Ingredients:

  • 10.5 oz condensed cream of chicken soup
  • 1 cup full fat sour cream
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 3 cups cooked chicken breast, cubed
  • 3 cups fresh broccoli florets
  • 2 cups parboiled white rice, uncooked
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup buttery crackers, crushed
  • 3 tbsp salted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and smoked paprika until smooth.
  3. Fold in the cubed cooked chicken breast, uncooked parboiled rice, and broccoli florets, ensuring all ingredients are thoroughly coated in the sauce.
  4. Stir 1.5 cups of the grated cheddar cheese into the chicken mixture.
  5. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  6. Sprinkle the remaining 0.5 cup of cheddar cheese evenly over the top.
  7. In a small bowl, combine the crushed buttery crackers and melted butter until well incorporated. Spread the crumbs over the cheese layer.
  8. Bake for 25 minutes until the casserole is bubbling and the cracker topping is golden brown.