Description
A comforting and easy-to-make cheesy chicken casserole combining tender chicken, frozen broccoli, and rice baked together in a creamy cheese sauce.
Ingredients
2 cups cooked chicken, shredded or diced
3 cups frozen broccoli florets
2 cups cooked white rice
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
1/2 cup crushed buttery crackers (such as Ritz) for topping
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Add the cooked chicken, frozen broccoli florets, and cooked rice to the bowl. Mix well until all ingredients are evenly coated with the sauce.
Fold in the shredded cheddar cheese and mozzarella cheese until evenly distributed.
Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
In a small bowl, combine the melted butter and crushed buttery crackers. Sprinkle this mixture evenly over the casserole.
Sprinkle the grated Parmesan cheese over the cracker topping.
Bake uncovered in the preheated oven for 40 to 45 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes