Cheesy Rotisserie Chicken Broccoli Rice Casserole
A comforting and easy-to-make casserole featuring tender rotisserie chicken, nutritious broccoli, fluffy rice, and a rich cheesy sauce baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
3 cups cooked rotisserie chicken, shredded
2 cups cooked white rice
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup crushed buttery crackers (such as Ritz) for topping
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp. Drain and set aside.
In a large mixing bowl, combine the shredded rotisserie chicken, cooked white rice, and steamed broccoli.
In a separate bowl, whisk together the sour cream, condensed cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt until smooth.
Pour the sour cream mixture over the chicken, rice, and broccoli mixture. Stir well to combine evenly.
Add the shredded cheddar cheese and mozzarella cheese to the mixture and fold gently until incorporated.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
In a small bowl, mix the melted butter with the crushed buttery crackers and grated Parmesan cheese.
Sprinkle the cracker mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.