Pioneer Woman Broccoli Chicken Rice Casserole
A comforting and hearty casserole that combines chicken, broccoli, and rice in a creamy sauce, topped with crispy Ritz crackers.
Ingredients
For the casserole
- 2 tablespoons butter for browning chicken
- 2 pieces boneless skinless chicken breasts or rotisserie chicken (cubed) cubed; rotisserie saves time
- 1 teaspoon Italian seasoning adds depth; feel free to scale up
- to taste Salt & pepper a must for seasoning your dish
- 2.5 cups chicken broth homemade or store-bought, both work great
- 1 tablespoon olive oil for sautéing
- 1.25 cups white long grain rice uncooked; absorbs all the flavors
- 2-3 cups broccoli florets fresh is best, but frozen works too
- 10.5 oz cream of chicken soup the creamiest base
- 0.5 cup milk for richness; use whole or low-fat
- 0.5 cup sour cream makes it ultra creamy
- 2 cups shredded cheddar cheese, divided because more cheese is always a good idea
- 0.5 teaspoon dried thyme optional; adds a lovely aroma
- 0.5 teaspoon garlic powder optional; for those who love garlic
- 1 cup Ritz crackers, crushed for that perfect crunch
- 2 tablespoons melted butter to bind the Ritz topping
Instructions
Preparation
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cubed chicken breasts, seasoning them with Italian seasoning, salt, and pepper. Sauté for about 5-7 minutes or until golden brown and fully cooked. Once done, set them aside on a plate.
- In the same skillet, pour in the chicken broth and olive oil. Bring it to a gentle simmer and then add in the uncooked rice. Let the mixture simmer for about 6 minutes, stirring occasionally.
- After 6 minutes, stir in the broccoli florets and continue to simmer for another 9 minutes until the rice absorbs most of the liquid.
- Once the broccoli is tender and the rice has absorbed liquid, turn off the heat and cover the skillet for 10 minutes to allow it all to steam and further soften.
- Next, stir in the sautéed chicken, cream of chicken soup, milk, sour cream, and half of the cheddar cheese. Mix thoroughly and then transfer this goodness into a greased baking dish.
- Sprinkle the remaining cheddar cheese over the mixture. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 15 minutes.
- Remove the foil, add the crushed Ritz crackers mixed with melted butter on top, and return it to the oven for an additional 10 minutes or until the topping is golden brown and crispy.
- Allow the casserole to cool slightly before serving—it'll be tempting, but letting it sit for just a bit will make it easier to serve.
Notes
This casserole holds its flavor beautifully, making it an excellent dish to prepare ahead of time. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. You can add cayenne pepper for some spice or swap vegetables based on what you have.