Cheesy Chicken and Broccoli Casserole
A comforting casserole combining tender chicken, vibrant broccoli, and a creamy cheese sauce, perfect for family gatherings and potlucks.
Ingredients
Main Ingredients
- 4 Tbsp unsalted butter, divided Plus more for greasing the baking dish
- 4 6-oz. boneless, skinless chicken breasts sliced into thin cutlets
- 1 Tbsp all-purpose seasoning salt For seasoning the chicken
- 2 Tbsp neutral oil For sautéing chicken
- 1 large yellow onion, finely chopped Adds flavor to the dish
- 1.5 cups long-grain white rice, rinsed Base of the casserole
- 3.5 cups low-sodium chicken broth
- 2 10-oz. cans cream of mushroom soup
- 2 heads broccoli, cut into florets Can substitute with frozen broccoli
- 1.5 cups crushed Ritz crackers For crispy topping
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1.5 cups shredded cheddar cheese, divided Half for mixing, half for topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 13" x 9" baking dish with butter.
- Slice the chicken into thin cutlets and season with seasoning salt.
- Heat the neutral oil in a skillet over medium heat and sauté the chicken until golden brown, about 7 minutes per side. Transfer to a cutting board to rest.
- In the same skillet, melt 2 tablespoons of butter and sauté the onion with kosher salt until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the rinsed rice and toast it for 2-3 minutes.
- Add the chicken broth and cream of mushroom soup to the skillet. Stir to combine and transfer the mixture to the baking dish. Cover with foil and bake for 30-35 minutes, stirring halfway.
Cooking
- While the casserole is baking, blanch the broccoli florets in boiling water for 2-3 minutes, then plunge into ice water to stop cooking.
- Once the chicken has rested, shred it into bite-sized pieces.
- In a separate bowl, melt the remaining butter and mix with crushed Ritz crackers, garlic powder, and black pepper. Stir half a cup of cheddar cheese into the mixture.
- After baking, uncover the casserole and mix in the shredded chicken and blanched broccoli.
- Top with the remaining cheese and cracker mixture. Bake uncovered for another 10-15 minutes until the topping is browned.
- Let the casserole rest for a few minutes before serving.
Notes
For added flavor, consider seasoning the chicken with thyme or rosemary. Store leftovers in an airtight container for 3-4 days, or freeze before baking for later use.