Chicken Broccoli Rice Casserole
You only need one dish to make this easy baked Chicken Broccoli Rice Casserole. The broccoli, rice, and chicken all cook together in a creamy sauce that's tossed with plenty of cheese and topped with a crunchy cracker topping. With just 10 minutes of prep time to add all of the ingredients to a baking dish, it's easy to make this casserole for a simple meal!
Ingredients
- 10.5 ounce can condensed cream of chicken soup
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Italian seasoning, clink link for recipe
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup uncooked long grain white rice
- 1 pound boneless skinless chicken breasts, diced into 1 inch pieces
- 2 cups fresh broccoli florets
- 8 ounce block sharp cheddar cheese, grated into 2 ¼ cups shredded cheese
Cracker topping
- ¼ cup unsalted butter, melted
- 30 buttery crackers, like Ritz (crushed)
Instructions
- Preheat the oven to 350°F.
- Add the cream of chicken soup, chicken broth and heavy cream to a 9 inch x 13 inch baking dish. Season with the Italian seasoning, salt and pepper.
- Whisk to combine everything in the baking dish, then add the white rice, chicken and broccoli. Stir to combine everything and make sure that all of the ingredients are evenly distributed across the casserole.
- Reserve ¼ cup cheddar cheese for topping the casserole, stir the remaining shredded cheese into the casserole dish.
- Cover tightly with foil and bake for 40 minutes.
- In a small bowl, combine the melted butter, crushed crackers and reserved ¼ cup shredded cheddar cheese.
- Uncover the casserole after 40 minutes, sprinkle the cracker topping evenly over the casserole and bake for an additional 20 minutes.
Notes
- You can make this chicken broccoli casserole ahead of time. Store it, covered in the fridge, for up to 2 days before baking.
- To make this casserole gluten free, replace the Ritz crackers in the topping with 1 cup gluten free panko breadcrumbs.
- Store leftover chicken broccoli rice casserole in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories 519kcal (26%)Carbohydrates 32g (11%)Protein 24g (48%)Fat 33g (51%)Saturated Fat 18g (90%)Polyunsaturated Fat 3gMonounsaturated Fat 8gCholesterol 118mg (39%)Sodium 1138mg (47%)Potassium 414mg (12%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 1138mg (23%)Vitamin C 21mg (25%)Calcium 278mg (28%)Iron 2mg (11%)
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