Broccoli Cheese Chicken Casserole

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5 from 16 votes

Broccoli Cheese Chicken Casserole

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 371kcal

Author Stacey Little

Ingredients

3 large boneless, skinless chicken breasts (about 2 pounds cut into 1-inch pieces)
1 (10-ounce) package frozen broccoli florets (about 2 1/2 cups fresh; thawed and drained)
2 cups instant rice
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can broccoli cheese soup
1 (10.5-ounce) can cheddar cheese soup
2 cups water or chicken broth
30 butter flavored crackers (coarsely broken; I used Ritz)
1/4 cup unsalted butter (melted)
salt
pepper

Instructions

Preheat the oven to 400°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, stir together the broccoli, rice, cream of chicken soup, broccoli cheese soup, cheddar cheese soup, and water or broth. Add salt and pepper to taste. Add the chicken and stir to combine. Pour the mixture into the prepared dish.
In a small bowl, stir the butter together with the cracker crumbs and sprinkle the crumbs over the casserole.
Wrap tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes or until the rice is tender and the chicken is cooked through. Allow to cool for about 10 minutes before serving.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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