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Cheesy Chicken and Broccoli Rice Casserole with Ritz Topping

Chicken broccoli rice casserole is baked with creamy soup, sour cream, cheddar, and a buttery Ritz cracker topping. The rice is cooked separately, then folded into the casserole and baked until bubbling at the edges and golden on top.
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Prep Time 20 minutes
Cook Time 50 minutes
resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups long-grain white rice
  • 3 cups water
  • 0.5 teaspoon kosher salt
For the casserole
  • 1 nonstick cooking spray for coating
  • 2 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 3 cups cooked chicken shredded
  • 1 package (12 oz) frozen broccoli florets thawed and well drained
  • 2 cups sharp cheddar cheese shredded
For the topping
  • 1 sleeve (about 32) Ritz crackers crushed
  • 4 tablespoons unsalted butter melted

Equipment

  • 1 2-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Cook the rice
  1. Combine the rice, water, and salt in a 2-quart saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15–18 minutes, until the rice is tender and the water is absorbed.
  4. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes.
  5. Fluff the rice with a fork.
Assemble the casserole
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk together the soup, sour cream, milk, garlic powder, and black pepper in a large bowl until smooth.
  4. Fold in the cooked rice, chicken, broccoli, and cheddar cheese.
  5. Spread the mixture evenly in the prepared baking dish.
Add the topping and bake
  1. Stir the crushed crackers and melted butter together.
  2. Scatter the cracker mixture evenly over the casserole.
  3. Bake uncovered for 30–35 minutes, until bubbling at the edges, golden on top, and 165°F in the center.
  4. Let the casserole rest for 10 minutes before serving.

Notes

Drain the thawed broccoli well to help keep the casserole from becoming watery. Refrigerate leftovers for 3–4 days; freezing is possible, though the Ritz topping will soften. For a gluten-free variation, use gluten-free crackers and gluten-free condensed cream of chicken soup.