Best Comfort Chicken and Rice Casserole (Print version)
A creamy chicken and rice casserole with broccoli, cheddar, and a buttery cracker top for an easy family comfort meal.
# Ingredients:
For the casserole
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 -
2 cups (360 g) instant white rice
03 -
2 cups (480 ml) low-sodium chicken broth
04 -
1 (10.5 oz / 298 g) can condensed cream of chicken soup
05 -
1 (10.5 oz / 298 g) can condensed cream of mushroom soup
06 -
1/2 cup (120 g) sour cream
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
2 cups (180 g) frozen broccoli florets
12 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
For the topping
13 -
1 cup (45 g) crushed buttery crackers
14 -
3 tablespoons (42 g) unsalted butter, melted
15 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
03 -
Add the chicken, instant rice, broccoli, and 1 cup of cheddar. Stir until the rice and chicken are evenly coated, then spread the mixture in the prepared baking dish.
04 -
Cover the dish tightly with foil and bake for 45 minutes, or until the rice is nearly tender and the sauce is bubbling around the edges.
05 -
Stir the crushed crackers with melted butter. Remove the foil, sprinkle the casserole with the remaining 1/2 cup cheddar and the buttered crackers, then bake uncovered for 12-15 minutes until golden.
06 -
Let the casserole rest for 10 minutes before serving. Sprinkle with parsley if using and serve warm.
# Good to know:
01 -
Use instant rice for the listed timing. Long-grain rice needs more liquid and a longer bake.
02 -
If using cooked shredded chicken, reduce the covered bake time to 35-40 minutes.