This creamy casserole is a complete meal in itself with fresh broccoli, tender chicken, creamy cheese sauce and cheese, and perfectly cooked rice. It is very versatile because you can add more veggies depending on what you have on hand!
Ingredients for Chicken Broccoli Rice Casserole:
To make this creamy casserole, you will need:
- Unsalted butter
- Boneless, skinless chicken thighs
- Dried oregano
- Dried basil
- Chicken broth
- White long-grain rice
- Broccoli florets
- Cream of chicken soup
- Whole milk
- Sour cream
- Sharp cheddar cheese
- Saltine crackers
How To Make Cheesy Chicken Broccoli Rice Casserole?
- Melt the butter in a large pot or Dutch oven over medium-high heat and brown the chicken pieces until golden on all sides. Season with salt, pepper, dried oregano, and dried basil.
- Pour in the chicken broth and rice. Bring to a boil, reduce heat, and simmer, covered, for 5 minutes.
- Add the broccoli florets and cook, covered, for 10 more minutes or until there is no more liquid in the pot and the rice is fully cooked. Turn off the heat and let it stand for 10 mins. Preheat the oven to 350 F.
- Mix in the cream of chicken soup, milk, sour cream, and half of the shredded cheddar.
- Spoon the mixture into a greased 9×13-inch casserole dish, top with the remaining shredded cheddar cheese, and bake, covered with foil, for 15 mins.
- Prepare the topping: melt the butter and mix with the crushed crackers.
After 15 mins remove the casserole from the oven and top with the butter/cracker mixture. Bake, uncovered, for 10 more minutes.
Can I Make This Ahead of Time?
I recommend you cover this casserole with plastic wrap and foil before baking it. When you are ready to bake, thaw the casserole and bake according to instructions.
Quick Prep Cheesy Chicken Broccoli Rice Bake
Equipment
- Large pot or Dutch oven
- 9x13-inch casserole dish
- Oven
Ingredients
- 1 ½ tbsp butter
- 1 lb chicken breasts, diced
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and pepper to taste
- 2 ½ cups chicken broth
- 1 ¼ cups white-long grain rice
- 2 cups broccoli florets
- 1- 10.5 oz can condensed cream of chicken soup
- ½ cup 2% milk
- ½ cup sour cream
- 2 cups cheddar cheese, freshly shredded and divided
Topping:
- 1 cup saltine crackers, crushed
- 2 tbsp melted butter
Instructions
- Melt the butter in a large pot or Dutch oven over medium-high heat and brown the chicken pieces until golden on all sides. Season with salt, pepper, dried oregano, and dried basil.
- Pour in the chicken broth and rice. Bring to a boil, reduce heat, and simmer, covered, for 5 minutes.
- Add the broccoli florets and cook, covered, for 10 minutes, or until there is no more liquid in the pot and the rice is fully cooked. Turn off the heat and let it stand for 10 mins. Preheat the oven to 350 F.
- Mix in the cream of chicken soup, milk, sour cream, and half of the shredded cheddar.
- Spoon the mixture into a greased 9x13-inch casserole dish, top with the remaining shredded cheddar cheese, and bake, covered with foil, for 15 mins.
- Prepare the topping: melt the butter and mix with the crushed crackers.
- After 15 minutes, remove the casserole from the oven and top it with the butter and cracker mixture. Bake, uncovered, for 10 minutes.
Nutrition
Frequently Asked Questions
Can I Use Any Type of Rice?
White long-grain rice works better, but you can use basmati or jasmine rice. Do not use risotto rice, paella rice, or sushi rice.
Can I Use Canned Chicken or Rotisserie Chicken?
You can. If you are using canned or leftover rotisserie chicken, skip the first step.
Can I Use Frozen Broccoli?
Yes, but thaw it before using it and drain any liquid before adding it to the casserole.
Can I Add Other Veggies?
Sure! You can add red bell pepper, carrots, peas, chopped green beans, or your favorite veggies.
What if My Casserole Seems Too Wet or Too Dry?
If it is too wet, let it bake a little bit more, and if it is too dry add a little bit of milk.
