Cheesy Chicken Broccoli and Rice Casserole
This Cheesy Chicken Broccoli and Rice Casserole recipe is the ultimate comfort food. Topped with a buttery cracker crumble, made with frozen broccoli, cream of chicken soup, and lots of cheese! It freezes well so it's one of my favorite easy chicken casseroles to take to friends, new moms, neighbors and funeral food.
Servings: 8 servings
Calories: 1eighth
Ingredients
- 3 cups cooked long grain white rice
- 2 (10.5 ounce) cans cream of chicken condensed soup
- ¾ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon onion or garlic powder
- 2 cups shredded cheese
- 2 to 3 cups chopped or shredded cooked chicken (I use rotisserie)
- 1 (12.6 ounce) package frozen, thawed and drained broccoli florets (or about 2 cups fresh, steamed)
- 1 cup crushed Ritz crackers (about 1 sleeve)
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350F degrees.
- Cook enough rice according to your package directions to get 3 cups cooked, salted rice.
- Meanwhile, combine soup, mayonnaise, sour cream, onion powder, and 1 cup of the cheese in a large bowl.
- Stir in the rice, chicken and broccoli.
- Pour the mixture into a greased 13x9-inch baking dish or 3 quart casserole dish. Sprinkle the remaining cheese over the casserole mixture.
- Crush the crackers right in the sleeve, then combine them with the butter in a medium bowl and toss well to coat the cracker crumbs. Sprinkle the buttered crumbs over the cheese.
- Bake at 350 for 35 minutes, uncovered, or until lightly browned and bubbly around the edges. Let stand at least 5 minutes before serving.
Notes
Note: Uncooked rice triples in bulk when cooked. For 3 cups of cooked rice, start with 1 cup of uncooked long grain white rice. Add salt according to package directions.
Substitutions: Cream of mushroom or celery can be substituted for the cream of chicken or any combination of the three can be used.
Garlic salt or onion salt can be substituted for the powder and it won't be too salty.
Freezing: You can bake them before giving them to friends or store them in the freezer until they are ready to bake. Let it cool completely and cover with a lid or aluminum foil. Freeze up to 3 months. Let thaw in fridge overnight and bake, uncovered, at 350 for 40 minutes or bake frozen, uncovered, for 50 minutes or until bubbly around the edges.
