Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie chicken works great!)
- 3 cups cooked white rice (Long-grain or Jasmine)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 3 cups shredded sharp cheddar cheese, divided
- 2 cups frozen broccoli florets, thawed (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup crushed Ritz crackers
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until the mixture is smooth and creamy. Fold in the cooked chicken, cooked rice, and 2 cups of the shredded cheddar cheese. If you are using broccoli, stir it in now until everything is evenly coated in the sauce.
- Transfer the mixture into your prepared baking dish, spreading it out into an even layer with a spatula. Sprinkle the remaining 1 cup of cheddar cheese over the top. In a small bowl, toss the crushed Ritz crackers with the melted butter until the crumbs are moistened. Evenly distribute the cracker topping over the cheese layer. Place the dish in the center rack of the oven and bake for 40 to 45 minutes, or until the sauce is bubbling around the edges and the cracker topping is a deep golden brown.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop and serve. Garnish with a sprinkle of fresh parsley or chopped green onions if desired. Serve generous portions while hot and enjoy the cheesy goodness with your family.
- Cook Time: 60 minutes