Chicken Broccoli Rice Casserole without Soup

Step 1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.

Step 2

Transfer chicken to a large mixing bowl and add the olive oil, Italian seasoning, salt, and pepper. Rub the olive oil and seasoning all over the chicken breasts.

Step 3

Transfer the chicken to your prepared baking sheet. Cook chicken for approximately 20-22 minutes, or until internal temperature reads 160-165 degrees F with a digital thermometer. Time will vary depending on the thickness of your chicken breast.

Step 4

Remove your cooked chicken from the oven and allow to rest for 5 minutes before chopping into bite-size cubes. Set aside.

Step 5

Wash your rice. Before cooking any rice, you always want to wash the rice. Place the rice in a fine-mesh strainer or in a bowl and wash with clean water several times.

Step 6

Add the rice to a medium saucepot. Add a pinch of salt and fill with water so that the rice is covered by approximately 2 inches of water. Bring to a boil.

Step 7

Once the water comes to a boil, reduce heat to low and cover.

Step 8

Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any remaining liquid from the rice and rinse with cold water. Drain again. Transfer back to the pot and set aside.

Step 9

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes. Avoid over cooking. Drain broccoli and transfer to an ice water bath to stop cooking. Set aside.

Step 10

Preheat oven to 350 degrees F. and spray a large baking dish with non-stick cooking spray. Set aside.

Step 11

Add 2 tablespoons of butter to a large skillet (with high sides) over medium heat. Add the onion and cook, stirring often, until soft and translucent (approximately 6 minutes). Add the garlic, salt, and black pepper and cook for an additional, stirring continuously.

Step 12

Add the remaining two tablespoons of butter to your onions and sprinkle with flour. Mix well to combine. Gradually add the milk, whisking continuously to prevent clumping. Continue to whisk your onion and milk mixture until thickened and bubbly. Remove from heat and add the dijon mustard, cream cheese, and 1 cup shredded cheddar cheese. Stir until melted.

Step 13

Transfer the chicken, rice, and broccoli to the pan and mix well to combine. Season with additional salt and pepper, to taste, and transfer to your prepared baking dish. Top with the remaining shredded cheddar cheese and crushed butter crackers.

Step 14

Bake for 30-35 minutes, or until hot and bubbly and cheese is lightly browned. Allow to cool for 5 minutes before serving.