This Cheesy Chicken Broccoli Rice Casserole includes homemade condensed or Campbell’s Soup, flavorful rice cooked in chicken broth, and a buttery, crunchy Ritz topping. Cook up some fresh chicken or use Rotisserie! Be sure to try my other rice casserole recipes using ham and broccoli, sausage and peppers, or ground beef and mushrooms. or chicken cordon bleu next!
Are you ready for the ultimate comfort food recipe? My family and I have been eating this chicken and rice casserole for years now. Who needs to separate chicken, rice, and broccoli when you can whip up a creamy casserole?! This recipe is one of my favorite freezer foods. I’m pretty sure readers come back for this recipe more than any other. Once you try it, you’re pretty much hooked. You can make it with chicken breasts, rotisserie chicken, and I even have a ham and a ground beef version!
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
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 cup Ritz crackers, crushed
2 Tablespoons melted butter
Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we’ll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount below works perfectly.
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 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, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
Cover tightly and cook for 7 minutes.
Add the broccoli and replace the cover. Cook for 8 more minutes. Refrain from stirring.
Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
Cover and bake for 15 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.
Calories: 511kcal, Carbohydrates: 30g, Protein: 23g, Fat: 33g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 1174mg, Potassium: 470mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1068IU, Vitamin C: 35mg, Calcium: 376mg, Iron: 2mg