Recipe: Broccoli Cheese Chicken Casserole

Broccoli Cheese Chicken Casserole is a hearty, filling dish that takes only a few minutes to prepare and it all cooks in one pan – even the rice and chicken. (Stacey Little / Southern Bite)
When my friend Mary over at Sweet Little Bluebird shared her Mamaw’s Chicken and Rice, I had to tinker and come up with my own version. Adding broccoli and a few other tweaks resulted in this hearty, filling and delicious dish.
Broccoli Cheese Chicken Casserole
Click here for a printable version.
Prep time: 20 minutes
Cook time: 1 hour
Serves: 8
Ingredients
- 3 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 pounds)
- 1 (10-ounce) package frozen broccoli florets, thawed and drained (or about 2½ cups fresh)
- 2 cups instant rice
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can broccoli cheese soup
- 1 (10.5-ounce) can cheddar cheese soup
- 2 cups water or chicken broth
- 30 butter-flavored crackers, coarsely broken (I used Ritz)
- ¼ cup unsalted butter, melted
- salt
- pepper
Instructions
- Preheat the oven to 400 degrees and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, stir together the broccoli, rice, cream of chicken soup, broccoli cheese soup, cheddar cheese soup, and water or broth.
- Add salt and pepper to taste.
- Add the chicken and stir to combine.
- Pour the mixture into the prepared dish.
- In a small bowl, stir the butter together with the cracker crumbs and sprinkle the crumbs over the casserole.
- Wrap tightly with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 30 minutes or until the rice is tender and the chicken is cooked through.
- Allow to cool for about 10 minutes before serving.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”