Ingredients:

  • 3 cups (450g) cooked chicken, shredded
  • 4 cups (300g) broccoli florets
  • 2 cups (300g) cooked white rice
  • 2 cans (600ml) condensed cream of chicken soup
  • 1/2 cup (120g) sour cream
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1.5g) black pepper
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) parmesan cheese, grated
  • 1/2 cup (50g) mozzarella cheese, shredded
  • 1 cup (100g) crushed Ritz crackers
  • 3 tbsp (42g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray.
  2. Steam the broccoli florets for 3 minutes until bright green but still firm; drain well to remove excess moisture.
  3. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, garlic powder, and black pepper until smooth.
  4. Gently fold the shredded cooked chicken, steamed broccoli, cooked white rice, and two-thirds of the combined shredded cheeses (cheddar, parmesan, and mozzarella) into the sauce.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Top the casserole with the remaining one-third of the shredded cheese blend.
  7. In a small bowl, stir the melted butter into the crushed Ritz crackers and sprinkle the mixture evenly over the cheese layer.
  8. Bake for 35 minutes or until the cracker topping is golden brown and the internal temperature of the chicken reaches 165°F (74°C).