Recipe in First Comment Chicken Casserole (Print version)

A creamy chicken, broccoli, and rice casserole with cheddar and a buttery cracker topping, baked until bubbling and golden.

# Ingredients:

For the casserole

01 - 3 cups (420 g) cooked shredded chicken
02 - 3 cups (480 g) cooked white rice
03 - 3 cups (270 g) small broccoli florets
04 - 1 tablespoon unsalted butter
05 - 1/2 cup (75 g) finely diced yellow onion
06 - 1 cup (240 ml) low-sodium chicken broth
07 - 4 oz (115 g) cream cheese, cubed
08 - 1/2 cup (120 g) sour cream
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 3/4 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided

For the topping

14 - 1 cup (55 g) crushed butter crackers
15 - 2 tablespoons (28 g) unsalted butter, melted
16 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Preheat the oven to 375 F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 1 tablespoon butter in a large skillet over medium heat. Add the onion and broccoli and cook for 3-4 minutes, until the onion softens and the broccoli turns bright green.
03 - Lower the heat. Stir in the chicken broth, cream cheese, sour cream, garlic powder, paprika, salt, and pepper. Whisk until the cream cheese melts and the sauce looks smooth.
04 - Fold in the shredded chicken, cooked rice, broccoli mixture, and 1 cup of cheddar. Stir gently until everything is coated in sauce.
05 - Spread the filling in the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar. Mix the crushed crackers with melted butter and scatter over the top.
06 - Bake for 22-26 minutes, until the edges are bubbling and the topping is golden. Rest for 5 minutes, then garnish with parsley if using.

# Good to know:

01 - Use cooked chicken and cooked rice for the best texture.
02 - If starting with raw chicken, cook it to 165 F before adding it to the casserole.
03 - Leftovers keep refrigerated for 3-4 days.

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