Description
This comforting Chicken and Rice Casserole combines tender rotisserie chicken, fluffy long-grain rice, and nutritious broccoli, all brought together with a creamy, cheesy sauce and a crunchy Ritz cracker topping. Perfect for a hearty family meal that’s both flavorful and easy to prepare.
Ingredients
Scale
Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon smoky paprika
Rice and Broccoli Mixture
- 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)
Chicken
- Meat from 1 Rotisserie chicken or 3 medium-sized boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauté and Sauce
- 4 tablespoons canola or olive oil, divided
- 2 tablespoons unsalted butter
- ½–1 medium sweet yellow onion, diced & sautéed
- 2 cloves garlic, minced
- 1¼ cup half-and-half
- 2 cups shredded cheddar or Gruyere cheese (or a blend of both)
Instructions
- Prepare the topping: In a small bowl, combine the crushed Ritz crackers, grated Parmesan cheese, melted butter, and smoky paprika. Mix well and set aside. This mixture will add a crunchy, flavorful topping to the casserole.
- Cook the rice and broccoli: In a large pot or deep skillet, bring the low-sodium chicken broth to a boil. Add the long-grain white rice, frozen broccoli, kosher salt, freshly ground black pepper, and ground sweet curry. Stir to combine, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 15-18 minutes. Remove from heat.
- Prepare the chicken: While the rice cooks, shred the meat from the rotisserie chicken or cook and dice the boneless skinless chicken breasts. Season with kosher salt and freshly ground black pepper to taste.
- Sauté the aromatics: In a large skillet over medium heat, heat 2 tablespoons of canola or olive oil and the unsalted butter. Add the diced sweet yellow onion and sauté until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the creamy cheese sauce: Pour the half-and-half into the skillet with the sautéed onions and garlic. Slowly add the shredded cheddar or Gruyere cheese while stirring continuously until the cheese melts completely and the sauce is smooth and creamy. Remove from heat.
- Combine all components: In a large mixing bowl or casserole dish, combine the cooked rice and broccoli mixture, shredded chicken, and the creamy cheese sauce. Mix thoroughly to ensure everything is well combined.
- Assemble and bake: Preheat your oven to 350°F (175°C). Transfer the chicken and rice mixture to a greased casserole dish. Evenly sprinkle the Ritz cracker topping over the casserole. Drizzle the remaining 2 tablespoons of canola or olive oil over the topping to help it brown.
- Bake until golden and bubbly: Place the casserole in the preheated oven and bake for about 20 minutes or until the topping is golden brown and the casserole is bubbling around the edges. Remove from oven and let it rest for 5 minutes before serving.
Notes
- You can substitute fresh broccoli if preferred; blanch it briefly before adding to the rice mixture.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
- Use low-fat cheese and half-and-half to reduce fat content if desired.
- This casserole can be prepared a day in advance and refrigerated before baking.
- To reheat leftovers, warm in the oven at 325°F (160°C) covered with foil to prevent drying out.