Quick Prep Cheesy Chicken Broccoli Rice Bake
This creamy casserole is a complete meal in itself with fresh broccoli, tender chicken, creamy cheese sauce and cheese, and perfectly cooked rice.
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Servings: 6 SERVINGS
Calories: 625kcal
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
Calories: 625kcal | Carbohydrates: 49g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Cholesterol: 127mg | Sodium: 367mg | Potassium: 362mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 8mg