Ingredients:

  • 3 cups (425g) cooked chicken, shredded or cubed
  • 4 cups (350g) broccoli florets, steamed until tender-crisp
  • 2 cups (400g) cooked white rice or wide egg noodles
  • 2 cans (10.5 oz / 298g each) condensed cream of chicken soup
  • 1/2 cup (120ml) whole milk
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) parmesan cheese, grated
  • 1/2 cup (55g) mozzarella cheese, shredded
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1g) black pepper
  • 1 sleeve (150g) Ritz crackers, crushed
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the condensed soup, milk, garlic powder, paprika, and black pepper until smooth.
  2. Gently fold the shredded chicken, steamed broccoli, and cooked rice or noodles into the sauce until every piece is evenly coated.
  3. Pour the mixture into a 9x13 inch baking dish and spread evenly. Sprinkle the shredded cheddar, mozzarella, and parmesan evenly across the top.
  4. In a small bowl, combine the crushed Ritz crackers with melted butter and parsley. Sprinkle the cracker mixture over the cheese layer.
  5. Bake for 30-35 minutes, or until the edges are bubbling and the top is deep golden-brown.