Chicken Rice & Broccoli Casserole
This Chicken Rice & Broccoli Casserole is packed full of flavor with chicken broth for the rice,fresh broccoli, melted cheese, homemade Cream of Chicken Soup and the delicious buttery flavor of a Ritz cracker crisp topping.
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Ingredients are Important
To have the most flavorful meal, it’s important to use the best ingredients possible. For this casserole I used long grain rice, fresh broccoli, shredded cheese and Ritz crackers. Instant rice is perfect for a quicker prep time, however long grain and regular rice has more nutritional value and a creamier texture that melds with the cheese and broccoli much better. Of course you can use Brown Rice or Wild Rice for this recipe, however, you will need to adjust the liquid and cooking time to match their cooking instructions.
Frozen broccoli needs to be thawed and patted dry before using. I chopped my fresh broccoli and added to the casserole as is and it came out perfectly soft crisp how I like it. For a softer texture on the broccoli, you may want to steam it more and then drain and pat dry.
I used freshed chicken breast browned in butter for my casserole. Leftover cooked and seasoned chicken breast will work perfect for this casserole, or even rotisserie chicken.
Because I did not have canned Cream of Chicken Soup available at home when I decided to make this casserole, I made my own Cream of Chicken Soup . However the canned soup will work perfectly as well.
Storage for Make-ahead or leftovers
The Chicken Rice & Broccoli casserole can be refrigerated for up to 3 days covered or in an airtight container. I warm up a serving in the microwave, covered for about 1 1/2 minutes, from the refrigerator.
If freezing, do not add the cracker topping, instead wait until the last part of baking the casserole to add and have that cracker crisp topping. Assemble the casserole in a freezer safe container and freeze for up to 3 months. Allow the casserole to thaw before baking by placing the container in the refrigerator 24 hours before cooking. Bring to room temperature before placing in the oven.
Chicken Rice & Broccoli Casserole
Equipment
- 1 9 X 13 Casserole Dish
- 1 3.5 quart or larger Dutch Oven Pan
- 1 Set Measuring Spoons
- 1 Set Measuring Cups
- 1 Serving Spoon or Spatula
Ingredients
- 2 Tbsp Butter
- 2 Chicken Breast (Skinless) or 2 Cups pre-cooked chicken
- Salt
- Pepper
- 1 tsp Italian Seasoning optional
- 2½ Cups Chicken Broth or Stock
- 1¼ Cups Uncooked Long Grain Rice
- 1 Tbspn Olive Oil or Butter
- 2 Cups Broccoli uncooked florets
- 2 10.5 oz Cans Cream of Chicken Soup
- ½ Cup Sour Cream Ranch Dressing or Greek Yogurt works too
- ½ Cup Milk
- 1 8 oz Can Sliced Water Chestnuts – drained. optional
- 2 Cups Shredded Cheese
Cracker Crisp Topping
- 1 Cup Ritz crackers – crushed
- 2 Tbsp Butter – melted
Instructions
- Preheat oven to 350 °F.
- Cut broccoli into florets if needed and place to the side.
- Open the can of sliced water chestnuts and drain off all the liquid and set aside.
- Cut chicken breast into bite sized pieces.
- Heat and melt the 2 Tablespoons of butter in the dutch oven pan over medium heat.
- Add the chicken to the heated and melted butter and season with salt and pepper to taste. Then sprinkle the Italian seasoning over the chicken.
- Cook chicken until golden brown. (You will not need this step if using cooked chicken or rotisserie chicken).
- Remove cooked chicken from the dutch oven pan and set aside.
- In the same dutch oven pan used for cooking the chicken, add the chicken broth, rice and olive oil or butter.
- Bring to a boil.
- Cover and reduce heat to a simmer.
- Cook for 7 minutes
- Keeping the dutch oven pan on the stove, lift the lid and add the broccoli florets. Do Not Stir.
- Return the lid to cover and cook for 8 minutes.
- DO NOT STIR ( I know you want to, but don't do it – trust me)
- Turn the heat off and leave the cover on the dutch oven pan. Remove pan from burner.
- Let the rice and broccoli mixture stand for about 10 minutes. DO NOT OPEN AND DO NOT STIR!! (The rice will release from the pan)
- Add the cooked chicken back to the dutch oven pan along with the cream of chicken soup, sour cream, milk, water chestnuts and 1/2 of the shredded cheese.
- Mix well.
- Add the casserole mixture into a lightly greased 9X13 casserole dish.
- Top the casserole with the remaining shredded cheese.
- Cover and bake for about 15 minutes.
Adding the Cracker Crisp Topping
- While the casserole is baking covered, melt the 2 Tablespoons of butter.
- Crumble the Ritz Crackers.
- Add the melted butter to the crumbled crackers and mix well.
- Remove the casserole from the oven after baking covered for 15 minutes.
- Remove the covering.
- Top the casserole with the cracker mix.
- Place the casserole back into the oven and bake uncovered for an additional 10 minutes or until golden brown.
- Let casserole rest for about 5 minutes, or more, before serving.