One-Pot Chicken Broccoli Rice Casserole – Looking for a simple yet delicious one-pot meal that is perfect for any weeknight dinner? Look no further than this Chicken Broccoli Rice Casserole. This hearty and flavorful casserole is made with juicy chicken, tender broccoli, and fluffy rice cooked in a creamy sauce, then topped with a crunchy Ritz cracker topping. It’s the ultimate comfort food that’s guaranteed to please even the pickiest eaters in your family.
Chicken Broccoli Rice Casserole is one of my husband’s all-time favorite meals, and for a good reason. I still remember the first time I made this recipe, and he was blown away by how delicious it was. Since then, it has become a regular staple in our household, and my little family loves it. It’s a perfect one-pot meal that is not only easy to make but also makes for great leftovers the next day. I love the fact that I can prepare all the ingredients in one pot before transferring them to a casserole dish, making it easy to clean up after dinner.
Why This Chicken Broccoli Rice Casserole is a Must-Try?
This Chicken Broccoli Rice Casserole is the perfect blend of creamy, cheesy, and crunchy flavors that will leave you craving for more. What makes this casserole unique is that it’s made with simple ingredients that you likely already have in your kitchen, and it’s all prepared in one pot, making it a breeze to clean up. The juicy chicken, tender broccoli, and fluffy rice cooked in a creamy sauce, then topped with a crunchy Ritz cracker topping make for the ultimate comfort food.
Ingredients:
- 2 tbsp. butter (28g)
- 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken (454g)
- 1 tsp Italian Seasoning (5g)
- Salt/Pepper, to taste
- 2 1/2 cups chicken broth (590g)
- 1 tbsp. olive oil (15ml)
- 1 1/4 cups white long grain rice, uncooked (244g)
- 2 cups fresh broccoli florets, uncooked (180g)
- 10.5 oz. Condensed Cream of Chicken Soup (298g)
- 1/2 cup milk (120ml)
- 1/2 cup sour cream (120g)
- 2 cups shredded cheddar cheese, separated (226g)
- Optional Seasonings: 1 tsp dried thyme (1g), 1/2 tsp garlic powder (1g)
Casserole Topping:
- 1 cup Ritz crackers, crushed (80g)
- 2 tbsp. melted butter (28g)
Directions:
Preheat the oven to 350 degrees F.
Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
Melt the butter in a large pot over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. If using a cooked rotisserie chicken, skip this step.
Add the chicken broth, olive oil, and rice to the pot and bring to a boil. Then, reduce the heat to a simmer, cover tightly and cook for 6 minutes.
Add the broccoli to the pot and replace the cover. Cook for 9 more minutes without stirring.
Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, without stirring. Any rice on the bottom of the pot will release.
Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional seasonings, and half of the shredded cheddar cheese to the pot.
Mix everything together and then transfer to a lightly greased 9 x 13 casserole dish. Top with the remaining shredded cheddar cheese.
Cover the casserole dish with foil and bake in the preheated oven for 15 minutes.
Meanwhile, prepare the topping by melting the butter and crushing the Ritz crackers to form the topping for the casserole.
After the casserole has baked for 15 minutes, remove the foil, sprinkle the cracker topping over the casserole, and bake for an additional 10 minutes, or until the topping is golden brown and the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving.
Enjoy your delicious Chicken Broccoli Rice Casserole!
Notes:
- To save time, you can use pre-cooked rotisserie chicken instead of cooking raw chicken breasts. Simply shred the rotisserie chicken and add it to the casserole as directed in the recipe.
- You can customize the seasonings in this recipe to your liking. Feel free to add more or less Italian seasoning, garlic powder, or thyme to suit your taste.
- If you prefer a thicker casserole, you can use more rice and less chicken broth. Keep in mind that the cooking time and liquid ratio may need to be adjusted accordingly.
In conclusion, this Chicken Broccoli Rice Casserole is a delicious and comforting dish that’s perfect for any occasion. With its creamy texture, flavorful chicken, and nutritious broccoli, it’s a balanced meal that will satisfy your taste buds and keep you feeling full. Plus, it’s a one-pot recipe that’s easy to make and perfect for busy weeknights. Whether you’re cooking for your family or hosting a dinner party, this casserole is sure to impress. So go ahead and give it a try, and you’ll see why it’s become a staple in so many households.
FAQ
What is the best type of rice to use for this casserole?
We recommend using white long grain rice for this recipe.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli instead of fresh. Just be sure to thaw it before adding it to the casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and store it in the refrigerator until you are ready to bake it. Keep in mind that the baking time may need to be adjusted if the casserole is cold when it goes into the oven.
Can I freeze this casserole?
Yes, you can freeze this casserole for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight and then bake in the oven at 350 degrees Fahrenheit for 20-25 minutes or until heated through.
Can I use a different type of cheese?
Yes, you can use a different type of cheese in this casserole. We recommend using a mild, shredded cheese such as mozzarella or Monterey Jack.
Can I make this casserole vegetarian?
Yes, you can make this casserole vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
One-Pot Chicken Broccoli Rice Casserole
Ingredients
- 2 tbsp. butter 28g
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken (454g)
- 1 tsp Italian Seasoning 5g
- Salt/Pepper to taste
- 2 1/2 cups chicken broth 590g
- 1 tbsp. olive oil 15ml
- 1 1/4 cups white long grain rice uncooked (244g)
- 2 cups fresh broccoli florets uncooked (180g)
- 10.5 oz. Condensed Cream of Chicken Soup 298g
- 1/2 cup milk 120ml
- 1/2 cup sour cream 120g
- 2 cups shredded cheddar cheese separated (226g)
- Optional Seasonings: 1 tsp dried thyme 1g, 1/2 tsp garlic powder (1g)
Casserole Topping:
- 1 cup Ritz crackers crushed (80g)
- 2 tbsp. melted butter 28g
Instructions
- Preheat the oven to 350 degrees F.
- Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
- Melt the butter in a large pot over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. If using a cooked rotisserie chicken, skip this step.
- Add the chicken broth, olive oil, and rice to the pot and bring to a boil. Then, reduce the heat to a simmer, cover tightly and cook for 6 minutes.
- Add the broccoli to the pot and replace the cover. Cook for 9 more minutes without stirring.
- Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, without stirring. Any rice on the bottom of the pot will release.
- Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional seasonings, and half of the shredded cheddar cheese to the pot.
- Mix everything together and then transfer to a lightly greased 9 x 13 casserole dish. Top with the remaining shredded cheddar cheese.
- Cover the casserole dish with foil and bake in the preheated oven for 15 minutes.
- Meanwhile, prepare the topping by melting the butter and crushing the Ritz crackers to form the topping for the casserole.
- After the casserole has baked for 15 minutes, remove the foil, sprinkle the cracker topping over the casserole, and bake for an additional 10 minutes, or until the topping is golden brown and the cheese is melted and bubbly.
- Remove the casserole from the oven and let it sit for 5 minutes before serving.
- Enjoy your delicious Chicken Broccoli Rice Casserole!
Leave a Reply