Description
This comforting Chicken and Rice Casserole combines tender chicken, fluffy rice, and nutritious broccoli in a creamy, cheesy sauce. Topped with a crunchy Ritz cracker and Parmesan crust, it’s a delicious and easy one-dish meal perfect for weeknights or family dinners.
Ingredients
Scale
Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon smoked paprika
Casserole Base
- 4 cups low-sodium chicken broth or stock
- 2 cups long-grain white rice
- 1 bag frozen broccoli (about 12–16 oz)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground sweet curry or mild curry powder
Chicken
- Meat from 1 rotisserie chicken OR 3 medium-sized boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons canola or olive oil, divided
Sautéed Aromatics and Cheese Sauce
- 2 tablespoons unsalted butter
- ½–1 medium sweet yellow onion, diced and sautéed
- 2 cloves garlic, minced
- 1¼ cup half-and-half
- 2 cups shredded cheddar or Gruyere cheese (or a blend of both)
Instructions
- Prepare the Chicken: If using rotisserie chicken, dice or shred the meat into bite-sized pieces. If using chicken breasts, season them with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering, then cook the chicken breasts for 4-5 minutes per side until cooked through. Remove from skillet and cover with foil to rest for a few minutes, then dice or shred.
- Sauté Onion and Garlic: In the same skillet, add 2 tablespoons of butter. Add diced sweet yellow onion and sauté until translucent and soft, about 4-5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Prepare Rice Mixture: Add the rice to the skillet with the onions and garlic and toast it for 1-2 minutes, stirring frequently. Then pour in the chicken broth. Stir in kosher salt, fresh ground black pepper, and ground sweet curry powder. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook rice according to package directions or until liquid is absorbed and rice is tender, about 15-20 minutes.
- Add Broccoli and Chicken: When rice is nearly done, fold in the frozen broccoli and cooked chicken pieces. Cover again and continue cooking until broccoli is heated through and tender, about 5-7 minutes.
- Make Cheese Sauce: Slowly stir in the half-and-half and shredded cheese into the rice, broccoli, and chicken mixture until cheese is melted and sauce is creamy. Adjust seasoning with salt and pepper as desired.
- Prepare the Topping: In a small bowl, combine crushed Ritz crackers, grated Parmesan cheese, melted butter, and smoked paprika. Mix until evenly combined.
- Assemble and Bake: Preheat oven to 350°F (175°C). Transfer the casserole mixture into a greased 9×13 inch baking dish. Evenly sprinkle the cracker topping over the casserole. Bake uncovered for 15-20 minutes until the topping is golden brown and crisp.
- Serve: Remove from oven and let cool for a few minutes before serving. Enjoy this creamy, cheesy chicken and rice casserole warm!
Notes
- Using rotisserie chicken saves time and adds flavor, but cooked chicken breasts work just as well.
- Feel free to swap cheddar or Gruyere for your favorite melting cheese such as Monterey Jack or mozzarella.
- Adjust the curry powder to mild or omit if you prefer a more traditional taste.
- For extra crunch, add chopped nuts like pecans or walnuts to the topping mixture.
- This casserole reheats well and makes great leftovers for the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
