Chicken and Broccoli Rice Casserole
A comforting casserole made with chicken, broccoli, rice, and a creamy sauce, topped with a crunchy crust, perfect for easy weeknight dinners.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for quicker preparation.
- 2 cups broccoli florets, cooked Frozen broccoli is a great alternative, just steam first.
- 1 cup white rice, cooked Prep the rice a day ahead to save time.
- 2 cups cream of chicken soup Can substitute with cream of mushroom or homemade alternatives.
- 1 cup shredded cheddar cheese For a cheesier taste, feel free to add more.
- 1/2 cup milk Increase for a creamier texture if desired.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crushed Ritz crackers Can substitute with gluten-free breadcrumbs.
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cooked broccoli, cooked rice, cream of chicken soup, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Mix thoroughly until combined.
- Pour the mixture into a greased 9x13 inch baking dish, spreading evenly.
- In a separate bowl, mix the crushed Ritz crackers with melted butter until fully coated, then sprinkle over the casserole mixture.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until bubbling at the edges and golden brown on top.
- Let cool for a few minutes before serving to avoid burns.
Notes
For enhanced flavor, sprinkle fresh herbs on top before serving. Adjust cooking time based on your oven and check for bubbling and golden crust.