Description
A comforting and hearty Broccoli Cheddar Chicken and Rice Casserole combining tender chicken, fluffy rice, fresh broccoli, and a creamy cheddar cheese sauce, topped with a buttery Ritz cracker crust. Perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or cubed
- 2 cups cooked rice
- 1 head of broccoli, cut into small florets
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Topping
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Blanch Broccoli: Bring a large pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain immediately to stop cooking and set aside.
- Prepare Sauce Mixture: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Combine Ingredients: Stir in the cooked chicken, cooked rice, blanched broccoli, and 1 1/2 cups of shredded cheddar cheese. Mix everything until fully incorporated.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and spread the mixture evenly inside.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole mixture.
- Prepare Cracker Topping: In a small bowl, mix the crushed Ritz crackers with melted butter until the crackers are evenly coated.
- Add Cracker Topping: Evenly sprinkle the buttery cracker mixture over the casserole’s cheese layer.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it sit for a few minutes to set before serving.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- To make it lower in fat, use low-fat sour cream and reduced-fat cheddar cheese.
- Ensure broccoli is blanched but not overcooked to retain a slight crunch.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute Ritz crackers with gluten-free breadcrumbs or crushed nuts.
