Can I use brown rice in this casserole?

Yes! Brown rice works well but requires longer cooking time and more liquid. You might want to partially cook the brown rice beforehand or adjust broth quantity and cooking time accordingly to avoid undercooked rice in the final dish.

Is it okay to substitute frozen broccoli?

Absolutely. Frozen broccoli is a great substitute. Just be sure to thaw and drain it well to keep the casserole from becoming watery. You can also steam it briefly if you want a softer texture.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to 2 days in advance and keep it refrigerated. Before baking, let it sit at room temperature for about 30 minutes and add 15 minutes to the baking time. The crunchy cracker topping should be added just before the last 10 minutes of baking.

What’s the best cheese to use?

I recommend shredding your own sharp cheddar from a block for the best melt and flavor. Cheeses like Cracker Barrel Extra Sharp Yellow cheddar melt beautifully and add that classic creamy, tangy richness to the casserole.

Creamy Chicken Broccoli Casserole | Comfort Food Favorite

Name: Delicious Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons butter; 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken; Salt, to taste; Pepper, to taste; 1 teaspoon Italian seasoning; 2 1/2 cups chicken broth; 1 tablespoon olive oil; 1 1/4 cups white long grain rice, uncooked; 2-3 cups fresh broccoli florets, uncooked; 10.5 oz. cream of chicken soup, condensed; 1/2 cup milk; 1/2 cup sour cream; 2 cups shredded cheddar cheese, divided; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1 cup Ritz crackers, crushed; 2 tablespoons melted butter

Description

This Chicken Broccoli Rice Casserole is a comforting one-dish meal loaded with tender chicken, fresh broccoli, creamy sauce, and cheesy goodness. Perfect for a family dinner, it combines fluffy rice cooked in chicken broth with a creamy blend of cream of chicken soup, sour cream, and cheddar cheese, topped with buttery Ritz cracker crumbs for a delicious crunchy finish.

Ingredients

Scale

Main Ingredients

2 tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
Salt, to taste
Pepper, to taste
1 teaspoon Italian seasoning
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long grain rice, uncooked
2-3 cups fresh broccoli florets, uncooked
10.5 oz. cream of chicken soup, condensed
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese, divided

Optional Seasonings

1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Casserole Topping

1 cup Ritz crackers, crushed
2 tablespoons melted butter

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Instructions

Prepare Chicken: Preheat the oven to 350° F. Cut the chicken breasts into bite-sized pieces and season with salt, pepper, and Italian seasoning.
Cook Chicken: Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the seasoned chicken and cook until golden brown, about 5 minutes. Remove chicken from pot and set aside.
Cook Rice: In the same pot, add chicken broth, olive oil, and uncooked rice. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
Add Broccoli: Add fresh broccoli florets to the pot and replace the cover. Cook for 9 more minutes until no liquid remains and rice is cooked through. If rice is still not tender, cover and simmer for an additional 5 minutes.
Rest Rice: Remove pot from heat and keep it covered. Let the rice stand for 10 minutes without stirring to allow the rice to finish cooking and settle.
Mix Casserole Ingredients: Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder if using, and half of the shredded cheddar cheese to the pot. Stir until well combined.
Assemble Casserole: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese evenly on top. Cover the dish with foil.
Bake Casserole: Bake covered at 350° F for 15 minutes to let the flavors meld and cheese melt.
Add Topping and Finish Baking: In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle this mixture evenly over the casserole. Bake uncovered for an additional 10 minutes until topping is golden and crispy.
Serve: Remove from oven and serve warm for a comforting, hearty meal.

Notes

Using Frozen Broccoli: Substitute 2 cups of frozen broccoli (and/or cauliflower). Thaw and pat dry first. Consider steaming for 5 minutes for softer texture before adding.
Cheddar Cheese: For best melting, shred your own cheese from a block, preferably a sharp cheddar like Cracker Barrel Extra Sharp. Avoid aged or crystallized cheeses as they do not melt well.
Homemade Cream of Chicken Soup: Try making your own soup to avoid canned versions for a fresher taste.
Make-Ahead: Assemble the casserole and refrigerate for up to 2 days before baking. Let sit out for 30 minutes before baking and add 15 minutes to baking time. Always add cracker topping during last 10 minutes.
Freezing Instructions: Assemble but do not bake. Freeze and thaw in fridge for 24 hours before baking. Let sit 30 minutes at room temperature before baking and add 15 minutes to baking time. Add topping in the final 10 minutes of baking.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 23 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 85 mg