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Chicken Broccoli Rice Casserole in a casserole dish
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5 from 1 vote

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole is a classic dinner casserole that everyone will love. Topped with a crunchy bacon and Ritz cracker topping, it's a filling and delicious weeknight dinner that's simple to make with everyday ingredients.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American
Keyword: broccoli rice casserole, cheesy chicken broccoli casserole, chicken and rice
Servings: 6 servings
Calories: 594kcal
Author: Milisa

Ingredients

  • 2 cups cooked chicken
  • 1 1/2 cups long grain white rice
  • 3 1/2 cups chicken broth divided use
  • 10 ounces Frozen Broccoli
  • 8 oz water chestnuts drained and coarsely chopped
  • 1/3 cup chopped green onions
  • 8 ounces shredded Colby or cheddar cheese divided use
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 2 tablespoon spicy brown mustard
  • 1/2 tablespoon minced rosemary
  • 2 teaspoons granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 slices bacon cooked and crumbled
  • 1 sleeve Ritz crackers crushed into crumbs
  • 2 tablespoons butter

Instructions

  • Preheat oven to 375°.
  • Add rice to a saucepan with 3 cups of chicken broth. Bring to a boil. Cover and lower to simmer for 10 minutes.
  • Add broccoli over rice but do not stir. Cover and continue to cook 5 minutes.
  • Meanwhile, in a casserole dish, whisk together sour cream, heavy cream, remaining 1/2 cup of chicken broth, mustard, rosemary, salt and pepper.
  • Mix in diced chicken, water chestnuts, green onions and half of cheese.
  • Stir in cooked rice and broccoli and mix until well combined.
  • Top with remaining cheese.
  • Bake 15 minutes.
  • Meanwhile, combined crushed Ritz crackers with crumbled bacon and butter.
  • Remove from oven and sprinkle cracker and bacon mixture evenly over casserole.
  • Return to oven for 10 -15 minutes until cracker crumbs are toasted and edges of casserole are bubbly.

Notes

Store cooled casserole covered in refrigerator up to 4 days.
Reheat in 325° oven, covered with foil for 20 minutes. Don't place a cold glass dish in oven, transfer to another oven safe dish.
Can be reheated in a non stick skillet over medium heat with about 1 tablespoon butter, stirring often until heated through.

Nutrition

Serving: 1g | Calories: 594kcal | Carbohydrates: 20g | Protein: 28g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1435mg | Fiber: 1g | Sugar: 4g