Description
This comforting Chicken and Rice Casserole combines tender rotisserie or pan-seared chicken with fluffy long-grain rice, broccoli, and a creamy cheese sauce, topped with a crunchy Ritz cracker and Parmesan crust. Perfect for a hearty family dinner, it blends savory flavors of smoked paprika and mild curry for a delicious twist.
Ingredients
Crust Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon smoked paprika
Rice and Broth
- 4 cups low-sodium chicken broth or stock
- 2 cups long-grain white rice
- 1 bag frozen broccoli
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground sweet curry or mild curry powder
Chicken
- Meat from 1 rotisserie chicken or 3 medium-sized, boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons canola or olive oil, divided
Additional Ingredients
- 2 tablespoons unsalted butter
- ½–1 medium sweet yellow onion, diced and sautéed
- 2 cloves garlic, minced
- 1¼ cups half-and-half
- 2 cups shredded cheddar or Gruyere cheese (or a blend of both)
Instructions
- Prepare Chicken: If using a rotisserie chicken, dice or shred the meat into bite-sized pieces. If using chicken breasts, season them with kosher salt and freshly ground black pepper. Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering. Add chicken breasts and cook for 4-5 minutes per side until cooked through. Remove from skillet, cover with foil, and let rest for a few minutes before cutting into cubes.
- Cook Onion and Garlic: In the same skillet, heat the remaining 2 tablespoons of oil and 2 tablespoons unsalted butter over medium heat. Add diced sweet yellow onion and sauté until translucent and softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Make Cheese Sauce: Pour in 1¼ cups half-and-half and stir to combine with onions and garlic. Gradually add the shredded cheddar and/or Gruyere cheese, stirring constantly until fully melted and smooth. Season with kosher salt and freshly ground black pepper to taste.
- Combine Rice and Broccoli: In a large casserole dish, add the 2 cups long-grain white rice and pour 4 cups low-sodium chicken broth over it. Stir in the frozen broccoli, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ½ teaspoon mild curry powder. Mix gently to combine.
- Add Chicken and Cheese Sauce: Spread the diced or shredded cooked chicken evenly over the rice and broccoli mixture. Pour the cheese sauce on top and gently mix to incorporate everything evenly.
- Prepare Crust Topping: In a small bowl, combine the crushed Ritz crackers, grated Parmesan cheese, melted unsalted butter, and smoked paprika. Mix until the crumbs are evenly coated.
- Top and Bake: Sprinkle the cracker topping evenly over the casserole. Preheat the oven to 350°F (175°C). Bake uncovered for approximately 25-30 minutes, until the rice is cooked through, the filling is bubbly, and the crust is golden brown.
- Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This dish serves 8 and pairs well with a fresh green salad or steamed vegetables.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- You can substitute the cheddar and Gruyere with other melting cheeses like Monterey Jack or mozzarella.
- Adjust the amount of curry powder to your taste preference or omit for a milder flavor.
- For a gluten-free option, use gluten-free crackers or omit the topping.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
