Chicken Broccoli Rice Casserole Recipe

Chicken Broccoli Rice Casserole Recipe

A scrumptious cheesy Chicken Broccoli Rice Casserole made from scratch without canned creamed soup and topped with a buttery cracker topping.

Course main meal chicken

Cuisine American

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Prep Time 10

Cook Time 45

Servings servings

Calories 687kcal

Author Beth Pierce

Ingredients

11 tablespoons unsalted butter
1 small onion chopped
1½ lbs. boneless skinless chicken breast cut in bite sizes pieces
3 cloves garlic minced
2 cups water
½ teaspoon salt
1 cup uncooked long grain white rice
4 cups broccoli florets cut in bite size pieces
4 tablespoons all purpose flour
¼ teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon dried marjoram
½ teaspoon dried thyme leaves
1¼ cups low sodium chicken broth
2 cups milk
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers crushed 32 crackers

Instructions

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Move the onions to one side of the skillet. Add the chicken and cook until browned, flipping halfway through to brown both sides.
Work in batches with the chicken, removing the cooked pieces to a plate and stirring the onions on the other side of the skillet. Once all the chicken is cooked, add the garlic; cook for 1 minute while stirring constantly. Plate the onions and garlic.
Meanwhile, add the water, 1 tablespoon of butter, salt, and long-grain rice to a saucepan. Heat until boiling, and then cover and simmer for 12-15 minutes or until the water is absorbed. Steam the broccoli on the stovetop or in the microwave.
Preheat oven to 375 degrees. Spray a 9x13-inch casserole dish with nonstick cooking spray.
Melt 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes. Add the crushed red pepper, onion powder, dried marjoram, and dried thyme.
Slowly whisk in the chicken broth and milk, alternating between the two. Continue whisking and cooking until smooth and slightly thickened. Turn the heat to low and whisk in 1 1/4 cups of cheddar. Add the cooked chicken, rice, and broccoli, and stir to coat.
Spoon ½ of the chicken mixture into the prepared casserole dish, then top with ½ cup cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheese.
Combine the crackers and 4 tablespoons of melted butter. Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave at a reduced power level.
Freeze in a heavy-duty container or freezer bag for up to 3 months.

Nutrition