Broccoli Cheddar Chicken and Rice Casserole


  • 2 boneless skinless chicken breasts
  • Salt/Pepper to taste
  • 2 cups white long grain rice, cooked *See Notes
  • 10.75 oz. Campbell’s® Condensed Cream of Chicken Soup (can sub cream of mushroom)
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese separated
  • 2 cups fresh broccoli florets uncooked

Casserole Topping

  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter


  • Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
  • Bake at in a lightly greased 9 x 13 casserole dish at 350 degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish. It's okay if it's not completely cooked through yet.
  • In a large bowl, combine the soup, milk, sour cream, cooked rice, and half of the cheddar cheese. (If desired, you may add 1 tsp dried thyme and 1/2 tsp garlic powder as well.)
  • Add in the broccoli and chicken and stir to combine.
  • Lightly grease the casserole dish and pour in the rice mixture.
  • Top with remaining cheddar cheese.
  • If baking immediately after assembling, bake the casserole for 35 minutes, covered.
  • If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking. Then bake for 45 minutes, covered.

Adding the Topping:

  • Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  • Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
  • Let the casserole sit for 5 minutes prior to serving.

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