Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the buttery, crunchy Ritz topping!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.

Step 2

Preheat the oven to 350 degrees.

Step 3

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

Step 4

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Step 5

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Step 6

Cover tightly and cook for 7 minutes.

Step 7

Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring. -If using frozen broccoli, make sure it’s thawed and Pat dry, skip adding it in this step, just as it when casserole is assembled-

Step 8

Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

Step 9

Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. -Add frozen broccoli here if using-

Step 10

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Step 11

Cover and bake for 15 minutes.

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