Chicken Broccoli Rice Casserole
US CUSTOMARY - METRIC
- 2 Tablespoons unsalted butter
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
- 1 teaspoon Italian Seasoning
- Salt/Pepper, to taste
- 2 1/4 cups chicken broth, low sodium
- 1 1/4 cups white long grain rice, uncooked
- 2 cups fresh broccoli florets, uncooked
- 10.75 oz. Condensed Cream of Chicken Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, separated
- Casserole Topping
- 1 cup Ritz crackers, crushed
- 2 Tablespoons melted butter
Instructions
- Preheat the oven to 350 degrees.
- Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
- Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
- Add the chicken broth and rice to the pot and bring to a boil. Reduce heat to a simmer and cover tightly for 7 minutes.
- Remove the lid and use a silicone spatula to give it a stir and loosen it from the bottom. Add the broccoli florets and replace the lid. Cook for more 8 minutes.
- Stir the rice/broccoli and turn the heat off. Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese.
- Lightly grease a 9x13 casserole dish and pour in the rice mixture.
- Top with remaining cheddar cheese.
- Cover and bake for 20 minutes.
- Add the Topping:
- Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
- Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
- Let the casserole sit for 5 minutes prior to serving.
This article and recipe adapted from this site