Broccoli Rice Casserole

Broccoli Rice Casserole

19 reviews

Prep: 30 minutes | Total: 1 hour, 10 minutes

  • 1-1/2 cups uncooked white rice
  • 1 onion, diced
  • 3 Tbsp. butter, divided
  • 2 (10.5-oz.) cans cream of chicken soup
  • 1 (16-oz.) container sour cream
  • 1-1/2 tsp. black pepper
  • 16 oz. frozen broccoli florets, thawed
  • 8 oz. cheddar cheese, shredded
  • 1 cup crushed chicken-flavored crackers
Grease a 13” x 9” baking dish. Prepare rice according to package instructions.
While rice is cooking, melt 1 tablespoon butter in a medium skillet over medium heat; add onion to butter and cook until tender.
In a large bowl, mix together cream of chicken soup, sour cream and pepper. Stir in onions and broccoli. Mix in cooked rice, adding it in several batches. When everything is combined, stir in shredded cheddar cheese.
Spoon evenly into greased baking dish. Melt remaining 2 tablespoons of butter. Sprinkle top evenly with crushed crackers. Drizzle top of crackers with melted butter.
Bake at 350°F for 30-40 minutes or until casserole is hot and top is golden brown.

Add cooked chicken to make this a main dish entree.


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4 stars - based on 19 reviews


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