Chicken & Broccoli Casserole

I love making casseroles, because it usually means I only have to dirty 1 or 2 dishes, which makes for an easy clean up.  One of our favorite restaurants here in Hendersonville is Cheddars, which serves American food.  It can be compared with Chili’s or something like that.  Anyway, the have the most amazing broccoli cheese casserole side dish!  It is like heaven in your mouth!  So I attempted to recreate it, and in the process added some chicken so that we could eat it as a main dish.

Here’s what you’ll need:

  • boneless, skinless chicken breasts
  • 1 bag (8 oz) frozen broccoli florets, thawed
  • 1 can of Campbell’s Condensed Cream of Mushroom Soup (I didn’t have any, so I used cream of chicken soup)
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup instant rice, uncooked
  • 1/3 cup crushed Ritz crackers
  • 2 tsp melted butter
  • salt & pepper

Start by dicing up some chicken and tossing it in a skillet over medium-high heat.  Season with salt and pepper.

Thaw your broccoli in the microwave (per package instructions) and place in a large bowl.

Add cream of mushroom soup, or in my case, cream of chicken.

Pour the milk into the bowl.

Next comes my favorite ingredient — freshly grated cheddar cheese.  Yum!  I can never grate this cheese without eating a handful.

Mix it all together, and then add the rice.  The rice shouldn’t be cooked at this point, because it will cook with everything else in the oven.

Stir until everything is thoroughly combined.

Next, add your cooked chicken and stir to combine.  It’s ok if the chicken isn’t completely cooked through since it will continue baking in the oven.

Place the mixture into a baking dish.  You can always double or triple the recipe depending on how many people you are feeding (wow, that is really stating the obvious, isn’t it?).

Next, take some Ritz crackers (I used whole wheat cuz I’m super healthy like that) and place them in a Ziploc bag.  You’ll want enough to cover the top of the casserole.

You can use a mallet to crush the crackers, but I found that using my fingers was just as easy.

Melt your butter and pour it into the bag with the crumbs.  Close the bag and mix the crumbs around with the butter so that all the crumbs are covered in butter.  This will help the top get nice and crispy and brown.

Scatter the crumbs on top of your casserole.

Bake at 350° for 30 minutes or until the top is hot and bubbly.

Serve and enjoy!  Don’t those crunchy, crumbly bits look delish!?

  • Pam Pentland said:

    That looks wonderful! I am going to figure out how many calories and carbs are in each portion, but I KNOW I want to make this tasty dish. Thanks for sharing! I'll let you know the numbers as soon as I figure it out (unless you'd rather not know! Ha!) :)

    • It was good! I'm sure it has alot of carbs because of the rice and the ritz crumbs, but it was worth it. :-) You could probably make it with less rice, or even skip the rice completely. Although, the rice does add something special.

  • JulieJ said:

    This looks so delicious! All these recipe posts you've had lately make me want to spend my whole weekend in the kitchen. If only I could find someone to wash the dishes for me, I'd be set :)


    • Haha, that's the problem I have as well. If you find anyone, please send them over! :-)

  • Aidee said:

    Was it regular rice or instant rice?

    • Joanna @ Southern Daisy said:

      I used instant rice. I'm sorry, I should have mentioned that in the post.

  • Babsannie said:

    So I read the post about instant rice after using regular rice and putting the casserole in the oven. Grrrr! The rice was not done after 30 minutes. So I added a cup of chicken broth and covered the casserole with foil for another 45 minutes. That did the trick but we lost the crunch on top.

    • Joanna @ Southern Daisy said:

      Oh no! I'm sorry about that!

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