Description
This Chicken Broccoli Cheddar Casserole is a comforting and hearty dish that combines tender rotisserie chicken, fresh broccoli, rice, and a creamy cheddar cheese sauce. Packed with savory flavors from Italian seasoning and a hint of smoky paprika, this casserole is easy to prepare and perfect for a family dinner. The crunchy cracker topping adds a delightful texture contrast to the creamy baked casserole.
Ingredients
Broth and Base
- 2 1/2 cups rotisserie chicken broth
- 2 tablespoons olive oil
- 1 1/4 cups long-grain white, basmati, jasmine rice, or long-grain brown rice
Vegetables and Protein
- 2 1/2 cups broccoli florets, chopped small
- 3 cups rotisserie chicken meat, cubed or torn into small pieces
Seasoning and Dairy
- 1 teaspoon Italian Seasoning
- 1 1/2 cups sour cream
- 1 gluten-free chicken bouillon cube, crumbled
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- Coarse kosher salt, to taste
- Black pepper, to taste
- 2 cups shredded cheddar cheese, divided
Topping
- 1 cup buttery crackers, gluten-free if needed
- 2 tablespoons melted butter
- 1 – 1 1/2 teaspoons Piment d’Ville chile powder or smoked paprika
Instructions
- Prepare Casserole Dish: Lightly grease a 9×13-inch casserole dish with olive oil and set aside to prevent sticking.
- Cook Rice: In a large pot, combine chicken broth, olive oil, and rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover tightly and cook for 7 minutes to start softening the rice.
- Add Broccoli: Add the chopped broccoli to the pot and replace the lid. Continue cooking for an additional 8 minutes without stirring to allow the broccoli to steam and the rice to finish cooking.
- Let Rice Stand: Turn off the heat, keep the lid on, and let the rice stand for 10 minutes. This resting time allows the rice to absorb any remaining liquid and makes it easier to stir later without sticking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients: In a large bowl, combine sour cream and the crumbled bouillon cube until smooth. Add this mixture, cooked rice and broccoli, cubed chicken, Italian seasoning, whole milk, garlic powder, and 1 cup of shredded cheddar cheese. Stir until well combined. Taste and season with kosher salt and black pepper as desired.
- Assemble Casserole: Pour the combined mixture into the prepared casserole dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Cover the dish with foil to retain moisture and bake for 15 minutes.
- Prepare Topping: While the casserole bakes, melt the butter in a small bowl. Crush the crackers and mix them together with the melted butter to create the crunchy topping.
- Add Topping and Seasoning: Remove the foil from the casserole, sprinkle the cracker topping evenly over the cheese layer, and dust the top with Piment d’Ville chile powder or smoked paprika for a smoky, spicy flavor.
- Final Bake and Rest: Return the casserole to the oven uncovered and bake for an additional 10 minutes to brown the topping. Once done, allow the casserole to rest for 5 minutes before serving to let flavors meld and temperature settle.
Notes
- You can use white, basmati, jasmine, or brown rice according to your preference, though cooking times may vary slightly.
- For a gluten-free version, be sure to use gluten-free chicken broth, bouillon, and crackers.
- If you prefer a spicier casserole, increase the amount of chile powder or smoked paprika.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Using rotisserie chicken saves time and adds great flavor, but cooked shredded chicken breast works as well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
