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Chicken & Broccoli Casserole

Creamy Chicken & Broccoli Casserole for Cozy Family Nights

This Chicken & Broccoli Casserole is a comforting and delicious family meal that's quick to prepare and packed with flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Baking Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Unsalted Butter Adds richness and helps in greasing the pan.
  • 3 cups Boneless, Skinless Chicken Breasts Main protein source; can use cooked shredded chicken for quicker prep.
  • 1 tablespoon All-Purpose Seasoning Salt Enhances overall flavor; use Adobo seasoning for a twist.
  • 2 tablespoons Neutral Oil Used for cooking the chicken; any vegetable oil works.
  • 1 large Yellow Onion Adds sweetness and depth; substitute with shallots for a milder taste.
  • 1 teaspoon Kosher Salt Enhances flavor; use to taste.
  • 3 cloves Garlic Cloves Provides a fragrant aroma; fresh is advised for better flavor.
  • 1 cup Long-Grain White Rice Base for the casserole; rinse before use to remove excess starch.
  • 2 cups Low-Sodium Chicken Broth Adds moisture; substitute with vegetable broth for a vegetarian option.
  • 10.5 ounces Cream of Mushroom Soup Creates a creamy consistency; substitute for mushroom-free alternatives.
  • 3 cups Broccoli Florets Fresh vegetable that adds color; can use frozen if fresh isn’t available.
  • 1 cup Crushed Ritz Crackers Provides a crunchy topping; any buttery cracker can be used.
  • 1 teaspoon Garlic Powder Seasoning to enhance flavor.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste.
  • 1 cup Shredded Cheddar Cheese Main ingredient for creaminess; mix different cheeses for varied flavor.

Equipment

  • Oven
  • Skillet
  • Baking pan
  • Mixing bowl
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 13"x9" baking pan with unsalted butter.
  2. Slice boneless, skinless chicken breasts into cutlets, season with all-purpose seasoning salt, and cook in a skillet with neutral oil for about 7 minutes on each side.
  3. Melt 2 tablespoons of unsalted butter in the skillet, add chopped onion and kosher salt, sauté for about 5 minutes. Stir in minced garlic and cook for an additional minute.
  4. Stir in long-grain white rice and toast for 2-3 minutes. Then, add low-sodium chicken broth and cream of mushroom soup, mixing until smooth, and transfer to the prepared baking pan.
  5. Cover with aluminum foil and bake for 35-40 minutes, stirring halfway through.
  6. Blanch broccoli florets in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Drain and season lightly.
  7. Remove the rice mixture from the oven, shred the cooked chicken, and fold both chicken and blanched broccoli into the rice mixture.
  8. In a separate bowl, combine melted butter, crushed Ritz crackers, garlic powder, and black pepper. Mix well for the topping.
  9. Sprinkle shredded cheddar cheese over the casserole, then top with the cracker mixture. Bake uncovered for an additional 15 minutes at 375°F until golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 37gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

For a more flavorful casserole, use fresh ingredients and mix different cheeses for a unique taste.

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