There’s something special about a warm, bubbly casserole, right? It’s the kind of meal that feels like a hug in a dish. It’s perfect for those busy weeknights when you want something satisfying without a ton of fuss.
That is where this amazing Creamy Cheddar Chicken Broccoli Rice Casserole comes in. It has everything you love. Tender chicken, fresh broccoli, and fluffy rice all wrapped in a rich, cheesy sauce. Let’s make dinner simple and delicious!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This dish is a true family favorite. The prep is mostly done in one single pot, which means fewer dishes to wash later. We all can appreciate that!
The combination of flavors is just classic comfort food. This Broccoli Cheddar Chicken Rice Casserole is rich, savory, and has that wonderful crunchy cracker topping that adds the best texture. It’s a complete meal all in one baking dish.
Ingredients
Here is what you will need to gather to make this cheesy casserole.
- 2 Tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- 1 teaspoon Italian Seasoning
- Salt and Pepper, to taste
- 2 1/2 cups chicken broth
- 1 Tablespoon olive oil
- 1 1/4 cups white long grain rice, uncooked
- 2 to 3 cups fresh broccoli florets, uncooked
- 10.5 oz. Condensed Cream of Chicken Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
Optional Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 Tablespoons melted butter
Step By Step Instructions
Step 1: Prepare The Chicken And Oven
First things first, preheat your oven to 350 degrees F. While it heats up, cut your chicken into bite sized pieces. Then, season it with the Italian seasoning, salt, and pepper.
If you are using cooked rotisserie chicken, you can skip this part!
Step 2: Cook The Chicken
Next, melt the butter in a large pot over medium heat. Add your seasoned chicken and cook until it’s golden on all sides. This usually takes about 5 minutes. Once done, remove the chicken from the pot and set it aside.
Step 3: Cook The Rice And Broccoli
In the same pot, add the chicken broth, olive oil, and uncooked rice. Bring everything to a boil and then lower the heat to a simmer. Cover the pot tightly and let it cook for 6 minutes.
After 6 minutes, add the fresh broccoli florets right on top of the rice. Put the cover back on and cook for 9 more minutes. You will know it’s ready when the liquid is gone and the rice is tender.
Step 4: Let It Stand
Remove the pot from the heat but keep the cover on. This is an important step! Let the rice stand for 10 minutes. Do not stir it. This helps any rice stuck to the bottom release easily.
Step 5: Mix Everything Together
Now for the fun part! Add the cooked chicken back into the pot. Stir in the cream of chicken soup, milk, sour cream, and any optional seasonings you are using. Finally, add half of the shredded cheddar cheese and mix it all together.
Step 6: Bake The Casserole
Lightly grease a 9 by 13 inch casserole dish. Pour the mixture into the dish and spread it out evenly. Top it with the remaining cheese. Cover the dish and bake for 15 minutes.
Step 7: Add The Topping
While the casserole is baking, prepare your topping. Simply crush the crackers and mix them with the melted butter.
Sprinkle the cracker topping over the Cheesy Chicken Broccoli Rice Casserole. Return it to the oven and bake uncovered for 10 more minutes. The topping should be golden and crispy.
Let the finished Chicken Rice Broccoli Casserole Bake stand for about 5 minutes before serving. This helps it set.
How To Store Leftovers
If you have any leftovers, storing them is easy. Simply let the casserole cool down to room temperature. Then, cover the dish tightly with foil or a lid, or transfer to an airtight container.
You can store it in the refrigerator for up to 3 or 4 days. Reheat individual portions in the microwave for a quick and easy meal the next day.
Tips
Want to save some time? Using a store bought rotisserie chicken is a great shortcut. It adds wonderful flavor and makes this recipe even faster for a weeknight.
Feel free to switch up the cheese! While cheddar is classic, a mix of Colby Jack or Monterey Jack would also be delicious. Use whatever you have on hand.
If you only have frozen broccoli, that works too. Just be sure to thaw it and drain any excess water before adding it to the pot so your casserole doesn’t get watery.
Conclusion
This Creamy Cheddar Chicken Broccoli Rice Casserole is a fantastic meal that brings comfort and flavor to your dinner table. It is simple enough for any home cook to make.
With its cheesy goodness and satisfying ingredients, it is sure to become a regular in your meal rotation. Enjoy every bite of this homemade classic!
FAQ
Can I Use Frozen Broccoli?
Yes, you can. For best results, thaw the frozen broccoli completely. Squeeze out as much excess water as you can before adding it with the rice. This prevents the casserole from becoming too liquidy.
What Can I Use Instead Of Cream Of Chicken Soup?
If you do not have cream of chicken soup, cream of mushroom or cream of celery would work well. You can also make a simple cream sauce with butter, flour, milk, and chicken broth.
Can I Make This Ahead Of Time?
Absolutely. You can assemble the entire casserole without the cracker topping. Cover and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add 10 to 15 minutes to the initial covered baking time. Add the topping and bake as directed.
Creamy Cheddar Chicken Broccoli Rice Casserole
A comforting weeknight meal, this creamy cheddar chicken broccoli rice casserole combines tender chicken, fresh broccoli, and fluffy rice in a rich, cheesy sauce, all topped with a crunchy cracker crust.
Ingredients
Instructions
- Preheat oven to 350°F. In a large pot over medium heat, melt 2 Tbsp of butter. Add diced chicken seasoned with Italian seasoning, salt, and pepper. Cook until golden, about 5 minutes. Remove chicken and set aside.
- In the same pot, add chicken broth, olive oil, and uncooked rice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 6 minutes.
- Add the fresh broccoli florets on top of the rice. Re-cover and cook for another 9 minutes, until the liquid has been absorbed.
- Remove the pot from the heat and let it stand, still covered, for 10 minutes. This helps the rice become tender.
- Stir the cooked chicken, cream of chicken soup, milk, sour cream, and 1 cup of the shredded cheddar cheese into the pot with the rice and broccoli.
- Transfer the mixture to a greased 9×13 inch casserole dish. Spread evenly and top with the remaining 1 cup of cheese.
- Cover the dish and bake for 15 minutes. Meanwhile, combine the crushed crackers and 2 Tbsp of melted butter to make the topping.
- Uncover the casserole, sprinkle the cracker topping over it, and bake for 10 more minutes until golden and bubbly. Let stand for 5 minutes before serving.
Notes
For a shortcut, use 2 cups of shredded rotisserie chicken instead of cooking fresh chicken breasts.
If using frozen broccoli, be sure to thaw it and squeeze out any excess water before adding it to prevent a watery casserole.
This casserole can be assembled up to 24 hours in advance (without the cracker topping). Cover and refrigerate, then add about 10-15 minutes to the initial covered baking time.
Nutrition
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