Broccoli Cheddar Chicken and Rice Casserole

This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!


This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!

Ingredients


  • 2 boneless skinless chicken breastsSalt/Pepper to taste
  • 1 1/3 cups uncooked long grain white rice (or 2 cups cooked rice)
  • 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
  • 1 cup Ritz crackers crushed
  • 2 Tablespoons melted butter

Instructions

  • Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
  • Bake at 350 degrees, uncovered, for 20 minutes.
  • Cook the rice according to package instructions.
  • Drain excess juice from casserole dish.
  • In a large bowl, combine the soup, milk, sour cream, rice, and half of the cheddar cheese.
  • 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 preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking.
  • If baking immediately after assembling, bake the casserole for 35 minutes, covered.
  • If baking after the casserole has been refrigerated, bake for 45 minutes, covered.
  • 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 minutes.
  • Let the casserole sit for 5 minutes prior to serving.