Chicken and Rice Casserole

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4.75 from 32 votes

This Chicken and Rice Casserole is loaded with broccoli and cheese for the ultimate comfort food recipe.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

For the Topping

1 sleeve Ritz crackers crushed
¼ cup Parmesan cheese grated
2 tbsp unsalted butter melted
¼ tsp smoked paprika

For the Casserole

4 cups low-sodium chicken broth or stock
2 cups long-grain white rice
1 bag frozen broccoli
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp ground sweet curry or mild curry
1 rotisserie chicken or 3 medium-sized boneless skinless chicken breasts
salt and pepper
4 tbsp canola or olive oil divided
2 tbsp unsalted butter
½-1 medium sweet yellow onion diced
2 cloves garlic minced
1¼ cup half and half
2 cups cheddar or Gruyere cheese shredded, or a blend of both

Instructions

For the Topping

In a small bowl, combine crushed crackers, Parmesan, butter, and paprika. Set aside.
1 sleeve Ritz crackers, ¼ cup Parmesan cheese, 2 tbsp unsalted butter, ¼ tsp smoked paprika

For the Casserole

Adjust oven rack to middle position and preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
Bring chicken stock to a boil and add the rice, broccoli, salt, black pepper, and sweet curry. Stir once, cover, reduce heat to low, and cook 18-20 minutes or until rice and broccoli are tender.
4 cups low-sodium chicken broth or stock, 2 cups long-grain white rice, 1 bag frozen broccoli, 1 tsp kosher salt, ¼ tsp freshly ground black pepper, ½ tsp ground sweet curry
If using rotisserie chicken, cut the chicken into ½ inch cubes or shred the chicken (your preference).
1 rotisserie chicken
If using chicken breasts, sprinkle breasts with salt & pepper. Heat a large skillet over medium heat, add 2 tbsp of oil to the pan, and heat until the oil shimmers. Place the breasts in the skillet and cook 4-5 minutes per side (depending on the size of the breasts). Turn off heat and transfer breasts to a paper towel-lined plate to rest. The chicken will continue to cook a bit and will finish cooking while in the oven. Tent the chicken with foil and allow to rest a few minutes, then cut into cubes.
salt and pepper
Scoop out the skillet drippings. If necessary, add 1-2 tbsp oil and 1-2 tbsp butter.
4 tbsp canola or olive oil, 2 tbsp unsalted butter
In the skillet over medium heat, place the diced onions and cook until they are translucent. Add minced garlic, stir, and turn off the heat.
½-1 medium sweet yellow onion, 2 cloves garlic
Add the cut-up chicken, sautéed onion/garlic mixture, half and half, and cheese to the rice mixture. Mix well.
1¼ cup half and half, 2 cups cheddar or Gruyere cheese
Pour the mixture into the prepared casserole dish.
Sprinkle the cracker topping over the broccoli rice mixture.
Bake 20-25 minutes or until top is golden brown and sauce is bubbly.

Video

Notes

Watch the pot of rice and broccoli to ensure the broccoli doesn't overcook.
To finely crush the Ritz crackers, you can use a food processor.
Bake just until everything is warmed through and the cheese is melted, so it doesn't dry out.
Let the casserole sit for a few minutes so the cheese firms up, so it is easier to serve.
Store for up to 3 days.

Nutrition