I love that this chicken broccoli rice casserole is all cooked in one pot then transferred to a baking dish to bake. You can even make it a day ahead and then bake it. I like to divide mine in half for the 3 of us. Then I bake the other half later in the week.
This chicken broccoli rice casserole is great to make with rotisserie chicken or you can just cook up your own chicken in the pot before you do the rest of the items. It starts with adding some uncooked rice to a pot with some chicken broth and olive oil. You just partially cook the rice, then add the broccoli florets on top of the rice and cook a little longer. This allows the broccoli to steam while the rice finishes cooking.
Next you will mix in some cream of chicken soup, milk, sour cream, cheese, thyme, garlic powder, and chicken. Stir to combine and pour into a greased baking dish. Then sprinkle with some cheddar cheese, cover and bake for 15 minutes.
At this point, you will uncover it and top with some crushed Ritz crackers that you mix with some melted butter. The casserole goes back into the oven uncovered for 10 minutes. Allow to sit for 5 minutes before serving.
- CHICKEN BROTH
- OLIVE OIL
- WHITE LONG GRAIN RICE
- FRESH BROCCOLI FLORETS
- COOKED AND DICED CHICKEN
- CONDENSED CREAM OF CHICKEN SOUP
- SOUR CREAM
- DRIED THYME
- GARLIC POWDER
- SHREDDED CHEDDAR CHEESE
- RITZ CRACKER
This recipe is adapted from The Cozy Cook.