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Golden brown Chicken and Broccoli Casserole, bubbling hot and fresh from the oven.

Ultimate Chicken Broccoli Casserole

This ultimate Chicken & Broccoli Casserole is a comforting family-friendly dish, featuring tender chicken, rice, and a creamy sauce. A unique twist incorporates pureed steamed broccoli directly into the sauce, intensifying flavor and boosting nutrition for a truly satisfying meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
  • Salt/Pepper (to taste)
  • 1 teaspoon Italian seasoning
  • 2 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 ¼ cups white long grain rice (uncooked)
  • 2-3 cups fresh broccoli florets (uncooked)
  • 10.5 oz. Cream of Chicken Soup (condensed)
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese (separated)
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 cup Ritz crackers (crushed)
  • 2 tablespoons melted butter

Equipment

  • Large pot
  • 9 x 13-inch casserole dish
  • Foil
  • Blender or food processor (optional, for pureeing broccoli)
  • Oven

Method
 

Prepare the Chicken and Preheat
  1. Preheat your oven to 350°F (175°C).
  2. Cut the boneless skinless chicken breasts into bite-sized pieces. Season the chicken generously with salt, pepper, and Italian seasoning.
Brown the Chicken
  1. In a large pot, melt 2 tablespoons of butter over medium heat until it shimmers.
  2. Add the seasoned chicken pieces and cook until they are golden brown and cooked through, about 5 minutes. Remove the cooked chicken from the pot and set it aside.
Cook the Rice and Broccoli
  1. Add the chicken broth, olive oil, and uncooked white long grain rice to the same pot. Bring this mixture to a boil.
  2. Once boiling, reduce the heat to a gentle simmer. Cover the pot tightly to trap the steam and cook for 6 minutes.
  3. Now, add the fresh broccoli florets to the pot and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. If incorporating the unique twist, reserve about ½ to 1 cup of the cooked broccoli now to puree later.
Rest the Rice
  1. Keep the pot covered and remove it from the heat. Let the rice stand undisturbed for 10 minutes. Do not stir it during this time.
Combine the Casserole Base
  1. Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, dried thyme, garlic powder, and half of the shredded cheddar cheese to the pot with the rice and broccoli. If you reserved broccoli for the unique twist, puree it now until smooth and stir it into this mixture.
  2. Stir everything to combine well, ensuring all ingredients are evenly distributed.
Bake the Casserole
  1. Transfer this mixture to a lightly greased 9 x 13-inch casserole dish. Top with the remaining shredded cheddar cheese.
  2. Cover the dish with foil and bake for 15 minutes.
Add the Crunchy Topping and Finish Baking
  1. While the casserole bakes, combine the 2 tablespoons of melted butter with the crushed Ritz crackers.
  2. After 15 minutes, remove the foil from the casserole. Sprinkle the buttery cracker topping evenly over the bubbling cheese.
  3. Bake uncovered for an additional 10 minutes, or until the topping is golden brown and crispy. Serve hot!

Notes

For a time-saving hack, use pre-cooked rotisserie chicken. Always shred your own cheese for the best melt. Let the casserole rest for a few minutes after baking for cleaner servings. This recipe is excellent for meal prep and freezes well for later enjoyment.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.