Cheesy Chicken Broccoli Rice (Printer-Friendly)
Tender chicken, fresh broccoli, fluffy rice combined with cheddar and buttery cracker topping for a comforting meal.
# What You’ll Need:
→ Protein
01 -
2 boneless skinless chicken breasts, diced into bite-sized pieces
→ Grains
02 -
1 cup long grain white rice, uncooked
→ Vegetables
03 -
2 cups fresh broccoli florets
→ Dairy
04 -
2 cups sharp cheddar cheese, shredded
05 -
1 cup sour cream
06 -
1 cup milk
→ Canned Goods
07 -
10.5 oz condensed cream of chicken soup, low sodium if possible
→ Liquids
08 -
2 cups chicken broth
09 -
1 tablespoon olive oil
→ Fats
10 -
3 tablespoons unsalted butter, divided
→ Seasonings
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon dried thyme (optional)
14 -
Salt, to taste
15 -
Black pepper, freshly ground, to taste
→ Topping
16 -
1 (7.1 oz) sleeve Ritz crackers, crushed
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
If using raw chicken, season diced chicken evenly with Italian seasoning, salt, and black pepper. Melt 1 tablespoon butter in a large pot over medium heat. Add chicken and cook undisturbed for several minutes until golden, then flip and cook until fully cooked through. Remove from pot and set aside. If using rotisserie chicken, dice and skip this step.
03 -
In the same pot, add chicken broth, olive oil, and uncooked rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 6 minutes. Remove lid, evenly distribute broccoli florets over rice, cover again, and cook for an additional 9 minutes or until liquid is absorbed and rice is tender. If undercooked, add a splash more broth and cook 5 minutes longer. Remove from heat and let rest, covered, for 10 minutes.
04 -
Gently stir cooked chicken, cream of chicken soup, milk, sour cream, garlic powder, dried thyme (if using), and half of the shredded cheddar into the rice and broccoli mixture. Adjust salt and pepper to taste, careful not to break up the rice or broccoli excessively.
05 -
Transfer mixture to prepared baking dish. Evenly scatter remaining cheddar cheese on top. Cover with foil and bake in the center oven rack for 15 minutes until cheese is melted and bubbly.
06 -
While baking, crush Ritz crackers into coarse crumbs. Melt 2 tablespoons butter and toss with cracker crumbs until fully coated.
07 -
Remove foil from baked casserole. Evenly sprinkle cracker topping over the surface. Return casserole to oven, uncovered, and bake for 10 minutes more, until topping is toasted golden and cheese beneath is bubbly.
08 -
Remove from oven and let rest for 5 minutes to set. Serve warm.
# Helpful Hints:
01 -
Use freshly shredded cheddar for best melt and creaminess. Letting the dish rest before serving ensures cleaner slices.
02 -
To keep the cracker topping crisp when making ahead, toast it separately and add just before serving.