Description
A delicious and hearty casserole packed with chicken, broccoli, and rice, topped with cheddar cheese and crunchy crackers.
Ingredients
Scale
- 1 Tablespoon Olive Oil
- 1 ¼ Cups White Long Grain Rice (uncooked)
- 2 ½ Cups Chicken Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 3 Cups Fresh Broccoli Florets (uncooked)
- 2 Cups Chicken Breasts (cooked and chopped, *rotisserie is a great option)
- 1 Can Cream of Chicken Soup (10 oz)
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Cheddar Cheese (shredded, separated)
- 2 Tablespoons Unsalted Butter (melted)
- 1 Cup Ritz Crackers (crushed)
Instructions
- Preheat the oven to 350℉ and grease a 9×13″ pan with nonstick spray.
- Heat olive oil in a large pot over medium. Add the rice and cook, stirring for 1 minute.
- Add the chicken broth and seasonings and bring to a boil, then reduce heat to a simmer. Cover with a lid and cook for 6 minutes.
- Add the broccoli and stir once, replace the cover, cooking for another 9 minutes, making sure all liquid is gone. Keep the pot covered and remove from heat.
- Prepare remaining ingredients. Add the cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Stir to combine.
- Transfer to a 9 x 13-inch pan and top with remaining cheese.
- Cover and bake for 15 minutes.
- Melt the butter and stir in the crackers.
- Sprinkle on the pan and cook another 10 minutes.
- Serve with extra veggies.
Notes
- This dish pairs well with a side salad or crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg