Chicken Broccoli Rice Casserole
If you're looking for an easy and delicious make-ahead dinner, this cheesy chicken broccoli rice casserole is the perfect recipe! It's packed with all of your favorite flavors, and it can be made ahead of time so that you can enjoy a stress-free meal.
Ingredients
- 2 Tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 teaspoon Italian Seasoning
- Salt/Pepper to taste
- 2 1/2 cups chicken broth
- 1 Tablespoon olive oil
- 1 1/4 cups white long grain rice uncooked
- 2 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 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers crushed
- 2 Tablespoons melted butter
Instructions
- Preheat the oven to 350°F
- Slice the chicken into bite-sized pieces, and season it with Italian seasoning.
- In a large saucepan, heat butter over medium heat until it melts. Cook the chicken until it is golden brown, approximately 5 minutes. Set aside. Do not remove rotisserie chicken.
- Add the chicken broth and olive oil to the pot. Rice should be added to the pot. Bring to a boil and then reduce heat to a simmer.
- Cover and Cook for 6 Minutes.
- Cover with the broccoli. Continue to cook for 9 minutes. Do not stir.
- Turn off the heat. Cover the pan. Allow the rice to stand for 10 minutes. Do not stir. The rice at the bottom of your pot will be released.
- Mix the soup, cooked chicken, milk, sourcream, seasonings and half of the cheddar cheese.
- Place in a 9 x 13 casserole dish. Top with the remaining cheese.
- Bake for 15 minutes.
Add the Topping
- Combine the butter with the crackers and melt it. To make the topping, combine the ingredients.
- Sprinkle the topping with crumbled cracker and bake for 10 more minutes.
- Allow the casserole to rest for five minutes before serving.
