Description
Creamy baked chicken casserole with broccoli, rice, cheddar cheese, and a buttery cracker topping.
Ingredients
2 tablespoons butter
2 boneless, skinless chicken breasts, cut into bite-size pieces, or 2 cups cooked diced chicken
Salt and black pepper, to taste
1 teaspoon Italian seasoning
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups uncooked long-grain white rice
2 to 3 cups fresh broccoli florets
1 can condensed cream of chicken soup, 10.5 ounces
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 teaspoon dried thyme, optional
1/2 teaspoon garlic powder, optional
1 cup crushed buttery round crackers
2 tablespoons melted butter
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
2. Season the chicken with salt, pepper, and Italian seasoning.
3. Melt 2 tablespoons butter in a large pot over medium heat. Add the chicken and cook for about 5 minutes, until lightly browned. Remove the chicken and set it aside.
4. Add the chicken broth, olive oil, and rice to the same pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 6 minutes.
5. Add the broccoli, cover again, and cook for 9 more minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and let it stand, covered, for 10 minutes.
6. Stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional thyme, optional garlic powder, and 1 cup cheddar cheese.
7. Spread the mixture into the prepared baking dish. Sprinkle the remaining 1 cup cheddar cheese over the top. Cover and bake for 15 minutes.
8. Mix the crushed crackers with the melted butter. Sprinkle over the casserole and bake uncovered for 10 more minutes, until the topping is golden and crisp.
Notes
Fresh broccoli gives the casserole the best texture.
Rotisserie chicken works well for faster preparation.
Sharp cheddar creates a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American