Cheesy Chicken Broccoli Rice Casserole
Chicken broccoli rice casserole is incredibly easy to make and perfect for busy weeknights! Made with chicken, veggies, and cheese, it’s filling and hearty too.
Ingredients
- 1 1/4 cups long grain white rice rinsed, uncooked
- 2 1/2 cups chicken broth for cooking the rice
- 1 cup chicken broth for the casserole mixture
- 2 cups shredded chicken cooked
- 2 cups broccoli florets fresh, cut into bite-sized pieces
- 3 cups sharp cheddar cheese divided
- 10.5 oz can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Ritz crackers crushed
- 2 tablespoons butter melted
Instructions
- In a large saucepan, combine the uncooked, rinsed rice and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer the rice for 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat and fluff with a fork.
- Preheat your oven to 350 degrees F (175 degrees C).
- Add in the shredded chicken, broccoli, 1 cup of chicken broth, cream of chicken soup, garlic powder, salt, pepper, and 1 ½ cups of shredded cheese. Mix well.
- Spread the mixture evenly into a 9x13-inch baking dish. Sprinkle the remaining 1 ½ cups of shredded cheddar cheese over the casserole.
- In a small bowl, combine the Ritz crackers that you crushed with the melted butter. Sprinkle this mixture evenly over the cheese layer.
- Place the dish in the preheated oven and bake for 30-35 minutes. The casserole is ready when it is heated through, the cheese has melted, and the topping is golden brown.
- Remove the casserole from the oven and let it cool for 10 minutes before serving.
Notes
- Cook the rice in broth for the best flavor.
- Steam fresh broccoli for the best texture.
- Let the casserole rest before serving it.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To prep the casserole ahead of time, make the recipe as normal up to the salt and pepper, leaving the cracker crumbs and butter out. Then store it in the fridge for up to 24 hours covered tightly in the casserole dish. When ready to bake it, preheat the oven, add the Ritz topping, and then bake as directed.
Nutrition
Calories: 332kcalCarbohydrates: 25gProtein: 18gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 63mgSodium: 859mgPotassium: 202mgFiber: 1gSugar: 1gVitamin A: 537IUVitamin C: 16mgCalcium: 272mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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