Normally, chicken broccoli rice casserole calls for cream of chicken soup, mushroom soup, or celery soup. We aren’t going there. Canned cream of soup doesn’t hold a candle to this homemade version! It’s full of flavor!
This creamy sauce recipe is so delicious and creamy! It’s loaded with sauteed onions, celery, garlic, chicken broth, cheese, and savory spices!
You won’t want to go back to the canned stuff after having this version. And it’s so simple to make!
Ingredients
2 Tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
1 teaspoon Italian Seasoning
Salt/Pepper, to taste
2 1/2 cups chicken broth
1 Tablespoon olive oil
1 1/4 cups white long grain rice, uncooked
2 cups fresh broccoli florets, uncooked
10.5 oz. Condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese, separated
Optional Seasonings
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Casserole Topping
1 cup Ritz crackers, crushed
2 Tablespoons melted butter
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