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–+ servings

Ultimate Broccoli Chicken Cheese Wild Rice Casserole

This creamy, cheesy casserole combines tender chicken, broccoli, and nutty wild rice with a buttery cracker topping for a comforting make-ahead dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Casseroles, Chicken, Dinner
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 tablespoons unsalted butter
  • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 tablespoon California olive oil
  • 1 1/2 cups wild rice blend uncooked, rinsed
  • 2 1/2 cups chicken broth low-sodium preferred
  • 3 cups broccoli florets fresh, cut into small pieces
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese shredded, divided
Optional Seasonings
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
Casserole Topping
  • 1 cup Ritz crackers crushed (about 20 crackers)
  • 2 tablespoons unsalted butter melted

Method
 

Prepare the Chicken and Rice
  1. Preheat the oven to 350°F. Season the chicken pieces with Italian seasoning, salt, and pepper.
  2. In a large pot over medium heat, melt 2 tablespoons butter. Add the chicken and cook until golden brown, about 5 minutes. Transfer the chicken to a plate and set aside.
  3. Add the olive oil, wild rice, and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
  4. Stir in the broccoli florets, replace the lid, and continue cooking for another 10 minutes, until the rice is tender and most liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes.
Assemble and Bake
  1. In a large bowl, combine the cooked rice-broccoli mixture, reserved chicken, cream of chicken soup, milk, sour cream, optional seasonings (if using), and half of the shredded cheddar. Stir gently to combine.
  2. Transfer the mixture to a lightly greased 9x13-inch baking dish. Sprinkle the remaining cheddar cheese evenly on top.
  3. Cover the dish with foil and bake for 15 minutes.
  4. Meanwhile, in a small bowl, mix the crushed Ritz crackers with the melted butter. After the casserole has baked for 15 minutes, remove the foil and sprinkle the cracker topping over the cheese.
  5. Return to the oven, uncovered, and bake for an additional 10 minutes, until bubbly and the topping is golden. Serve warm.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 35gFat: 22gSaturated Fat: 11gCholesterol: 115mgSodium: 980mgFiber: 4gSugar: 5g

Notes

For a nuttier flavor, use a wild rice blend containing brown rice. Shred your own cheddar from a block for the smoothest melt. To make ahead, assemble the casserole (without the cracker topping), cover, and refrigerate for up to 2 days. Add 15 minutes to the covered baking time, then top with crackers and bake uncovered. For frozen broccoli, thaw and pat dry before adding; it will be softer. Leftovers keep in the fridge for 3 days. This casserole also freezes well before baking; thaw overnight in the fridge and bake as directed.

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