Ingredients:

  • 3 cups cooked chicken (approx. 450g), cubed or shredded
  • 4 cups broccoli florets (approx. 340g), fresh or frozen
  • 2 cups cooked white rice (approx. 300g)
  • 2 cups Sharp Cheddar cheese (approx. 225g), freshly grated and divided
  • 10.5 oz condensed cream of chicken soup (295g)
  • 0.5 cup sour cream (120g)
  • 0.25 cup whole milk (60ml)
  • 0.25 cup mayonnaise (60g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 cup crushed Ritz crackers (approx. 60g)
  • 2 tbsp unsalted butter (30g), melted

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Blanch fresh broccoli in boiling water for 2 minutes, then shock in ice water and pat dry.
  3. In a large mixing bowl, whisk together the condensed soup, sour cream, mayonnaise, milk, garlic powder, onion powder, and smoked paprika until smooth.
  4. Fold the cooked chicken, broccoli, cooked rice, and 1 cup of the shredded cheddar cheese into the sauce mixture.
  5. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of cheese on top.
  6. Combine crushed crackers with melted butter in a small bowl, then sprinkle over the cheese layer.
  7. Bake for 30–35 minutes until the topping is golden brown and the edges are bubbling.
  8. Allow the casserole to rest for 5–10 minutes before serving to allow the sauce to set.