Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 3 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 1.5 cups sharp cheddar cheese, shredded
- 1 can (10.5 oz) halal-friendly cream of chicken soup
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buttery crackers, crushed (for the topping)
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth.
- Add the cooked chicken, broccoli florets, and cooked rice to the bowl. Stir gently to coat everything in the sauce.
- Fold in 1 cup of the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this mixture over the cheese layer for a satisfying crunch.
- Place the dish in the oven and bake for 25 to 30 minutes. You will know it is ready when the sauce is bubbling and the topping is golden brown.
- Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 35 minutes