Ingredients
Main Ingredients
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2 cups cooked chicken, shredded or cubed (rotisserie or leftover works great)
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3 cups fresh or frozen broccoli florets (lightly steamed if fresh, thawed if frozen)
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1 ½ cups cooked white rice (or substitute with cooked quinoa or pasta)
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream
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½ cup mayonnaise
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1 teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup shredded cheddar cheese
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½ cup mozzarella cheese (optional for extra melt)
Topping
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¾ cup crushed Ritz crackers or breadcrumbs
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2 tablespoons melted butter
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2 tablespoons grated Parmesan cheese (optional)
Optional Add-ins
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¼ teaspoon red pepper flakes for heat
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1 teaspoon Dijon mustard for tang
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½ cup chopped sautéed onions or mushrooms for flavor boost
Instructions
Step 1: Preheat and Prep
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Preheat your oven to 375°F (190°C)
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Grease a 9×13-inch baking dish with cooking spray or butter
Step 2: Mix the Filling
In a large bowl, combine:
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Cooked chicken
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Broccoli
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Cooked rice
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Cream of chicken soup
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Sour cream
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Mayonnaise
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Garlic powder, onion powder, salt, and pepper
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Half the cheese (½ cup cheddar + mozzarella if using)
Mix until everything is evenly coated and combined.
Step 3: Transfer and Top
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Pour the mixture into the prepared baking dish
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Sprinkle the remaining cheese evenly on top
In a small bowl:
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Mix crushed crackers with melted butter and Parmesan
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Sprinkle over the cheese layer
Step 4: Bake
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Bake uncovered for 30–35 minutes or until bubbly and golden on top
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Let it sit for 5–10 minutes before serving