This rich and creamy casserole is a great addition to your freezer meals. Made with all fresh ingredients. Your family will beg you to make this every week. .
Yield: 6
Chicken Broccoli Rice Casserole
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
1 hour 25 minutes
This rich and creamy casserole is a great addition to your freezer meals. Made with all fresh ingredients. Your family will beg you to make this every week.
Ingredients
- 5 mini packs of Ritz crackers
- 4 boneless chicken breast (chopped or shredded)
- 2 cups of fresh steamed broccoli
- 1 pot of broccoli cheddar soup (click for homemade recipe)
- 2 cups of freshly shredded cheddar cheese
- 2 cups white rice (cooked)
- 1/2 cup of unsalted butter
- Homemade Broccoli Cheddar Soup Ingredients
- Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion (minced)
- 2 tbsp adobo seasoning
- 5 tsp fresh ground black pepper
- 3 galic cloves (minced)
- 1/4 cup all purpose flour
- 2 cups half & half
- 2 cups chicken broth
- 4 cups fresh chopped broccoli florets
- 1/2 tsp Dijon mustard
- 8 ounce block of freshly shredded cheddar cheese
Instructions
Grease a 5 qt (11x15) baking dish
- Steam broccoli. If you do not have an instant pot or a steamer pot bring to boil 6 cups of water. Add broccoli and allow to boil for 7 minutes.
- In a large mixing bowl add broccoli, chicken and broccoli cheddar soup.
- Spread rice along the bottom of the greased baking dish.
- Spread chicken and broccoli mixture on top of the rice.
- Sprinkle shredded cheese on top. (If you are freezing stop here and skip to freezing instructions)
- Place the 5 packs of Ritz crackers in a food processor or blender. Finely chop.
- Melt the 1/2 cup of butter.
- In a small bowl mix together the Ritz crackers and butter.
- Spread cracker mixture on top of casserole.
Homemade Broccoli Cheddar Soup
Instructions
- Steam broccoli. If you do not have an instant pot or a steamer pot bring to boil 6 cups of water. Add broccoli and allow to boil for 7 minutes.
- Drain broccoli and set to the side.
- Melt the butter in a large pot over medium heat. Add onion, adobo seasoning and black pepper and cook, stirring, until onion is soft, about 5 minutes.
- Stir in the garlic and allow to cook for 1 minute.
- Sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in half & half, whisk continuously.
- Add the broth and mustard, stir to combine. Simmer for 15-20 minutes. Add broccoli.
- Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve.
Cooking Instructions
- Preheat oven to 350 degrees and allow to cook for 35-40 minutes.
Freezing Instructions
- Wrap twice with foil, label and freeze. Take out the morning you are planning to eat.
- Preheat oven to 350 degrees and allow to cook for 35-40 minutes.
Notes
If you are not one that likes all of the seasoning you are more than welcome to substitute the adobo seasoning for pink Himalayan salt or whichever you prefer.
Nutrition Information
Yield
6Serving Size
6Amount Per Serving Calories 1055Total Fat 71gSaturated Fat 41gTrans Fat 1gUnsaturated Fat 24gCholesterol 263mgSodium 1673mgCarbohydrates 49gFiber 8gSugar 8gProtein 59g
