Description
This comforting Chicken and Rice Casserole combines tender chicken, fluffy long-grain rice, and nutritious broccoli in a creamy, cheesy sauce, topped with a crispy Ritz cracker and Parmesan crust. Ready in just 40 minutes, this family-friendly recipe is perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Cracker Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon smoked paprika
Rice and Broth
- 4 cups low-sodium chicken broth or stock
- 2 cups long-grain white rice
- 1 bag frozen broccoli
- 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
- 2 tablespoons unsalted butter
- ½ to 1 medium sweet yellow onion, diced and sautéed
- 2 cloves garlic, minced
- 1¼ cups half-and-half
- 2 cups shredded cheddar or Gruyere cheese (or a blend of both)
Instructions
- Prepare the Chicken: If using a 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. Add the chicken breasts and cook for 4-5 minutes per side until cooked through. Remove from skillet, cover with foil, and rest for a few minutes before cutting into cubes.
- Sauté Onions and Garlic: In the same skillet, add 2 tablespoons butter. Once melted, add the diced sweet onion and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Cook the Rice: Pour 4 cups of low-sodium chicken broth into the skillet with the sautéed onions and garlic. Stir in the 2 cups of long-grain white rice, kosher salt, black pepper, and ground sweet curry powder. Bring the mixture to a simmer, cover, and cook until the rice is tender, about 18-20 minutes.
- Add Broccoli and Chicken: Fold in the frozen broccoli and cooked chicken pieces into the rice mixture. Stir gently to combine and warm through.
- Make the Creamy Cheese Sauce: Stir in 1¼ cups half-and-half and 2 cups shredded cheddar or Gruyere cheese into the skillet. Mix until the cheese melts and forms a creamy sauce coating the chicken, rice, and broccoli evenly.
- Prepare the Topping: In a small bowl, combine the crushed Ritz crackers, grated Parmesan, melted butter, and smoked paprika. Mix well to create a crumbly topping.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the casserole mixture to a greased baking dish. Evenly sprinkle the cracker topping over the casserole. Bake uncovered for about 15-20 minutes, or until the topping is golden brown and crispy.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow flavors to meld and the dish to set slightly.
Notes
- Using rotisserie chicken shortens cook time and adds flavor, but fresh chicken breasts work just as well.
- You can substitute half-and-half with whole milk or cream depending on desired richness.
- Feel free to use cheddar, Gruyere, or a blend of cheeses for varied flavor profiles.
- The cracker topping adds a delightful crunch—do not skip it!
- Ensure rice is fully cooked before adding the final ingredients to prevent underdone grains.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
