Chicken Broccoli Rice Casserole


2 tbsp. melted butter

2 cups chopped rotisserie chicken or 2 boneless skinless chicken breasts

1 teaspoon Italian spice

Season with salt and pepper to taste.

2 1 tablespoon olive oil 1/2 cup chicken broth

1 1/4 cup uncooked white long-grain rice

2 cups raw fresh broccoli florets

10.5 ounces Chicken Soup with Condensed Cream

½ cup milk

a quarter-cup of sour cream

2 cups separated shredded cheddar cheese

Seasonings (optional)

1 teaspoon thyme, dry

a quarter teaspoon of garlic powder

Casserole Topping

1 cup crumbled Ritz crackers

2 tbsp. butter, melted


Note: This recipe was created so that you may prepare all of the casserole ingredients in one pot before transferring them to a casserole dish to bake. Before you start, double-check the amount of liquid (we’ll use chicken broth) and boiling time on the rice packaging. Prepare the rice separately and leave it off the broth if you want. To mix the remaining casserole components, you’ll need 3 + 3/4 cups cooked rice. The cooking times shown below are excellent for white long grain rice.

Preheat oven to 350 degrees Fahrenheit.

Slice the chicken into bite-size pieces and season with Italian seasoning and salt & pepper to taste.

In a large saucepan, melt the butter over medium heat—Cook for 5 minutes, or until the chicken is golden brown on both sides. Remove the item and place it away. If you’re using a cooked rotisserie chicken, skip this step.

Bring the chicken broth, olive oil, and rice to a boil in the saucepan, then lower to low heat.

Cook for 7 minutes with the lid well closed.

Replace the lid and add the broccoli (if using fresh). Cook for an additional 8 minutes. Stirring should be avoided.

Leave the lid on and turn off the heat. Allow the rice to sit for 10 minutes without stirring. Any rice that has accumulated at the bottom of the pot will discharge.

Combine the cooked chicken, soup, milk, sour cream, optional spices, and half of the cheddar cheese in a large mixing bowl.

Top the remaining cheese in a lightly oiled 9 x 13 casserole dish.

Bake for 15 minutes with the lid on.

Toss in the toppings:

Crumble the crackers when the butter has melted. To make the casserole topping, combine all of the ingredients.

Cover the dish with the crushed cracker topping and bake for another 10 minutes, uncovered.

Allow 5 minutes for the dish to rest before serving.