Description
This cheesy chicken and broccoli casserole recipe has juicy chunks of chicken, rice, broccoli, and creamy sauce baked beneath a buttery cracker topping.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 1/2 Cup yellow onion, diced
- 2 cloves garlic, minced
- 2 Cups cooked rice
- 1 head broccoli, cut into florets (about 3 cups)
- 1 Cup shredded cheddar cheese, divided
- 1 10.5-ounce can cream of chicken soup
- 1/2 Cup milk
- 1/4 Cup sour cream
- 1/8 teaspoon paprika
- 1/8 teaspoon dry mustard
- 1 Cup Ritz cracker crumbs (about 25 crackers)
- 2 Tablespoons butter, melted
Instructions
- Preheat the oven to 350F. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.
- Sprinkle the cut pieces of chicken with salt and pepper.
- Add the olive oil to a skillet over medium heat. Once the oil is hot, add the chicken to the pan. Cook for 5 minutes.
- Add the diced onion to the skillet with the chicken and continue to cook, stirring occasionally, until the chicken is cooked through, about 5-7 minutes.
- Add the minced garlic and continue to cook while stirring for one more minute, then remove from heat.
- Combine the cooked chicken, cooked rice, broccoli florets and ½ cup of cheese in a large bowl.
- In a separate smaller bowl, mix together the cream of chicken soup, milk, sour cream, paprika and dry mustard. Pour the cream mixture over the chicken and rice and stir it well to combine.
- Spread the chicken rice mixture into your prepared baking dish. Top with remaining shredded cheese.
- Combine the cracker crumbs and melted butter in a small bowl. Sprinkle over the casserole.
- Bake in the preheated oven for 30 minutes or until the crumbs are golden brown and the filling is bubbly.
Notes
- You can use rotisserie chicken to save time. Just skip ahead to sauteeing the onions in the olive oil.
- This casserole has crisp broccoli, if you prefer soft broccoli, steam it before adding it to the casserole.
- You can use frozen broccoli in place of fresh, just make sure to thaw it first and drain off any liquid.
