Description
A scrumptious cheesy Chicken Broccoli Rice Casserole made from scratch without canned creamed soup and topped with a buttery cracker topping.
Ingredients
Scale
- 11 tablespoons unsalted butter
- 1 small onion chopped
- 1½ lbs. boneless skinless chicken breast cut in bite sized pieces
- 3 cloves garlic minced
- 2 cups water
- ½ teaspoon salt
- 1 cup uncooked long grain white rice
- 4 cups broccoli florets cut in bite size pieces
- 4 tablespoons all purpose flour
- ¼ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme leaves
- 1¼ cups low sodium chicken broth
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 sleeve Ritz crackers crushed (32 crackers)
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Move the onions to one side of the skillet. Add the chicken and cook until browned, flipping halfway through to brown both sides.
- Work in batches with the chicken, removing the cooked pieces to a plate and stirring the onions on the other side of the skillet. Once all the chicken is cooked, add the garlic; cook for 1 minute while stirring constantly. Plate the onions and garlic.
- Meanwhile, add the water, 1 tablespoon of butter, salt, and long-grain rice to a saucepan. Heat until boiling, and then cover and simmer for 12-15 minutes or until the water is absorbed. Steam the broccoli on the stovetop or in the microwave.
- Preheat oven to 375 degrees. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Melt 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes. Add the crushed red pepper, onion powder, dried marjoram, and dried thyme.
- Slowly whisk in the chicken broth and milk, alternating between the two. Continue whisking and cooking until smooth and slightly thickened. Turn the heat to low and whisk in 1 1/4 cups of cheddar. Add the cooked chicken, rice, and broccoli, and stir to coat.
- Spoon ½ of the chicken mixture into the prepared casserole dish, then top with ½ cup cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheese.
- Combine the crackers and 4 tablespoons of melted butter. Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 687
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 100 mg