Description
A comforting and creamy chicken broccoli rice casserole inspired by Trisha Yearwood’s classic recipe. This hearty casserole combines tender chicken, fresh broccoli, and fluffy rice in a cheesy sauce, perfect for a family dinner.
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded or diced
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons unsalted butter
1/2 cup crushed buttery crackers (such as Ritz) for topping
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until just tender, about 4-5 minutes, then drain and set aside.
In a large mixing bowl, combine the cooked rice, cooked chicken, steamed broccoli, shredded cheddar cheese, shredded mozzarella cheese, cream of mushroom soup, sour cream, mayonnaise, chopped onion, chopped celery, chicken broth, minced garlic, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
In a small saucepan, melt the unsalted butter over medium heat. Remove from heat and stir in the crushed buttery crackers until coated.
Sprinkle the cracker topping evenly over the casserole.
Bake uncovered in the preheated oven for 40-45 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes