Chicken and Broccoli Casserole
A delightful dish that balances creamy textures, savory flavors, and wholesome ingredients, perfect for busy families or cozy dinners.
Ingredients
Main Ingredients
- 4 Tbsp. unsalted butter, divided, plus more for greasing Use for greasing the baking dish.
- 4 6-oz. boneless, skinless chicken breasts Slice into thin cutlets.
- 1 Tbsp. all-purpose seasoning salt (such as Lawry’s or Adobo) Season the chicken.
- 2 Tbsp. neutral oil For cooking the chicken.
- 1 large yellow onion, finely chopped Add flavor to the casserole.
- to taste Kosher salt Kosher salt For seasoning.
- 4 cloves garlic, finely chopped For aromatic flavor.
- 1 1/2 cups long-grain white rice, rinsed Use as the base of the casserole.
- 3 1/2 cups low-sodium chicken broth To control saltiness.
- 2 10-oz. cans cream of mushroom soup Adds creaminess.
- 2 heads broccoli, cut into florets Blanch before adding.
- 1 1/2 cups crushed Ritz crackers For topping.
- 1/4 tsp. garlic powder For flavor enhancement.
- 1/4 tsp. freshly ground black pepper For seasoning.
- 1 1/2 cups shredded cheddar cheese, divided Use for mixing and topping.
Instructions
Preparation
- Preheat your oven to 375 degrees F. Grease a 13" x 9" baking dish with butter.
- Slice the chicken breasts into thin cutlets and season them generously with seasoning salt.
- In a skillet over medium heat, add the neutral oil. Once hot, cook the chicken cutlets until golden brown, about 7 minutes per side.
- Transfer the cooked chicken to a cutting board and let it rest. Keep the skillet on the heat.
- In the same skillet, melt 2 tablespoons of butter, then add the chopped onion. Season with Kosher salt and sauté until softened.
- Stir in the chopped garlic and cook for an additional minute.
- Add the rinsed rice to the skillet and toast for 2-3 minutes.
- Pour in the chicken broth and cream of mushroom soup, stirring well to combine and simmer.
- Transfer this mixture to your baking dish and cover with foil.
Baking
- Bake for 30-35 minutes, stirring halfway through.
- Prepare the broccoli by blanching the florets in boiling water for 2-3 minutes, then transfer to an ice bath.
- After baking, shred the chicken into bite-sized pieces.
- In a bowl, melt remaining butter and mix with crushed Ritz crackers, garlic powder, black pepper, and half a cup of cheddar cheese.
- Uncover the casserole and fold in the shredded chicken and broccoli. Top with the cracker mixture and remaining cheddar cheese.
- Bake uncovered for an additional 10-15 minutes or until topping is golden brown and the broccoli is tender.
- Let the casserole cool slightly before serving.
Notes
Ensure chicken is seasoned properly. Use low-sodium broth to control saltiness. Avoid overcooking broccoli.