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chicken broccoli rice casserole

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Scrumptious Chicken Broccoli Rice Casserole brings caramelized onions, sweet garlic, and sautéed chicken together with long grain rice and steamed broccoli in a creamy cheese sauce all topped with a buttery cracker topping. This no canned soup recipe requires a little more effort but with some helpful tips even the novice cook can handle it. My family just loves this recipe and it is always a welcome dish even with my picky son.

yield 6 serving(s)
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For chicken broccoli rice casserole

  • 2 Tbsp
    butter
  • 1
    small onion chopped
  • 1 1/2 lb
    boneless skinless chicken breast cut in bite sizes pieces
  • 3 clove
    garlic minced
  • 2 c
    water
  • 1 Tbsp
    butter
  • 1/2 tsp
    salt
  • 1 c
    uncooked long grain rice
  • 4 c
    broccoli florets cut in bite size pieces
  • 4 Tbsp
    butter
  • 4 Tbsp
    flour
  • 1/4 tsp
    crushed red pepper
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    dried marjoram
  • 1/2 tsp
    dried thyme leaves
  • 1 1/4 c
    low sodium chicken broth
  • 2 c
    milk
  • 2 c
    shredded cheddar
  • 1
    sleeve ritz crackers crushed (32 crackers)
  • 4 Tbsp
    butter melted

How To Make chicken broccoli rice casserole

  • 1
    Melt 2 tablespoons 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 has been cooked add the garlic; cooking for 1 minute while stirring constantly. Plate the onions and garlic.
  • 2
    Meanwhile add the water, 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.
  • 3
    Preheat oven to 375 degrees. Spray 9×13 inch casserole dish with nonstick cooking spray.
  • 4
    Melt 4 tablespoons 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 cheddar. Add the cooked chicken, rice and broccoli and stir to coat.
  • 5
    Spoon 1/2 the chicken mixture into the prepared casserole dish and top with 1/2 cup cheddar. Spoon the rest of the chicken mixture in and top with remaining cheese. Combine the crackers and melted butter. Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.
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