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A close-up of a golden-brown baked chicken, broccoli, and rice casserole in a glass dish, ready to be served.

What Makes Perfect Dinner Recipes? Try This

Discover the key elements of a perfect dinner with this easy and flavorful recipe. Designed for busy home cooks, this dish offers a comforting and satisfying meal that comes together quickly, making it ideal for family favorites and weeknight dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 4 Tbsp. unsalted butter divided, plus more for greasing
  • 4 (6-oz.) boneless, skinless chicken breasts
  • 1 Tbsp. all-purpose seasoning salt such as Lawry’s or Adobo
  • 2 Tbsp. neutral oil
  • 1 large yellow onion finely chopped
  • Kosher salt
  • 4 garlic cloves finely chopped
  • 1 1/2 cups long-grain white rice rinsed
  • 3 1/2 cups low-sodium chicken broth
  • 2 (10-oz.) cans cream of mushroom soup
  • 2 heads broccoli cut into florets
For the Topping
  • 1 1/2 cups crushed Ritz crackers
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups shredded cheddar divided

Equipment

  • 13" x 9" baking dish
  • Large skillet
  • Medium saucepan
  • Medium bowl
  • Heatproof bowl

Method
 

  1. Arrange a rack in center of oven; preheat to 375°F (190°C). Grease a 13" x 9" baking dish with butter.
  2. Slice chicken lengthwise into thin cutlets; season all over with seasoning salt. In a large skillet over medium heat, heat oil; swirl to coat pan. Working in batches if needed, add chicken and cook, turning occasionally, until light golden brown and an instant-read thermometer inserted into thickest part registers 165°F (74°C), about 7 minutes per side. Transfer to a cutting board.
  3. In same skillet over medium heat, melt 2 Tbsp. butter. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add broth and scrape any browned bits from bottom of skillet. Stir in soup. Transfer to prepared baking dish. Cover dish with foil.
  4. Bake rice mixture, stirring halfway through, until rice is almost completely cooked through, 30 to 35 minutes. Start checking for doneness at around 25 minutes.
  5. Meanwhile, fill a medium saucepan with water and bring to a boil. Place ice cubes in a medium bowl and fill with cold water. Cook broccoli in boiling water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Transfer broccoli to a plate; season with 1/2 tsp. salt.
  6. Shred chicken into bite-sized pieces.
  7. In a medium heatproof bowl, microwave remaining 2 Tbsp. butter until melted, about 30 seconds. Add crackers, garlic powder, pepper, and 1/2 cup cheese and toss with a fork to combine.
  8. Uncover dish and stir in chicken, broccoli, and remaining 1 cup cheese. Top with cracker topping.
  9. Continue to bake casserole, uncovered, until broccoli is tender and topping is slightly browned, 10 to 15 minutes more. Let cool slightly.

Notes

This recipe is a great base for customization. Feel free to add other vegetables like peas or carrots, or swap the cheddar cheese for a blend of your favorites. For a spicier kick, add a pinch of red pepper flakes to the cracker topping.

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