Tasty Broccoli, Rice, Cheese, and Chicken Casserole (Print version)
A cozy chicken broccoli rice casserole with a creamy cheddar filling and crisp buttery cracker topping.
# Ingredients:
For the casserole
01 -
3 cups cooked chopped chicken, about 1 1/2 lb (680 g) cooked meat
02 -
3 cups cooked long-grain white rice, cooled
03 -
3 cups small broccoli florets, steamed tender-crisp
04 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
05 -
1/2 cup (120 g) sour cream
06 -
1/2 cup (120 ml) whole milk
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
2 cups (225 g) shredded sharp cheddar cheese, divided
For the topping
12 -
1 cup (85 g) crushed butter crackers
13 -
3 tablespoons (42 g) unsalted butter, melted
14 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.
02 -
In a large bowl, whisk together the condensed soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
03 -
Add the cooked chicken, cooked rice, broccoli, and 1 1/2 cups of cheddar. Fold gently until the rice and broccoli are evenly coated.
04 -
Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
05 -
Stir the crushed crackers with the melted butter. Scatter the buttered crumbs evenly over the cheese.
06 -
Bake uncovered for 25-30 minutes, until the edges are bubbling and the topping is golden. Let the casserole rest for 10 minutes, then sprinkle with parsley if using.
# Good to know:
01 -
Use cooked chicken and cooked rice for the most reliable texture.
02 -
Let the casserole rest before serving so the creamy filling sets slightly.
03 -
Add a splash of milk when reheating leftovers.