Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole is pure comfort food—creamy, cheesy, and topped with a buttery cracker crumb crust. Using a few prep-ahead ingredients makes this casserole a convenient recipe that’s sure to become a family favorite.
Ingredients:
For the Rice
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 2 cloves garlic , minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon ground mustard powder
- 1/2 teaspoon sweet paprika (I use Hungarian paprika)
- 1 cup extra long grain white rice
- 2 cups chicken broth or stock (low- to moderate- sodium)
For the Broccoli
- 3-1/2 to 4 cups broccoli florets , 10 ounces
- 3 tablespoons water
For the Topping
- 1 cup crushed butter crackers (such as Ritz or Townhouse, about 30 crackers)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely grated Parmigiano Reggiano
- 1/4 teaspoon sweet paprika
- 1/2 cup shredded cheddar cheese , 2 ounces
- kosher salt and freshly-ground black pepper
For Assembling the Casserole
- 1-1/4 cups condensed cream of chicken soup (use homemade for the best flavor or a 10.5-ounce can if using store-bought–see note)
- 2 cups diced or shredded cooked chicken breast (such as from a rotisserie chicken), 12 ounces
- 1/4 cup finely-grated Parmigiano Reggiano
- 1-1/2 cups shredded sharp cheddar cheddar cheese , 6 ounces (divided)
- 1 cup half and half
- salt and pepper , to taste
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
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