Ingredients:

  • 2 tablespoons (30 ml) unsalted butter, melted
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 1 teaspoon / 5g)
  • 2 cups (475 ml) cooked chicken, shredded or cubed (about 300g)
  • 2 cups (about 250g) fresh broccoli florets, cut into bite-sized pieces
  • 2 cups (400g) cooked white rice (long-grain or medium-grain)
  • 1 (10.75 ounce / 305g) can condensed cream of mushroom soup (or cream of chicken)
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 1/4 teaspoon (1g) black pepper
  • 1/4 teaspoon (1g) garlic powder
  • 1/4 teaspoon (1g) onion powder
  • 1 cup (about 100g) shredded cheddar cheese (or a cheddar/Monterey Jack blend), divided
  • 1/2 cup (about 50g) shredded Parmesan cheese, divided
  • 1/2 cup (about 50g) crushed Ritz crackers (or similar buttery crackers)
  • 2 tablespoons (30 ml) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. In a large mixing bowl, combine the sautéed onions and garlic, cooked chicken, broccoli florets, cooked rice, cream of mushroom soup, milk, black pepper, garlic powder, onion powder, 3/4 cup cheddar cheese, and 1/4 cup Parmesan cheese. Stir until well combined.
  4. Pour the chicken mixture into the prepared baking dish, spreading evenly.
  5. In a small bowl, combine crushed Ritz crackers and melted butter. Sprinkle the cracker topping evenly over the casserole.
  6. Sprinkle the remaining 1/4 cup cheddar cheese and 1/4 cup Parmesan cheese over the casserole.
  7. Bake in the preheated oven for 30-35 minutes, or until golden brown and bubbly. Check for an internal temperature of 165°F (74°C).
  8. Let the casserole rest for 5-10 minutes before serving.