shortcut, frozen broccoli can replace fresh; just thaw and dry well before use. Shredding your own cheddar cheese gives the best melt and flavor. This casserole can be assembled ahead and refrigerated up to 2 days or frozen for easy meal prep. Add the cracker topping during the last 10 minutes of baking only. Refer to the original recipe for tips on using homemade soup substitutes and variations.