Cheesy Broccoli Chicken and Rice Casserole

Cheesy Broccoli Chicken and Rice Casserole

Cooked chicken, rice, and broccoli bake in a creamy sauce with cheddar mixed into the filling and melted over the top. Coarse buttered cracker pieces go on for the final uncovered bake, giving the casserole a golden crunch without leaving the topping under foil.

This is a short bake for fully cooked chicken and rice. The oven heats the filling through; it will not cook raw chicken or rice in the time given. The finished casserole serves 6 to 8 and should be creamy enough to scoop, not firm enough to slice.

Ingredients for Cheesy Broccoli Chicken and Rice Casserole

• 3 cups fully cooked long-grain white rice (about 475g)
• 2 1/2 cups cooked boneless, skinless chicken, cut into bite-size pieces (about 350g)
• 3 cups small fresh broccoli florets (about 270g)
• 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
• 1/2 cup milk (120g)
• 1/2 cup sour cream (115g)
• 2 cups shredded sharp cheddar cheese, divided (about 225g)
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• About 1 sleeve buttery crackers, coarsely crushed to make 1 cup (about 90g)
• 3 tablespoons unsalted butter, melted (about 40g)

Cooked rotisserie chicken works well; remove the skin and cut or shred the meat into bite-size pieces. To use frozen broccoli, thaw a comparable amount, then drain and pat it thoroughly dry.

How to Bake the Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Check that the rice is tender and the chicken is fully cooked before assembling.
2. Cook and dry the broccoli: Steam or microwave the fresh florets for about 2 to 3 minutes, until bright green and crisp-tender. Drain and pat dry so they do not thin the sauce.
3. Mix the filling: In a large bowl, whisk together the soup, milk, sour cream, garlic powder, and pepper. Fold in the rice, chicken, broccoli, and 1 cup of the cheddar until evenly coated. Spread in the dish and scatter the remaining 1 cup cheddar over the top.
4. Bake covered: Loosely tent the dish with foil so it does not stick to the cheese. Bake for about 20 minutes, then check the center. The cheddar should be melted and the filling should be heating through. If the ingredients started refrigerator-cold or the center is still cool, continue baking covered before adding the crackers. Glass and ceramic dishes may heat at different rates.
5. Add the topping: Toss the coarse cracker pieces with the melted butter. Remove the foil, scatter the crackers over the cheese, and bake uncovered for 10 to 15 minutes. Start checking the topping after 10 minutes. The casserole is ready when the edges bubble, the crackers are golden, and the center is hot throughout. If using a thermometer, the center should reach 165°F (75°C).
6. Rest and serve: Let stand for 5 minutes, then serve in spoonfuls.

How to Keep the Filling Creamy and the Topping Crisp

Broccoli should have no standing water after cooking or thawing. The rice is already cooked, so the casserole does not need extra moisture from the broccoli; too much can leave the sauce thin. Leave the crackers in varied, coarse pieces rather than crushing them to powder, and add them only for the uncovered finish.

Do not substitute uncooked, instant, or brown rice in this baking schedule. They need different amounts of liquid or different cooking times.

Make-Ahead, Storage, and Reheating

To assemble ahead, spread the mixed filling in the dish and refrigerate it covered. Add the top layer of cheddar before baking, allow extra covered time to heat the cold filling, and add the buttered crackers only for the final uncovered stage.

Refrigerate cooled leftovers promptly in an airtight container for up to 3 days. Rice absorbs sauce as it sits, so add a small splash of milk or broth when reheating individual portions until hot throughout. The cracker topping will likely soften.

Cooked portions can be frozen for up to about 2 months, though the rice may soften after thawing and the topping will lose its crunch. If preparing portions specifically for freezing, leave off the crackers or replace them after reheating.

Serve straight from the baking dish, with a simple green salad if desired. For another chicken-and-rice dinner, try this chicken burrito casserole.

Nutrition

Approximate nutrition per serving, based on 8 servings: 440 calories, 25g protein, 24g fat, and 31g carbohydrates. Per 100g: approximately 185 calories, 11g protein, 10g fat, and 13g carbohydrates. Values vary with the chicken, soup, cheese, and crackers used.