Broccoli Cheddar Chicken Casserole with Rice and Crackers
Cooked rice, chicken, and small broccoli florets bake in a creamy cheddar filling beneath buttered cracker crumbs.
Ingredients
Main Ingredients
- 2 cups cooked rice
- 2 cups broccoli florets
- 1 cup cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 can condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- butter, as needed for greasing
Topping
- 1 cup buttery round crackers, crushed
- 2 tablespoons butter, melted
Instructions
Method
- Preheat to 350°F and grease a 9-by-13-inch dish. Cut broccoli into small florets; thaw and drain frozen broccoli if using.
- Combine 2 cups cooked rice, 2 cups broccoli, 1 cup cooked shredded chicken, 1 cup cheddar, the condensed soup, 1 cup milk, garlic powder, onion powder, salt, and pepper. Break up rice clumps and spread evenly in the dish.
- Toss 1 cup crushed buttery round crackers with 2 tablespoons melted butter. Scatter evenly over the filling.
- Bake for 25–30 minutes, or until the broccoli is tender and the center reaches 165°F. Loosely cover with foil if the crumbs brown before the filling is hot.
- Let stand for 5 minutes, then divide into six servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3–4 days, counting from the original cooking date of the rice and chicken.
- Reheat portions to 165°F, adding a little water or broth if needed.