Description
Shredded rotisserie chicken, rice, and broccoli are baked in a creamy sauce with a crunchy cracker topping.
Ingredients
Scale
- 3 cups (about 425 g) shredded rotisserie chicken
- 2 1/2 cups (about 460 g) cooked white or brown rice
- 1 cup (90 g) chopped broccoli florets, fresh or frozen
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 1/2 cup (75 g) diced yellow onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup (45 g) crushed crackers, such as butter crackers or saltines
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, stir together the cream of chicken soup, Greek yogurt, half of the cheddar cheese, diced onion, garlic powder, salt, and pepper until well combined.
- Add the shredded chicken, cooked rice, and broccoli florets to the bowl. Stir until everything is evenly coated in the sauce.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- In a small bowl, mix the crushed crackers with the melted butter. Scatter the buttery crumbs evenly over the cheese.
- Bake for 25 to 30 minutes, or until the casserole is hot and bubbling around the edges and the topping is golden brown.
- Confirm the casserole has reached a safe internal temperature of 165°F (74°C) with a food thermometer.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if you like.
Notes
- Food Safety: For any dish containing poultry, ensure it is cooked to a minimum internal temperature of 165°F (74°C).
- Make-Ahead: You can assemble the casserole without the cracker topping up to one day in advance. Cover and refrigerate, then add the topping just before baking. You may need to add 5 to 10 minutes to the bake time.
- Broccoli: If using frozen broccoli, there is no need to thaw it first. It will cook through in the oven.
- Rice: This recipe is a great way to use up leftover rice. Day-old, chilled rice works very well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American