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Fork scooping bite of casserole on white plate with rice, broccoli and carrots.

Cheesy Broccoli Chicken and Rice Casserole

Yield: 8 servings
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 6 tablespoons butter
  • 1 cup diced carrots
  • ½ cup diced onion
  • 3 cloves garlic, finely minced, or 1 teaspoon garlic powder
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 4 ounces cream cheese, cut into cubes and softened
  • ½ teaspoon salt
  • Pinch of dried thyme
  • Pinch of black pepper
  • 2 cups shredded cheddar cheese
  • 3 cups broccoli florets, chopped small
  • 3 cups cooked, chopped chicken
  • 2 cups cooked white or brown rice (see note)
  • 1 ½ cups coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)
  • 2 tablespoons butter, melted

Instructions 

  • Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  • In a 12-inch deep skillet (if you don't have a deep skillet, use a 4- or 5-quart pot or saucepan), melt the butter over medium heat and add the carrots, onion and garlic. Cook, stirring often, until the veggies soften a bit, 4 to 5 minutes.
  • Add the flour and stir to combine. Cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the broth until smooth, and bring the mixture to a simmer. Cook for 1 to 2 minutes until thickened.
  • Add cream cheese, salt, thyme and pepper. Continue cooking, whisking until mostly smooth (it's ok for there to be a few small lumps of cream cheese - you won't even notice them at the end).
  • Off the heat, add the cheddar cheese and stir until combined. Season to taste with additional salt and pepper, if needed (this is important for flavor)! Set aside.
  • Combine broccoli florets and 1/2 cup water in microwave-safe bowl. Cover and microwave for 3 to 4 minutes until broccoli is tender. (Alternately, you can steam the broccoli on the stovetop.) Drain excess water.
  • To the cheese sauce, add the steamed broccoli, chicken and rice. Mix until evenly combined. Spread evenly in the prepared baking dish.
  • In a small bowl, stir together the cracker crumbs and melted butter. Spread this mixture evenly over the top of the casserole.
  • Bake for 20 to 30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout). Serve immediately.

Notes

Rice: the rice should be lightly packed into a cup - don't cram it in there or the casserole will be dry. If you're the weighing type, you'll want about about 12 ounces of cooked rice, give or take a bit.