Chicken Broccoli Casserole
1h 30m
Serves 8
Directions
- 1Arrange a rack in the center of the oven and preheat to 375°F.
- 2Grease a 13" x 9" baking dish with butter.
- 3Slice chicken lengthwise into thin cutlets and season all over with seasoning salt.
- 4In a large skillet over medium heat, heat oil and swirl to coat the pan.
- 5Working in batches if needed, add chicken and cook, turning occasionally, until light golden brown and an instant-read thermometer registers 165°F in the thickest part, about 7 minutes per side.
- 6Transfer the cooked chicken to a cutting board.
- 7In the same skillet over medium heat, melt 2 Tbsp. butter.
- 8Add onion and season with 1/2 tsp. salt.
- 9Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
- 10Add garlic and cook, stirring, until fragrant, about 1 minute more.
- 11Add rice and stir to combine.
- 12Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes.
- 13Add broth and scrape any browned bits from the bottom of the skillet.
- 14Stir in soup until smooth.
- 15Transfer the rice mixture to the prepared baking dish.
- 16Cover the dish with foil.
- 17Bake the rice mixture, stirring halfway through, until rice is almost completely cooked through, 30 to 35 minutes (start checking at around 25 minutes).
- 18Meanwhile, fill a medium saucepan with water and bring to a boil.
- 19Place ice cubes in a medium bowl and fill with cold water.
- 20Cook broccoli in boiling water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes.
- 21Transfer broccoli to ice water to stop cooking.
- 22Transfer broccoli to a plate and season with 1/2 tsp. salt.
- 23Shred chicken into bite-sized pieces.
- 24In a medium heatproof bowl, microwave the remaining 2 Tbsp. butter until melted, about 30 seconds.
- 25Add crackers, garlic powder, pepper, and 1/2 cup cheese to the melted butter and toss with a fork to combine.
- 26Uncover the baking dish and stir in the shredded chicken, broccoli, and the remaining 1 cup cheese.
- 27Top with the cracker topping.
- 28Continue to bake the casserole, uncovered, until broccoli is tender and the topping is slightly browned, 10 to 15 minutes more.
- 29Let cool slightly before serving.
Ingredients
- 4 Tbsp. unsalted butter, divided, plus more for greasing
- 4 (6-oz.) boneless, skinless chicken breasts
- 1 Tbsp. all-purpose seasoning salt (such as Lawry’s or Adobo)
- 2 Tbsp. neutral oil
- 1 large yellow onion, finely chopped
- Kosher salt
- 4 garlic cloves, finely chopped
- 1.5 c. long-grain white rice, rinsed
- 3.5 c. low-sodium chicken broth
- 2 (10-oz.) cans cream of mushroom soup
- 2 heads of broccoli, cut into florets
- 1.5 c. crushed Ritz crackers
- 0.25 tsp. garlic powder
- 0.25 tsp. freshly ground black pepper
- 1.5 c. shredded cheddar, divided
Equipment
ovenbaking dish (13" x 9")large skilletcutting boardmedium saucepanmedium bowlfork
Tips
- Use unsalted butter to control saltiness.
- Rotisserie chicken can be used as a substitute, requiring a little over a pound of shredded chicken.
- Seasoning salt can vary by brand; if using a different brand than Lawry's, start with 2 tsp and adjust to taste.
- Long-grain white rice is highly recommended; brown rice will take longer to cook and affect texture.
- Use low-sodium chicken broth to control salt amounts.
- Freshly shred cheddar for best flavor and texture.
- Buttery crackers other than Ritz can be used for the topping.
- Store leftovers in an airtight container for up to 4 days, or freeze in individual portions for up to 3 months.
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