Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) cooked chicken, shredded or diced (about 2 large chicken breasts)
  • 2 cups (300g) broccoli florets, fresh or frozen (if frozen, thawed and drained)
  • 3 cups (600g) cooked long-grain rice
  • 2 cups (470 ml) chicken broth or stock
  • 1 (10.75 ounce / 305g) can condensed cream of mushroom soup
  • 1/2 cup (120 ml) sour cream or plain Greek yogurt
  • 1/2 teaspoon (3g) salt, or to taste
  • 1/4 teaspoon (1g) black pepper, or to taste
  • 1/4 teaspoon (1g) garlic powder
  • 1/2 cup (55g) shredded cheddar cheese, plus more for topping (optional)
  • 1/2 cup (55g) crushed Ritz crackers (or similar butter crackers)
  • 2 tablespoons (30ml) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Melt butter in a large skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant (about 1 minute).
  3. In a large bowl, combine cooked chicken, broccoli, rice, chicken broth, cream of mushroom soup, sour cream (or Greek yogurt), salt, pepper, garlic powder, and 1/2 cup cheddar cheese. Mix well.
  4. Pour the chicken mixture into the prepared baking dish.
  5. If using, combine crushed crackers and melted butter. Sprinkle evenly over the casserole. Add additional shredded cheese.
  6. Bake uncovered for 30 minutes, or until heated through and bubbly and the topping is golden brown (if using).
  7. Let the casserole rest for 5-10 minutes before serving.