Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Cook the onion-garlic base
- Melt the butter in a skillet over medium heat. Cook the diced onion for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
Make the creamy filling
- Combine the cream of chicken soup, sour cream, whole milk, Dijon mustard, onion powder, garlic powder, paprika, kosher salt, and black pepper in a large mixing bowl until smooth.
- Fold in the cooked onion mixture, shredded chicken, cooked white rice, lightly steamed broccoli florets, and 2 cups of shredded sharp cheddar cheese. Stir until everything is evenly coated.
Assemble and top
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup shredded sharp cheddar cheese evenly over the top.
- Mix the crushed Ritz crackers with melted butter until coated.
- Sprinkle the buttery cracker mixture evenly over the casserole.
Bake and finish
- Bake for 30–35 minutes, until the casserole is bubbling around the edges and the cracker topping is crisp and golden brown.
- Rest for 5–10 minutes before serving.
- Garnish with chopped fresh parsley if desired, and ensure the chicken reaches an internal temperature of 165°F before serving.
Notes
Pro tip: If your broccoli looks watery, drain it well before folding it in so the casserole stays creamy instead of loose. Store covered in the refrigerator for up to 3–4 days; reheat portions until hot throughout. Freezing is not recommended because the cracker topping can lose crunch after thawing. For a lighter option, use reduced-fat cheddar and light sour cream for a similar texture with less saturated fat.