Ingredients
→ Main Ingredients
2 tablespoons butter
2 pieces boneless skinless chicken breasts or 2 cups diced rotisserie chicken
1 teaspoon Italian seasoning
Salt and black pepper to taste
2.5 cups chicken broth
1 tablespoon olive oil
1.25 cups long-grain white rice, uncooked
2-3 cups broccoli florets, fresh and uncooked
10.5 oz condensed cream of chicken soup
0.5 cup milk
0.5 cup sour cream
2 cups cheddar cheese, shredded, divided
→ Optional Seasonings
0.5 teaspoon dried thyme, optional
0.5 teaspoon garlic powder, optional
→ Casserole Topping
1 cup Ritz crackers, crushed
2 tablespoons butter, melted
Steps
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cut chicken breasts into bite-sized pieces and season with Italian seasoning, salt, and pepper. Melt butter in a large pot over medium heat. Add chicken and cook until golden brown, about 5 minutes. Remove and set aside. Skip this step if using cooked rotisserie chicken.
In the same pot, combine chicken broth, olive oil, and rice. Bring to a boil, then reduce to a simmer. Cover tightly and cook for 6 minutes. Add broccoli, cover again, and cook for 9 minutes or until the rice is tender and the liquid is absorbed. If not fully cooked, simmer for 5 more minutes. Remove from heat and let rest, covered, for 10 minutes.
Stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half the cheddar cheese.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top. Cover with foil and bake for 15 minutes.
In a small bowl, mix crushed Ritz crackers with melted butter.
Uncover the casserole and sprinkle the cracker topping evenly over the surface. Bake uncovered for 10 more minutes until golden and bubbly.
Let the casserole rest for 5 minutes before serving.
Tips
- For richer flavors, use rotisserie chicken as an alternative to freshly cooked chicken.
Required Tools
- Large pot
- 9×13-inch baking dish
- Small mixing bowl
- Oven