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Chicken Broccoli Rice Casserole

This easy Broccoli Cheddar Chicken and Rice Casserole recipe can be prepared up to 3 days ahead of time and baked when you need to make a quick dinner! #casserole #chicken #rice #broccoli


  • 2 Tablespoons unsalted butter
  • 2 boneless skinless chicken breastsor 2 cups diced rotisserie chicken
  • 1 teaspoon Italian Seasoning
  • Salt/Pepperto taste
  • 2 1/4 cups chicken brothlow sodium
  • 1 1/4 cups white long grain riceuncooked
  • 2 cups fresh broccoli floretsuncooked
  • 10.75 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheeseseparated

Casserole Topping

  • 1 cup Ritz crackerscrushed
  • 2 Tablespoons melted butter


  • Preheat the oven to 350 degrees.
  • Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
  • Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
  • Add the chicken broth and rice to the pot and bring to a boil. Reduce heat to a simmer and cover tightly for 7 minutes.
  • Remove the lid and use a silicone spatula to give it a stir and loosen it from the bottom. Add the broccoli florets and replace the lid. Cook for more 8 minutes.
  • Stir the rice/broccoli and turn the heat off. Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese.
  • Lightly grease a 9x13 casserole dish and pour in the rice mixture.
  • Top with remaining cheddar cheese.
  • Cover and bake for 20 minutes.

Add the Topping:

  • Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  • Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
  • Let the casserole sit for 5 minutes prior to serving.

Source by TheCozyCook

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