Ah, casseroles—the comfort food that feels like a warm hug on a chilly evening. This Easy Cheesy Chicken Broccoli Casserole is like your favorite cozy sweater: familiar, a bit nostalgic, and oh-so-inviting. Imagine the bubbling cheese enveloping tender chicken and vibrant broccoli—it’s almost like a mini-celebration in every bite!
Steps
- Preheat your oven to 350°F (175°C). Cut the chicken into bite-sized pieces, season with Italian seasoning, salt, and pepper, then cook in melted butter over medium heat until golden brown. Remove the chicken and set aside.
- In the same pot, combine chicken broth, olive oil, and rice, bringing it to a boil before reducing it to a simmer. Cover and let it cook for about 6 minutes.
- Add broccoli to the pot, cover, and continue cooking for 9 minutes or until the rice is fully cooked and liquid has evaporated. Remove from heat, cover, and let it sit for 10 minutes without stirring.
- Mix the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese into the pot with the rice. Transfer the mixture to a greased 9 x 13 casserole dish and top with the remaining cheese.
- Cover the dish and bake in the oven for 15 minutes. While it’s baking, melt butter and crush Ritz crackers to create the topping.
- After 15 minutes, remove the cover and sprinkle the cracker topping over the casserole. Bake uncovered for an additional 10 minutes.
- Allow the casserole to sit for 5 minutes before serving to let the flavors meld and the topping to crisp up.
Ingredients
- 2 tablespoons butter
- 2 boneless, skinless chicken breasts or 2 cups diced rotisserie chicken
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 1/2 cups chicken broth
- 1 tablespoon olive oil
- 1 1/4 cups uncooked white long grain rice
- 2 cups fresh broccoli florets
- 10.5 ounces condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- Optional: 1/2 teaspoon dried thyme
- Optional: 1/2 teaspoon garlic powder
- 1 cup Ritz crackers, crushed
- 2 tablespoons melted butter
Nutritional Values
Calories: 3066kcal | Carbohydrates: 180g | Protein: 138g | Fat: 198g | Saturated Fat: 102g | Trans Fat: 6g | Cholesterol: 600mg | Sodium: 7044mg | Potassium: 2820mg | Fiber: 6g | Sugar: 18g | Vitamin A: 6408IU | Vitamin C: 210mg | Calcium: 2256mg | Iron: 12mg
FAQ
- Can I use a different type of rice instead of white long grain rice?
- Yes, you can use brown or wild rice, but keep in mind that these types require more liquid and a longer cooking time. Be sure to adjust the amount of chicken broth and cooking time according to the package instructions.
- Is there an alternative to fresh broccoli for this casserole?
- Absolutely, you can use 2 cups of frozen broccoli. Just make sure to thaw and pat it dry before using. Frozen broccoli is partially cooked, but you might want to steam it for about 5 minutes for a softer texture in the casserole.
- How can I reduce the sodium content in this recipe?
- To lower the sodium content, consider using unsalted butter and low-sodium chicken broth. Additionally, if using rotisserie chicken, check its salt content and adjust accordingly.
- Can I prepare the casserole in advance?
- Yes, you can assemble the casserole up to 2 days in advance and refrigerate it. Let it sit at room temperature for 30 minutes before baking, and add an extra 15 minutes to the baking time. Add the cracker topping during the last 10 minutes of baking.
- What kind of cheese is best for this recipe?
- It’s best to use cheddar cheese that you shred at home from a block, as it melts well. Avoid using aged or crystalized cheeses, as they do not melt smoothly. Cracker Barrel Extra Sharp Yellow cheese is recommended for optimal melting.
Tips
- Use Homemade Cheese for Better Melting: Shred your own cheddar cheese from a block for optimal melting. Cracker Barrel Extra Sharp Yellow cheese is recommended, as it melts well. Avoid aged or crystallized cheeses, as they might not melt smoothly.
- Prepare Frozen Broccoli Correctly: If using frozen broccoli, make sure to thaw and pat it dry. Although it is already partially cooked, consider steaming it for about five minutes for a softer texture in the casserole.
- Assemble Ahead of Time: You can prepare the casserole in advance and store it in the refrigerator for up to two days before baking. Let it sit at room temperature for 30 minutes before baking, and add 15 minutes to the baking time. Add the cracker and butter topping in the last ten minutes.
- Consider Sodium Levels: If using rotisserie chicken, which can be salty, opt for low sodium chicken broth to prevent the dish from becoming too salty.
Equipment
- 9×13 Casserole Dish – Used for baking the casserole.
- 3.5 Quart Dutch Oven – Ideal for cooking rice as it conducts heat well.
