Ingredients
Boneless skinless chicken breasts or rotisserie chicken: Choose fresh for juicy bites or rotisserie for convenience and extra flavor
Long grain white rice: Uncooked works best for absorbing all the flavors while baking. Go for good quality rice so it turns out fluffy
Fresh broccoli florets: Adds color bite and extra nutrition. Pick bright green crisp florets without yellowing
Cheddar cheese: Sharp cheddar melts beautifully and adds bold flavor. Shred your own if you can for best creaminess
Condensed cream of chicken soup: Lends rich creaminess and ties everything together. Look for a low sodium version if salt sensitive
Sour cream: Makes the casserole extra creamy with just enough tang to brighten things up
Chicken broth: Adds depth and cooks the rice. Use homemade or a good quality store-bought broth
Olive oil and butter: Give richness to the rice and help toast the chicken. Look for a fruity EVOO and real butter for best results
Ritz crackers for topping: Create that signature crunch. Choose a fresh sleeve for the perfect crisp
Italian seasoning garlic powder and thyme for seasoning: These bring aromatic warmth. Use good dried spices or chop a bit of fresh thyme if you have it
Salt and black pepper for balance: Grind fresh black pepper for extra pop
Step-by-Step Instructions
Prepare the Casserole Base:
Preheat your oven to 350°F or about 175°C. Grease a nine by thirteen inch baking dish with butter or nonstick spray so nothing sticks
Cook and Season the Chicken:
Dice the chicken breast into even bite sized cubes. Season all over with Italian seasoning salt and black pepper so every piece is tasty. Melt butter in a large pot over medium heat then add the chicken. Let it cook undisturbed for a couple minutes before flipping so it browns well. Cook until golden outside and fully cooked inside. Remove from the pot and set aside. If using rotisserie chicken just dice it and skip to the next step
Simmer Rice and Broccoli:
Add chicken broth olive oil and uncooked rice to the same pot scraping up any browned bits for flavor. Bring it up to a boil then immediately reduce to a low simmer and cover tightly. Let the rice cook undisturbed for about six minutes. Lift the lid and add the broccoli on top spreading it out evenly. Cover again and steam everything together for about nine more minutes or until the liquid is absorbed and rice is just tender. If it seems a little undercooked give it a splash more broth and cook five extra minutes. Take the pot off heat and let it rest covered for another ten minutes so the steam finishes cooking the rice
Mix the Filling:
Once the rice is tender and rested gently stir in the cooked chicken cream of chicken soup milk sour cream garlic powder and dried thyme if using and half of the shredded cheddar. Try not to break up the rice or broccoli too much. Taste and add extra salt or pepper if needed
Bake the Casserole:
Spread the mixture into your prepared baking dish. Scatter the remaining cheddar cheese evenly over the top. Cover with foil and bake on the center rack for fifteen minutes to bubble and melt the cheese
Prepare the Cracker Topping:
While the casserole bakes crush a sleeve of Ritz crackers into coarse crumbs. Melt two tablespoons of butter and toss with the cracker crumbs until well coated. You want every crumb buttery for maximum crunch
Add the Topping and Finish Baking:
After fifteen minutes uncover the casserole and sprinkle the cracker mixture evenly across the surface. Slide the dish back into the oven uncovered and bake for ten more minutes or until the topping is toasted and golden with the cheese underneath bubbly
Let It Rest and Serve:
Take the casserole out and let it rest for about five minutes. This helps it set up and makes serving neater. Scoop and enjoy
