Cheesy Broccoli Rice Chicken Casserole

• 1 cup uncooked white rice
• 2 cups shredded cooked chicken
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1.5 cups shredded cheddar cheese, divided
• 1/2 cup crumbled Ritz crackers or buttery breadcrumbs
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions and set aside.
3. 3 In a large mixing bowl, combine cooked rice, chicken, broccoli, soup, milk, 1 cup of cheddar cheese, garlic powder, onion powder, black pepper, and salt.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix remaining 1/2 cup cheddar cheese with Ritz crackers and melted butter; sprinkle over the top.
6. 6 Bake uncovered for 30-35 minutes until bubbly and top is golden.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add diced ham for a ham and chicken combo.
• Substitute cauliflower for broccoli for a low-carb version.

Substitutions

• Use rotisserie chicken for convenience.
• Substitute almond milk for a dairy-free option.

Pairings

• Steamed asparagus
• Cornbread

Nutrition

Tips

• For extra crunch, toast the Ritz cracker topping in the oven for an additional 5 minutes.
• Use leftover cooked chicken to save time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ