Chicken Broccoli Rice Casserole

A hearty, one-pot casserole combining chicken, broccoli, and rice in a creamy sauce, topped with cheddar cheese and Ritz crackers.

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6 people

Calories 350 kcal

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

Preheat the oven to 350° F. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
Cook chicken in a large pot with melted butter until golden brown, then set aside. (Optional if using rotisserie chicken.)
Add chicken broth, olive oil, and rice to the pot. Bring to a boil, reduce heat, cover, and simmer for 6 minutes. Add broccoli, cover, and cook for 9-14 minutes until rice is cooked and liquid is absorbed.
Remove pot from heat and let stand, covered, for 10 minutes. Stir in cooked chicken, cream of chicken soup, milk, sour cream, thyme, garlic powder, and half the cheddar cheese.
Transfer mixture to a greased 9x13 casserole dish, top with remaining cheese, and bake covered for 15 minutes.

For a crisper top, uncover the casserole for the last 5 minutes of baking.

Keyword chicken