Chicken & Broccoli Casserole
Arrange a rack in center of oven; preheat to 375°. Grease a 13" x 9" baking dish with butter.
Ingredients :
- 4 Tbsp. unsalted butter, divided, plus more for greasing
- 4 boneless, skinless chicken breasts
- 1 Tbsp. all-purpose seasoning salt
- 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 cans cream of mushroom soup
- 2 heads of broccoli, cut into florets
- 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
Directions :
- Arrange a rack in center of oven; preheat to 375°. Grease a 13" x 9" baking dish with butter.
- 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°, about 7 minutes per side. Transfer to a cutting board.
- 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.
- 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.
- 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.
- Shred chicken into bite-sized pieces.
- 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.
- Uncover dish and stir in chicken, broccoli, and remaining 1 cup cheese. Top with cracker topping.
- Continue to bake casserole, uncovered, until broccoli is tender and topping is slightly browned, 10 to 15 minutes more. Let cool slightly.
