Chicken Broccoli Rice Casserole Recipe
A delectable Chicken Broccoli Rice Casserole crafted from scratch, featuring a rich cheesy flavor and a buttery cracker crust, made without any canned cream soup.
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Servings: 6
Ingredients
- 1 small onion chopped
- 4 cups broccoli florets cut into bite-sized pieces
- 1 sleeve Ritz crackers crushed (about 32 crackers)
- 2 cups milk
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ teaspoon dried marjoram
- 2 cups water
- 4 tablespoons unsalted butter divided
- ½ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper
- 1 ¼ cups low-sodium chicken broth
- 1.5 lbs. boneless skinless chicken breast cut into bite-sized pieces
- 4 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon onion powder
- 1 cup uncooked long-grain white rice
- 4 tablespoons butter melted
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 2 minutes. Shift the onions to one side of the skillet, and add the chicken pieces. Cook until the chicken is browned on both sides, flipping halfway through. Remove the browned chicken and set it aside on a plate. Stir the onions as needed. Once all the chicken is cooked, add the minced garlic and sauté for 1 minute, stirring constantly. Transfer the onions and garlic to the plate with the chicken.
- In a separate saucepan, combine 2 cups of water, 1 tablespoon of butter, and ½ teaspoon of salt. Bring to a boil, then stir in the uncooked rice. Cover and reduce heat to low, simmering for 12-15 minutes until the water is absorbed. Meanwhile, steam the broccoli either on the stovetop or in the microwave until tender.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray.
- In the same skillet, melt 4 tablespoons of butter over medium-low heat. Sprinkle in the flour, whisking continuously for 2-3 minutes. Add the crushed red pepper, onion powder, dried marjoram, and dried thyme. Gradually whisk in the chicken broth and milk, alternating between the two until the mixture is smooth and slightly thickened. Reduce the heat to low and stir in 1 ¼ cups of shredded cheddar cheese until melted and creamy.
- Stir the cooked chicken, rice, and steamed broccoli into the cheese sauce, ensuring all ingredients are evenly coated.
- Pour half of the chicken mixture into the prepared casserole dish. Sprinkle ½ cup of cheddar cheese on top, then add the remaining chicken mixture and top with the rest of the cheese. Combine the crushed Ritz crackers with 4 tablespoons of melted butter, and sprinkle this mixture evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is fully melted.
Notes
- For even cooking, cut the chicken into small bite-sized pieces.
- Cooking the chicken and onions simultaneously can save time—just push the onions to one side of the skillet while browning the chicken in batches.
- Brown rice can be used as a substitute for white rice.
- Steam the broccoli directly over the rice by placing a steamer basket on top of the rice pot once it starts simmering.
- Cover and steam the broccoli until tender, about 5 minutes, then quickly remove it and cover the rice pot again to finish cooking.
- Freshly grated, high-quality cheddar cheese enhances the flavor significantly.
- Additional vegetables like mushrooms, carrots, or zucchini can be added for variety.
- For a low-carb version, omit the rice and make a chicken broccoli casserole.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave on a reduced power setting.