Can I use brown rice instead of white rice?

Absolutely! Brown rice will work but it requires more liquid and a longer cooking time. You might want to precook the brown rice before assembling the casserole to ensure it’s fully tender.

What if I don’t have cream of chicken soup?

No worries! You can make my homemade creamy chicken soup substitute using a simple roux with chicken broth, milk, and some seasonings. It’s fresh and extra flavorful. There’s a link in the notes for a recipe you can try.

Can I make this vegetarian?

You can easily swap the chicken for mushrooms, chickpeas, or another plant protein, and use vegetable broth instead of chicken broth. Also, replace the cream of chicken soup with a mushroom or cream of vegetable soup option.

Creamy Chicken Broccoli Rice Casserole

Description

This comforting Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, and creamy rice in a cheesy sauce, topped with a buttery Ritz cracker crust baked to golden perfection. Ideal for an easy weeknight dinner or make-ahead meal.

Ingredients

Scale

Main Ingredients

2 tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
Salt to taste
Black 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

Preheat and Prep Chicken: Preheat the oven to 350° F. Cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
Cook Chicken: Heat butter in a large pot over medium heat until melted. Add the chicken pieces and cook until golden brown, about 5 minutes. Remove chicken from the pot and set aside.
Cook Rice: Add the chicken broth, olive oil, and uncooked rice to the same pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
Add Broccoli: Add the fresh broccoli florets, replace the cover, and cook for 9 more minutes or until no liquid remains and the rice is tender. If rice isn't fully cooked, cover and simmer for an additional 5 minutes.
Let Rice Rest: Keep the pot covered off the heat and let the rice stand for 10 minutes without stirring to allow settling and steaming.
Combine Ingredients: Stir in the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional dried thyme and garlic powder, and half of the shredded cheddar cheese until well combined.
Transfer and Bake: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese. Cover and bake for 15 minutes.
Add Topping and Finish Baking: Mix the crushed Ritz crackers with melted butter and sprinkle evenly over the casserole. Bake uncovered for an additional 10 minutes until topping is golden and crispy. Serve warm.

Notes

Frozen broccoli can be substituted for fresh (2 cups thawed and patted dry); steam for 5 minutes for best texture.
Shredding your own cheddar cheese from a block, preferably a sharp variety like Cracker Barrel Extra Sharp, yields best melting results.
Try a homemade cream of chicken soup for a fresher flavor.
This casserole can be assembled ahead and refrigerated for up to 2 days; bring to room temperature for 30 minutes before baking and add 15 minutes to baking time.
For freezing, assemble but do not bake; thaw in fridge for 24 hours before baking; again, allow 30 minutes at room temperature and add 15 minutes to baking time.
The cracker topping should always be added during the last 10 minutes of baking.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg