Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole is a comfort food classic, bringing together tender chicken, fresh broccoli, and fluffy rice in a creamy, cheesy sauce. This casserole is made entirely from scratch, delivering rich flavors without the need for canned soup. Topped with a buttery cracker crust, each bite offers a delightful crunch that complements the creamy interior.
This casserole is perfect for a family dinner or a meal prep option, as it reheats beautifully. The harmonious blend of flavors, from sharp cheddar to aromatic herbs, makes this dish an irresistible choice for any occasion.
Whether you’re a fan of hearty casseroles or just looking for a wholesome meal, this Chicken Broccoli Rice Casserole will satisfy your cravings and leave everyone asking for seconds.
Key Ingredients in Chicken Broccoli Rice Casserole
- Boneless, skinless chicken breast – Provides tender, protein-packed bites that absorb the flavors of the dish.
- Broccoli florets – Adds a fresh, vibrant element while balancing the richness of the casserole.
- Uncooked long-grain white rice – Forms the comforting base, soaking up the creamy sauce for a perfect texture.
- Sharp cheddar cheese – Delivers a bold, tangy flavor that enhances the overall creaminess of the casserole.
- All-purpose flour and butter – Create a smooth roux that thickens the sauce, ensuring a rich and velvety consistency.
- Low-sodium chicken broth and milk – Combine to form the liquid base of the sauce, infusing the dish with savory depth.
- Ritz crackers – Crushed and mixed with butter, they create a crispy, golden topping that adds texture and flavor.
How to Assemble Your Chicken Broccoli Rice Casserole
Begin by sautéing onions in butter until fragrant, then add bite-sized chicken pieces to brown on all sides. While the chicken cooks, prepare the rice by simmering it in water with butter and salt. Steam the broccoli just until tender.
For the creamy sauce, start by making a roux with butter and flour, then gradually whisk in chicken broth and milk. Once the mixture thickens, stir in shredded cheddar cheese until smooth. Combine the cooked chicken, rice, and broccoli with the sauce, and layer it into a prepared casserole dish.
Top with additional cheddar cheese and a buttery Ritz cracker crust. Bake until the topping is golden and the cheese is bubbly, creating a perfectly cooked casserole.
Recipe Tips
To ensure even cooking, cut the chicken into small, uniform pieces. Freshly grated sharp cheddar is recommended for the best flavor, and the added effort is well worth it. If you’re short on time, cook the rice and steam the broccoli simultaneously, using a steamer basket over the rice pot. This method ensures both components are ready quickly and efficiently.
For a different texture and flavor, consider substituting the Ritz cracker topping with panko breadcrumbs or even crushed cornflakes. Brown rice can also replace white rice for a nuttier taste and more fiber, though it will require a longer cooking time.
How to Store Leftovers
Store any leftover Chicken Broccoli Rice Casserole in an airtight container in the refrigerator for up to three days. For longer storage, freeze the casserole in a heavy-duty container or freezer bag for up to three months. Reheat leftovers gently in the microwave on a reduced power setting to avoid drying out the dish.
This Chicken Broccoli Rice Casserole is a versatile, comforting dish that’s sure to become a family favorite. Enjoy its rich, homemade flavor any night of the week!
Chicken Broccoli Rice Casserole Recipe
A delectable Chicken Broccoli Rice Casserole crafted from scratch, featuring a rich cheesy flavor and a buttery cracker crust, made without any canned cream soup.
- 1 small onion (chopped)
- 4 cups broccoli florets (cut into bite-sized pieces)
- 1 sleeve Ritz crackers (crushed (about 32 crackers))
- 2 cups milk
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- ½ teaspoon dried marjoram
- 2 cups water
- 4 tablespoons unsalted butter (divided)
- ½ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper
- 1 ¼ cups low-sodium chicken broth
- 1.5 lbs. boneless skinless chicken breast (cut into bite-sized pieces)
- 4 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon onion powder
- 1 cup uncooked long-grain white rice
- 4 tablespoons butter (melted)
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 2 minutes. Shift the onions to one side of the skillet, and add the chicken pieces. Cook until the chicken is browned on both sides, flipping halfway through. Remove the browned chicken and set it aside on a plate. Stir the onions as needed. Once all the chicken is cooked, add the minced garlic and sauté for 1 minute, stirring constantly. Transfer the onions and garlic to the plate with the chicken.
- In a separate saucepan, combine 2 cups of water, 1 tablespoon of butter, and ½ teaspoon of salt. Bring to a boil, then stir in the uncooked rice. Cover and reduce heat to low, simmering for 12-15 minutes until the water is absorbed. Meanwhile, steam the broccoli either on the stovetop or in the microwave until tender.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with nonstick cooking spray.
- In the same skillet, melt 4 tablespoons of butter over medium-low heat. Sprinkle in the flour, whisking continuously for 2-3 minutes. Add the crushed red pepper, onion powder, dried marjoram, and dried thyme. Gradually whisk in the chicken broth and milk, alternating between the two until the mixture is smooth and slightly thickened. Reduce the heat to low and stir in 1 ¼ cups of shredded cheddar cheese until melted and creamy.
- Stir the cooked chicken, rice, and steamed broccoli into the cheese sauce, ensuring all ingredients are evenly coated.
- Pour half of the chicken mixture into the prepared casserole dish. Sprinkle ½ cup of cheddar cheese on top, then add the remaining chicken mixture and top with the rest of the cheese. Combine the crushed Ritz crackers with 4 tablespoons of melted butter, and sprinkle this mixture evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is fully melted.
- For even cooking, cut the chicken into small bite-sized pieces.
- Cooking the chicken and onions simultaneously can save time—just push the onions to one side of the skillet while browning the chicken in batches.
- Brown rice can be used as a substitute for white rice.
- Steam the broccoli directly over the rice by placing a steamer basket on top of the rice pot once it starts simmering.
- Cover and steam the broccoli until tender, about 5 minutes, then quickly remove it and cover the rice pot again to finish cooking.
- Freshly grated, high-quality cheddar cheese enhances the flavor significantly.
- Additional vegetables like mushrooms, carrots, or zucchini can be added for variety.
- For a low-carb version, omit the rice and make a chicken broccoli casserole.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave on a reduced power setting.
