Pioneer Woman Broccoli Chicken Rice Casserole Recipe

Pioneer Woman Broccoli Chicken Rice Casserole Recipe — it’s the kind of thing that sounds meh but ends up tasting like a hug. Cheesy. Creamy. A little crunchy on top from those Ritz crackers you forgot were in the cupboard. It’s cheap-ish. Fills you up. Doesn’t require fancy anything.

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Ingredients Needed

• 2 tablespoons butter: for browning the chicken and making everything feel real.
• 2 boneless skinless chicken breasts: or leftover rotisserie if you’re already too tired to cook raw meat.
• 1 teaspoon Italian seasoning: adds some “I know what I’m doing” vibes.
• Salt & pepper to taste: don’t overthink it.
• 2½ cups chicken broth: cooks the rice, makes it all juicy.
• 1 tablespoon olive oil: just a splash to help the rice behave.
• 1¼ cups white long grain rice: uncooked — and don’t use minute rice.
• 2–3 cups fresh broccoli florets: chop small so they actually cook.
• 1 can (10.5 oz) cream of chicken soup: yes, the canned kind. It works.
• ½ cup milk: loosens things up.
• ½ cup sour cream: gives it that creamy, tangy comfort.
• 2 cups shredded cheddar cheese: half in the mix, half on top.
• ½ teaspoon dried thyme (optional): I sometimes skip it.
• ½ teaspoon garlic powder (optional): adds flavour if your chicken’s a bit bland.
• 1 cup Ritz crackers, crushed: the topping. So good.
• 2 tablespoons melted butter: for mixing with the crackers.

How To Make Pioneer Woman Broccoli Chicken Rice Casserole

Brown the chicken:
Dice it, season it, toss it in butter in a big ol’ pot. Let it get golden-ish, then pull it out. If you’re using rotisserie? Skip this part. I’ve done both. No shame.

Cook the rice and broccoli:
Same pot — add chicken broth, oil, and rice. Bring to boil. Lower it down, cover, cook 6 mins. Add broccoli. Cover again. 9 more mins. If rice is still too crunchy, give it another 5 mins. Don’t panic.

Let it sit:
Turn off the heat, keep the lid on, leave it alone for 10 minutes. Seriously. This is where the magic happens.

Mix the good stuff in:
Stir in your cooked chicken, soup, milk, sour cream, thyme/garlic if using, and half the cheese. It’ll look messy. It’s fine.

Bake it up:
Dump the mix into a greased 9×13 dish. Top with the rest of the cheese. Cover with foil. Bake 15 mins at 350°F.

Add the Ritz topping:
Mix crackers + butter. Pull off foil, sprinkle it on, bake another 10 mins uncovered. Let it sit a few before you dig in. Molten cheese is no joke.

Recipe Tips

• Frozen broccoli’s fine — just thaw it and dry it a bit.
• Shred your cheese yourself. Pre-shredded is weirdly dry.
• Sub cream of mushroom if chicken soup weirds you out.
• Add a splash of broth when reheating so it’s not dry.

How to Store & Reheat

Room Temperature: Eat or fridge it within 1 hour.

Fridge: Keeps 3–4 days in airtight container.

Freezer: Assemble, freeze unbaked. Thaw 24 hrs in fridge, bake +15 mins. Add cracker topping only during final 10 mins.

Nutrition Facts (Approx. per serving)

Calories: 511
Sodium: 1174mg
Protein: 23g
Fat: 33g
Carbs: 30g
Fibre: 1g
Sugar: 3g

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