Can I use brown rice instead of white rice?

Brown rice has a longer cooking time and needs more liquid. You could use it but would have to adjust both the broth amount and cooking time significantly, possibly cooking it separately first before assembling the casserole.

What can I substitute for cream of chicken soup?

You can make a quick homemade cream of chicken sauce using butter, flour, chicken broth, milk, and seasonings. This is great if you prefer to avoid canned soups or want a fresher flavor.

Can I prepare this casserole ahead of time?

Yes! This casserole can be assembled up to 2 days before baking if refrigerated. Just take it out 30 minutes before baking and add extra bake time. You can also freeze it unbaked for longer storage.

Is it okay to use frozen broccoli instead of fresh?

Absolutely. Just be sure to thaw and pat the frozen broccoli dry really well to avoid excess water making your casserole soggy. You might also consider steaming it briefly for a nicer texture.

Creamy Chicken Broccoli Casserole

Description

This Chicken Broccoli Rice Casserole is a comforting, cheesy dish featuring tender chicken, fresh broccoli, and fluffy rice, all baked to golden perfection with a crunchy cracker topping. Perfect for family dinners or meal prep.

Ingredients

Scale

Main Ingredients

2 tablespoons butter
2 boneless skinless chicken breasts, cut into bite-sized pieces or 2 cups diced rotisserie chicken
Salt, to taste
Pepper, to taste
1 teaspoon Italian seasoning
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long grain rice, uncooked
2-3 cups fresh broccoli florets, uncooked
10.5 oz. Cream of Chicken Soup (condensed)
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese, divided

Optional Seasonings

1/2 teaspoon dried thyme
1/2 teaspoon garlic powder

Casserole Topping

1 cup Ritz crackers, crushed
2 tablespoons melted butter

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Instructions

Preheat oven: Preheat the oven to 350° F to prepare for baking the casserole.
Cook chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat butter in a large pot over medium heat. Add chicken and cook until golden brown, about 5 minutes. Remove and set aside.
Cook rice: Add chicken broth, olive oil, and rice to the same pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
Add broccoli and continue cooking: Add the fresh broccoli florets to the pot and cover again. Cook for 9 more minutes, or until the rice is fully cooked and no liquid remains. If rice is not cooked through, cover and simmer for an additional 5 minutes.
Let rice stand: Remove the pot from heat and keep covered. Let rice stand for 10 minutes without stirring to allow any rice on the bottom to release.
Mix casserole ingredients: Add cooked chicken back into the pot along with cream of chicken soup, milk, sour cream, optional seasonings (thyme and garlic powder), and half of the shredded cheddar cheese. Stir well to combine.
Transfer to casserole dish: Lightly grease a 9 x 13-inch casserole dish. Pour the mixture into the dish and spread evenly. Top with the remaining cheddar cheese. Cover with foil and bake for 15 minutes.
Add topping and finish baking: Mix melted butter with crushed Ritz crackers. Sprinkle the topping evenly over the casserole. Bake uncovered for an additional 10 minutes until the topping is golden and crispy. Serve warm.

Notes

Using frozen broccoli is a great alternative; thaw and pat dry before adding. For softer texture, steam frozen broccoli for about 5 minutes.
Shred your own cheddar cheese for better melting; avoid aged or crystallized cheeses which don’t melt well.
Substitute homemade cream of chicken soup for a fresher, less processed version.
Prepare this casserole ahead by assembling and refrigerating up to 2 days before baking. Allow 30 minutes at room temperature before baking and add 15 minutes to bake time.
For freezing, assemble without baking, thaw in the fridge for 24 hours, then bake as directed with adjusted bake times.
The cracker topping should always be added during the last 10 minutes of baking for best texture.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg