This dish includes flavorful rice cooked in chicken broth, homemade condensed soup or Campbell's soup, and a buttery, crunchy Ritz topping. Use rotisserie or fresh chicken when cooking!
Are you prepared for the ultimate recipe for comfort food? For years, my family and I have enjoyed this chicken and rice casserole. When you can quickly prepare a creamy casserole, who needs to separate the chicken, rice, and broccoli?
You can make it with rotisserie chicken, and chicken breasts, and I even have a version with ham and ground beef!
Ingredients
- Butter
- Chicken Breasts
- Italian Seasoning
- Salt/Pepper
- Olive Oil
- Chicken Broth
- White Long Grain Rice
- Broccoli Florets- fresh or frozen
- Condensed Cream of Chicken Soup
- Milk- any type of fat is okay.
- Sour Cream- Mayo can be used as well.
- For best results, shred your own cheddar cheese at home from a block. Because it melts so well, I use Cracker Barrel Extra Sharp Yellow cheese.
Topping:
- The Ritz Crackers
- Butter
Optional seasonings include ½ teaspoon of garlic powder and 1 teaspoon of dried thyme.
To reduce sodium content, think about using unsalted butter and low-sodium chicken broth.
Cream of Chicken Soup Substitutes
Cheddar cheese, broccoli cheese, cream of mushroom, and cream of broccoli can all be used in this recipe. Or you can make my 15-minute Cream of Chicken Soup recipe instead of opening a can!
Don’t Use Minute Rice
Instead of using minute rice, I strongly advise using regular long-grain rice:
- Rice with longer grains has a creamier texture. Short-grain rice tends to be stickier.
- Regular rice has better flavor and more nutritional value.
Using Brown or Wild Rice
Compared to white long-grain rice, these varieties require more liquid and require a longer cooking time.
- The amount of liquid and cooking time should be according to the package, so follow those instructions when adjusting the amount of chicken broth you use.
Using Frozen Broccoli
- You can also use 2 cups of frozen broccoli (or cauliflower). Just make sure to defrost it and dry it off!
- Although frozen broccoli has already been blanched (partially cooked), you might also want to steam it to give the casserole a softer texture.
Using Rotisserie Chicken
- This is a great casserole for rotisserie chicken, 2 cups is the perfect quantity to use.
- Since rotisserie chicken can sometimes be salted, consider using low-sodium chicken broth so that your meal doesn’t turn out overly salty.
Make-Ahead Method (Assemble Now, Bake Later)
Refrigerator
- Before baking, this casserole can be assembled ahead of time and stored in the refrigerator for up to 2 days. Allow it to sit outside for 30 minutes before baking, or increase baking time by 15 minutes.
- At the very end of baking, sprinkle on the cracker and butter topping.
Freezer:
- Put the casserole together as directed; do not bake. It should thaw in the refrigerator for 24 hours. Allow it to sit outside for 30 minutes before baking, and increase the baking time by 10.
- At the very end of baking, sprinkle on the cracker and butter topping.
Storage
- Keep in the refrigerator for up to three days.
- The best results come from using this casserole within three months of freezing.
- I frequently microwave reheat frozen lunch-sized servings from a frozen state. If at all possible, I'll finish baking it in a 350-degree oven to get the top crisp.
Chicken Broccoli Rice Casserole
Ingredients
- 2 Tablespoons butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- 1 teaspoon Italian Seasoning
- Salt/Pepper, to taste
- 2 ½ cups chicken broth
- 1 Tablespoon olive oil
- 1 ¼ 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 ups shredded cheddar cheese
Optional Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 Tablespoons melted butter
Instructions
- 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° F.
- 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 6 minutes.
- Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)
- 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, cream of 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.
Notes
Pro Tips:
- Using Frozen Broccoli: 2 cups of frozen broccoli (and/or cauliflower) is a perfect alternative to fresh broccoli. Just be sure you thaw and pat it dry. Frozen broccoli is already blanched (partially cooked), but you may want to consider steaming it as well (about 5 minutes or so) for a softer texture in the casserole.
- Cheddar Cheese- Shred your own from a block at home for best results. I use Cracker Barrel Extra Sharp Yellow cheese as it melts really well. Avoid aged/crystalized cheeses as those won't melt well.
- Skip the can and try this with my Homemade Cream of Chicken Soup!
- Be sure to check out my ham and ground beef rice casseroles next!
- This recipe is in The Cozy Cookbook on page 178!
Make-Ahead Method: Assemble Now, Bake Later.
Refrigerator- This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking and add 10 minutes to baking time.
- The cracker/butter topping should be added at the end of baking.
- Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking or add 15 minutes to baking time.
- The cracker/butter topping should be added at the end of baking.
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