Chicken Broccoli Rice and Cheese Casserole

A creamy, cheesy casserole loaded with tender rotisserie chicken and fresh broccoli, all cooked in one pot and topped with a buttery Ritz cracker crust. Perfect for easy weeknight dinners or make-ahead meals.

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Casserole, Main Course

Servings

Calories 642 kcal

Ingredients

2 tablespoons butter
1 cup diced yellow or white onion
1 tablespoon minced garlic
1 ¼ cups uncooked white long grain rice
2 ½ cups chicken broth
3 cups fresh broccoli florets uncooked
2 ½ cups diced rotisserie chicken or any cooked chicken
10.5 oz condensed cream of chicken soup
½ cup cream whole milk or half & half
½ cup sour cream
4 cups freshly shredded cheddar cheese about 16 oz, divided
1 tablespoon Dijon mustard
Pinch of nutmeg
Salt and pepper to taste

Topping:

1 cup Ritz crackers crushed
2 tablespoons melted butter
½ teaspoon fresh thyme leaves

Instructions

Preheat oven to 350°F.
In a soup pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for about 4 minutes until softened. Add garlic and cook 90 seconds more.
Stir in uncooked rice and chicken broth. Bring to a boil, then cover and reduce heat to simmer. Cook for 6–8 minutes until about half the liquid is absorbed.
Add broccoli florets to the pot, cover again, and cook for another 6–8 minutes until the rice is tender and no liquid remains. Remove from heat and let stand, covered, for 6–8 minutes.
Stir in diced chicken, cream of chicken soup, cream, sour cream, Dijon mustard, nutmeg, salt, pepper, and half the shredded cheddar cheese until well combined.
Transfer the mixture to a lightly greased 9x13 casserole dish. Sprinkle the remaining cheddar cheese evenly on top and cover with foil.
Bake covered for 15 minutes.
While baking, melt the butter for the topping and mix with crushed Ritz crackers and thyme.
Remove the casserole from the oven, uncover, and sprinkle the cracker topping evenly over the cheese layer. Bake uncovered for an additional 15 minutes until topping is golden and casserole is bubbly.
Let the casserole rest for 5–10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
To make gluten-free, use gluten-free cream of chicken soup and gluten-free crackers or omit the topping.
Nutrition information is an estimate and may vary based on ingredients used.

Nutrition

Calories: 642kcalCarbohydrates: 42.6gProtein: 31.9gFat: 38.1gSaturated Fat: 22.3gFiber: 1.9g

Keyword chicken broccoli rice and cheese casserole