Cheesy Rotisserie Chicken Broccoli Rice Casserole
A comforting and easy-to-make casserole featuring tender rotisserie chicken, fresh broccoli, fluffy rice, and a creamy 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 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
1/2 cup crushed buttery crackers (such as Ritz)
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, steamed broccoli, shredded cheddar cheese, shredded mozzarella cheese, sour cream, condensed cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until all ingredients are evenly mixed.
Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
In a small bowl, mix the melted butter with the crushed buttery crackers until the crumbs are evenly coated.
Sprinkle the cracker mixture evenly over the top of the casserole.
Sprinkle the grated Parmesan cheese over the cracker topping.
Bake the casserole 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 cool for 5 minutes before serving.