Description
A comforting and flavorful Chicken and Rice Casserole featuring a creamy blend of chicken, rice, and broccoli, topped with a crispy Ritz-cracker topping. This easy-to-make dinner is perfect for busy weeknights or family gatherings.
Ingredients
Units
Scale
For Topping:
- 1 sleeve Ritz crackers, crushed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon smoked paprika
For Casserole:
- 4 cups low-sodium chicken broth or stock
- 2 cups long-grain white rice
- 1 bag frozen broccoli
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground sweet curry or mild curry
- Meat from 1 rotisserie chicken or 3 medium-sized, boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons canola or olive oil, divided
- 2 tablespoons unsalted butter
- 1/2–1 medium sweet yellow onion, diced and sautéed
- 2 cloves garlic, minced
- 1 1/4 cup half-and-half
- 2 cups shredded cheddar or Gruyere cheese (or a blend of both)
Instructions
- Prepare the Topping
In a small bowl, combine crushed crackers, melted butter, Parmesan cheese, and paprika. Set the mixture aside. - Preheat the Oven
Adjust the oven rack to the middle position and preheat to 350°F. Lightly spray a 13×9-inch baking dish with nonstick spray. - Cook Rice and Broccoli
Bring the chicken broth to a boil in a medium pot. Stir in rice, frozen broccoli, salt, black pepper, and curry powder. Cover, reduce heat to low, and cook for 18-20 minutes, until the rice and broccoli are tender. - Prepare the Chicken
- If using rotisserie chicken: Dice or shred the chicken into bite-sized pieces.
- If using chicken breasts: Season with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering. Add chicken breasts and cook for 4-5 minutes per side. Remove to a plate, cover with foil, and rest for a few minutes before cutting into cubes.
- Sauté the Aromatics
Discard excess drippings from the skillet, leaving a thin layer. If necessary, add 1-2 tablespoons oil and butter. Sauté the diced onion over medium heat until translucent, then stir in the minced garlic and cook briefly. - Combine Ingredients
In a large mixing bowl, combine the cooked rice and broccoli mixture, chicken, sautéed onion and garlic, half-and-half, and shredded cheese. Mix thoroughly to evenly distribute the ingredients. - Assemble the Casserole
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the prepared cracker topping over the surface. - Bake
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. - Serve
Remove from the oven and let cool slightly before serving. Enjoy your hearty casserole!
Notes
- Rotisserie Chicken Option: Using rotisserie chicken is a great time-saving alternative. Simply shred or dice as needed.
- Cheese Variations: You can use cheddar, Gruyere, or a combination for extra flavor. A blend with mozzarella also works well for a gooey texture.
- Broccoli Alternatives: Fresh broccoli can be substituted for frozen by steaming or blanching it before mixing into the casserole.
- Leftovers: This casserole reheats well the next day—store in an airtight container in the fridge for up to 3-4 days.
- Make Ahead: Prepare the casserole in advance, cover, and refrigerate it. Add the cracker topping just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg