Cheesy Chicken Broccoli Rice (Printer-Friendly)

Savory chicken, broccoli, and rice baked with sharp cheddar and a buttery crisp cracker topping.

# What You'll Need:

→ Protein

01 - 2 boneless skinless chicken breasts, diced into 1-inch cubes

→ Rice and Vegetables

02 - 1 cup uncooked long grain white rice
03 - 3 cups fresh broccoli florets

→ Cheeses and Dairy

04 - 2 cups shredded sharp cheddar cheese, divided
05 - 1/2 cup sour cream
06 - 1 cup milk

→ Canned and Broths

07 - 1 can (10.5 oz) condensed cream of chicken soup, low sodium preferred
08 - 2 1/2 cups chicken broth

→ Fats and Oils

09 - 2 tablespoons unsalted butter, plus 2 tablespoons melted for topping
10 - 1 tablespoon extra virgin olive oil

→ Seasonings

11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon dried thyme (optional)
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

→ Topping

16 - 1 sleeve Ritz crackers, crushed into coarse crumbs

# Steps to Follow:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Season diced chicken with Italian seasoning, salt, and black pepper. Melt 2 tablespoons butter in a large pot over medium heat. Add chicken and cook undisturbed for 2-3 minutes until well browned, then flip and cook through. Remove chicken and set aside. If using rotisserie chicken, dice and skip this step.
03 - In the same pot, combine chicken broth, olive oil, and uncooked rice, scraping up browned bits. Bring to a boil, reduce to low heat, cover, and simmer for 6 minutes. Add broccoli florets evenly on top, cover again, and cook for an additional 9 minutes or until rice is tender. If needed, add a splash more broth and cook an additional 5 minutes. Remove from heat and let rest, covered, for 10 minutes.
04 - Gently stir the cooked chicken, cream of chicken soup, milk, sour cream, garlic powder, dried thyme (if using), and half of the shredded cheddar into the rice and broccoli mixture. Adjust salt and pepper to taste.
05 - Transfer the mixture into the prepared baking dish. Spread the remaining cheddar cheese evenly over the top. Cover with foil and bake on the center rack for 15 minutes until cheese is melted and bubbling.
06 - While baking, crush Ritz crackers into coarse crumbs. Melt 2 tablespoons butter and toss with the cracker crumbs until evenly coated.
07 - Remove foil from the casserole, sprinkle the buttered cracker crumbs evenly over the surface. Return to the oven uncovered and bake for 10 more minutes until the topping is golden and crispy.
08 - Allow the casserole to rest for 5 minutes before serving to set and ensure clean slices.

# Extra Suggestions:

01 - For best melting, shred cheddar cheese from a block rather than pre-shredded. Letting the casserole rest helps it slice neatly.
02 - Adding the cracker topping at the end keeps it crisp. Prepare ahead by assembling and refrigerating before baking.

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