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Bella

Broccoli cheddar chicken and rice casserole is delicious!

This Cheesy Chicken Broccoli and Rice Casserole is everything you want in a cozy dinner—tender chicken, fluffy rice, crisp-tender broccoli, and melty cheddar all tied together with a creamy, savory sauce. Topped with buttery Ritz cracker crumbs, it’s a comforting classic the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Casserole:
  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2½ cups chicken broth
  • 1¼ cups uncooked white long grain rice
  • 2 cups fresh broccoli florets or thawed frozen broccoli
  • 1 10.5 oz can condensed cream of chicken soup (store-bought or homemade)
  • ½ cup milk any kind
  • ½ cup sour cream or substitute mayo
  • 2 cups shredded cheddar cheese divided (preferably hand-shredded for best melt)
Optional Seasonings:
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
For the Topping:
  •  
  • 1 cup Ritz crackers crushed
  • 2 tablespoons melted butter

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Prepare chicken: Cut chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
  3. Cook chicken: In a large pot over medium heat, melt butter and cook the chicken until golden, about 5 minutes. Remove and set aside. (Skip this step if using rotisserie chicken.)
  4. Cook the rice: In the same pot, add chicken broth, olive oil, and uncooked rice. Bring to a boil, reduce to a simmer, cover, and cook for 6 minutes.
  5. Add broccoli: Stir in the broccoli, cover again, and cook for another 9 minutes or until rice is tender and liquid absorbed. Simmer an extra 5 minutes if needed.
  6. Rest the rice: Remove from heat and let the rice sit, covered, for 10 minutes to finish steaming.
  7. Mix it up: Stir in the cooked chicken, cream of chicken soup, milk, sour cream, half the shredded cheese, and any optional seasonings.
  8. Assemble the casserole: Transfer the mixture to a greased 9x13-inch baking dish. Top with remaining cheese, cover with foil, and bake for 15 minutes.
  9. Add the topping: Mix crushed Ritz crackers with melted butter. After 15 minutes of baking, uncover the casserole, sprinkle on the topping, and bake uncovered for another 10 minutes until golden and bubbly.
  10.  
  11. Cool and serve: Let rest 5 minutes before serving.

Notes

  • Short on time? Use rotisserie chicken to skip the browning step.
  • Make it ahead: Assemble up to the topping and refrigerate. Add cracker topping just before baking.
  • Make it extra creamy: Stir in a bit of cream cheese or more sour cream for a richer texture.
 
  • Freezer tip: This casserole freezes beautifully. Freeze before adding topping and bake from frozen, adding 15–20 minutes to the bake time.

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