This Chicken Broccoli Rice Casserole is a super easy dinner recipe that the whole family will love! It's creamy, filling, and topped with a crispy ritz cracker topping. It's a whole meal in one!
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How to make chicken broccoli and rice casserole:
One of the best parts of this recipe is that it's basically a dump and go dinner. You'll start with a 9x13 inch baking dish and add everything in besides the cheese and ritz topping.
The first step is the liquids. To your baking dish, add the soups, milk, water, and seasonings then whisk it all together.
Next you'll add in the broccoli and rice. I used fresh broccoli but if you use frozen, I would reduce the water in the recipe to ¼ cup since frozen broccoli contains more water.
The next ingredient to go in the dish is the chicken. I like to season the chicken before adding it in to make sure it has plenty of flavor. I use garlic powder, salt, black pepper, and paprika and lots of it!
Once everything is in the dish, you'll cover it very tightly with foil. The rice needs steam to cook so you want to make sure to press the edges of the foil down to make as tight of a seal as you can. You can even place a cookie sheet over top of the foil to really press it down and keep it sealed. The chicken broccoli rice casserole then gets baked in the oven for 1 hour.
After the hour is up, you'll want to carefully remove it from the oven and remove the foil. Sprinkle the cheese on top then sprinkle the ritz topping mixture over the cheese.
How to make a ritz cracker topping for a casserole:
This amount of ritz topping will be enough to cover a 9x13" baking dish. All you need to do is mix together 3 tablespoons of melted butter with 1 cup of crushed ritz crackers.
After baking the casserole, allow it to sit for about 10 minutes before serving.
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Chicken Broccoli Rice Casserole
Equipment
- 9x13 baking dish
- Non-stick spray
Ingredients
- 1 can of cream of chicken soup (10.5 ounce)
- 1 can of chicken broth (10.5 ounce)
- ½ cup water
- ½ cup milk
- 1 head of broccoli
- 1 cup long grain white rice
- 1 and ½ pounds boneless skinless chicken breast or tenders
- 1 cup shredded sharp cheddar cheese
- Garlic powder, salt, pepper, paprika (See below for measurements)
- 1 cup crushed ritz crackers
- 3 tablespoons melted butter
Instructions
- Pre-heat your oven to 375° and spray your 9x13" baking dish with non-stick spray.
- Add the cream of chicken soup, broth, water, milk, and ¼ teaspoon each of garlic powder, salt, and pepper to the baking dish and whisk together.
- Add in the white rice and broccoli and make sure the rice is submerged.
- Cut your chicken into bite size pieces and season to your liking with salt, pepper, garlic powder, and paprika. Then add to the baking dish.
- Cover the baking dish tightly with foil and bake for 45 minutes. (I like to also place a baking sheet on top of the foil while baking to make sure I have a tight seal on the foil around the casserole)
- While the casserole is in the oven, combine the crushed ritz crackers and melted butter in a small bowl and toss to to coat the crackers in the butter.
- After the 45 minutes, carefully remove the cover and sprinkle with shredded cheddar cheese and then the ritz/butter mixture.
- Bake uncovered for another 15 minutes or until the crackers are browned.
- Allow the casserole to cool for about 10 minutes then serve.
[…] Chicken Broccoli Rice Casserole […]