Chicken and Broccoli Casserole
A comforting and easy-to-prepare casserole made with tender chicken, vibrant broccoli, and a creamy sauce, all topped with a crispy layer of Ritz crackers.
Ingredients
For the casserole
- 4 Tbsp. unsalted butter, divided, plus more for greasing
- 4 (6-oz.) boneless, skinless chicken breasts tender and juicy
- 1 Tbsp. all-purpose seasoning salt (such as Lawry’s or Adobo) for a savory kick
- 2 Tbsp. neutral oil perfect for cooking
- 1 large yellow onion, finely chopped adding sweetness and depth
- Kosher to taste salt enhancing flavors
- 4 cloves garlic, finely chopped aromatic and rich in flavor
- 1 1/2 cups long-grain white rice, rinsed for fluffiness
- 3 1/2 cups low-sodium chicken broth a flavorful base
- 2 (10-oz.) cans cream of mushroom soup creamy and smooth
- 2 heads broccoli, cut into florets vibrant and nutritious
- 1 1/2 cups crushed Ritz crackers buttery and golden
- 1/4 tsp. garlic powder for an extra flavor boost
- 1/4 tsp. freshly ground black pepper for a hint of spice
- 1 1/2 cups shredded cheddar cheese, divided melty and indulgent
Instructions
Preparation
- Preheat the oven to 375 degrees F and grease a 13" x 9" baking dish with butter.
- Slice the chicken into thin cutlets and season with seasoning salt.
- Heat the oil in a skillet over medium heat and cook the chicken until golden-brown, about 7 minutes on each side.
- Transfer the chicken to a cutting board and let it rest.
- In the same skillet, melt 2 Tbsp. of butter, add chopped onion, and cook until soft.
- Stir in the garlic and let it cook briefly.
- Add the rinsed rice to the skillet and toast for 2-3 minutes.
- Stir in the chicken broth and cream of mushroom soup; pour into the prepared baking dish.
- Cover the baking dish with foil and bake for 30-35 minutes, stirring halfway through.
Assembly
- Blanch the broccoli in boiling water for 2-3 minutes, then transfer to an ice bath.
- Shred the cooked chicken into bite-sized pieces.
- In a bowl, melt the remaining butter and mix with crushed Ritz crackers, garlic powder, pepper, and half a cup of shredded cheese.
- After baking, uncover and fold in the shredded chicken and broccoli.
- Top with the cracker mixture and sprinkle remaining cheese on top.
- Bake uncovered for another 10-15 minutes until golden-brown.
Notes
Serve hot with a side salad or garlic bread. Can be prepared ahead of time and stored in the refrigerator.