Chicken and Rice Casserole
This family-friendly chicken and rice recipe will be a go-to dinner favorite. Our chicken and rice casserole is easy to put together any day of the week.
Ingredients
- 2 Tablespoons butter
- 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
- Salt/Pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 1/4 cups white long grain rice uncooked
- 16 oz bag frozen broccoli florets thawed
- 10.5 oz Condensed Cream of Chicken Soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese separated
- Casserole Topping
- 1 cup Ritz crackers crushed
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350 degrees.
- Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, and onion powder.
- 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.
- Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
- Cover tightly and cook for 7 minutes.
- Add the broccoli to the rice and turn off the heat. Cover and let stand for 10 minutes, do not stir.
- Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Stir only to combine.
- Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
- Cover and bake for 15 minutes.
- Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
- Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
- Let the casserole sit for 5 minutes prior to serving.