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!
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 418 kcal
Ingredients:
2 boneless skinless chicken breasts
Salt/Pepper to taste
2 cups cooked white long grain 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
Casserole Topping
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 in a lightly greased casserole dish at 350 degrees, uncovered, for 20 minutes. Drain excess juice from casserole dish. It’s okay if it’s not completely cooked through yet.
In a large bowl, combine the soup, milk, sour cream, cooked 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 baking immediately after assembling, bake the casserole for 35 minutes, covered.
If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking. Then bake for 45 minutes, covered.
Adding the Topping:
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 additional minutes.
Let the casserole sit for 5 minutes prior to serving.
