Umami
Umami

Chicken and Rice Casserole

6 servings

servings

10 minutes

active time

1 hour

total time

Ingredients

3 cups shredded rotisserie chicken

2 cups frozen broccoli florets (12.6 ounce package)

2 1/2 cups chicken broth

1 tablespoon olive oil

1 1/4 cups white long grain rice

1 (10.5 ounce) can Condensed Cream of Chicken Soup

1/2 cup milk

1/2 cup sour cream

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon black pepper

2 cups shredded cheddar cheese, divided

1 cup Ritz cracker crumbs or panko bread crumbs

2 tablespoons butter, melted

Directions

Cooking Option 1

Preheat the oven to 350° F.

Shred chicken, if needed, and set aside.

Cook broccoli according to package instructions and set aside.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Cover tightly and cook for 15 minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)

Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

Stir in the cooked chicken, cooked broccoli, cream of chicken soup, milk, sour cream, seasonings, and half of the cheddar cheese.

Pour into a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 15 minutes.

Add the Topping:

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Top the casserole with the crumbled cracker topping and bake uncovered for an additional 10 minutes.

Let the casserole sit for 5 minutes prior to serving.

Cooking Option 2

Preheat the oven to 350° F.

Shred chicken, if needed, and set aside.

In a lightly greased 9 x 13 casserole dish, combine all ingredients from chicken broth to black pepper and 1 cup of cheddar cheese. Cover tightly and bake for 55-60 minutes, or until the rice is tender.

Add the Broccoli and Topping:

Cook broccoli according to package instructions and set aside.

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Remove casserole from oven and stir in broccoli. Top with remaining cheese and the crumbled cracker topping and bake uncovered for an additional 10 minutes.

Let the casserole sit for 5 minutes prior to serving.

Notes

Recipe modified by Jess with some additions from another recipe:

https://www.allrecipes.com/recipe/18253/broccoli-rice-casserole/

Nutrition

Serving Size

-

Calories

511 kcal

Total Fat

33 g

Saturated Fat

17 g

Unsaturated Fat

-

Trans Fat

1 g

Cholesterol

100 mg

Sodium

1174 mg

Total Carbohydrate

30 g

Dietary Fiber

1 g

Total Sugars

3 g

Protein

23 g

6 servings

servings

10 minutes

active time

1 hour

total time
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