Description
This comforting Chicken and Rice Casserole combines tender shredded rotisserie chicken or sautéed chicken breasts with aromatic spices, creamy half-and-half, and melted cheddar or Gruyere cheese. It’s layered with broccoli and long-grain white rice, baked to a golden finish topped with a buttery Ritz cracker and Parmesan crust. Perfect for an easy weeknight dinner that serves eight with minimal prep and maximum flavor.
Ingredients
Scale
Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon smoked paprika
Base
- 4 cups low-sodium chicken broth or stock
- 2 cups long-grain white rice
- 1 bag frozen broccoli
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground sweet curry or mild curry
Chicken
- Meat from 1 rotisserie chicken or 3 medium-sized, boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons canola or olive oil, divided
Sautéed Aromatics
- 2 tablespoons unsalted butter
- ½–1 medium sweet yellow onion, diced and sautéed
- 2 cloves garlic, minced
Dairy & Cheese
- 1¼ cup half-and-half
- 2 cups shredded cheddar or Gruyere cheese (or a blend of both)
Instructions
- Prepare the chicken: If using rotisserie chicken, dice or shred the meat into bite-sized pieces. If using chicken breasts, season them with kosher salt and freshly ground black pepper. Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook for 4–5 minutes per side until fully cooked through. Remove the chicken to a plate, cover with foil, and let rest for a few minutes before cutting into cubes.
- Sauté aromatics: In the same skillet, add 2 tablespoons unsalted butter. Sauté the diced sweet yellow onion until translucent and soft, about 3–5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Combine ingredients and cook rice: To the onions and garlic, add the long-grain rice, ground sweet or mild curry, kosher salt, freshly ground black pepper, and smoked paprika. Stir to combine and toast the rice slightly for 1–2 minutes. Then pour in 4 cups low-sodium chicken broth. Bring to a simmer and cover. Cook according to rice package instructions until the rice is tender and most of the liquid is absorbed. Stir in the frozen broccoli and cooked chicken, allowing the broccoli to warm through.
- Add dairy and cheese: Pour in the half-and-half and 2 cups shredded cheddar or Gruyere cheese into the rice mixture. Stir gently until the cheese is melted and the mixture is creamy and well combined.
- Prepare topping: In a small bowl, combine the crushed Ritz crackers, grated Parmesan cheese, and melted unsalted butter. Mix well to form a crumbly topping.
- Assemble casserole: Transfer the creamy chicken and rice mixture into a greased baking dish. Evenly sprinkle the Ritz cracker and Parmesan crumb topping over the casserole.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 20–25 minutes or until the topping is golden brown and the casserole is bubbly around the edges.
- Rest and serve: Remove the casserole from the oven and let rest for 5 minutes to set before serving. Enjoy your hearty and cheesy chicken and rice casserole!
Notes
- You can use either rotisserie chicken for convenience or cook your own chicken breasts according to the recipe instructions.
- Feel free to substitute broccoli with other vegetables like green beans or peas based on preference.
- For a lower-fat version, use reduced-fat cheese and substitute half-and-half with milk or a milk alternative.
- Make sure to keep the rice covered while cooking to ensure it cooks evenly.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.
