Go Back
–+ servings

Ultimate Broccoli Chicken Cheese Wild Rice Casserole with Buttery Cracker Crust

A creamy, cheesy casserole loaded with tender chicken, broccoli, and nutty wild rice, topped with a buttery Ritz cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Casseroles, Chicken, Comfort Food, Main Course
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons unsalted butter
  • 2 boneless skinless chicken breasts boneless skinless chicken breasts cut into bite-sized pieces
  • salt and freshly ground black pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 1/2 cups chicken broth low-sodium preferred
  • 1 tablespoon California olive oil
  • 1 1/4 cups wild rice blend or a mix of wild and long-grain white rice, rinsed
  • 2-3 cups fresh broccoli florets about 1 small head
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese about 8 oz, preferably freshly grated
Optional Seasonings
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
Casserole Topping
  • 1 cup Ritz crackers about 20 crackers, crushed
  • 2 tablespoons unsalted butter melted

Method
 

Pre-cook the Rice and Chicken
  1. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. Season the chicken pieces with salt, pepper, and Italian seasoning.
  3. In a large Dutch oven or heavy pot, melt 2 tablespoons butter over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Transfer the chicken to a plate and set aside.
  4. Add the chicken broth, olive oil, and wild rice blend to the same pot. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook for 6 minutes.
  5. Stir in the broccoli florets, re-cover, and continue cooking for 9 more minutes, or until most of the liquid is absorbed and the rice is tender. If the rice is still firm, cover and simmer an additional 5 minutes.
  6. Remove the pot from the heat and let it stand, covered, for 10 minutes. Do not stir during this time.
Assemble and Bake
  1. Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings (if using), and half of the shredded cheddar cheese to the pot. Stir gently until well combined.
  2. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
  3. Cover the dish with foil and bake for 15 minutes.
  4. Meanwhile, in a small bowl, combine the crushed Ritz crackers with the melted butter.
  5. Remove the foil, sprinkle the buttery cracker crumbs over the casserole, and bake uncovered for 10 more minutes, until the topping is golden and the casserole is bubbly. Let rest for 5 minutes before serving.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 12gCholesterol: 105mgSodium: 820mgFiber: 3gSugar: 4g

Notes

For a time-saver, use 2 cups of frozen broccoli florets (thawed and patted dry) instead of fresh. Frozen broccoli is already blanched, so it may be slightly softer. For the best melting texture, grate your cheddar from a block rather than using pre-shredded cheese. To make ahead, assemble the casserole (without the topping), cover, and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before baking, then add 15 minutes to the covered baking time. Add the cracker topping during the last 10 minutes of baking. Leftover casserole can be stored in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish in a 350°F oven until warmed through.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe