Yield: 8 to 10

Delish

Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.
Prep: 10 Cook: 90

• 4TBS unsalted butter, divided, plus more for greasing
• 4(6-oz) boneless, skinless chicken breasts
• 1TBS AP seasoning salt (such as Lawry’s or Adobo)
• 2TBS neutral oil
• 1large yellow onion, finely chopped
• Kosher salt
• 4garlic cloves, finely chopped
• 1½cups long-grain white rice, rinsed
• 3½cups low-sodium chicken broth
• 2(10-oz) cans cream of mushroom soup
• 2heads of broccoli, cut into florets
• 1½cups crushed Ritz crackers
• ¼tsp garlic powder
• ¼tsp freshly ground black pepper
• 1½cups shredded cheddar, divided

Arrange a rack in the center of oven, preheat to 375°F. 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°F, about 7 minutes per side. Transfer to a cutting board.

In the same skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for 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 the 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 it to a boil. Place ice cubes in a medium bowl and fill with cold water. Cook broccoli in boiling salted 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 ½ tsp salt.

Shred chicken into bite-sized pieces.

In a medium heatproof bowl, microwave 2 TBS butter until melted, about 30 seconds. Add crackers, garlic powder, pepper, and ½ 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.