Broccoli Cheddar Chicken and Rice Casserole
Broccoli Cheddar Chicken and Rice Casserole
Ingredients
For the Casserole Base
- 1 cup white, extra-long grain rice, uncooked
- 1 1/2 cups milk
- 2 cans condensed cheddar cheese soup, 10.75-ounce each
- 1 teaspoon salt
- 3 boneless, skinless chicken breasts
- as needed salt, for seasoning chicken
- as needed pepper, for seasoning chicken
- as needed garlic powder, for seasoning chicken
- 1 bag frozen broccoli florets, 12-ounce (or about 3 cups fresh)
For the Cracker Topping
- 2 sleeves butter crackers, crushed (such as Ritz or Town House)
- 6 tablespoons butter, melted
- 1/4 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 350°F. Spray the bottom and sides of a 3-quart 13x9 baking dish with cooking spray; set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the milk, both cans of condensed cheddar cheese soup, and 1 teaspoon of salt until smooth.
⏱️ 2 min
- 3
Set aside one cup of the soup mixture by pouring it into a separate measuring cup or small bowl. Do not set aside more than one cup.
⏱️ 1 min
- 4
To the remaining soup mixture in the large bowl, stir in the uncooked white, extra-long grain rice until well combined.
⏱️ 2 min
- 5
Pour the rice and soup mixture into the prepared baking dish and spread it evenly with a spatula.
⏱️ 1 min
- 6
Cut the boneless, skinless chicken breasts into 1-inch pieces. Season the cut chicken pieces with salt, pepper, and garlic powder to taste.
⏱️ 5 min - 7
Arrange the seasoned chicken pieces evenly on top of the rice mixture in the baking dish.
⏱️ 2 min
- 8
Arrange the frozen broccoli florets (or fresh broccoli, if using) on top of the chicken layer.
⏱️ 1 min
- 9
Pour the reserved 1 cup of soup mixture evenly over the broccoli.
⏱️ 1 min
- 10
Cover the dish very tightly with aluminum foil. Bake at 350°F for 1 hour and 15 minutes.
⏱️ 75 min•🌡️ 350
- 11
While the casserole is baking, prepare the topping: In a medium bowl, combine the crushed butter crackers, melted butter, and 1/4 teaspoon of garlic powder. Mix well until everything is evenly coated.
⏱️ 5 min
- 12
After 1 hour and 15 minutes, carefully remove the casserole from the oven. Remove the aluminum foil from the baking dish.
⏱️ 1 min
- 13
Sprinkle the cracker topping evenly over the casserole.
⏱️ 1 min
- 14
Continue baking, uncovered, for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbly.
⏱️ 15 min•🌡️ 350
- 15
Remove the casserole from the oven and let it rest for at least 15 minutes before serving. This resting step is crucial for the rice to continue cooking and the casserole to set up properly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Cheddar Chicken and Rice Casserole
For the Casserole Base
- 1 cup white, extra-long grain rice, uncooked
- 1 1/2 cups milk
- 2 cans condensed cheddar cheese soup, 10.75-ounce each
- 1 teaspoon salt
- 3 boneless, skinless chicken breasts
- as needed salt, for seasoning chicken
- as needed pepper, for seasoning chicken
- as needed garlic powder, for seasoning chicken
- 1 bag frozen broccoli florets, 12-ounce (or about 3 cups fresh)
For the Cracker Topping
- 2 sleeves butter crackers, crushed (such as Ritz or Town House)
- 6 tablespoons butter, melted
- 1/4 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 350°F. Spray the bottom and sides of a 3-quart 13x9 baking dish with cooking spray; set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the milk, both cans of condensed cheddar cheese soup, and 1 teaspoon of salt until smooth.
⏱️ 2 min - 3
Set aside one cup of the soup mixture by pouring it into a separate measuring cup or small bowl. Do not set aside more than one cup.
⏱️ 1 min - 4
To the remaining soup mixture in the large bowl, stir in the uncooked white, extra-long grain rice until well combined.
⏱️ 2 min - 5
Pour the rice and soup mixture into the prepared baking dish and spread it evenly with a spatula.
⏱️ 1 min - 6
Cut the boneless, skinless chicken breasts into 1-inch pieces. Season the cut chicken pieces with salt, pepper, and garlic powder to taste.
⏱️ 5 min - 7
Arrange the seasoned chicken pieces evenly on top of the rice mixture in the baking dish.
⏱️ 2 min - 8
Arrange the frozen broccoli florets (or fresh broccoli, if using) on top of the chicken layer.
⏱️ 1 min - 9
Pour the reserved 1 cup of soup mixture evenly over the broccoli.
⏱️ 1 min - 10
Cover the dish very tightly with aluminum foil. Bake at 350°F for 1 hour and 15 minutes.
⏱️ 75 min•🌡️ 350 - 11
While the casserole is baking, prepare the topping: In a medium bowl, combine the crushed butter crackers, melted butter, and 1/4 teaspoon of garlic powder. Mix well until everything is evenly coated.
⏱️ 5 min - 12
After 1 hour and 15 minutes, carefully remove the casserole from the oven. Remove the aluminum foil from the baking dish.
⏱️ 1 min - 13
Sprinkle the cracker topping evenly over the casserole.
⏱️ 1 min - 14
Continue baking, uncovered, for an additional 15 minutes, or until the topping is golden brown and the casserole is bubbly.
⏱️ 15 min•🌡️ 350 - 15
Remove the casserole from the oven and let it rest for at least 15 minutes before serving. This resting step is crucial for the rice to continue cooking and the casserole to set up properly.
⏱️ 15 min